Did you know that the bagel actually originated from Poland? Surprised? Well, it is true. The original bagel was made by the Polish Jewish communities. This bread became remarkably popular and spread across the world. In fact, the bagel is also extremely famous in New York. It however does have a different consistency to the traditional Polish bagel.
Polish bagels require time and patience to make. This is because, unlike other types of bread, the Polish bagel needs to be shaped and boiled before it is baked. This adds an additional step to the recipe which consumes time and requires patience!
The freshly baked bagels however have a characteristic chewy texture and are well-loved. They are definitely worth the extra effort.
Polish Bagel Obwarzanek Krakowski Recipe
Part I – Knead The Dough
The first and most important part of making Polish bagels is making the dough. For this combine 4 cups of all purpose flour, 3 tbsps. of instant yeast, 2 tbsps. of sugar and 1 tsp of salt in a large bowl. Mix the ingredients together such that they combine well. This will ensure that everything is evenly distributed in the dough.
Now add in 1 cup of milk, 1 ½ tbsps. of soft butter and 1 egg. Knead the dough well. You can use your hands for this step or use a food processor.
Part II – Place The Dough On A Floured Surface
Use a clean surface and spread flour over it. This is to prevent the dough from sticking to the surface. Place the dough on the surface and leave it for 15 – 20 minutes. This time is given so that the yeast in the dough can do its work and the dough rises.
Part III – Divide The Dough Into 8 Pieces
Part IV – Roll Each Piece Into A Long Rope
This part of the recipe deals with shaping the Polish bagel. The process is straightforward and easy. Roll each of the eight pieces into a long rope. You can use a floured surface to do this.
Part V – Twist The Rope
Grab the rope in the middle, then twist the dough around. Connect the ends by pressing them and forming the ring. This will give the Polish bagel the characteristic shape that you are used to seeing.
Part VI – Repeat The Process
Repeat the process with all the remaining dough ropes. Place all the shaped Polish bagels onto a floured surface.
Part VII – Pour Water Into A Wide Pot
Use a wide pot for this phase of the recipe. If you don’t have a large pot, you will find that a wok will also do. Add 2 tbsps. of sugar and 1 tsp of salt in the water and wait for it to boil.
Part VIII – Boil The Bagels
When the water begins to boil, gently throw in the Polish bagels one at a time. Now the amount of Polish bagels that you can boil at a time is largely dependent on the vessel that you use. Odds are you will probably be able to add two or three to the pot at a time.
Part IX – Cook The Bagels For I Minute On Each Side
Part X – Remove The Bagels
Once the Polish bagels are cooked, remove them from the pot using a slotted spoon. Place them on a baking tray that is lined with parchment paper. All the bagels will probably not fit on the baking tray so you may have to use two trays.
Part XI – Sprinkle The Toppings Of Your Choice
Sprinkle the toppings of your choice on the Polish bagel. The most common toppings that are used are sesame seeds, poppy seeds, and cheese.
Part XII – Preheat The Oven To 392°F (200°C).
Part XIII – Bake For 15 Minutes
Polish Bagel Recipe: Frequently Asked Questions
What Is A Polish Bagel Called?
Polish bagel is called obwarzanek krakowski. The plural of this is obwarzanki krakowskie
What Is The Difference Between A Bagel And A Pretzel?
If you’ve read through the Polish bagel recipe above, you know that the dough is boiled after it is shaped. Pretzels on the other hand are not boiled. This is the biggest difference between bagels and pretzels.
Another big difference is the presence of malt in bagels which is absent in pretzels.
Are Bagels Healthier Than Bread?
There is no real straightforward answer to this. For one, it depends on the type of bread that you eat. In general, however, bagels have a higher calorie count than bread. This however is not true if you choose to eat a bagel with a high fiber count.
Why Are Bagels Boiled?
Unlike so many other types of bread, Polish bagels are boiled before they are baked. This is in order for the dough to set and give you a nice crust. It also gives you the chewy texture that bagels are so famous for!
Polish bagels dough
- 4 cups (480g) of all-purpose flour
- 1 cup of milk (or plant-based milk)
- 3 tbsps of instant yeast
- 1 ½ tbsps of soft butter
- 2 tbsps of sugar
- 1 tsp of salt
- 1 egg
- 2 tbsps of sugar
- 1 tsp of salt
- poppy seeds, sesame seeds, or cheese for the topping
- Knead the dough for 5 minutes using your hands or a food processor.
- Place the dough on the floured flat surface and let it rest for 15-20 minutes.
- Divide the dough into 8 pieces.
- Roll each piece into a long rope.
- Grab the rope in the middle, then twist the dough around. Connect the ends by pressing them and forming the ring (watch my video to see exactly how to do it),
- Repeat the process with all the bagels. Place them on the floured surface,
- Pour the water into a wide pot (I used a wok). Add 2 tbsps of sugar and 1 tsp of salt, and bring to a boil.
- When the water is boiling, gently throw the bagels into it. Depending on how wide is your pot, you will need to do it twice or three times. For my wok, I could only cook 4 bagels at a time.
- Cook bagels for 1 minute on each side.
- Using the slotted spoon, place the bagels on a baking tray lined with parchment paper. You will probably need 2 baking trays to bake all the bagels.
- Sprinkle the topping of your choice (sesame seeds, poppy seeds, cheese) on the bagels.
- Preheat the oven to 392°F (200°C).
- Bake for 15 minutes.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 346Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 35mgSodium: 649mgCarbohydrates: 58gFiber: 3gSugar: 8gProtein: 12g
These data are indicative and calculated by Nutritionix