The bagel is a type of doughnut-shaped bread introduced to the United States by Polish Jewish immigrants.
The difference with other breads is that bagels are scalded in hot water before being baked, which makes them crispy on the outside and soft on the inside.
They can be flavoured with onion, salt, seeds (poppy, sesame, chia, sunflower, pumpkin) and filled with either sweet (jams, peanut butter, red fruits) or savoury (salmon, eggs, cheese and various cured meats).
Prep time: 20minutes + 1h for raising
Cooking time: 20/25minutes
125ml tepid milk
125ml tepid water
5g dry yeast
30g melted butter without salt
1 egg yolk for brushing
Seeds for garnish as preferred.
In a bowl pour the flour, yeast, butter, milk, water, sugar and salt, mix everything together, bring to a floured work surface and knead until a smooth, homogeneous dough is obtained. Put the dough back into the oiled bowl and leave to rise until it has doubled in volume.
Tap the dough to deflate it, transfer it to a floured work surface and divide it into 8 equal parts.
Shape into balls and leave to rest for 20min.
In the meantime, boil water in a large pot, take the balls and using your index finger and thumb, press in the centre of the ball to form holes, widen them to form bagels, the larger the hole the better as they will tend to close during cooking.
Blanch the bagels for 30 seconds on each side, transfer them to a baking tray lined with baking paper, brush with beaten egg yolk and sprinkle with the seeds of your choice, bake at 200° for 20 to 25 minutes.
Remove from the oven, let cool and stuff them as desired.❤️
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