Beugerl (Bagels)

The Beugerl is actually a food for fasting times. It was originally a symbol of the barren fasting period. The round shape of the Beugerl is probably older than the popular pretzel. Actually, this round shape should symbolize the sun and thus the light of the world. This can be related to the resurrection of Jesus in the religious sense as well as to the light that the sun brings in spring.

Beugerl sharing is quite an old tradition! In taverns during fasting periods, bagels were placed in a basket on the tables. When sitting together, one would offer his neighbor a bagel, both would take hold and tear it. The one that came away with the larger half was said to have good luck. 

Bagels are made from a simple yeast dough (with sourdough), rolled out and made into circles. The preparation takes place in two steps, the bagels are first boiled and then baked. 

Recipe

For a dough weight of 1560g / 35 bagels / each 45g

Foundation sour:

  • 100g Rye flour Type 960
  •   50g Water 20°C
  •    10g Starter

Maturity time: 18-72 hours   DT: 18-22°C   Hydration(TA): 150

Main dough:

  • 160g Mature foundation sour
  • 900g Wheat flour Type 700
  • 430g Water, cold (4-5°C)
  •    25g Salt
  •    30g Liquid malt or honey
  •    10g Caraway, whole
  •      5g Yeast

Mixing time: 8-10 minutes slowly  Hydration(TA): 148 DT: 20°C

Instructions:

  • Mix the foundation sour and other ingredients into a firm dough on slow speed for 8-10 minutes. The dough should be kept as firm as possible (the dough is not kneaded quickly). 
  • After mixing, cover and let the dough rest for 10 minutes (CAREFUL: the dough must remain covered otherwise a skin will form)
  • After the short relaxation phase, divide the dough into 45g pieces and using the palm of your hand roll into elongated dough strands (about 10-15cm). Cover with plastic and let them rest for another 5 minutes. 
  • Now the dough pieces are rolled out into 30-35cm lengths and then formed into rings. 
  • The shaped rings are allowed to rise for 30-40 minutes at room temperature (don’t cover them once form- the skin formation is needed!!)
  • In the meantime, a pot of water with a pinch of salt is brought to the boil and the oven is preheated to 230°C.
  • As soon as the water boils, the formed bagels are placed in the water. They should remain in the water until they float to the surface. 

  • Fish them out of the pot with a cooking spoon and place them immediately onto a baking tray. Sprinkle with some coarse salt and slide them into the oven at 230°C. With light steam, bake them until they are golden brown (17-20 minutes).