Fake bagels

Do you crave fresh, soft bagels but want to skip the hassle of boiling them first? These “fake bagels” give you the delightful, airy texture and the lovely golden surface, but are made like regular yeast bread. Perfect for a weekend breakfast, lunchbox, or lunch with tasty toppings. Easy to make, not complicated, and just as good as classic bagels.

• 500 g all-purpose flour
• 1 packet dry yeast (or 25 g fresh)
• 1 tsp salt
• 1 tbsp sugar
• 1 tbsp rapeseed oil or melted butter
• 3 dl lukewarm milk
• 1 egg

• Place all the dry ingredients in the bowl of a stand mixer. Reserve some of the flour and adjust as needed.
• Add the lukewarm milk, egg, and oil.
• Knead for 10-15 minutes until you have a smooth and elastic dough.
• Cover and let the dough rise for 1 hour.
• Divide into 8 pieces and shape into balls, letting them rest for 10 minutes before making holes with your fingers. Gently stretch into a clear ring shape.
• Cover and let them proof for another 30 minutes.
• Brush with egg and sprinkle with sesame seeds.
• Bake at 200 °C for 12–15 minutes until golden.
• Cool on a wire rack.
  
  
  

Let the bagels cool slightly before slicing them, and fill them with your favorite toppings, such as cream cheese, smoked salmon, cheese and ham, or just a bit of butter. They taste best on the same day, but can also be frozen and easily reheated. A simpler way to enjoy homemade bagels without boiling, but with plenty of flavor and softness.