Recipe for the softest pastries - Bagels

• 1 tablespoon sesame seeds
• 1 tablespoon black sesame (can be poppy instead)
• 1 tablespoon dried red onion in granules
• 1/2 tablespoon dried garlic
• 1/2 tablespoon salt

View this post on Instagram

A post shared by Little Box Brownie (@littleboxbrownie)

• 1 egg for spreading
• Bagel cooking water

1. To start, add sugar and yeast to warm water, stir and leave on warm for 5 minutes to foam!
2. Add flour and salt to the mixing bowl and mix gently with your hands. Add the yeast, water and sugar mixture and mix!
3. First you will get an uneven mixture, mix for at least 3-5 minutes until you get a smooth dough.
4. If you work by hand, the procedure is the same you will only have to knead longer. First mix all the ingredients by hand in a bowl, then transfer to a work surface and knead until you get a uniform dough! In total, it will take you up to 10 minutes to knead the dough by hand.
5. Oil the pan and put the dough in it, cover with a damp cloth and put on warm to rise for an hour. I always raise the dough in the oven, and the trick to the perfect rising temperature is to turn on only the light in the oven. The warmth of the light is enough to make the dough rise nicely!
6. After rising, knead the dough briefly on the work surface and cut it into eight equal parts. You can weigh each one if you want, and you can shape the dough into a circle and cut it into 8 equal parts - triangles.
7. Shape each triangle into a ball by turning the vertices of the triangle inwards.
8. Then, on a dry surface, shape each ball into a regular, smooth ball by hand. Place the ball on the surface and roll the dough in a circular motion with your palm, constantly creating light pressure. 
9. When you have repeated this procedure with all the balls, cover them with a damp cloth and let them rest for 30 minutes.
10. After resting, it’s time to shape the bagels! Flour your fingers and drill a hole in the middle of the dough with your thumb. Roll the hole with your index fingers, spreading it slightly to a width of approx. 4 cm. Shape it slowly and gently.
11. When everyone is shaped, it’s time to cook. Boil water in a pot. Let them have enough water to float freely on the surface. Also, don’t load too many bagels at once or stack them on top of each other. It is important to leave them space because it will expand a bit when cooking.
12. Carefully dip the bagel into the water. First comes the top of the bagel! Cook them on each side for exactly 1 minute! Stop time for each one because that way you will ensure that they will not be tough but a perfect chewie! In the absence of a Croatian word, my derivative will serve.
13. So, when the first minute has passed, carefully turn the bagel over and cook for another minute. Remove the bagels with a strainer and drain well.
14. It's not a problem if you can't all stop at once, you can bake them twice, they won't have anything while they wait.
15. Beat the egg and coat each bagel well. Don't worry if they look wrinkled, when baking they will all be corrected.
16. Then sprinkle as desired. You can use this sprinkle of mine or just sprinkle them with sesame seeds. You can just salt them, and you can prepare them without any sprinkles, just don't coat them with eggs. It gives them a nice color!
17. Bake them at 220 degrees, 20 minutes!