share on






2300 fl oz

White sugar

10 oz

Brown sugar

10 oz


to taste

Fresh brewer's yeast

10 oz

Iodized salt

12 oz

Type 00 wheat flour

510 oz

Bakery products from United Kindom



vegan with gluten high in fiber high in iron high in calcium high in potassium

ready in

3 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate


Very good sandwiches with crispy crust and soft interior.

bagels step 1

step 1

In a bowl, add water, yeast and sugar. Dissolve everything for good. Add spoonfuls of half the flour and mix well.

bagels step 2

step 2

Put the salt and the remaining flour until the mixture is hard enough to be worked on the planter.

bagels step 3

step 3

Knead well for about ten minutes, at the end of forming a big ball, put it in a container and cover with film or wiping.

bagels step 4

step 4

Allow to cover the film with a film between 90 and 120 minutes but no longer than doubling the mass.

bagels step 5

step 5

Put the bulk again on the planter, gently work it a bit, form a single strand and cut it out with the knife or pull out 8 pieces of dough from about 100 grams each with your hands.

bagels step 6

step 6

Form the balls now.

bagels step 7

step 7

Technique: crush and lengthen the piece of pasta, roll it up on it as a cigar, tending the pasta to give tension to it.

bagels step 8

step 8

Rotate the cigar by 90 degrees and holding the final joint at the top rolling on it again tending the pasta always.

bagels step 9

step 9

Now turn over the almost formed ball and use the palm of your hand to force the table to rotate it circularly quickly to give the shape of the final ball.

bagels step 10

step 10

Place all 8 balls on a floury table and with the palm of your hand you crush and widen each ball. Cover with wipe and leave to stand for 30 minutes.

bagels step 11

step 11

At the end, gently take each piece, making sure that the rising does not fall and by inserting the index finger into the middle, form a hole to enlarge with the help of the other index finger.

bagels step 12

step 12

Switch on the static oven and bring it to 220 °.

bagels step 13

step 13

Meanwhile, in a large frying pan, add 2 liters of water to the boil, adding 10 grams of cane sugar and 5 grams of semolina sugar.

bagels step 14

step 14

Insert 4 pasta rings at once into the boiling water and cook for 2 minutes. Use a spatula to turn the dough pieces and bake for another minute.

bagels step 15

step 15

Drain the beautiful swollen sandwiches from the frying pan and place them on a baking tray with oven paper. Pour the sesame seeds on the surface, which will attack easily.

bagels step 16

step 16

Introduce the buns in the oven and bake at 220 ° for about 20 minutes.

bagels step 17

step 17

When they have taken a nice brown color on the surface, bake and let cool on the grating.

Loading pic