Description
Bagel - then what word delicious! Love it with sweet hot tea, and in autumn with ripe juicy watermelon. And a fast day quite full meatless meal.
Ingredients
-
Sourdough
75 g
-
Flour
500 g
-
Water
200 ml
-
Sugar
70 g
-
Salt
0.5 tsp
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Mac
1 Tbsp
Cooking
The sourdough: the starter (leaven) - 75 g boiled water room temp. - 100 ml flour - 200 gr.
To the starter add the water, stir.
Sift the flour, knead thoroughly and leave to ferment in a warm place for 3-4 hours.
Dough: the dough - all the water boiled room temp. - 100 ml of sugar (sand) - 70 g salt - 0.5 teaspoon (about 3 grams) wheat flour - 300 gr.
To the dough add water, stir, introduce the sugar and salt, stir, sift flour and patiently knead the dough, allow to rise 2 hours in a warm place.
Coming up the dough.
Shaping: punch down dough, divide into portions according to personal preference (50 g – 70 g - 100 g), roll into balls and leave to rest covered with film. Put it on the stove a pot of water, turn on the oven.
Take out of the film our puffy bun, preslaven and pierce the center of the pellet with your finger.
Gently twist the finger the ring, trying to evenly stretch a circle.
(it is better to stretch the rings in two installments)
The formed ring is decomposed into the delay under the foil for about 20 minutes
To prepare the poppy, slotted spoon and a napkin.
In boiling water, drop the bagel seconds to five to seven, in the process of bathing to flip.
Remove with a slotted spoon on a napkin,
Sprinkle wet bagel poppy seeds and spread on a silicone Mat covered baking sheet. Drop into a pan next donut...
The pan to put in heated to 185 - 200 degrees oven mode top-bottom, on average.
Bake until Golden brown - 20 minutes.
Cool the finished bagels on a wire rack.
Enjoy your tea!
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