Recipe by My Moms Recipes and More
28 g fresh yeast
83 ml tepid water
1 ½ tsp sugar
1 kg bread flour
625 ml tepid water (+ uptil 60 ml if needed)
2 tsp salt
1.Dissolve the yeast with the sugar and 83 ml tepid water thoroughly. Then add the flour and 625 ml water and knead well, until you're left with a homogenous dough. Place the dough in a bowl, cover, and let rise for one hour, or until the dough has doubled.
2.Once risen, punch the dough down and add the salt, kneading regularly until you have a firm dough. Divide the dough into ten pieces and roll each piece into sausages.
3.Shape the sausages into oval shapes and let rise for half an hour. Brush with water and sprinkle with sesame seeds. Let rise for another 30 minutes.
4.Preheat the oven to 250°C. Bake the bagele for 10 minutes in a warm-fan oven.
Yummy, just like the one's I had in Israel. Especially good when warm and rubbed with a good dose of za'atar. They're not complicated to make and take little time, so it's a nice treat whenever you're having guests over or simply wish to indulge your taste buds on a Sunday morning. In Israel, they're eaten as a snack, at the souk or at home, on a daily bases. They're still good without the za'atar, but if you do have the spice, you should definitely use it!