Buy all ingredients right below the recipe
Ingredients for the Dough
- 500 g flour
- 1 cube fresh yeast or 1 packet dry yeast
- 1.5 tbsp cane sugar
- 2 tsp salt
- 1 tbsp sunflower oil
For Cooking
- 1 tbsp cane sugar
- 2 tsp baking powder
For the Topping
- 4-5 tbsp oat drink
- Sesame seeds
- Pumpkin seeds
Equipment
- Baking paper
Instructions
- 1For the dough, put flour, yeast, sugar, and salt into a large bowl. Add 270 ml of lukewarm water and sunflower oil. Knead with your hands for 10 minutes until an elastic dough forms. Alternatively, knead with the dough hooks of a stand mixer for 6-8 minutes. Cover the dough with a damp cloth and let it rise in a warm place for 60 minutes until its volume has doubled.
- 2Line a baking sheet with baking paper and dust with a little flour. Briefly knead the dough on a work surface and divide into 8 equal pieces. Form into balls and press a hole in the center of each ball with the handle of a wooden spoon or your finger. Carefully pull the hole apart to a diameter of 4-5 cm.
- 3Place the bagels with some space between them on the baking sheet, cover with a damp cloth, and let rise for another 30 minutes. Preheat the oven to 220 degrees Celsius top/bottom heat and bring a large pot of water to a boil.
- 4Stir sugar and baking powder into the boiling water until both have dissolved. Reduce the heat so that the water is just simmering. Then, cook the bagels one after another for 30 seconds per side in the boiling water. This creates the typical bagel taste and shine.
- 5Remove the bagels, drain well, and place them back on the baking sheet. Brush with a little oat drink and top with sesame seeds and pumpkin seeds as desired.
- 6Bake the bagels on the middle rack for 20 minutes until golden brown. Remove, let cool, and enjoy.
Tip
- 1The bagels taste especially good with a cream cheese spread.
