Easter Bagels

Easter Bagels
40 min.
1 hr 15 min.
Ready in


for 8 pieces
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
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Preparation steps

Step 1/5

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.   

Step 2/5

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.

Step 3/5

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.

Step 4/5

Place the bagels on the baking sheet and sprinkle with sesame seeds. Bake for 20 to 25 minutes.

Step 5/5

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.