- 500 grams Pastry flour
- Yeast (or 2 teaspoons dried yeast)
- 340 milliliters warm Water
- 1 tablespoon Sugar beet syrup (About 30 g)
- 1 teaspoon Salt
- Pastry flour (for rolling)
- Sesame seeds (for sprinkling)
- 8 Easter eggs
Place the flour in a bowl. In a separate bowl, crumble and sprinkle the yeast and add the water. Gently stir to dissolve the yeast. Let rest for 15 minutes.
Stir the sugar syrup and salt into the yeast mixture and mix thoroughly. Gradually add the flour into the yeast mixture and knead well until a smooth dough forms. Let rise in a warm place for about 30 minutes Knead again and form 8 balls. Let dough balls rest on a floured surface for about 5 minutes.
Push a floured finger into the center of each ball and extend the hole by turning until the hole is about 4 cm approximately 2 inches) in diameter. Bring a large pot of water to a rolling boil and cook bagels for 30 seconds, Preheat the oven to 225°C (approximately 425°F). Cover a baking sheet with parchment paper.
Place the bagels on the baking sheet and sprinkle with sesame seeds. Bake for 20 to 25 minutes.
Serve the fresh bagels at room temperature. Optional: Place colored Easter egg in the center of each bagel. Serving recommendations: Cut the bagels and toast. Top with cheese, ham, boiled egg, salmon, etc.