UKRAINE – Bubliky


DSC_8938I’ve made bagels before (and enjoyed them) but I haven’t had a recipe that tested quite like this one. I’m thinking that the milk and oil and vanilla sugar combined to make the flavour difference.

  • Recipe chosen for bubliky
  • Cooking method: Oven


  • Faithfulness to recipe: Yes, although we only used 2 tbs sugar instead of 3. That was plenty.
  • Met expectations? Yes. Very yummy.
  • Would cook again? Yes, we had them with salad and cheese as well as some with jam. Already had requests for more.
  • The taste test rated on a score of 5: 4.5 out of 5.



  • 2-2.5 cups flour
  • 250ml milk (warm or hot water)
  • 1 packet yeast (dry) / 1 tsp.
  • 1/2 tsp salt
  • 3 tbsp sugar
  • 1 egg
  • 4 tbsp vegetable oil
  • 1 packet of vanilla sugar
  • Poppy for sprinkling; egg and milk for the egg wash.
  • Extra (2 tbsp sugar, 1 tbsp oil)


  1. Warm the milk. Once warmed, dissolve the yeast thoroughly in the milk.
  2. In a separate bowl, combine oil, sugar, vanilla sugar, salt and 1 egg. Add the milk with yeast to that oil/sugar bowl and then slowly add the sifted flour.
  3. Stir the mixture until it comes together and then knead a smooth dough, knead for ~5 minutes, until the dough is elastic.
  4. Place the dough into a greased bowl, cover and leave in a warm place for 1 hour to rise. The dough should increase slightly in volume after this time.
  5. Once the dough has risen, place a large pot full of water on the stovetop. Add 2 tablespoons of sugar and 1 tablespoon of vegetable oil to the water.
  6. Lay out a large baking tray and line it with baking paper. Grease the baking paper with butter.
  7. On a slightly oil surface use your hands to knead the dough slightly and then divide the dough into 9-10 balls. Cover them with foil so they do not become crusty on the top from the fresh air. For each of the balls, carve out a ring shape – mould into the classic bagel shape.
  8. At this time the water should be boiling, turn down the heat to the point where to water is just about to boil. You are now going to scald the bagels.
  9. Drop into boiling water one or two bagels, depending on the size of your pot. The bagels in the water will increase in size slightly. Make sure that the bagels are not stuck to the bottom of the pan, keep them in water until they float slightly but before they swell. This process will take about 10-15 seconds, per bagel.
  10. Heat oven to 200C degrees. Remove each floating bagel with a slotted spoon and put it on the lined paper (the butter in step 6 is so that they do not stick to the tray). Lay scalded bagels at a distance of 2-3 cm from each other.
  11. Mix up 1 egg and a tablespoon of milk in a small bowl. This is your egg wash.
  12. Once all bagels are on the tray, brush bagels with the egg/milk wash and generously sprinkle with poppy seeds.
  13. Bake for 20-25 minutes until golden brown. Cool on a wire rack and then eat! I’m sure these bagels would also freeze well if you want to make a double batch.

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