I bet you didn’t know we have bagels in Russia! They are called bubliki and the same concept of boiled dough used in their preparation. Furthermore, when Russian bubliki are made by me, they even look like American bagels. In real life the holes are a little bigger, and the texture is a little denser.
The goal of this particular project was to make them healthier. I used sprouted whole wheat flour, and the whole family was pleased with the result. These bubliki turned out soft and airy, yet chewy – perfect!
- 1 tablespoon active dry yeast
- 2 cups water, warm
- 1 tablespoon light brown sugar
- 1 tablespoon granulated sugar
- 3 cups unbleached bread flour
- 3 cups sprouted wheat flour
- 1 tablespoon salt
- topping (optional) – poppy, sesame seeds, or other
Yields 12 bagels
Dissolve the yeast in the water and add the sugars. Let sit for about 10 minutes. Mix the remaining ingredients until the dough pulls away from the sides of the bowl.
Turn the dough out onto a lightly floured work surface and knead, adding more flour as necessary, until smooth. Cover the dough with a damp towel, and let it rest for about 20 minutes.
Divide the dough into 12 balls, make holes in them with your thumb and spread the holes with your fingers to make them really wide – they will shrink when cooking.
Dust a tray with cornmeal and place bagels on it. Cover lightly with a dump towel and/or plastic wrap and let rise for 30 minutes. Refrigerate for about 12 hours.
Remove the bagels from the refrigerator. Let them rest at room temperature for about 45 minutes. Bing a large pot of water to a rolling boil, and preheat the oven to 450°F/230⁰C.
Boil bagels for about 1 minute on each side – two at a time. Remove them with a spotted spoon and place on a parchment-lined baking sheet. Sprinkle with your favorite topping, if you wish to. Bake the bagels for 15 to 20 minutes, or until they’re golden brown. Remove them from the oven, and cool on racks.
If you do make some bubliki for your family, I suggest this Russian movie to go with them! На здаровье!