Bagel E. Kaiser

Category: Bakery products
Kitchen: American
Bagel E. Kaiser

Ingredients

active wheat sourdough 100% moisture 100 g
wheat flour / grade 500 BC
egg C1 1 + 1 pcs.
water 185 g
butter 25 g
sugar 20 g
salt 10 g
pressed yeast 5 g
sesame seeds, poppy seeds

Cooking method

  • Bagel E. KaiserSift flour, make a hole in the center.
  • Pour water into the hole, crush the yeast, add the egg, sugar and salt. Add the leaven.
  • Knead the dough.
  • Bagel E. KaiserOnce the dough is smooth, add soft butter and continue kneading.
  • Kneading can be done in any way possible, following the algorithm.
  • Bagel E. KaiserThe finished dough is elastic. Doesn't stick.
  • Bagel E. Kaiser
  • Bagel E. KaiserRound the dough and place in a greased dish. Cover and ferment in a warm place (27-28 degrees). Fermentation for 60 minutes.
  • The photo shows the dough at the beginning and end of fermentation.
  • Bagel E. KaiserKnead the dough, divide into 9 pieces. Cover and leave for 15 minutes.
  • Bagel E. KaiserRoll each piece into an elastic ball and sprinkle thickly with flour.
  • Bagel E. KaiserMake a hole in the center of each workpiece with your finger and stretch it in a circle, scrolling.
  • Bagel E. KaiserCover the bagels and leave for 30 minutes.
  • Bagel E. KaiserDip each bagel in boiling water.
  • Bagel E. KaiserCook on one side for 1.5 minutes. Turn over and boil for the same time.
  • Bagel E. KaiserRemove with a slotted spoon and put on the wire rack to let the water glass.
  • Bagel E. KaiserStir the egg. Lubricate the bagel.
  • Bagel E. KaiserPour poppy seeds and sesame seeds into two plates. Flip the bagel onto the plate with the greased side. Turn over again and put on a baking sheet.
  • Bagel E. KaiserBake in an oven preheated to 210 degrees on a stone with steam for the first 10 minutes. Remove steam and bake until tender. Do not lower the temperature.
  • Get it. Cool on a wire rack.
  • Bagel E. Kaiser
  • Cooking is not difficult. The main thing is to do it with love for your loved ones!

The dish is designed for

9 pieces

Time for preparing:

3 hours

Cooking program:

oven, stove

Note

E. Kaiser's recipe.
Original:
500 g wheat flour T65
200 ml of water 20 ° С
100 g liquid starter culture (or 25 g dry starter culture)
5 g fresh pressed yeast
10 g salt
20 g sugar
1 egg + 1 egg for greasing dough pieces
25 g softened butter
poppy and sesame seeds
My changes. Flour, reduced the amount of water.
Very tasty. Bread taste. Recommend!

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Custard bagels (pretzels) (ANGELINA BLACKmore)

Bagel E. Kaiser

Sonadora
Angelahow beautiful and delicious! I want to try everyone.
tatyana1
Very interesting pastries. And what is the effect of pre-cooking?
ang-kay
Sonadora, Manya, tatyana1, Tatyana, thanks for stopping by.
Quote: tatyana1
And what is the effect of pre-cooking
Softness and stickiness to the dough, glossy surface, taste and aroma. Glossy surface, taste and aroma are obtained from boiling dough pieces. It turns out that when the dough comes into contact with boiling water, a paste is released, resulting in a glossy crust and a characteristic aroma.
Tatyana1103
ang-kay, Angela, chic bagels
lungwort
Dear Angela! The bagels are amazing how good they are. Fluffy crumb. While taking away to bookmarks.
kavmins
Once in my childhood I was in Moldova and there we were treated to amazing pretzels - I still remember their taste, and so there they boiled them in water first and then baked them, this is the technology, I will definitely try to cook your bagels, suddenly you get that taste ..
thanks for the recipe!
ang-kay
Tatyana1103, Tatyana, lungwort, Natalia, kavmins, Marina, thanks for stopping by the bagels)
Quote: kavmins
this is that technology
All bagels are baked using this technology.
shade
Peace be with you bakers!
and why exactly do I make donuts like that

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