Hello Dear Friends,
Over the past weekend, we worked on fermented dough at school. We made many breads that have an important place in World Cuisine. Bretzel, Brioche, kugelholf some of them… It was a good phrase to prepare the recipes I tried in the bread machine by hand.
As the days passed, the topics and recipes began to get heavier. Of course, it started to get harder and harder for us in the exams. I have a cake quiz this week. They will ask us to prepare something creative based on the basics we have learned. So wish me luck :)
The recipe I chose for you from my days in Usla this week is Bagel… A recipe also known as the American Bagel, but more like our opening. The most important feature is that it is boiled in boiling water for a short time after the last fermentation, just before baking, to form the shiny and thin crust on it.
As a matter of fact, if you have a powerful mixer, there is no problem in preparation. If you are going to knead by hand, I recommend that you knead with a mixer at first and then continue to knead by hand and collect the dough.
Resting is very important for your bagels to be light and elastic. It gets stronger as it is kneaded and rested, and gets lighter as it swells.
You can serve these very light breads with sweet or savory fillings. If you want, you can decorate the dough with sesame, sea salt or roasted poppy immediately after boiling the dough before placing it in the oven.
Note: Don't be confused by the ml size. You can measure in grams by putting a small bowl on the scale, tare, and putting the liquids in it. This is how I measure on the scale instead of measuring with ml.
Tare: It means weighing the weight of the container in which something will be placed. The "tare" button on digital scales does this.
Love…
Ingredients for Bagel Recipe
- 250 g flour
- 5 g salt
- 50 ml milk
- 15 ml water
- 25 gr honey
- 10 g fresh yeast
To boil the dough:
- 2 liter of boiling water
How to Make Bagel Recipe?
- Mix the flour and salt in a deep mixing bowl.
- Dissolve the fresh yeast by crushing in 15 ml of water.
- Add milk, honey and yeast dissolved in water to the kneading bowl and knead a dough that will not stick to the bowl. (Those who use a mixer can knead in 1 minute with a pallet tip.)
- Take the dough you kneaded on a lightly floured counter, knead it 1-2 times and collect it, cover it with a cloth and let it rest for 30 minutes.
- Roll your rested and risen dough and divide it into 6 equal or equal parts.>
- Roll each piece you cut with your hands and leave it to ferment for 20 minutes by laying a cloth on it.
- Roll one of the fermented pieces into 8-10 cm long rolls and give it a bagel shape. (If you have difficulty in sticking, you can wet the ends with a little water. It is important that the dough sticks, because it can open while boiling.)
- Place the bagels you shaped on the baking tray. Cover it with a cloth and let it rise for another 15 minutes.
- Bring the water to a boil on the stove and lower the heat. (Firring consistency :)) Submerge your fermented bagels in water and boil for 1 minute.
- Take the boiled dough with the help of a strainer and place it on the baking tray.
- Bake in a preheated oven at 200 degrees for 12-15 minutes. Serve hot or cold.