Bagels are ring-shaped bread rolls of Jewish origin that are easy to make and very tasty.
Arriving in New York with Jewish immigrants between the late 19th and early 20th centuries, they launched the Bagel & Cream Cheese trend that first spread across America and then worldwide, reaching Italy by the mid-1990s. The absolute stars of brunches, they are exceptional filled with cream cheese and smoked salmon, but they can also be filled with cold cuts or even jams and preserves for a delightful sweet version.
Read how to make bagels with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 1 Hour 30 Minutes
- Preparation time: 25 Minutes
- Cooking time: 35 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven, Stovetop
- Cuisine: Jewish
Ingredients
- 4 cups all-purpose flour
- 1 1/4 cups warm water (warm)
- 3/4 tablespoon fresh yeast
- 4 tablespoons sugar
- 1 egg
- poppy seeds
- sesame seeds
- extra virgin olive oil
- 2 teaspoons salt
Bagel preparation
Crumble the fresh yeast into a bowl and add the sugar and the warm water, stirring to dissolve the yeast and the sugar.
Make a well with the flour and begin to add the water-and-yeast mixture little by little, kneading to absorb the liquid and obtain a homogeneous dough.Add the salt and knead vigorously until the dough is smooth, elastic and no longer sticky (add a little more flour at most).
Oil a bowl, place the dough inside and seal the bowl with plastic wrap.
Let it rise in a warm, draft-free place until doubled in size (this will take about an hour and a half in a turned-off oven).At the end of the rising time divide the dough into eight equal portions, shaping each portion into a ball.
Flour your fingers and make a hole in the center of each ball, rotating to enlarge it until three fingers can pass through.
Place a pot full of water on the stove with one tablespoon of extra virgin olive oil.
Preheat the oven to convection mode at 392°F.When the water comes to a boil, lower the heat and cook the bagels three at a time, for two minutes on each side.
Remove them with a slotted spoon, drain and place them on a baking sheet lined with parchment paper.
Beat the egg in a small bowl and brush it over the bagels, then sprinkle with poppy seeds or sesame seeds as desired, or leave them plain.Bake them for twenty to twenty-five minutes, until golden.
Take them out of the oven, let them cool on a rack and fill them as you like.
Notes
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