Jerusalem bagels

Jerusalem bagels

Category: Yeast bread

Ingredients
wheat flour	500 g
pressed yeast	10 g
sugar	3 tbsp. l
salt	1 \ 2 Art. l
canola oil	3 tbsp. l
milk	200 ml
water	100 ml
For topping:
egg for lubrication	1
sesame
zaatar

Cooking method

• At the bottom of the bucket from the bread maker, crush the yeast, pour sugar on top.
• Pour 100 ml of boiling water into the milk from the refrigerator (the temperature turns out to be what you need), pour it into a bucket, add flour, butter, salt.
• Switch on the * yeast dough * program.
• At the end of the program, take out the dough onto a cutting table, knead and divide into equal 5 pieces, I have each piece 180 gr. Form balls out of them.
• Cut each ball into a donut. This is done like this:
• In the middle of the ball, poke a through hole with your finger, take the ball in your hands and expand the hole with your fingers.
• Then start twirling the bagel on the weight, fingering with your fingers in one direction, so stretching and forming the bagel to the desired length, that is, to the maximum width of your baking sheet.
• 
• Place the bagels on a baking sheet, taking into account their increase when proving and baking.
• 
• Spread a beaten egg on top (you can add a pinch of sugar to the egg). Sprinkle immediately with sesame seeds or zaatar (you can use poppy seeds or sugar). Let it stand for 20-30 minutes. Bake in the oven at 180 degrees for 15 minutes or until golden brown, you can use convection (be guided by your oven).

The dish is designed for

5 pieces

Cooking program:

yeast dough

Note

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[Gypsy,]

Gypsy, ... Two questions - how can you replace canola oil? Any plant? and second, it’s hard to believe that it’s good for me to stretch bagels like this guy the first time.

Oil can be replaced with any odorless vegetable oil.
Do not be afraid, you will stretch

[IRR,]

IRR, I think if the first time you do not succeed at all, then it will be the second time and then we will certainly admire your bagels and envy.

Gypsy, indescribable beauty, these bagels!

Why aren't they scalded with boiling water? Earlier (long ago) scalded. Probably lazy, they do it according to the accelerated version!
So I will soon finish repairing the kitchen and do it again. It's so delicious, thanks z: rose: a recipe!

Probably difficult to scald bagels of this size.

Probably difficult to scald bagels of this size.

Is it only in the inversion?

Boiled is a different recipe

Boiled is a different recipe

our Soviet for 5 kopecks. Nostalgic

That's all the Jews do not like people, even bagels ... I live, I live, but I can't get used to it.

Here are boiled bagels
🔗

And I liked it - we make bagels against the background of bagels
And also a scale with a remote control class

oh,: girl_red: these are the bagels from the Russian store in the background. And the scales, yes, cool .. you need to attach them to the wall, but there is no tile on the wall. I think my scales are kapets and they cooled down on the windowsill by the window, I changed the batteries and they worked

[Gypsy,]

Gypsy, ... Two questions - how can you replace canola oil?

Canola Oil - registered, as far as I remember, by a Canadian breeder rapeseed oil. Canola is a rapeseed variety.

My daughter saw the topic page with these bagels in the monitor and asks looking at the photo of the uncle, * did he bake the bagels? * I answer * hardly, he sells, but someone bakes * ..further * mom, did you bake so many bagels for him? * * what are you! I can't bake so much at once, this amount is baked only in bakeries *.

[Gypsy]

Well, not quite the bagels turned out, but it turned out very tasty and I enjoyed the manufacturing process.

Gypsy,

[Luysia]

Luysia, wonderful assorted! Thank you for testing the recipe. If the baking sheet is large and the bagels are spacious, then they do not stick together, but if, like mine (I still have not a large oven), then they can stick together .. or divide into 2 baking sheets and bake with convection.

Truncated, it was decided: I will count it on 600 g of flour, divide it into 6 pieces and bake 3 pieces on a baking sheet.

And I don't have convection!

Here I baked for 600 grams of flour, I divided the truth 4 + 2:

put the dough.
let's see what I get)))
is 300 ml of liquid exactly enough?

Do exactly according to the recipe and everything will work out.

well, it's definitely not possible, my yeast is dry and I put them 2 tsp.)))

[Svetulkin]

well, it's definitely not possible, my yeast is dry and I put them 2 tsp.)))

Svetulkin, and what - ta will not work - then ?!

Well, think about it, I gave a little blunder with the yeast, well, it's not terrible, it's a lot like grits ...

Innul, so after all, I looked at the instructions for Panas and for 500 g there for the test 2 tsp .. so I poured it))

I'm not as beautiful as everyone else's, and especially the author's, but here's the result: (I'm generally bad friends with molding ..)

My son liked it! then boom bake periodically! My husband also approved!

The main thing is tasty and you will work on the molding, this is sleight of hand, it will come with experience