Bagels are known to everyone since childhood, and it would seem that what else you might not know about them? But few people know that in cooking only for making bagels, the dough is boiled before baking.
It is necessary
-
- flour - 2 tbsp;
- milk - 1 tbsp;
- yeast - 1 tsp;
- salt - 1/2 tsp;
- granulated sugar - 3 tablespoons;
- 2 eggs - 1 for dough
- 1 for lubrication;
- vegetable oil - 4 tablespoons;
- vanilla sugar - one bag;
- poppy.
Instructions
Step 1
Dissolve dry yeast thoroughly in warm milk. In a separate bowl, combine vegetable oil, granulated sugar and vanilla sugar, egg, salt.
Step 2
Sift the flour and add it to the yeast milk, pouring in small doses so that no lumps form. Knead to smooth dough, knead for a few minutes, until the dough becomes stringy.
Step 3
Transfer the dough to a greased deep plate or bowl, cover and place in a warm place for one hour. During this time, the dough slightly increases in volume. Remember the dough that came up.
Step 4
Put a pot of water on the fire, add two tablespoons of granulated sugar and one tablespoon of vegetable oil to it.
Step 5
Lubricate your hands and work surface with vegetable oil, divide the dough into ten balls, cover them with cling film so that they do not weather. Then make a hole in each ball and, passing it over your hand, begin to shape the bagels.
Step 6
Dip the bagels into boiling water one at a time or several at once for ten seconds, the number of bagels will depend on the size of the pan. Then remove them with a saucepan and place them on a baking sheet with oiled baking paper.
Step 7
Preheat the oven to two hundred degrees. Place the bagels on baking paper three centimeters apart, brush them with butter and mixed egg and milk, sprinkle with poppy seeds, bake for twenty minutes until golden brown. Refrigerate on a wire rack.
