This bread actually looks a lot better than it tasted. It was a little heavy. Maybe I will try again one day…
- Recipe chosen for Obwarzanek Krakowski (Krakow bagels)
- Cooking method: Oven
- Faithfulness to recipe: Yes, Though the recipe description was missing a few steps that I had to guess based on the look.
- Met expectations? Mostly. I have tried something similar in Krakow before. Mine turned out thicker and more doughy than I’d hoped. I should have made them thinner.
- Would cook again? Probably not. The recipe wasn’t amazing.
- The taste test rated on a score of 5: 3
- 900g wheat
- 100g light rye
- 480g water
- 30g sugar
- 15g salt
- 5g yeast
- 25g butter
- Sesame seeds and/or poppy seeds to decorate.
- Combine the ingredients to make the dough, adding the yeast and water first.
- Bulk rise 45min at 26C (will take longer for a cooler room), rested for 10 minutes.
- Separate the dough into balls and then, for each ball, separate into two smaller balls and roll into lengths. Twist the lengths together and then curve around to form a circle and press the ends together.
- Boil each bagel with 1 tsp honey in 4 l water until it rises to the top.
- Place the bagels on an oven tray. You can line with with baking paper.
- Sprinkle the bagels with the seeds.
- Bake at maximum heat (250C) without steam f0r 14 minutes. Leave to cool slightly before eating.