베이글

재료

서브 8

• 500 g주성분(high protein)
• 300 ml버터나 기름
• 7 g맛보기
• 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)

조리법

1. 1

   준비하다

   재료를 준비하세요.

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

2. 2

   쿡

   완료될 때까지 중간 불로 요리하세요.

3. 3

   시즌

   소금과 후추로 간을 하세요.

4. 4

   서브하다

   뜨겁게 서빙하세요.

   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.

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저장

냉장보관 3일 입니다.

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