Saffron Bagels

Instructions

1. 1

   Steep the saffron threads in 150 ml of warm water for 10 minutes until the water becomes deep golden and aromatic.

   Tip: Crushing the saffron threads slightly before steeping helps release more color and flavor.

2. 2

   In a large mixing bowl, combine bread flour, salt, cardamom, and yeast. Create a well in the center and pour in the saffron water, room temperature water, honey, and vegetable oil.

   Tip: Add the saffron water while still warm to help activate the yeast.

3. 3

   Mix everything together until a shaggy dough forms, then knead for 10 minutes by hand or 8 minutes in a stand mixer until the dough is smooth and elastic.

   Tip: The dough should be slightly stiffer than bread dough but still pliable.

4. 4

   Place the dough in an oiled bowl, cover with a damp cloth, and let it rise at room temperature for 1 hour until it doubles in size.

   Tip: You can do this step in the refrigerator overnight for better flavor development.

5. 5

   Divide the dough into 6 equal pieces and shape each into a tight ball. Poke a hole in the center of each ball and stretch gently to form a bagel shape with a 5 cm hole.

   Tip: Keep the hole larger than you think it will shrink during cooking.

6. 6

   Place shaped bagels on a parchment-lined baking sheet, cover lightly, and let proof for 30 minutes.

   Tip: The bagels should increase slightly in size but not double.

7. 7

   Preheat the oven to 200°C. Bring 2 liters of water to a boil in a large pot and stir in the barley malt syrup.

   Tip: Barley malt adds authentic bagel flavor and helps create a chewy crust.

8. 8

   Carefully boil each bagel for 90 seconds on each side, then place on a wire rack to drain briefly.

   Tip: Don't skip the boiling step as it creates the characteristic bagel texture.

9. 9

   Transfer boiled bagels to a greased baking sheet, brush the tops lightly with water, and sprinkle with sesame seeds if desired.

   Tip: Work quickly so the bagels don't dry out before baking.

10. 10

    Bake at 200°C for 20 minutes until deep golden brown. Cool on a wire rack before serving.

    Tip: The bagels will continue to firm up as they cool.