百吉饼

食材

服务 8

• 500 g主要成分(high protein)
• 300 ml黄油或油
• 7 g品尝
• 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)

步骤

1. 1

   准备

   准备好食材。

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

2. 2

   库克

   用中火煮至熟。

3. 3

   季节

   用盐和胡椒调味。

4. 4

   发球

   趁热食用。

   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.

变化

• •

  添加蔬菜以增加变化。

存储

冷藏可保存3天。

常见问题解答