Israeli-style “Romanian” bagels
Growing up in Israel in the 80”s, we did most of our grocery shopping in tiny grocery stores which carried EVERYTHING. From yogurt to hand cream.The selection wasn’t huge but we were very happy with it.
Among the numerous products in such a store, there were fresh loaves of bread (only two kinds- white and brown, sold as a whole or half) and a small rack of “Romanian” bagels.
We called them Romanian for no special reason. Now I understand we probably called them Romanian because their origin was from Eastern Europe and some of the best bakers in my hometown were Hungarian or Romanian.
Nothing compares to a good Israeli Romanian bagel: the crust is brown and crispy, the inside is soft and it’s sprinkled with a ton of salt, sesame or poppy seeds. The secret for the crust is dipping the bagel in baking soda water for 20 seconds before baking. The maple syrup will help the bagels brown nicely.What I like about this recipe is that it doesn’t need to be proofed at all.
4 cups all-purpose flour
1 tbsp. yeast
1.5 tbsp. sugar
½ tbsp. salt
1 ¼ cup warm water
2 tbsp. olive oil (or any other kind of oil)
For dipping:
2 cups water
1 tbsp. baking soda
2 tbsp. maple syrup or Silan (date honey)
Preheat the oven (390)
In a mixer bowl, mix the flour with the yeast and sugar.
Add the oil and gradually add the water. You might need just a little bit more than 1 cup.
Mix for 5-8 minutes till the dough is firm, elastic, but not sticky. Let it rest for 10 minutes.
In a small pot, bring 2 cups of water to a boil, Add the baking soda and the maple and lower the heat.
Divide the dough into 6 equal parts.
Divide each part into two and roll each part into a rope.
Twist the two ropes and pinch the edges together to form a bagel.
Dip each bagel in the boiling water for 20 seconds. Take outt and place in a lined baking tray.
Sprinkle them with sesame, zaatar, salt or Everything-but bagel seasoning.
Bake for 20 minutes.
