Bagel, a traditional baked good resembling a ring, has been an integral part of Polish culinary culture and landscape for centuries, especially in Małopolska and Krakow. The history of these small, yeast-based discs dates back to medieval times, and the recipe for this bake, passed down from generation to generation, has been inscribed on the list of Protected Geographical Indications Registry.


  • Wheat flour: 750 g
  • Fresh yeast: 30 g
  • Water: 120 ml
  • Butter: 50 g
  • Poppy seeds: 15 g
  • Salt: 10 g
  • Sugar: 5 g


In a small bowl, add yeast and sugar, crumble them. Pour warm water over and leave for a while in a warm place for the yeast to activate and rise. Preheat the oven to 180 degrees Celsius.

Sift the flour with salt Sift flour and salt into a bowl. Melt the butter Place a saucepan over low heat and melt the butter. Do not bring it to a boil. Set aside to cool. Combine the starter with the flour Pour the starter into the bowl with flour, then add the cooled butter. Start kneading the dough. When it becomes elastic, stop kneading and let it rise covered for an hour.

Form dough rolls Form several balls from the dough (an even number), then start rolling them to create rolls. Weave a braid Braid two rolls together like a braid, then form a circle from them and stick the ends together. Repeat the process several times to use up all the dough.

Boil the dough Pour water into a pot and heat it. Dip the formed bagels in boiling water for a few seconds, then remove them, drain, and set aside. Preferably on a cooling rack to allow water to drain freely from the dough.

Decorate the bagels Sprinkle almost finished bagels with poppy seeds. Bake the bagels Bake the poppy seed-decorated bagels in the oven. Baking time should not exceed 30 minutes for larger bagels and 20 minutes for smaller ones.

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