For me, bagels are something that I would eat in a hurry, when there is not time to make anything else for breakfast. We like onion, cheese and sesame ones. And you could tell I went crazy with sesame here :)
A nicely toasted and crunchy bagel is a good vehicle for cream cheese. With the cream cheese I could be creative, because you can literary put anything you like in there. Herbs, jalapeno peppers, vegetables, salmon...I would even put dips. Guacamole with cream cheese, egg salad with celery, and my latest favorite, radish salad with olives and cheese. You can check out the recipe for it in Serbian at my friends blog. So, if I could make all these good toppings, why couldn't I make good bagels also?I decided to try. It is much easier and less time consuming than I thought.
For the dough you will need:
500 gr. flour
1 teaspoon yeast
1 tablespoon sugar
1 tablespoon salt
350 ml water
Start the yeast by mixing warm water, sugar, yeast, and 2-3 tablespoons of flour. When it foams, mix it with dry ingredients, and kneed or mix until dough becomes satiny and elastic. Transfer to lightly oiled bowl and cover with plastic wrap. Let it double.
Before you divide and shape your dough, prepare our water bath. You should have pot big enough to boil few bagels at the time (I did 5), and at least 4 inches (10cm) of water. Some recipes call for malt syrup that I could not find in grocery store, some are using sugar, I used 2 tablespoons of molasses. Let the water come to a boil, and preheat the oven to 400F/200C.
Divide the dough in 10 peaces. Ball each peace, than roll it into the rope. Wrap the dough around the back of your hand, overlapping the ends in your palm. Place your hand palm down on the work surface and roll dough back and forth until ends seal together. At this point, you can place your bagels in the fridge overnight which helps them develop better flavor, or you can boil and bake them in 10 min.
Gently lower each bagel into simmering poaching water with molasses. They should float to the surface within 15 seconds. Turn each bagel after 20 seconds, poach for another 20 seconds, and with slotted spoon transfer it back to the wire rack. Lightly oil parchment paper, brush each bagel with beaten egg mixture (I forgot, so my seeds were falling of), dip them into the bowl with sesame (or just sprinkle), and bake them for about 15-20 min until there are golden. They freeze very well if you wrap them while they are still warm.
Prekrasni, natjerat ćeš i mene da se odvažim napraviti ih ;))
ReplyDeleteDajana, toliko su bolji od onih kupovnih, koji su za mene nekako bezlicni, sabijeni i zilavi. Ja jos mislila ko zna kakva tehnologija to napraviti, a ono za cas :D
DeleteNajbolje uraditi duplu dozu i zamrznuti, pa vaditi prema potrebi. Kad se vec covek petlja, da potraje ;)
Ja obožavam susam i obožavam pecivo, ovo je izgleda prava (čitaj: pogubna) kombinacija. Susama nikad dovoljno, samo sipaj i ne pitaj:)
ReplyDeleteMa ja sam se zeznula pa sam zaboravila da premazem jajetom, i onda je sve to nakon pecenja popadalo. Ali sam namazala krem sirom, pa po njemu posula sav onaj susam :D
DeleteStvarno ga volim, pa mi nekako bilo zao da ipak ne zavrsi tamo gde treba :D :D :D
Tvoja Srebian friend se već izjasnila da bi slistila najmanje 2 bagelsa u cugu! :)))
ReplyDeleteA šta da kažem za slikicu salate... em kod tebe prelepo izgleda, em mi je drago i što si je pravila i što ti se dopada! Ljubim! :*
My dear Serbian friend :D
DeleteSalata ti je za desetku, ni ne znam koliko sam je puta za kratko vreme pravila. Hvala tebi na receptu :*
Kako su samo dobri, odavno imam zelju da ih napravim, tako medeno izgledaju u korpici da sam odmah ogladnila od fotkica.:))))
ReplyDeleteHvala Lana. Pravo da ti kazem, ja njih jedem a zamisljam djevrek :)
DeleteDivno izgledaju i slazem se da ih je lakse napraviti nego sto se ocekuje, cak je ispalo zabavno. Oni iz supermarketa se ne mogu ni porediti;)
ReplyDeleteHvala Jelena. Oni iz prodavnice budu nekako sabijeni, i pomalo zilavi. Iskreno, nisam se nadala da ce ovako lepo ispasti, aliza prvi put sam bas zadovoljna :)
DeleteOvo mi je prvi put da citam recept za bejgls, nisam imala ideju da se tako oblikuju. Sad si me bas inspirisala da ih pravim. Jel' ti se brzo ubajate kao ovi kupovini koji ne mogu da traju duze od dva dana? Meni su sa susamom omiljeni. Skup je ovde susam ko djavo, ako ga kupujes u regularnim radnjama kao i mak. Bas cu da ih pravim uskoro.
ReplyDeleteUh, susam prodaju u onim malim bocicama kao lek :) Zato ja kupim u grckoj radnji kesu od 500 gr. bude 2-3$.
DeleteNama bagels nisu docekali da stoje duze od 2 dana i za to vreme su bili ok. Prvi dan smo jeli sveze, drugi dan smo ih tostirali. Mislim da je napametnije ispeci i zamrznuti, pa vaditi po jedan prema potrebi. Odlicno se zamrzavaju, isprobala sam sa jednim. Stvarno se lako prave, mada sam ja mislila da je ko zna kakva tehnologija ;)
Jako lijepo izgledaju !! Ja sam ih nisam nikada pravila....
ReplyDeleteHvala Mirce. Ovo je za tebe piece of cake. Ako budes ikad radila, napravi duplu dozu i zamrzni. Kad vec pravis, da potraje :)
DeleteDivno izgledaju, moja omiljena kombinacija sa susamom. I ja sam mislila da je teze ih napraviti, no sto stvarno jeste, u stvari gledajuci sliku kako pravis krugove, podsetilo me da je u stvari zabavno! :)
ReplyDeleteJelena, ide to relativno brzo. Pokusaj, neces se pokajati. Koji god recept da odaberes, bice bolji od kupovnih :)
DeleteNe znam sta bih dala da u New York-u mogu da kupim bagels kao tvoje.
ReplyDeleteE pa hvala ti :)
DeletePosaljem ja jedan paketic ako treba :)))