Bagels or beigels are ring shaped yeasted buns. They are coming from Polish Jewish cuisine but earned popularity worldwide.
Occasionally I buy supermarket ones when I have no homemade food prepared for work. My colleague tells me every time that as a New Yorker she must share her disappointment and they are disgraceful. I try to hide my crime and my store bought bagels under my coat and sneak but she always catch me red handed. I know, I know. She is right. Although I feel more awkward buying them in the plastic packaging. It’s time to make some effort to change this situation and let’s bake some bagels.
They can be topped with sesame, poppy seeds, onion, dried garlic, coarse salt, cumin seeds. They can be served with shakshuka, vegan cream cheese, guacamole, tofu scramble or jam. Toasted or plain. Feel free to experiment.
This recipe will make 8 bagels.
Bagels: Poaching water: