Crisp Street Bagel Recipe (Molasses and Sesame)
Crispy street bagel recipe: A soft dough is prepared, the meringues are twisted, dipped in molasses water and coated in roasted sesame seeds. After a short fermentation, it is baked in the oven until golden brown. This is a practical tutorial on how to make bagels for breakfast and tea time.
Ingredients
1. For the dough
2. For coating
Step-by-Step Method
Wake up the yeast, knead the dough
Mix warm water, sugar and dry yeast in the kneading bowl. Let it sit for 5 minutes. Add oil; Add the flour little by little and add the salt. Knead a medium hard, non-sticky dough.
Divide into pieces
Divide the dough into 8 equal pieces without waiting for it to ferment. Cover the meringues with a clean cloth to prevent them from drying out.
Molasses water and sesame seeds prepare
Mix water and molasses in a shallow bowl until smooth. Place the sesame seeds on a large plate so that you can find the bagels easily.
Shape
Stretch each meringue on the counter like a wick. Fold it in half, twist it in half, and join the ends to form a bagel.
Soak with molasses, make thirsty
First dip the shaped bagel into molasses water, then coat all sides with roasted sesame seeds. Repeat the same process for other meringues.
Ferment on tray
Cool baking paper on the tray. Place the bagels on the tray, expanding them slightly with your hands. Cover them with a clean cloth and let them ferment for about 30 minutes.
Prepare the oven
Meanwhile, preheat the oven to 200°C. Place a small heatproof bowl of water in a corner of the oven; Steam forms the crust of the bagels better.
Bake
Bake the fermented bagels in a preheated fan oven for 15–20 minutes until they are golden brown. When it comes out of the oven, let it rest for 5 minutes and serve.