Bagels
In collaboration with Julia Morat
Source: https://www.meranermuehle.it/rcp_recipe/bagels
Total time
4 Hours
1 Minutes
Baking/cooking time
30 Minutes
Rest time
3 Hours
Difficulty
normal
Ingredients
for 8 bagels
| FOR THE DOUGH | ||
| 270 | g | LA SPEZIATA - Wheat flour type 2 |
| 270 | g | Soft wheat flour no. 4 type 00 |
| 30 | g | ADAM - lievito madre natural yeast with dry yeast |
| 12 | g | sugar |
| 365 | g | water, lukewarm |
| 12 | g | salt |
| ADDITIONALLY | ||
| 2 | l | water |
| 60 | g | sugar |
| 1 | egg (for brushing) | |
| 40 | g | flax seeds |
| 25 | g | white sesame |
| 20 | g | black sesame |
| 20 | g | oat flakes |
| FOR THE FILLING | ||
| 250 | g | cream cheese |
| 2 | avocados | |
| 200 | g | smoked salmon |
| q.s. | spring onions | |
| q.s. | pepper |
Preparation
- Combine both flours, lievito madre ADAM, and sugar in a bowl. Add lukewarm water, start mixing, then add salt and knead for about 20 minutes until the dough becomes smooth, elastic, and fully releases from the bowl, or knead by hand.
- Shape into a ball and allow to rise, covered, in a warm place for about 2.5 hours until doubled in volume. Divide into 8 equal pieces, shape into balls, create a hole in the center using your thumbs, and gently widen it to form bagels. Place each bagel on individual parchment paper squares and allow to rise for about 30 minutes.
- Bring water and sugar to a boil, reduce heat, and gently place 3–4 bagels at a time into the water together with the parchment paper. After a few seconds, remove the paper and simmer the ba-gels for 60 seconds per side. Remove with a slotted spoon and place on a baking tray.
- Brush with beaten egg, coat with seeds, and bake at 200 °C (392 °F) for 20–25 minutes until golden brown. Let cool on a rack, slice, toast briefly, and fill as desired. Tip Bagels can be easily frozen in food-safe freezer bags.
Tip:
Bagels can be easily frozen in food-safe freezer bags.
In collaboration wiht @passionecooking
In collaboration wiht @passionecooking
Soft wheat flour no. 4 type 00
La farina di grano tenero tipo 00 nr. 4 del Molino Merano è una farina versatile ed è nota anche come farina universale. Viene utilizzata in cucina per tutti le ricette improvvisate - una farina polivalente che si adatta ad ogni occasione, da tenere sempre in dispensa! È prodotta con chicchi di grano selezionati e di alta qualità.
1000 g
€1.65
CATEGORY
