Do you have any nostalgia for goodies from your childhood? I definitely have … here, for example, bagels with poppy seeds. So soft, fragrant … now (for some reason) there are no such ones already on sale.
But wherever ours disappeared: the bagel recipe was found, it was cooked according to it, and now - they are very, very similar in taste!
- General \ asset cooking time: 2 hours \ 30 minutes
- Servings Per Container: 8 Servings
- Calories (100g): 125 kcal
- Cost: very economical
How to make homemade bagels
- Flour - 500 g
- Yeast - 7 g dry
- Sugar - 2 tsp
- Salt - 1 tsp without top, in dough
- Water - 270 ml per dough
- Butter - 50 g
- Water - 1 liter for scalding
- Salt - 1 tsp for scalding
- Soda - 1 tsp
- Egg yolk - 1 pc.
- Milk - 2 tbsp
- Poppy - 2 tbsp
Preparation:
To knead the dough, first mix the sifted flour with salt, sugar and dry yeast
Then add warm water (about 37 degrees). And knead the dough. At the beginning, it will be quite tight and naughty - do not be alarmed, continue kneading until you get a homogeneous state.
Then add the butter softened at room temperature and continue kneading. You will notice that the dough becomes softer and more pliable, but quite firm and not too sticky to your hands and surface.
Place it in a large lifting bowl. Be sure to cover from airing and drafts.
In a warm place, the dough will do (double in volume) in 45-50 minutes.
We spread the poppy seed bagel dough on our work surface and divide into 8 equal pieces. And more is not needed, otherwise it will no longer bebagels, and bagels …
First, roll a ball out of each piece, then make a hole in the center and begin to stretch it a little, giving the shape of a donut. We put the formed bagels aside, covering from drying, for ten to fifteen minutes.
In the meantime, put a pot of water on the fire and wait for it to boil. Add salt and soda.
Dip the bagels alternately in boiling water. First, for 30 seconds with a beautiful, outer side, and then turn over and scald the other side for 30 seconds. And then - carefully take out the bagels with a slotted spoon.
After shaking off excess water, spread on a baking sheet with baking paper. Again - do not be alarmed by their unattractive, wrinkled appearance, during baking the bagels will even out and become beautiful.
Why do you need such an incomprehensible action as scalding? And it is needed in order tosuspend the rise of the dough during baking - the shape of the bagel is preserved, and does not turn into the usual fluffy baked goods. With all this, the middle turns out to be soft and airy, and the crust remains crispy.
When all the bagels are scalded and laid out on a baking sheet, they must be greased with yolk whipped with milk and sprinkled with poppy seeds.
We put in an oven preheated to two hundred degrees. We will bake for about twenty minutes until a beautiful golden brown.
Let the bagels with poppy seeds cool down a bit and you can treat them to your home. Enjoy!Try it yourself! And maybe share your memories (receptor, of course) …
