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Jewish bagel




Type 00 wheat flour

250 oz

Manitoba flour

250 oz

Dry brewer's yeast

7 oz

Barley malt

7 oz


310 oz


1 teaspoon

Sodium bicarbonate

1 teaspoon


10 oz

Bakery products from Canada

Jewish bagel

Jewish bagel

vegetarian with gluten

ready in

6 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Jewish bagel

Donut of Jewish origin

Jewish bagel step 1

step 1

Put the dry ingredients in a bowl and add gradually the water must be a smooth and homogeneous ball

Jewish bagel step 2

step 2

Leaven for 4 hours

Jewish bagel step 3

step 3

Form the balls

Jewish bagel step 4

step 4

Rest for 10 minutes make the donut and let them rise for an hour put the water to a boil with water and baking soda (a little) Dip the donuts for three minutes when they rise to the surface they are ready to turn them once

Jewish bagel step 5

step 5

Drain them well sprinkle them with the seeds you prefer in the oven for 25 minutes at 180 °

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