- 50g of Fresh Yeast
- 1 Tablespoon of Sugar
- 200cc of Warm Water
- 1kg of Flour
- 4 Tablespoons of Agave Syrup
- 300cc of Warm Water
- Sesame Seeds
- 30g of Salt
- 150g of Butter
- 150g of Sugar
- First, we must activate the yeast. In a bowl combine the yeast, sugar, and warm water. Cover with a cloth and let it sit for 15 minutes.
- In another bowl mix the butter with the salt and sugar. Make a paste, to do so you will need for the butter to have a creamy consistency.
- Make a ring with the flour on the table and add the paste first, covering it with flour.
- Add the yeast previously activated and 2 tablespoons of syrup.
- For last we will add water, little by little. This will depend on what flour you used and how much water it absorbs. The dough must be smooth and elastic.
- Put in a bowl, cover with a cloth, and let it grow in a warm place, at least 1 hour.
- Degas the dough and shape small rings, preferable all in the same size. Display them on a baking sheet, cover with a cloth, and let them rise again for 30 minutes.
- In a large pot put the other 2 tablespoons of Syrup with a liter of water and boil. Add 3-4 bagels at a time, turning once, and cook until firm.
- Remove the bagels and place them back to the baking sheet.
- Paint with egg (I mix it with a tiny bit of milk) and sprinkle with seeds.
- Bake in a preheated oven at 200° for 25-30 minutes. They must be evenly golden.
Feel free to try with different flours for different flavors.
The Agave Syrup can be replaced by any kind of syrup, even honey.
Make small rings because the dough grows a lot.
You can play and add seeds to the dough, not only for topping and other flavors (oregano, peppers, poppy seeds, pumpkin seeds, dehydrated onion, etc).