The bagels are not well known in Italy, but they are very common in America, Canada and the UK.

They are excellent for breakfast, but also for a quick lunch or a snack. Following this recipe you can make your bagels, … then you can freeze them and use them whenever you want!

Serves 8 bagels:
550 g flour
300 ml water
20 g honey
10 g sugar
12 g yeast
5 g salt
1 egg
30 ml of milk

sesame seeds, poppy, pumpkin, sunflower, caraway …..

Working in the a mixer with the hook, the flour, the yeast, 200 ml of water and honey. Add the water a little at the time. Check the consistency of the dough: if it is too soft, reduce the amount of water, if it’s too hard add a little ‘more than water. Work for 10 minutes and at the end add the salt. Cover and let rise for an hours and a half. Divide the dough into 8 equal portions and form 8 balls. With a finger, make a hole in the center of each ball of dough and make it around on itself. Arrange the bagels on a floured baking sheet, cover and let rise again for 40 minutes.

Heat a pot of water, add sugar. Bring to a boil. Reduce heat, the water has to simmer. Dip a bagel at a time and cook for one minute on each side. Take them out and let them cool on a clean cloth. Put all 8 bagels on a baking sheet lined with baking paper, brush with beaten egg with the milk. Sprinkle the seeds and a pinch of salt. Bake at 180 ° C for about 25 minutes or until they are puffed and golden . Allow to cool on a wire rack, cut them in half, lightly toast them and stuff them with soft cheese, …..