Рецепт Traditional New York Bagels
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Ингредиенты
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Инструкции
- Add in yeast, salt and sugar to water, mix well. Add in 5 c. of flour, mixing well. Turn the dough out onto a floured work surface and knead till the dough is smooth and elastic, adding only as much of the last c. of the flour as necessary to achieve manageable dough. Allow to rise in an oiled bowl till the dough has doubled in size. Knock down and knead briefly. Divide the dough into 12 equal pcs. Let the dough rest briefly and then shape each piece by rolling into a ball. Using your thumb, create a hole in the centre and gently stretch the whole till it reaches your desired size.
- Allow to rise till a little puffy on a floured board. Bring 2 large shallow pots of water to boil, with about 6cm. of water in each. When the dough has risen till almost double, gently immerse each bagel in the simmering water and allow to "cook" for about two min, turning every 30 seconds. Be careful not to over crowd the pots - 4 per pot is sufficient. Remove the bagels from the water with a slotted spoon and carefully place them on oiled oven trays. Glaze them with egg, and sprinkle with poppy seeds. Bake at 200c. for 25-35 min, till well browned.
- Be very careful not to over boil the bagels, otherwise they will deflate, and will have to be discarded.