BAGEL
Round bread with a hole
Introduction
A ring-shaped bread product, first boiled, then baked. While challah was a holiday bread, bagels (Ger.: curve) were consumed on a daily basis.
Alessia Di Donato, a confectionery master, whose passion involves bringing back to life traditional Jewish recipes. The recipe comes from the culinary course Compendium of Jewish Bread, carried out in 2021 by the POLIN Museum.
Preparation method
Step 1
Prepare the leaven: mix water, yeast and sugar in a container, set aside for 20 minutes.
Step 2
Sift both types of flour through a strainer into a large bowl, mix. Add the leaven, stir lightly, and then add 1 tablespoon of barley malt syrup. In the end, add salt. Put the dough on a pastry board and knead with your hands for 20 minutes. The finished dough is smooth and uniform, soft and does not stick to your hands.
Step 3
Shape it into a ball and put the dough in a lightly greased bowl, cover with cling film. Leave the dough aside for approx. 2 hours to double its volume.
Step 4
After 2 hours, put the dough on the pastry board and degas, namely slightly squeeze the accumulated air out of it. Divide the dough into 8 equal pieces. Each piece should weigh approx. 105 grams.
Shape the pieces into balls, place them on a lightly floured board, cover with a cloth and set aside for approx. 10 minutes.
Shape the pieces into balls, place them on a lightly floured board, cover with a cloth and set aside for approx. 10 minutes.
Step 5
Meanwhile, pour water into a wide pot and bring it to a boil. Prepare a large bowl of water and ice.
Step 6
The technique for shaping a bagel is twofold: take the prepared ball in your hands, make a hole in the centre and by gently stretching, mould a bagel shape; or shape the roll from the ball, to a length of about 25 cm, wrap it around your hand, fold the ends: one on top of the other, and roll them here until they are joined.
Step 7
Preheat oven to 250°C.
Step 8
Place the bagels on a floured tray. Add 1 tablespoon of malt syrup to the boiling water and add the bagels several at a time so that they do not touch each other.
Step 9
Boil the bagels for 30 seconds on each side. After 1 minute, take the bagels out of the boiling water and toss them into ice-cold water. Then put it on a wire rack for a short while to get it cold. Thanks to a short boiling, the bagels will have a thin crust and be soft inside. If you cook your bagels longer, they will have a thicker crust and be thicker inside.
Step 10
Sprinkle seeds of your choice on a tray and place the bagels on them, sometimes on one side and then on the other.
Step 11
Place the bagels on a baking tray lined with baking paper. Put in a preheated oven and bake at 250°C for approx. 20 minutes.
You can cut the bagels in half and fill in with whatever you want – we recommend Rebecca’s egg snack!
You can cut the bagels in half and fill in with whatever you want – we recommend Rebecca’s egg snack!
Bon appetit!
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Date of posting:
20.11.2023
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