Polish Bagles - Obwarzanki - Recipe #189

Isabella's request - Obwarzanki - Polish Bagles! If you go to Cracow you can get them from a street vendor.


  • 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



  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.