Bagels

In theory: bagels were invented in the Middle Europe, probably in Cracov, according to the documents from 1610 which stated that the item was given as a gift to women in childbirth. About 1900 Bagels were brought to the United States by immigrant Polish-Jews, with a thriving business development in New York City. Until 1950s bakers prepared bagels in hands, later with an automated production bagels l came into more general use throughout North America. In 1927 Polish baker Harry Lender came to the New Heaven and pioneered automated production and distribution of frozen bagels in the 1960s.
Today for you : the bagel

Ingredients
18 oz (500 g) wheat flour
1 teaspoon + 2 tbsp sugar
1 ¼ teaspoons dry yeast
1 cup warm water
1 tbsp oil
½ teaspoon salt
1 teaspoon baking soda
whisked egg to brush bagels
poppy seeds, sunflower seeds, pumpkin seeds….


Method
From all ingredients knead the dough until elastic. Place in a warm spot and leave for 1 hour to rise. After 1 hour knead once again and divide the dough into 10 pieces. Each piece shape into a ball, slightly flat them and using a glass cut a hole in the middle, let them rise again for about 30 min. Meanwhile in a big pot bring the water with salt and sugar to boil, dip the bagels into the water and let them cook for a minute on each side. Scoop them out and let them drain on a towel, then move over to a greased baking tray. Brush each bagel with whisked egg, sprinkle with seeds. Bake at 460F/ 230 oC for first 5 min., after 5 min decrease the temperature to 420F/ 210 oC and bake for another 10 min. Cool down on a cooling rack.