Bagels

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Un clásico tradicional italiano con bagels. Este apreciado plato representa la esencia de la cocina reconfortante italiana.

Ingredientes

Sirve 8

• 500 gingrediente principal(high protein)
• 300 mlmantequilla o aceite
• 7 gal gusto
• 2 tspsalt
• 1 tbspbarley malt syrup(or honey)
• 2 tbspmalt syrup or honey(for the boiling water)
• 1 tbspbaking soda(for the boiling water)
• 1 eachegg(for egg wash)
• to tastesesame or poppy seeds(for topping)

Instrucciones

1. 1

   Preparar

   Tener listos los ingredientes.

   Add water sparingly; a too-wet dough yields soft, breadlike bagels.

2. 2

   Cocinar

   Cocinar a fuego medio hasta que esté listo.

3. 3

   Sazonar

   Sazonar con sal y pimienta.

4. 4

   Servir

   Servir caliente.

   A large hole keeps the bagels from closing up into rolls.

5. 5

   Proof and chill

   Let the shaped bagels proof 20 to 30 minutes, then ideally refrigerate them for several hours or overnight. A cold proof develops flavor and firms the dough for easier handling and a chewier crust.

6. 6

   Boil

   Bring a large pot of water with malt syrup and baking soda to a boil. Boil the bagels 60 to 90 seconds per side; longer boiling gives a thicker, chewier crust. Lift out and drain briefly.

   The baking soda boost gives a deeper color and chewier crust.

7. 7

   Top and bake

   Brush the boiled bagels with egg wash and dip or sprinkle with seeds. Bake at 220°C (425°F) for 18 to 22 minutes until deep golden brown. Cool on a rack before slicing and toasting.

   Bake until well-browned; pale bagels taste underdone.

Variaciones

• •

  Añade verduras para variar.

Almacenamiento

Se conserva 3 días refrigerado.

Preguntas frecuentes