Polish Bagles – Obwarzanki – Recipe #189

Ingredients:



  • 1 cup of milk – 250 ml
  • 1 egg
  • 2 tbs of sugar – 25 g
  • 1 tsp of salt – 5 g
  • 3 cups of flour – 450g
  • 3 tbs of melted butter – 40 g
  • 2 tsp instant dry yeast – 10g
  • 1/4 cup of sugar for boiling – 50g
  • Sesame seeds, poppy seeds or brown sugar for the top

 

Instructions:

  1. Combine lukewarm milk, egg, sugar, salt, melted butter, and yeast in the mixing bowl of a stand mixer. Whisk for 30 seconds to combine the ingredients. Add flour. Mix on low speed using the dough hook until well-developed, about 5 minutes. 
  2. Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours or until it gets double in size.
  3. Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 8 pieces (or more, for smaller bagels). Roll each piece of dough into a long sausage shape. Fold in two, twist and join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
  4. Bring 4 quarts water to a boil in a large pot. Add sugar. 
  5. Boil the bagels, two or three at a time, about 1 minute per side. Remove the bagels with a slotted spoon and place them on cooling rack placed on the baking sheet.
  6. Sprinkle the tops of the wet bagels into the toppings of your choice.
  7. Bake them in the preheated oven to 400 degrees F (200 degrees C) for 15 to 20 minutes or until golden brown.

Enjoy!

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2 thoughts on “Polish Bagles – Obwarzanki – Recipe #189”

  • Witaj. Bardzo mi sie podoba ten przepis. Mieszkam w USA i bardzo tesknie za krakowskimi obwarzankami. Na pewno sprobuje upiec. Mam pytanie. W moich wypiekach staram sie nie uzywac masla. Czy myslisz ze moge w tym przepisie maslo zastapic olejem. Jezeli tak , to ile powinnam go dodac. Bede wdzieczna za odpowiedz.

    • Witam. Mozna dodac olej, tylo jakis slonecznikowy albo warzywny (nie z oliwek bo smak zmieni). Dodaj 50 ml oleju i bedzie super 🙂 Nie daj im przerosnac przed gotowaniem bo sie robia jak kapcie 🙂
      Serdecznie pozdrawiam,
      Ania

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