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Poppy Seed Hamantaschen Bagels

Amy Kritzer
Poppy Seed Hamantaschen Bagels for Purim!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Bagels, Bread, Breakfast, Purim
Servings 8

Ingredients
  

  • 1 package 2 1/4 teaspoons instant yeast
  • cups warm water or more in needed
  • 4 cups bread flour sifted
  • 1 tablespoon sugar
  • teaspoons salt
  • 1 tablespoon oil
  • Poppy Seeds
  • Filling of choice such as lox cream cheese and red onion or peanut butter and jelly, etc.

Instructions
 

  • 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.
  • Divide the big ball into 8 little balls and let them rest for 10 minutes so the gluten relaxes and you can make bagels!
  • Meanwhile, preheat oven to 425 degrees F and bring a large pot of water to a boil.
  • Roll out your dough into strips and bend into a triangle securing at one end.
  • Boil the bagels for one minute, and flip and boil for one more minute. They should expand a bit.
  • Then put bagels a cookie sheet lined with parchment paper and top however you like. I did poppy seeds!
  • Bake for about 20 minutes until brown and crispy.
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