bagels

If I'm in the US, I could eat bagels all day.
I love those little things with the hole in the middle. Whether with hard-boiled egg, with tuna salad, pure with cream cheese or turkey breast - it always tastes great! Also salad, tomato, cucumber and you have a great sandwich. Or just with cream cheese and jam for breakfast. My favorite combo is the one on the picture above with cream cheese with spinach leaves, winter salad and turkey breast.

It's relatively hard on sensible sesame bagels with us come. They are available for the America Weeks at Aldi Süd, plus they were in the program and also some bakers offer them. But never just the classic sesame bagels I love.
So it has to be homemade. Recipes abound, I made my own:
First I make a yeast dough by putting 500g of flour into a bowl add 1/2 cubes of fresh yeast into the flour with your fingertips, add 1 tsp salt , 1 blob of honey and then 300 ml of lukewarm water . The whole thing is made into an elastic yeast dough, which fortunately kills my Kenwood for me.
I leave the dough in an oiled and covered with a towel bowl about 1 hour.
Then I divide this dough into about 6-8 parts, make balls out of them and then press them a little flat on the countertop. The trick is then to drill a hole in the middle with a wooden spoon and to "spin" the dough around the handle with increasing circular motions until you have a sufficiently large hole.
Let the formed bagels go again while preheating the oven to 200 ° C top and bottom heat.
In a large pot of water Bring to boil and add some salt and sugar . Cook the bagels one by one from each side for about 1/2 minute, then fish out of the water and immediately press the top in sesame .
Place on a baking sheet lined with baking paper and bake for about 20 minutes.
Preview