Poppy Seed and Vanilla Bagels
The history of the bagel dates back to 17th century Poland, where it was initially popular among the Jewish communities living there. With its arrival in the United States, the bagel spread in many variations, including sweet and savory ones. This poppy seed and vanilla bagel adds a special twist to the classic recipe, combining the soft, chewy dough with the sweet vanilla and crunchy poppy seed flavors. It's the perfect choice for breakfast, brunch, or a pleasant afternoon snack.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the flour, sugar, salt, and dry yeast. Mix well to ensure the yeast is evenly distributed.
2
Add the warm water and vanilla extract, then begin kneading the dough. You can start by mixing with a wooden spoon, then knead by hand for 10-15 minutes until you have a smooth, elastic dough.
3
Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
4
Once risen, divide the dough into 8 equal portions. Shape them into balls, then use your finger to make a hole in the center of each ball and shape it into a bagel.
5
Bring a large pot of water to a boil, then drop the bagels in one at a time and cook for 30 seconds on each side. This helps create the desired chewy texture.
6
Place the cooked bagels on a baking sheet lined with parchment paper. Brush the tops with beaten egg, then sprinkle with poppy seeds.
7
Bake in a preheated oven at 400°F (200°C) for about 20 minutes, or until golden brown.
8
Let cool before serving fresh, with butter or cream cheese.
