- warm water - 1/3 Glass
- sugar - 1/2 st. spoons
- yeast - 1 teaspoon
- flour - 2 Cups
- vegetable oil - 1/2 st. spoons
- Salt - 3/4 Teaspoons
1. Beat warm water, sugar and yeast with a mixer and let stand for 5 minutes. Add flour, vegetable oil, salt and mix with a dough hook or manually until the dough becomes firm and elastic. You may need to add a little extra water, do it gradually. Allow the test to rise in a warm place for 20-30 minutes. 2. Roll out the dough on flour-strewed surfaces. Cut into 6 equal parts. 3. Roll from each small sausage, and then put the ends in a circle to make a bagel. Put the bagels on flour-strewed surfaces and allow to rise for 20-30 minutes. 4. Bring 6 cups of water to a boil in a large saucepan. When the water boils, put 2-3 bagels into the water for 1 minute, then turn over to the other side and wait another minute. Put the bagels on paper towels to stack excess moisture, then put on a baking tray. Repeat the procedure with the rest of the bagels. 5. Bake in the oven at 220 degrees 18 minutes, turning the bagels to the other side after 10 minutes.
Servings: 6