Bagels with poppy seeds (as in childhood)

[Opara]

Bagels with poppy seeds (as in childhood)

Category: Bakery products

Ingredients
flour	300 g in dough and 700 g in dough
water	140 g in dough and 210 g in dough
sugar	120 g
salt	1 tbsp. l. with a small slide
margarine (butter)	80 g
dry yeast	1 tsp with a hill

Cooking method

• Opara
• 300 g flour (you can 1 or w / s)
• 140 g water
• 1 tsp with a heap of dry yeast
• Mix flour with dry yeast, add water and knead the dough. The dough is very dense. Round, put in a bowl, cover, put in a warm place for 3.5 - 5 hours. The surface of the mature dough will be covered with folds and bursting bubbles.
• Main batch
• 700 g flour (same)
• 210 g of water (+ - depends on the flour, it is different for me every time)
• 120 g sugar
• 1 tbsp. l. with a small pile of salt
• 80 g margarine or sl. oils
• Pour water into a bowl, add salt, sugar, softened butter. Stir everything to dissolve the salt and sugar.
• Now you need to add the dough. It is very dense, so it is better to roll it into a flagellum and cut the kitchen. scissors (don't laugh, but it is!). To make the dough mix with water, it is better to "soil" it well with your hands, pinching and unclenching your fingers. It turns out a more or less homogeneous mass.
• Add flour and knead a very dense dough. If there is clearly not enough water, add a little at a time.
• Cover the dough and let it rest for about 20 minutes, and then knead well until smooth.
• Round the dough, cover and leave in a warm place for 40-50 minutes. Then divide the dough into parts - I divided it into 12 parts (at the exit, the bagels are weighing more than 100 g, so it can be into 13-14 parts, but then they will be as thin as in the store). Round each piece of dough. To do this, collect the edges of the dough to the center on one side, on the other, a smooth surface is obtained, and then pinch the seam. It is difficult to do all this, since the dough is very dense, you can apply an effort with your palm. You should get thick cakes. Cover and leave alone for 20 - 30 minutes.
• Form each cake into a donut: poke a hole in the middle with your finger and knead the dough in a circle to the desired size.
• Cover the prepared bagels and leave alone until they double in volume, this can take up to 2 hours.
• Boil water in a saucepan. Scald the approaching bagels for literally 10 seconds. I scalded on one side. It is necessary, probably, from two sides, but it is scary to turn them over. I take it out neatly, holding it with two wooden forks (you can use a slotted spoon, I didn't guess to try it), I tried to spread it both on paper (I liked it more) and on a towel to dry it slightly.
• Put on a covered baking sheet (with baking paper or a rug - whatever you have), sprinkle with dry poppy seeds. Bake until browned (don't miss it - it's very fast). In the Gemlux I did them for the first time, I set the max immediately. In the station. put on 240. Well, here you have to adapt to the whims of your oven.

Note

The process is quite lengthy, for the sake of 12 bagels. Sadly I suspect that there will be few who want to repeat ...

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[Swan-Seagull]

Swan-Seagull, cool bagels, mine is simpler, but they always turn out to be tastier

Russian bagels (Lerele)

[Lerele]

Lerele, yes, this recipe is simpler. I re-read a bunch of bagel recipes, including according to the Soviet GOST, I tried to repeat exactly the taste from childhood! Therefore, it is a sparse method, so it takes a long time, but it's worth doing!

poke a hole in the middle with your finger and knead the dough in a circle to the desired size

Ir, but you can pierce and shape without stretching, but twist around your finger, like a hula hoop, to the desired size - that's cool.

Natus, if you just twist, it turns out uneven. I twist a little, just to "unroll" the hole, and then to form an even bagel is still better by gradually stretching and kneading.

[Swan-Seagull]

Swan-Seagull, Irina, and salt is really a tablespoon, I want to try ...

[bnb]

bnb, Natasha, yes, dimensional art. l. as from HP, when measuring, I practically do not use the usual one. Good luck to you! Do not be afraid that it takes so long - in practice it is not so: you put the dough and do other things, then you spend some more time with the test - and again you are free, etc. You will succeed!

[Irina]

I also want to try baking bagels, but I still can't get myself together Irina, Swan-Seagull, recipe bye to bookmarks

[Irochka]

Hello everyone

The process is quite lengthy, for the sake of 12 bagels. Sadly I suspect that there will be few who want to repeat ...

12 goodies Hmm ...
"Do not be sad..."
"Should we be in sorrow?"

Irochka, I report

Initially kneaded dough (2/3 of the norm in the recipe):

After 4 hours of proofing:

To make the dough mix with water, it is better to "soil" it well with your hands, pinching and unclenching your fingers. It turns out a more or less homogeneous mass.

In this part, I slightly violated the recipe recommendations
She pushed the dough to one side of the vessel, and poured water + sugar + salt + butter on the freed half. She covered and left to stand for 30 '. The dough softened, so I just added the required amount of flour on top and immediately kneaded it. After lifting:

The dough is tight, but there were no particular difficulties in molding. Hands lightly smeared rust. oil. 9 pcs. 100g each, 1pc. - 80g:

I covered it with a towel. After parting, I put the bagel on a slotted spoon. It was scalded on both sides: 5c on one side, coup + 5c on the other side. A couple of seconds on a towel:

And she turned it over on a baking sheet covered with paper. Part sprinkled with coconut, part with sugar:

Cut of the still warm ones:

Crispy crust, soft crumb Yummy
* Mine asked to make a little sweeter next time
Irochka

Marysya27, All, with the initiative of you! As far as I understand, you did them at night? here is a restless soul! They turned out pretty!

