We crumble the fresh yeast and mix it with the flour, salt, sugar, melted butter, an egg white, milk and water. We knead a few minutes until a smooth and shiny dough is obtained.
We grease a large container with a pinch of sunflower oil, we introduce the dough in it, cover with a clean cloth and we let it rest for about an hour. The dough has to rise to double in volume.
We degas the dough by inserting the fist into it a couple of times. We knead it gently and cut it into eight portions, making sure they are the same size. We roll each portion and we form the bagels, with its hole in the center. The bigger the eaujero, the better, because it will close in the oven.
We let it rise again for ten minutes. Meanwhile, we fill a large saucepan with plenty of water and bring it to a boil. Blanch each bagel in the boiling water for ten seconds, how long it takes to drop, flip and remove.
We place the bagels on a baking tray covered with greaseproof paper and brush with a mixture of beaten egg yolk and a little milk. Sprinkle with sesame seeds (optional) and cook in the oven, preheated to 210º C, with heat up and down, for 20-25 minutes or until lightly browned. We remove and let cool before consuming.
With what to accompany the homemade bagels
The homemade bagels They can be eaten as is or filled to taste. One of the most popular combinations is cream cheese and smoked salmon, but the possibilities are endless: goat cheese cream and roasted peppers, tomato salad, arugula and avocado and much more.
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