Authentic Bagel Recipe – German Special
The German bagel, known locally as Fastenbeugel, offers a distinctive take on the classic bagel. Unlike its New York counterpart, which boasts a chewy texture from boiling, the German version incorporates a blend of rye and wheat flours, resulting in a denser, heartier bread. Traditionally, these bagels are flavored with caraway seeds, adding a subtle, aromatic touch that sets them apart. While they may not have the iconic hole of a typical bagel, their unique flavor profile and texture make them a cherished part of German baking traditions.
- Prep Time20 min
- Cook Time25 min
- Total Time45 min
For the Dough:
- 4 cups bread flour (high-protein for chewiness)
- 1 packet (2 ¼ teaspoons) instant yeast
- 1 ½ teaspoons salt
- 1 tablespoon sugar
- 1 ¼ cups warm water (110°F/45°C)
For Boiling:
- 8 cups water
- 2 tablespoons honey or barley malt syrup (for a golden crust)
- 1 teaspoon baking soda
For Toppings (Optional):
- Sesame seeds
- Poppy seeds
- Everything bagel seasoning
- Coarse salt
Prepare the Dough:
In a large bowl, mix flour, yeast, salt, and sugar.
Gradually add warm water, kneading for 8–10 minutes until smooth and elastic.
Cover and let rest for 1–1.5 hours, until doubled in size.
Shape the Bagels:
Punch down the dough and divide into 8 equal pieces.
Roll each piece into a ball and poke a hole in the center, gently stretching into a bagel shape.
Place on a baking sheet, cover loosely, and let rest for 30 minutes.
Boil the Bagels:
In a large pot, bring water, honey (or malt syrup), and baking soda to a gentle boil.
Boil bagels in batches for 30–45 seconds per side.
Remove with a slotted spoon and place on a parchment-lined baking sheet.
Bake:
Preheat oven to 425°F (220°C).
Sprinkle bagels with desired toppings while still damp.
Bake for 20–25 minutes, until golden brown.
Serve:
Let cool for 10 minutes, then slice and enjoy with cream cheese, butter, or smoked salmon.
Recipe Notes :
Dough Consistency: Use a combination of rye and wheat flour. Rye makes the dough sticky, so knead thoroughly or use a stand mixer.
Caraway Seeds: Adjust the amount to taste; a small pinch gives subtle flavor, while more creates a pronounced aroma.
Shaping Tips: Flour your work surface to handle the sticky dough, and pinch ends tightly so they don’t open during baking.
Baking: German bagels are baked directly without boiling, producing a denser, heartier texture.
Serving Suggestions: Serve with butter, cheese, cold cuts, or alongside soups and stews for a classic German experience.