I liked some of your improvements, I must try (especially with dough). Yes, and yet you need to stretch more, otherwise the hole turns out to be small (mine too).

Mine asked next time

Will there be next time?

make a little sweeter

but these will no longer be bagels, but donuts! I tried to make classic bagels, but what can be changed or added - everyone decides for himself at the request of the audience of gluttonous eaters!

Thank you for trying the recipe so quickly!

Irochka, in the morning I cooked them, very early in the morning, so that fresh ones would ripen for breakfast

... it won't be bagels, but donuts!

So I will make the same holes more and it will be clear that the same bagels

I must also try with poppy seeds and with gusto
AND...
CONGRATULATIONS ON DEBUT

[Allus]

Allus, thanks for dragging your report here!

[Ira,]

Hello everyone
Ira, I'm with a take, but not quite with a repetition of Bublichka already with a poppy

And besides that with the poppy:
Did half the portion.

I used fresh yeast. For half a serving - 4g.
Withstood the dough for 5 hours. I liked it more:

I did not separate the dough into pieces, but again I added water + sugar + salt + oil directly to it. She covered and left to stand for 15 minutes.
Sugar, instead of 60g, added 80g.
She deviated a little in this position:

Add flour and knead a very dense dough. If there is clearly not enough water, add a little at a time.

My grandmother taught that there was no "now flour, then water", not to add all the flour at once. Water +/- water is everywhere, and flour may vary.Therefore, instead of 350g, I started with 300g, and then added a little more.
The test turned out 750g:

The bagels were cut into 72g-74g:

She baked in a Gemlukschka preheated to max 17 '+ 3' stood:

With bottom and cut:




Already cooled break:

Really similar in taste to Soviet ones, But with a slightly increased amount of sugar. For some reason, the first ones turned out to be not sweetish, but salty
Awesome yummy

[Alluska]

Alluska! This is class! True, prettier than the first, prettier than mine! Did you like the taste? And not laziness at 3 in the morning (or in the morning) ?! Thanks for the innovation, I'll try it your way with the test. As you say, this makes the process a little easier!

[Irochka]

Irochka, oh, how nice it is to get praise from the author of Bublichka, of course, I liked them.The husband did not part with them yesterday: with the first, and the second, and the third, and with compote, and just like that - with spreading and without At work and at home they asked Repeat Set already:

I’ll come running from work, I’ll roll
In post Lerelkin indulged in Now yours are hitting New of the season
Between Irochkas, you can make any desire Thank you

[Allus]

hit

bagel

Hmm, Allus, from you I not only become infected with the desire to cook, but I replenish my vocabulary!

The husband did not part with them yesterday

mine loves to cut it in half lengthwise, spread it with butter and fold it again - with tea or coffee.

you can make any desire

guess! will come true!

[Lerelkin]

Hello And here's a new arrival

Today, with a different flour, half a portion of 828g of dough came out. Therefore, in total - 10 bagels, 82g each. I thought at first 8 pcs. to make 100g, but decided that let it be more))

Even today I was finalizing the "holes" to make them look smooth. FROM Lerelkin simpler, because the dough is softer, and the "newcomers" have a tough one. I had to think about it. And here it is


But yesterday:

Today:

Ira, very much your bagels liked the recipe got a final and irrevocable permanent residence

[Allusik]

Allusik, and the holes are beautiful, smooth! Now at least in mass production - 10 pieces per twine, like the Soviet ones. Yes, the bagels are delicious, cannot be compared with those that are made and sold now.

[Swan-Seagull]

Swan-Seagull, Irochka,

Thank you so much for the recipe, I'm reporting. It turned out! I liked it very much, it's not so difficult to cook. It turned out 18 pcs. Sprinkled with sesame seeds, but it falls off after baking. It's good that I sprinkled only half of the bagels.

[Tanuhka]

Tanuhka, Tanechka, they turned out pretty! And poppy also pours, a little. The main thing is to like the taste.

I'm ripe for bagels. Very tasty, but my husband asked for a little sugar to add.
Here is the first baking sheet photographed:

[Swan-Seagull]

Swan-Seagull , Irina, thank you very much for the recipe!

Tell me, is "public" dough only suitable for bagels?
I mean, does the hole in the middle somehow affect the proofing or something else?
Buns or tortillas won't work?

mine likes to cut it in half lengthways, spread it with butter and fold it again, - with tea or coffee

Exactly
And we also love with a piece of cheese or sausages
So we don't need a hole
But I would like to repeat the taste from childhood

[Anchic]

Anchic, Anya, you are smart! Beautiful, rosy, sunny! But I'm lazy, I haven't baked bagels for over a year. Thank you for reminding me, I have to bake!

Buns or tortillas won't work?

I won't tell you - I haven't tried it. The dough is tough, and you still need to scald it. For cheese sandwiches, I think it will be necessary to add a little sugar, and for sausages - normally according to the recipe. Try to stop at the stage of forming the cakes, skip the hole and form the bagels, then everything according to the recipe. Show any result what happened! interesting ...