Why I Love This Polish Bagel (Obwarzanki)
There’s a special kind of joy that comes from baking obwarzanki, the Polish bagel that’s a twist on the classic. These delightful rings are a treat to make and eat, with their signature chewy inside and a golden, crispy outside. Each bite takes me back to the streets of Poland, where obwarzanki are as much a symbol of tradition as they are a delicious snack.
I usually make them on the weekends, and i like to make them in bigger batches. This way, i can freeze them, and just take them out when i want to prepare a delicious Polish kanapka!
How to Store Your Obwarzanki?
Obwarzanki are best enjoyed fresh, but you can keep them in a paper bag for a day or two to maintain their crust. If you need to store them longer, wrap them up and pop them in the freezer. When you’re ready, a quick toast will bring back their fresh-baked taste and texture.
You can also freeze obwarzanki after boiling them. This will ensure a perfect crust after baking them. You can store them in the freezer up to 5 months, just make sure they are tightly wrapped in plastic film, and put into air tight containers.
Expert Tips for Making Perfect Obwarzanki
- Water and Milk: The combo should be warm, encouraging the yeast to work its magic.
- Kneading: Get hands-on and knead until your dough is smooth. It’s about feeling the dough come alive.
- Boil for Brilliance: Don’t skip boiling your obwarzanki; this step is key for that bagel-like chewiness.
- Seeds Make It Special: Sesame or poppy seeds? Why not both! They add flavor and a bit of crunch.
Toppings and Variations
- Simple & Sweet: Try a sprinkle of cinnamon sugar before baking for a sweet treat.
- Classic with a Twist: Sesame seeds are traditional, but why not try flax or sunflower seeds for a change?
- Serve with spreads: You can serve these Polish Obwarzanki with cream cheese, salted butter, hazelnut spread, or you can even use them as the base for the Polish Kanapki – Open Faced Sandwiches!
Polish Bagel (Obwarzanki)
- Total Time: 1 hour 40 minutes
- Yield: 12 Bagels 1x
Description
Learn the art of Polish baking with these homemade Obwarzanki, a delightful Polish bagel that’s chewy on the inside and crispy on the outside. This simple recipe is perfect for homemade baking!
Ingredients
- 1/2 cup Warm water
- 1/2 cup Whole milk (room temperature)
- 2 1/4 teaspoons Active dry yeast
- pinch of White sugar
- 4 cups Bread flour
- 2 teaspoons Salt
- 1/2 cup Unsalted butter (softened)
- Sesame and poppy seeds
- 1 large Eggs
Instructions
- Activate the Yeast: Combine warm water, milk, a pinch of sugar, and yeast in a large bowl. Let it sit in a warm place for 20 minutes until frothy.
- Dough Preparation: In another large bowl, mix bread flour and salt. Incorporate the softened butter and frothy yeast mixture.
- Kneading: Knead the mixture into a smooth dough. Use a mixer with a dough hook or knead by hand until the dough is uniform.
- Resting the Dough: Let the dough rest in the bowl covered with a cotton cloth for 15-25 minutes, allowing it to rise slightly.
- Forming Bagels: Divide the dough into 16 equal pieces. Roll each piece into a ball, then into a rope about 8 inches long. Twist each rope, join the ends to form a bagel shape, ensuring they are well sealed.
- Boiling: In a wide pot, bring water to a boil with a teaspoon of salt. Simmer the bagels in batches for 1 minute, then remove and place on a baking sheet lined with parchment paper.
- Topping: Brush each bagel with the beaten egg and sprinkle with your choice of seeds.
- Baking: Preheat the oven to 392°F (200°C). Bake the bagels on the middle rack for about 20 minutes until they are puffed and golden brown.
- Serving: Enjoy the Obwarzanki warm by themselves or sliced for sandwiches. They’re excellent with butter or your favorite spread.
Notes
• The water and milk mixture should be warm to the touch to activate the yeast but not too hot as to kill it.
• Ensure the dough is smooth and elastic before resting for best texture.
• Boiling the bagels before baking is essential for that classic chewy texture.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Bread
- Cuisine: Polish
Nutrition
- Calories: 175
Nutrition Information
Per 1 Serving:
Calories: 113, Carbs: 6g, Fat: 8g, Protein: 2g
This website offers estimated nutritional details, which may vary depending on the specific ingredients used.
FAQ
What’s the difference between a Polish bagel and a regular bagel?
The Polish version, typically known as obwarzanki, is a bit smaller, and often a touch sweeter with a thinner crust.
Can I use different types of flour for my obwarzanki?
Bread flour is best for that classic chewiness, but you can experiment with a mix of whole wheat for a different flavor.
How do I get the perfect shape of obwarzanek?
Patience and practice! Roll your dough evenly and seal the ends well to keep your obwarzanki looking great.
Best bagels ever! Made them with Irish butter and topped with rosemary and sesame seeds. Yum!
The recipe instructions say to divide the dough in to 16 pieces.
The recipe yield says 12.
Which is correct?
Good catch! 😊 The yield should be 16 obwarzanki. The instructions are correct—the dough is divided into 16 pieces. If you’d prefer larger, more traditional Kraków-style obwarzanki, you can divide the dough into 12 pieces instead.
Very good. Easy recipe. The ones In Krakow are larger. I think I wouldn’t make 16. I’d try 12. They need to bake a bit longer too.