Soviet bagels » Culinary recipes with photos. home cuisine

for 15 bagels:
300 g flour
15 g of pressed yeast or 1/2 tsp. (2 g) dry.
200 g of water (40 degrees).

700 g flour
15 g of salt
80 g of margarine (melt)
120 g of sugar
270 g of water (35 degrees).

Pre-soak the dry yeast in water. We knead the foam and put it for 5 hours at 30 degrees. At the same time, it is very important to maintain humidity, so immediately after mixing, cover the container in which you will put the dough with a film.

How can you maintain the temperature for the steam? It can be an oven, but it will require a lot of attention. You can use any heater. The dough should increase 4-5 times during this time!

fog after 5 hours

When the dough is ready, knead the dough. First, add water and mix everything well, then sugar, salt, margarine and flour. Knead the dough for a minute. 15-20. The dough should be quite stiff.

Let the dough rest under a towel for 20 minutes. Then we roll out the layer (ideally, you need to roll it out with a corrugated rolling pin, if you don’t have one, you can use a regular one). Fold the layer three times and 20 minutes. let stand Now it is formed into pieces of approximately 120 g, roll the bundles, mold the bagels with a diameter of 10 cm.

Then again proofing min. 15-20 at 40 degrees, humidity should be very high. It is best to warm up the oven a little, turn it off, and place a container of hot water below. Bagels should be moist, you can say wet.

Add water, bring to a boil. Scald the bagels in a container with water from a temperer. 95 degrees for 5-20 seconds (!) DO NOT COOK!. to dry Sprinkle with poppy seeds. Place the bagels on a greased baking sheet. Bake at 200-220 gr. min 10-20 with high humidity (you can put a tray with water below).

And here are our bagels, very beautiful!! And they are delicious. mmm Have a nice tea party!

A little history about bagels:

The first bagel was born as a kind of tribute to the king of the Polish-Lithuanian principality, Jan Sobieski, who repelled the Turks attacking Austria. In honor of this cool rider, one of the local bakers baked a replica of his stirrup. It turned out a bun with a hole in the middle. In the language of Austrians, stirrup means bagel. This is how this leaky culinary invention was born and got its name.

Over three centuries, the bagel made its way from Europe to the United States, where it became an integral part of American culture. New York is especially famous for its bagels. A morning hot bagel with butter or processed cheese serves, in addition to its main purpose, to the residents of the Big Apple as a kind of sign, symbolizing a successful start to the day: if you bought a bagel in the morning – and the day was successful, and if you did not buy it – you will get only a hole from a bagel.

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