Receta Obwarzanek Krakowski/Polish Bagels/Krakowian Bagels
Seriously i want to write today's introduction by a disclaimer, yes dont try to read or spell today's post's name. Am sure its definitely a hard task to spell it. By the way, my today's post is a Polish Bagels which is a chewy dough ring sprinkled usually with salt, poppy or sesame seeds. Obwarzanki are sold from rolling carts on every street corner in Kraków. These bagels become an unofficial symbol of this city. Known as the Cracovian bagel or Krakowian Bagel, the obwarzanek gets its name from the Polish word which means ‘par-boiled'. These Krakowian bagels are very much close to bagels though this Polish bagels calls for two strands of bread dough. Obviously these bagels are bigger roll as two strands are braided before baking. You can prepare fantastic sandwich with usual Bagels but these Polish bagels are not suitable to cut and make sandwiches.
This Krakowian bagels was invented by Kraków Jews after 1496 when King Jan Sobieski lifted the decree that formerly restricted the production of baked goods to the Kraków Bakers Guild. First written mention of the obwarzanek was 1394. These bagels are tasty and filling when fresh,obviously these fresh bagels are sold by the street vendors right from 6 am, so that anyone who visit Krakow can enjoy this ultimate bagels. Krakowian bakers produce up to 200,000 obwarzanki daily in the summer,hence finding a fresh one is essential. Enjoyed by people of all ages, this bagels can be enjoyed from breakfast to snacks depending upon how they served with. A obwarzanek is quite enough to fill a super hungry tummy, obviously you can make and enjoy them with your favourite food or drink.
Recipe Source: Here &Here
4cups Bread flour
2tsp Instant yeast
1tsp Salt
2tbsp Sugar
50grams Butter
Poppyseeds (as per need)
1tbsp Honey
Take the bread flour, instant yeast, salt, sugar in a large bowl, gradually add enough luke warm water and knead everything as a smooth and soft dough.
Arrange this dough in a greased bowl and keep aside for two or three hours or else in fridge for a whole night.
Once the dough double the volume, punch the dough and divide the dough into 8-10 medium sized balls.
Take a ball, knead well and roll it as a long rope, take an another ball and roll it as an another rope. Now take the both dough ropes and twist them together.
Pinch nicely the both ends, and make a round shaped bagel. Pinch again nicely the joining edges.Continue the same process with remaining dough balls.
Keep aside in a baking sheet lined over a baking tray, let it sit for half an hour.
Meanwhile bring boil 4 cups of water with honey. Once the water starts boiling, add the puffed bagels and cook for a minute. Strain the water and drop it to the baking sheet.
Preheat the oven to 350F.
Sprinkle the poppy seeds over the bagels and bake for 30-35 minutes until the bagels turns golden brown.
Let it cool a bit and enjoy with your favourite dips or spreads.
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