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Bagels con semillas
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Servings:
10 bagels
Author:
Lorena Salinas from Cravings Journal
Prep Time:
25 minutes
Cook Time:
35 minutes
Proofing time:
1 hour, 15 minutes
Total Time:
1 hour
Course:
Breakfast
Brunch
Bread
Tea Time
Cuisine:
Medium
🧂 Ingredients
1 tsp
dry instant yeast
or 2 tsp dry yeast or 4 tsp fresh yeast*
600 g
all purpose flour
4 tbsp
sugar
2 tsp
salt
340 ml
lukewarm water
55 g
honey
plenty water in a large pot
2 tbsp
bicarbonate of soda
1
egg
1 tbsp
water
seeds to taste
(I added sesame, poppy seeds and pumpkin seeds)
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Instructions
1
Mix the dry ingredients and make a hole in the center. Add the water with the
honey and mix using a spoon or spatula. Once it's not helping anymore go in with
your hands and finish to incorporate the ingredients.
2
Once incorporated knead for 10-15min or until the dough feels more elastic and
is no longer sticking to your hands.
3
Put a bit or vegetable oil in a bowl and also cover the dough in a light layer
and cover with a kitchen cloth to proof for one hour. It's important that it
proofs in a warm place such as inside your oven at 30-40C or just with the light
on or somewhere else where you know is nice and warm.
4
Weigh the dough and divide in 10 equal portions. Keep them under a slightly damp
kitchen cloth as we form the bagels.
5
Stretch out a portion and then fold it around your fingers. Turn it around and
roll it against the table where they join so we thin it up and they stay
together. For further reference watch the video above. Remember that they're
going to proof again wo don't make the whole too small.
6
Put on a greased baking sheet or silpat. Let proof for 20min covered with a damp
cloth.
7
Bring the water to a slight boil (only a few bubbles) and add the bicarbonate of
soda. The bicarbonate isn't absolutely necessary but it helps to make the crust
shinier and more golden.
8
Add a few at a time and take them out as soon as they come to float. This takes
about 30 seconds. Make sure they're not sticking to the bottom of the pan so
they can float.
9
Remove and put back onto the baking tray or silpat.
10
Beat together the egg and water and paint it on the bagels.
11
Sprinkle the seeds on top to taste.
12
Take to a preheated oven at 220C for 20-25min or until really golden.
13
Let cool and if you want to make the same sandwich that I did you will need
cream cheese, smoked salmon, capers and think slices of red onion.
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