I've often found myself wanting warm bagels but lacking the motivation to leave the house or search for complicated ingredients. This parboiled bagel recipe is one I make a few times a year, usually when I'm craving that simple, slightly salty taste topped with sesame or poppy seeds. They always turn out just as good, they're not fussy, and the steps are clear and fairly quick for a risen dough.
Quick Info
Total time: about 2 hours
Effective preparation time: 30-40 minutes
Rising time: 1 hour
Baking time: 20-25 minutes
Number of servings: 8-9 bagels
Difficulty: medium
Recipe type: savory snack, breakfast, on-the-go snack
Ingredients
For the dough:
- 330 g white flour (room temperature)
- 250 ml warm water
- 1/2 packet fresh yeast (approx. 12-13 g)
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 tablespoons oil
For parboiling:
- 250 ml water
- 2 teaspoons baking soda
For decoration:
- coarse salt
- sesame seeds
- poppy seeds
Preparation method
1. Mix the yeast with salt and sugar in a small bowl. Add 3-4 teaspoons of warm water and a tablespoon of flour over the mixture to activate the yeast. Let it rise for 10 minutes until it puffs up slightly and small bubbles appear.
2. Put the flour in a large bowl. Make a well in the center and pour in the activated yeast and the remaining warm water. Mix the ingredients by hand or with a spoon until the dough starts to form.
3. Knead well for about 7-8 minutes until you have an elastic dough that no longer sticks to your hands. Add the oil at the end: pour it in and knead a bit more, just enough to incorporate it.
4. Let the dough rise for an hour, covered with a towel, in a draft-free place. After an hour, it should double in volume.
5. Turn the dough out onto a lightly floured surface. Divide it into 8-9 equal pieces. Roll each piece into a ball for easier handling.
6. Take one ball, flatten it slightly, then stretch it with your fingers until you get a dough rope about 40-50 cm long. Fold it in half, twist it to form the classic bagel shape, and join the ends.
7. Bring the water and baking soda to a boil in a small pot or wide pan. When it's nearly boiling, dip the bagels one by one for a few seconds, just enough to cover them with water. Carefully remove them and place them directly on a baking tray lined with parchment paper.
8. Sprinkle coarse salt and/or sesame and poppy seeds over each bagel, according to preference.
9. Bake the tray in the oven at 200°C until the bagels are evenly browned. This usually takes between 20 and 25 minutes, depending on the oven. They are ready when they have a firm crust and a golden color.
10. Remove them onto a rack and let them cool slightly. The bagels can be served warm or cold, alongside plain yogurt or as a snack.
Why I make this recipe often
I like that I don’t need special ingredients and I can adjust the taste to my liking – more salt, more seeds, or even plain. They hold up well for a day or two, and their texture remains pleasant; they don’t harden immediately. They are also suitable for packing or as a quick breakfast.
Tips and variations
Tips
- Don’t rush the rising, or the dough will turn out dense.
- For parboiling the bagels, don’t leave them too long in the baking soda water – 5-10 seconds is sufficient.
- Kneading to elasticity helps with the crust and texture.
Substitutions
- If you don’t have fresh yeast, you can use dry yeast (approx. 1/2 packet or 3-4 g).
- For decoration, you can choose just salt, just poppy seeds, or sesame, depending on what you have on hand.
Variations
- You can shape the bagels differently, such as twisted sticks or thicker rings.
- For a different flavor, sprinkle a little cumin or other seeds after parboiling.
Serving ideas
- They are good with yogurt or kefir.
- They can be placed in a picnic basket, paired with fresh cheese, boiled eggs, or even a bit of butter.
- Leftovers can be sliced and toasted in the oven, as mini croutons for soup.
Frequently asked questions
1. What do I do if the dough is too sticky?
Add a little more flour, one tablespoon at a time, and knead more. However, don’t add too much, or the bagels will turn out dry.
2. How long should they be left to rise?
One hour is sufficient for them to double in volume. If it’s cool in the kitchen, let them rise for an additional 10-15 minutes.
3. Can I use whole wheat flour?
You can replace up to a third of the white flour with whole wheat flour, but the texture will be a bit denser.
4. Can the bagels be frozen?
They don’t taste as good after thawing, but it’s possible. They are best consumed fresh.
Nutritional values
Estimate for one bagel (out of 9 pieces): approximately 170-180 kcal
Protein: 5-6 g
Carbohydrates: 34-35 g
Fats: 2.5-3 g
Values are approximate and may vary slightly based on how much salt or seeds you use at the end.
