500 gr flour (4 cups)
250 gr warm water (1 cup)
1 medium egg
15 gr fresh yeast or 7 gr dry yeast (1 T fresh or 1 1/2 t dry)
2 teaspoons salt
1 teaspoon sugar
2 teaspoons olive oil
1 egg white
In a large bowl combine the flour with salt. In a separate bowl, dissolve the fresh yeast in half of the entire quantity of warm water, add 1 teaspoon sugar and stir until the yeast is dissolved. Add the yeast to the flour. Lightly beat one medium egg, add it to the flour then add the remaining water and teaspoon olive oil.
Knead for 10 to 15 minutes on a floured board, until smooth and elastic. Place in a bowl, cover with plastic wrap, and let rise in a warm place for 1 hour until doubled.
Cut the dough into 10 or 12 pieces then make from each piece a small ball.
Flatten the balls and press a hole into the center of each ball, forming the bagel shape.
Bring water to boil in a large, wide stockpot and boil 3 bagels at a time 20 seconds on each side, turning carefully. Dry on a towel.
Brush the bagels with 1 egg white slightly beaten and sprinkle on top sesame seeds.
Bake at 450° (preheated oven) for 15-20 minutes or until brown.
Formulation courtesy of The Wicked Noodle