Boiled Bagels (Beigli)
Boiled-then-baked yeast bagels brushed with egg yolk and sprinkled with sesame.
Ingredients
| 1 cup | 240 ml | fresh milk, warm |
| 2 cups | 480 ml | flour |
| 1/2 cube | fresh yeast | |
| 1 tsp | 5 ml | sugar |
| 25 g | butter | |
| 1 pc | eggs | |
| 1 pinch | salt |
Instructions
Dissolve the yeast in the warm milk and sugar. Add the flour, butter, salt and the egg white. Knead a soft and elastic dough. Leave it to rise until it doubles in volume.
Once the dough has risen, divide it into 12-15 balls (depending on how large you want the bagels to be). Roll out each ball into a rope and join it at the two ends.
Another way to shape them is to make a hole in the middle of the ball with a finger greased with oil and form a bagel. Leave the finished bagels to rest for 30 minutes.
Meanwhile, in a large pot bring water to a boil with 1 tsp sugar. Drop each of the bagels into the boiling water for about a minute, until it floats to the surface.
Remove them with a slotted spoon and place them on a tray lined with baking paper.
Brush the tops with egg yolk beaten with a little water and sprinkle with sesame.
Bake for 20-25 minutes in an oven preheated to 200 degrees.