Storage and reheating
The bagels store well in a paper bag or a covered container for 1-2 days at room temperature. To reheat them, place them in the oven for 2-3 minutes at 180°C. I do not recommend the refrigerator, as they lose their texture, and in freezing, they can dry out. They are best consumed on the day they are made or the next day.
Quick Info
Total time: about 2 hours
Effective preparation time: 30-40 minutes
Rising time: 1 hour
Baking time: 20-25 minutes
Number of servings: 8-9 bagels
Difficulty: medium
Recipe type: savory snack, breakfast, on-the-go snack
Ingredients
For the dough:
- 330 g white flour (room temperature)
- 250 ml warm water
- 1/2 packet fresh yeast (approx. 12-13 g)
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 tablespoons oil
For parboiling:
- 250 ml water
- 2 teaspoons baking soda
For decoration:
- coarse salt
- sesame seeds
- poppy seeds
Preparation method
1. Mix the yeast with salt and sugar in a small bowl. Add 3-4 teaspoons of warm water and a tablespoon of flour over the mixture to activate the yeast. Let it rise for 10 minutes until it puffs up slightly and small bubbles appear.
2. Put the flour in a large bowl. Make a well in the center and pour in the activated yeast and the remaining warm water. Mix the ingredients by hand or with a spoon until the dough starts to form.
3. Knead well for about 7-8 minutes until you have an elastic dough that no longer sticks to your hands. Add the oil at the end: pour it in and knead a bit more, just enough to incorporate it.
4. Let the dough rise for an hour, covered with a towel, in a draft-free place. After an hour, it should double in volume.
5. Turn the dough out onto a lightly floured surface. Divide it into 8-9 equal pieces. Roll each piece into a ball for easier handling.
6. Take one ball, flatten it slightly, then stretch it with your fingers until you get a dough rope about 40-50 cm long. Fold it in half, twist it to form the classic bagel shape, and join the ends.
7. Bring the water and baking soda to a boil in a small pot or wide pan. When it's nearly boiling, dip the bagels one by one for a few seconds, just enough to cover them with water. Carefully remove them and place them directly on a baking tray lined with parchment paper.
8. Sprinkle coarse salt and/or sesame and poppy seeds over each bagel, according to preference.
9. Bake the tray in the oven at 200°C until the bagels are evenly browned. This usually takes between 20 and 25 minutes, depending on the oven. They are ready when they have a firm crust and a golden color.
10. Remove them onto a rack and let them cool slightly. The bagels can be served warm or cold, alongside plain yogurt or as a snack.
Why I make this recipe often
I like that I don’t need special ingredients and I can adjust the taste to my liking – more salt, more seeds, or even plain. They hold up well for a day or two, and their texture remains pleasant; they don’t harden immediately. They are also suitable for packing or as a quick breakfast.
Tips and variations
Tips
- Don’t rush the rising, or the dough will turn out dense.
- For parboiling the bagels, don’t leave them too long in the baking soda water – 5-10 seconds is sufficient.
- Kneading to elasticity helps with the crust and texture.
Substitutions
- If you don’t have fresh yeast, you can use dry yeast (approx. 1/2 packet or 3-4 g).
- For decoration, you can choose just salt, just poppy seeds, or sesame, depending on what you have on hand.
Variations
- You can shape the bagels differently, such as twisted sticks or thicker rings.
- For a different flavor, sprinkle a little cumin or other seeds after parboiling.
Serving ideas
- They are good with yogurt or kefir.
- They can be placed in a picnic basket, paired with fresh cheese, boiled eggs, or even a bit of butter.
- Leftovers can be sliced and toasted in the oven, as mini croutons for soup.
Frequently asked questions
1. What do I do if the dough is too sticky?
Add a little more flour, one tablespoon at a time, and knead more. However, don’t add too much, or the bagels will turn out dry.
2. How long should they be left to rise?
One hour is sufficient for them to double in volume. If it’s cool in the kitchen, let them rise for an additional 10-15 minutes.
3. Can I use whole wheat flour?
You can replace up to a third of the white flour with whole wheat flour, but the texture will be a bit denser.
4. Can the bagels be frozen?
They don’t taste as good after thawing, but it’s possible. They are best consumed fresh.
Nutritional values
Estimate for one bagel (out of 9 pieces): approximately 170-180 kcal
Protein: 5-6 g
Carbohydrates: 34-35 g
Fats: 2.5-3 g
Values are approximate and may vary slightly based on how much salt or seeds you use at the end.
Storage and reheating
The bagels store well in a paper bag or a covered container for 1-2 days at room temperature. To reheat them, place them in the oven for 2-3 minutes at 180°C. I do not recommend the refrigerator, as they lose their texture, and in freezing, they can dry out. They are best consumed on the day they are made or the next day.