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POLISH ROOTS. AMERICAN LIFE.
polish Mama Cooks
Polish bagel - obwarzanek
About the Recipe
Obwarzanek is made from thick and chewy dough, and has a big hole inside. Covered in different toppings, it is first boiled then baked- similar to an American bagel. At the first look, they are very similar. "Obwarzanek" however after being rolled out into a string it is also twisted, and it is often slightly bigger in size than bagel.
This recipe is based on the traditional recipe, however I am using some extra toppings like rosemary.
2/3 cup of milk
2/3 cup of water
20g dry yeast
1/2 tsp of sugar
2 cup of flour
1 cup of butter (room temperature)
1/2 tsp of salt
Toppings: poppy seeds, sesame seeds, salt, fresh rosemary
Prepare the yeast mixture by adding milk, water, yeast and sugar into a big bowl.
Mix everything well, cover with a cotton cloth and leave aside for 20 min.
In another bowl mix together flour, salt and butter.
Add the yeast mixture to the dry ingredients, and mix gently. Start to knead the dough in the bowl, then transfer it onto a clean surface. Knead the dough into a uniform, soft ball. Let it rest for 20 min, covered.
Divide the ball into 6 equal pieces. You can use a scale for this or you can divide the dough "by eye". Shape the pieces of dough into small balls in your hands.
Roll each ball of dough to form a string ~1 foot long. Next, twist each string several times, then connect both ends of the dough together. You can use the drop of water to "glue" the end together.
Preheat the oven to 375 F.
In a big saucepan boil water - 1/3 of the pot height is enough. Let it simmer, and boil the bagels one by one for about 2 min. Take them out and put it on a baking sheet covered with parchment paper. Let it cool down for few minutes.
In a small bowl beat an egg for the egg wash.
Brush each bagel with beaten egg and sprinkled with sesame, poppy seeds or rosemary before placing them in the oven. Place the baking pan on the middle rack and bake for 20 min.
Take them out, let cool down on the baking sheet. Transfer them onto a cooling rack or a plate- let them cool down completely.
Connect the two ends of the dough very carefully so it does not come apart when it is being boiled. Obwarzanki are the best when eaten the same day as they were prepared.
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