Custard bagels (pretzels)

Custard bagels (pretzels)

Category: Bakery products

Ingredients
Dry yeast	1 sachet
Milk (warm)	250 ml.
Salt	0.5 tsp
Egg	1-2 pcs.
Sugar	4 tbsp. l.
Vegetable oil	3 tbsp. l.
Melted butter	3 tbsp. l.
Wheat flour (adjust the amount until the desired consistency is obtained)	3 tbsp.
Egg for smudging	1 PC.
Poppy (sesame) for sprinkling

Cooking method

• Dissolve yeast in warm milk.
• Mix butter, salt, sugar, vegetable oil, 1-2 eggs, then add yeast and flour and knead into a tough dough.
• Leave the dough to ferment for 2 hours in a warm place.
• When the dough is ready, divide it into balls, form a bagel (pretzel) from each ball and leave for proofing for 10-15 minutes.
• Boil water in a large saucepan, add a little sugar to it
• and vegetable oil (approximately, 1-2 tablespoons per liter of water).
• Throw two bagels into boiling water and cook for 1 minute - while they greatly increase in size.
• Put the cooked bagels to dry on a towel, then on a baking sheet covered with greased baking paper in advance.
• Stack the bagels away from each other and move them around a couple of times to make sure the bagels don't stick to the paper.
• Brush the bagels with a loose egg, sprinkle with poppy seeds (sesame seeds)
• 

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Natasha, what does scalding generally give? We love all sorts of bagels, but I myself have never baked

and what does scalding generally give?

I don't even know ..... But the bagels are awesome. I was afraid to scald them .... it seemed that they would never rise ... But no, I only look on the way up. When baking, they generally puffed up. In short - a good variety))))) I really baked for a long time. Now I don’t get enough of yeast, I bake FSE with sourdough. But there is a recipe for leavened bagels. Simits are called.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, what volume of glass should you measure?
Bagels are not earthly beauty.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, the beauty ! To bookmarks! I also ask to lay out simits

[Sveta]

Sveta, I pour in a usual such enamel mug 250 ml.

Added on Friday 11 Mar 2016 2:52 pm

ANGELINA BLACKmore, the beauty ! To bookmarks! I also ask to lay out simits

I will not issue a separate recipe. I'll post it here.

Simity - Turkish bagels with sesame seeds
For 4 large bagels:
* Sourdough 100% - 100 g.
* Flour - 200 g.
* Sugar - 1 tbsp. l. (10 g.)
* Olive oil - 3 tbsp. l. (15 g.)
* Warm water - 85 g.
* Salt - 0.5 vol. l.
* Sesame - about 0.5 stack.
From the ingredients (except oil), knead the dough, at the end of the kneading, mix in the butter in parts.
The dough should be fairly tight and well kneaded.
To ferment in a warm place.
This time you need to lightly fry (until light golden brown),
in a dry frying pan sesame seeds.
Divide the matched dough into 4 parts. Roll each part into a cylinder.
Let the dough stand for another 10-15 minutes.
Then grease the workpieces with oil and let them rest for 10-15 minutes.
Then roll each cylinder into a bundle 80-100 cm long.
Fold in half, curl and secure ends.
Dip the formed bagels in cold water, then roll in sesame seeds.
Place the bagels on a greased or non-stick baking sheet
Let the blanks be proofed (about 1.5 hours. (Under a film or towel)
Bagels are baked in preheated to 220-240 * From oven (with steam) until blush (10-15 minutes)
Time and temperature of baking - according to the capabilities of the oven.

The recipe was originally yeast, adapted by me to the sourdough.
It's very tasty to eat them with tahini paste)))

Added on Friday 11 Mar 2016 03:23 PM

There is also a variant of sesame bagels with sourdough.
* Wheat sourdough 100% - 200g.
* Wheat flour - 400 g (maybe a little more)
* Vegetable oil - 4 tbsp. l.
* Salt - 1.5 tsp.
* Sugar - 1.5 tbsp. l.
* Warm water (or milk or whey) - 200 ml.
* Egg white - 1 pc.

To cover
Egg yolk - 1 pc.
Water - 1 tbsp. l.
Sesame seeds - 2-3 tbsp l.

Knead the dough from the ingredients. Do not forget to sift the flour.
Add whipped protein. The structure of the dough must be firm.
We leave the dough warm (slow cooker, bread maker, heating pad, microwave oven) for 1.5-2 hours.
We dust the working surface of the table with flour, roll out the dough 1 cm thick, cut out large circles with improvised objects, and cut out smaller circles from them, forming rings. We shift the blanks to a greased, oiled baking sheet. We give a proofer to rise to half the height. Now grease gently
with a mixture of yolk and water, sprinkle with sesame seeds and put in an oven preheated to 180 * C for 20 minutes.
And the remaining circles (holes from bagels))) can be sprinkled with sugar and also baked.
There is also the option of forming products without cutting out and without unnecessary dough consumption:
everything is simple ... we divided the dough into koloboks, each of which flatten into a cake, poke a hole in the middle with your finger and stretch it neatly to the desired size.))))

Ooooh !!! I will master the sourdough bagels thanks!

[Catherine]

Catherine, waiting for your bagel.

A very interesting recipe! I realized that then I need to bake, but the baking recipe is not specified ... Sorry for writing this, the recipe is definitely bookmarked!

[Hope]

Hope, of course, baking is required ... although ... maybe someone is already delicious))))) No offense. Indeed, the recipe is silent ... the author, apparently, is still that mischievous ... assumed that someone would want to eat raw))))
Bake, perhaps you will enjoy such bagels.