Today I am sharing a recipe for these bagel twists. After you make these, you will realize how simple they are.
You can top them with anything you like and they are freezable. I really like them topped with some sea salt and rosemary.
That is my favourite topping. But you can also make them sweeter with a sugar topping.
- 353ml (1 ½ cups) warm water
- 13g (1 tablespoon) sugar
- 11g (2 teaspoons) salt
- 6g (2 ¼ teaspoons) dry yeast
- 562g (4 ½ cups) flour
- 60g (¼ cup) melted butter
- Water to boil twists
- 105g (½ cup) baking soda
- 1 egg
- Optional toppings: rosemary, salt, garlic, any topping of your choice
- In the bowl of a stand mixer add the flour. Make a hole in the center and put in the warm water, yeast and sugar. Let it sit until frothy (for about 5 minutes).
- Add the salt and butter on the sides. Mix on low speed with dough hook for 8 minutes.
- Transfer the dough to a lightly oiled bowl and cover with a damp towel. Let the dough rise in a warm place for about 1 hour or until it has doubled in size.
- Lightly flour your working surface. Turn your dough out onto your working surface, divide it in 10 equal pieces. Roll each piece into a rope, fold in half and start twisting it. Now shape each twist into a circle (pretzel/bagel) and pinch the ends together.
- Preheat the oven to 425°F (220°C)
- Bring water and baking soda to boil in a pot (large enough to put in the twists)
- Drop the twists into the boiling water and boil for 30 seconds on each side. Remove them from the water. You may need to boil one or two at a time if your pot isn’t large enough.
- Brush lightly with the beaten egg. Put on your favorite topping. Bake for 10-14 minutes or until golden. Let them cool on a rack. After cooled, you can freeze these twists and enjoy them later.
The perfect lunch with a homemade bagel twist. This is absolutely delicious.
If you like, you can also toast these twists to make them extra crunchy.