Homemade Bagels

• 500 g flour
• 15 g of fresh baker’s yeast
• 150 ml milk
• 100 ml water
• 10 g salt
• 10 g sugar
• 1 egg
• 10 g butter
• 3 tablespoons of seeds (poppy seeds, sesame seeds, etc.)

#Brunch2021 #breakfast #thermocooker

1. In a bowl, mix the fresh yeast with 50 ml of warm water. Leave to rest for 5 minutes.

2. In another bowl, lightly beat the eggs.

3. Put the flour, milk, remaining water, sugar, salt, yeast and beaten eggs into the mixer bowl with the kneading/crushing blade attachment.

4. Lock the lid with the cap and set it to Pastry mode for 2 minutes and 30 seconds.

5. Leave the dough in a large bowl and cover with a tea towel.

6. Leave to rest for 1 hour 30 minutes minimum. The dough should double in volume.

7. On a floured surface, roll the dough onto itself several times.

8. Divide the dough into small balls. Make a hole in the middle of each ball and widen until it is 5 cm in diameter.

9. Cover and leave to rest at room temperature for 15 minutes.

10. Preheat the oven to 210°C.

11. Brush a baking tray with a little butter.

12. Place the bagels into a saucepan of boiling water, 2 at a time.

13. Cook for 1 minute on each side then drain on kitchen paper.

14. Place them on the baking tray.

15. Brush them with egg yolk and sprinkle with seeds.

16. Bake for 20-25 minutes until they are golden brown.

17. Serve toasted with cream cheese.