One of the goodies that reminds me of NYC is bagels…yes, those beautiful bready buns that look like donuts…mmm toasted with delicious cheese cream… it is the definition of heaven <3. In USA one can find them everywhere, warm and ready to take. It is amazing how well they spread the cheese with such a thick layer… In one of our trips last fall in Providence I had the pleasure to try a pink bagel, and it was pink because it had cranberries… hence, the colour! As I have probably told you in earlier posts I am learning to bake my favourite desserts!! My mother is a good cook but unfortunately she has never baked anything… it is funny to see her face when I show her my cupcakes, cakes, etc. via Skype. Astonished she says: where did you buy that?
People say you need a lot of experience with yeast. It might be true; we need so many trials, fails and so on. We learn best when seeing our fails, we need to learn lessons. So I can tell you not to worry about yeast! It is like any other ingredient. Treat it with love and you will bake wonderful treats!!
Look at these buddies… perfect for breakfast, lunch, merienda and dinner.
For our recipe today we will need these ingredients: fresh yeast, sugar, butter, salt, flour and milk. The method we will follow is so simple too. Just go to your kitchen and grab your ingredients, let’s get it started!
This recipe is an adaptation from this one 🙂
Yield: 10 bagels. Time: 2 hours
-245ml bowling milk
-15g fresh yeast (minced)
-½ teaspoon salt
-25g white sugar
-1 egg white
-400g bread flour (in Germany “flour 812”)
-1 egg yolk for bathing (optional)
How to make it
- Start boiling the milk and pour into a mixing recipient together with the butter and sugar. Stir until the temperature is not boiling hot anymore (it should be lukewarm).
- Add the fresh yeast into the milk mixture and let stir it. Let it rest for 15 minutes until some bubbles appear.
- After the resting time of the yeast. Fold in the salt and the egg white into the mixture. Combine it.
- Last add the flour and mix it with a spatula. Knead your resulting dough on a floured board and put it back into the recipient.
- Cover your recipient with a lid or transparent paper and let it rest for about 1 hour on a warm surface. The yeast needs warmth.
- Once the time is up and your yeasty dough has doubled its size, bring a pot to simmer.
- Divide the dough into small balls and shape them like bagels.
- With a spatula bring the bagels into the water for 15 seconds each and quickly take them out and put them on a baking sheet. Repeat this with all the bagels.
- Preheat the oven to 200ºC (10 minutes).
- Decorate your bagels as you like, with sunflower seeds, poppy seeds, linseeds, etc.
- Take them to the oven and bake them for 17-20 minutes, until they get a bit brown.
- Let them rest for 10 minutes before eating.
This is how I divided the dough and how I shaped them 🙂
Here you can see how I dunked the bagels into the warm water for 15 seconds
I tossed poppy seeds, linseeds and sunflower seeds for the topping and I bathed the bagels with the egg yolk that worked as a kind of glue for the seeds 🙂
After the baking they turned out like this:
How do you fill your bagels? Do you normally have them for breakfast?
Pink Maple xoxoxo