Bagel bites air fryer

Mix the yeast with 300ml lukewarm water. Put the flour, sugar and 1 tsp salt in a large bowl and mix together. Pour over the yeasty liquid and mix into a rough dough. Put bagel bites air fryer dough in a lightly oiled bowl and cover with a piece of oiled cling film.

Place in a warm area and leave until doubled in size, about 1 hr, then uncover and tip onto your work surface. I like to weigh them to make sure that they’re all the same size. Line up on 2 parchment-lined baking trays and cover lightly with cling film. Leave for around 30 mins or until risen and puffy, then remove the cling film. Use a floured finger to make a hole in the centre of each bagel, swirling it around to stretch the dough a little, but being careful not to knock out too much air.

Fill a large saucepan with water and bring to the boil. Using a slotted spoon, lift out the bagels, drain well and place back on the baking tray. Brush the bagels with the egg white and sprinkle with your chosen seeds. Bake for 20-25 mins or until golden brown. Transfer to a wire rack to cool before eating. RECIPE TIPSHOW TO FREEZE BAGELSOnce baked, you can freeze the bagels for up to two months.

This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Bagels are often topped with seeds baked on the outer crust—traditional choices include poppy and sesame seeds—or with salt grains. Different dough types include whole-grain and rye. 1610 in Jewish community ordinances in Kraków, Poland.

Bagels are now a popular bread product in North America and Poland, especially in cities with a large Jewish population. Community Regulations” of the city of Kraków in 1610, which stated that the food was given as a gift to women in childbirth. There is some evidence that the bagel may have been made in Germany before being made in Poland. They were often displayed in the windows of bakeries on vertical wooden dowels, up to a metre in length, on racks. Bagels were brought to the United States by immigrant Polish Jews, with a thriving business developing in New York City that was controlled for decades by Bagel Bakers Local 338. They had contracts with nearly all bagel bakeries in and around the city for its workers, who prepared all their bagels by hand.