Poppy Seed Hamantaschen Bagels
Prep time
Cook time
Total time
Poppy Seed Hamantaschen Bagels for Purim!
Recipe type: Bagels, Bread, Purim, Breakfast
Serves: 8
  • 1 package (2¼ teaspoons) instant yeast
  • 1¼ cups warm water or more in needed
  • 4 cups bread flour, sifted
  • 1 tablespoon sugar
  • 1½ teaspoons salt
  • 1 tablespoon oil
  • Poppy Seeds
  • Filling of choice such as lox, cream cheese and red onion or peanut butter and jelly, etc.
  1. First mix the yeast with 1 cup warm water and wait 10 minutes until it foams up. Then add in remaining flour, sugar, salt, oil and water and knead until you have a smooth ball, about 10 minutes, adding more water if needed.
  2. Divide the big ball into 8 little balls and let them rest for 10 minutes so the gluten relaxes and you can make bagels!
  3. Meanwhile, preheat oven to 425 degrees F and bring a large pot of water to a boil.
  4. Roll out your dough into strips and bend into a triangle securing at one end.
  5. Boil the bagels for one minute, and flip and boil for one more minute. They should expand a bit.
  6. Then put bagels a cookie sheet lined with parchment paper and top however you like. I did poppy seeds!
  7. Bake for about 20 minutes until brown and crispy.
Recipe by What Jew Wanna Eat at http://whatjewwannaeat.com/poppy-seed-hamantaschen-bagels/