Polish Krakow Bagels: Traditional Obwarzanek Krakowski Bagels
This recipe is not the traditional New York style bagel but rather from the Jewish communities in Poland where bagels originated. This recipe is based on the ingredients and quantities of the officially recognized (by the European Union in 2010) “obwarzanek krakowski” bagel as Krakow, Poland's regional specialty. There are 4 main ingredients plus water and the traditional parboiling and baking methods.
Servings: 6 bagels
Ingredients
- 7 g (2 ¼ tsp or 1 pkg) active dry yeast
- 240 ml (1 cup + 1 tsp) warm water, divided heated to 100˚F-110˚F (38˚C-43˚C)
- 400 g (3⅓ cups) bread flour fluffed, scooped, and leveled off if using a measuring cup
- 6 g (1 tsp) salt
- 11 g (½ tbsp) barley malt syrup honey, brown rice syrup, or agave syrup
- 2½ - 3 quarts (8-9 cups) of water in large stock pot for parboiling
- 1 tbsp honey or barley malt syrup added to water for parboiling
Optional Toppings
- Poppy seeds
- Sesame seeds
- Dried minced onion
- Everything Bagel seasoning
- Coarse or flake salt
Instructions
- In a small bowl, whisk together yeast and ¼ cup (~60 ml) warm water (heated to 100˚F-110˚F) taken from 240 ml. Allow to set for 10 minutes to bloom becoming bubbly and frothy.
- In a stand mixer bowl, whisk together flour and salt. With the mixer on low using the dough hook attachment, pour in yeast mixture and barley malt syrup (or honey). Pour in remaining water and knead for 8-10 minutes. Add additional water or flour as needed, 1 tablespoon of either at a time, until the dough is soft and tacky. It shouldn’t be sticky.TIP: If not using a stand mixer, stir ingredients in a bowl. Knead by hand on a floured surface for 10-12 minutes.
- Once kneaded, mound the dough into a ball at the bottom of the bowl, grease the top and sides of the dough with cooking spray or oil. Cover the bowl and let the dough rise in a warm area 1-2 hours or until doubled in size.
- Line a large baking sheet with parchment paper and dust with flour.TIP: Flour is needed on the parchment paper to prevent the bagels from sticking as they sit and rise.
- Scoop the dough out onto an unfloured work surface. Divide the dough into 6 pieces; no bigger than 4 oz (110 g). Divide each piece in half. Roll each half into18- 20-inch ropes with the thickness of a pencil. Place both ropes side-by-side. Place both hands at opposite rope ends. Push your hands in opposite directions rolling the dough to create a twist or spiral. Bring the two ends together into a 4.7-6.7-inch circle and seal by pressing them together. Repeat with the remaining dough pieces.TIPS: An unfloured work surface gives traction needed to help roll the dough. If you have too much flour on the surface, wipe off the flour and spritz the surface with a little water. To roll each dough piece into ropes, shape the dough into a tight ball. Place one hand in the center of the dough ball and roll the dough back and forth pressing down to push the dough out towards the ends. When it’s long enough for two hands, place both hands flat side-by-side in the center and continue to roll the dough back and forth pressing down to push the dough out towards the rope ends. Try not to taper the ropes ends or the bagel with have a thin, skinny section.
- Place each shaped bagel dough on the prepared baking sheet. Cover them with plastic wrap or a towel and allow them to rest and rise in a warm area for at least 30 minutes. For a make-ahead option, place them covered in the refrigerator overnight and bake them in the morning.
- Preheat oven to 425˚F (220˚C).
- Add 8-9 cups of water to a large, wide mouth stock pot. Heat over high heat on the stove until boiling. Add 1 tbsp honey (or barley malt syrup) and lower the temperature to medium-high heat or so ensuring the water continues to simmer.
- Add 1-2 bagels to the simmering water to cook. Flip over each bagel at 45 seconds using a slotted spatula, slotted spoon, or wooden dowel. Allow to cook for another 45 seconds until set. Remove each bagel using the same slotted spatula, slotted spoon, or wooden dowel and place each on the parchment-lined baking sheet. Sprinkle each with preferred bagel toppings. Repeat with remaining bagel dough.TIP: Since these bagels are large in diameter, it’s easier to cook one at time and to use a large, wide slotted spatula to flip and lift them.
- Place bagels on baking sheet in the oven and bake for 20-25 minutes or until golden brown. Serve warm.
Video
Notes
Serving Suggestions:
Traditionally, these bagels are eaten simply as they are while walking along the streets in Krakow, Poland. However, you can always tear into one and dip the pieces in your favorite savory sauce, dip, cream cheese, or butter for extra flavor.
Storing Bagels:
These bagels are best eaten the day they are made. Once they cool, you can freeze them in a sealed bag. When ready to eat them, remove and heat in the microwave until warm or thaw at room temperature.