Bagels Israeli Recipe

For the dough: 1 kg flour 25g yeast 540ml lukewarm water 2 tsp. honey 1tsp. salt 50g melted butter, but cold For the caramal water: 400g sugar 3-4 liter water

Making the dough: 1. Combine the flour and the yeast in a mixer bowl and stir well. 2. Add water and honey and knead until getting the dough. 3. Add salt and butter and continue kneading for another 10 minutes until getting a soft and dry dough. 4. Cover and rise at room temperature for 30-40 minutes.

Forming the bagels: 1. Divide the dough up into at least 20 equal balls and make a hole in each ball by pressing a finger through and widening it. 2. Place the bagels on a pan lined with baking parchment. 3. Wrap the whole pan with a plastic bag and refrigerate overnight.

Boiling the bagels in the caramel water and baking: 1. Melt the sugar in a large saucepan to caramel. 2. Add the water gradually while stirring well until getting an even solution. (Caution: hot suger and cold water dont like each other at first.) 3. Take out the bagels from the refrigerator and place 3-4 pieces at a time in the caramel water. 4. Boil each side for 1-2 minutes and put them back on the pan.

5. Scatter the bagels with sesame or other spices if you want. 6. Bake at 200C for 15-20 minutes. 7.