Secrets of cooking this bighly

If you have never seen bagels, then seeing them for the first time on the counter, you might think that this is the next creation of bakers in the form of a magnificent donut. But in fact, his story has very different roots. Despite the fact that the Americans consider this baking to be practically their national dish, it came to them and us from the Jewish cuisine. We'll tell you more about it, and we’ll be happy to reveal some of the secrets of cooking.

Jewish bagel

The bagel story is rooted in the 17th century. For the first time he appeared among the Jews who were preparing pastries from scalded yeast dough. In the 17th century, such bagels were given out to every Jewish woman who gave birth to a child in gratitude. But also there is still a custom to treat them to people who came to the funeral to honor the memory of the deceased.

Jewish migrants brought a bagel to the USA, and this idea was accepted with a bang. Traditionally, such a bagel is eaten with soft cheese and smoked salmon, but there are still a huge number of options and toppings.

Before you start cooking, we will open to you a few secrets:

  1. To get a crisp outside and an incredibly airy, tasty crumb inside, before you send the blanks to the oven, they need to be washed with boiling water or thrown into boiling water. Boil for 30 seconds on each side.
  2. A bagel stove is needed in a well heated oven, otherwise they can be tough.
  3. If you are cooking a sweet version, you can add some honey or sugar to the water in which the blanks will be cooked.

Bagel is suitable for breakfast with a cup of your favorite drink, as well as a snack for a child at school or a mini-lunch at work. You can sprinkle them with poppy seeds, sesame seeds, seeds, crushed nuts, or even roll them in fried onions.

Take note

So how do you prepare the original beagle? Catch the recipe. It will take a lot of time, but it is not necessary to have culinary skills in this matter. From the products will be needed:

  • milk - 100 ml;
  • dry yeast - 1 tsp;
  • flour - 2 items;
  • sugar - 1 tbsp .;
  • vegetable oil - 1 tbsp;
  • salt - 1 tsp.

First you need to make a brew. For her, heat the milk, add yeast and 1 tbsp. flour, cover and put in a warm place.After half an hour, add sugar and butter, as well as the remaining flour and knead the dough. Let him rest for 15-20 minutes, after which you can begin to form bagels.

To do this, divide the dough into equal parts, roll each into a bundle and roll in the form of a ring.

When all the blanks are ready, you can send them to boiling water. The maximum time for cooking is 1 minute. After bagels spread on a baking sheet, sprinkled with poppy seeds or sesame seeds, and sent to the oven for 15-20 minutes.

Options for filling can be varied. The most popular in America are:

  • with cottage cheese, greens, salted salmon;
  • cream cheese, shrimp, melon;
  • grilled sausages, greens, ketchup;
  • roast beef, sweet pepper, arugula;
  • tomatoes, baked eggplants, unsalted cheese.

Also popular are dishes with scrambled eggs, ham and pesto, avocado and turkey.

Jam and peanut butter are put into sweet ones, and honey or dried fruits are often added to the dough. On the street bins you can find more interesting options - with caramelized pears, persimmon or bananas in chocolate.

It would seem that such a simple pastry, and how many fans managed to gather around them.After all, the truth is told - all ingenious is simple. This is the case with bagels. Bon Appetit!

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