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This unique bagel originates in Germany. Rather than being boiled before baking like the standard bagel, it is quickly blanched in lukewarm water with baking soda, giving it its characteristic taste and crispiness.
4 tablespoons (60 grams) baking soda
2.2 pounds (1 kilogram) Mishpacha Flour
1/3 cup Haddar Kosher Salt, for sprinkling
4 tablespoons oil
1 teaspoon salt, or to taste
2 tablespoons sugar
6 and 1/4 cups lukewarm water (approximately)
4 teaspoons Gefen Dry Yeast or 2 tablespoons (30 grams) fresh yeast
Pour flour into your mixer bowl. Create a well and crumble the yeast into it. Add sugar and 2 and 1/4 cups lukewarm water and begin to knead.
Add 2¼ cups lukewarm water and 2 tablespoon sugar and begin to knead. Add oil and salt and increase mixer speed to high.
Allow to rise for 12 minutes. Wrap the bowl in plastic wrap and refrigerate for 30 minutes.
Remove from the refrigerator and divide the dough into 20 balls.
Roll each ball into a long rope with narrow edges and a thicker middle and create a pretzel shape or a figure eight. Place on a Gefen Parchment Paper lined baking sheet and allow to rise for 30 minutes.
Mix lukewarm water with baking soda and let it stand until soda is completely dissolved. Dip the bagels carefully into water, return to the baking sheet, and sprinkle with kosher salt.
Preheat oven to 350°F (180°C) and bake for 15 minutes until golden
Photography: Daniel Lailah Food Stylist: Amit Farber
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These are excellent, however they taste more like rolls than pretzels, they are somewhere in between rolls and pretzels. I used 80 percent whole wheat flour. Don’t overdo the salt 🙂