Bagel with sesame seeds

[Cup 250 ml]

Bagel with sesame seeds

Category: Yeast bread

Ingredients
Cup 250 ml
1 kg flour
4 tsp dry yeast
1 tbsp. spoon of salt
2 tbsp. sugar spoons
6 tbsp. tablespoons of vegetable oil (you can olive)
2 + 1/2 stack. warm water
200 g sesame

Cooking method

The bread maker was kneading and letting the dough on the program Dough: 2 hours 20 minutes ... I just twisted holes ...



A way to twirl holes from Sony:

1. Take the finished dough and divide it into 10 equal parts. Roll out a 40 cm long "sausage" from each part and connect the ends. The hole ... from the donut should be big, since the dough grows very much in the oven ... and it can ... gobble up our ... hole
And there is another easier way to make a bagel: Pass your index finger (of course, you can also use the middle one, but what will others think of you ...) through the middle of the ball (in short, put the dough on your finger, like meat on a skewer) and start twirling your finger (I hope it's clear ... that not at the temple ...), thread the finger of the second hand into the resulting hole and sculpt a more or less even donut (if it doesn't work out even ... it doesn't matter ... bagels are not even at all ... This way of making bagels is much faster and simpler than when you need to twist the "sausage" and "glue" the edges.
2. Pour hot water into one deep plate, pour sesame seeds into another. Dip the bagel first in water, and then roll it completely in sesame seeds. Place the bagel on a baking sheet lined with baking paper. We do the same cruelty to everyone else ... bagel.
3. Cover with a towel and let stand for 30 minutes.
4. We put a baking sheet in preheated to 200 gr. oven for 16-17 minutes (I bake on the middle shelf with ventilation). Remove from the oven and cover with a towel for 5-10 minutes.

The dish is designed for

10 pieces

Note

Recipe from Sonia-accountant

🔗

Yuri wrote very well about Beygele-zmoj

"Beigele is just bread, only in the form of a ring
But who can explain why it is so delicious, so soft, so tender and elastic.
If you squeeze it so that the bottom and top come together, and then release it, it will straighten in a second and take its previous shape, as if it had not been squeezed. In a sense, this is a small roll, only covered with sesame seeds. "

I had read recipes for making bagel before, but all of them had the technology of dipping the blanks for 2-3 minutes in boiling water. I didn't want to bother with boiling water, you could scald yourself with my clumsiness, so finding this method of cooking at Sonya's, I immediately jumped to the kitchen ... I made a half dose, for five pieces.

You're still here? Or already in the process?

Terrible delicious !!!

Similar recipes

Roll buns with sesame seeds, sugar and dried fruit (Bread)

Garlic bagels with sesame seeds (Ilona)

Sweet sesame buns (Omela)

Gasha, do you need to dip the whole steering wheel in hot water or just the top? and how much water in ml. need half a portion? It's hot outside, in the kitchen there are no words at all, but here again tasty food Well, how can you resist

[nut]

nut

So in hot water you need to dip the whole steering wheel or just the top?

the whole

and how much water in ml. need half a portion?

2.5 stack. divide warm water by 2. Total: 1.25

Aaabaldet
Gasha, and sesame seeds pre-fry ?? He always comes out pale with me ...

[luchok]

luchok, you do not need to fry, just at the end of baking, move the baking sheet higher, it will brown

For clarity from the topic * Cutting the dough *

[Gypsy,]

Gasha, thank you very much !!!
I love bagels and sesame seeds
I did 4 pieces for one counter - it turned out SUPER! Delicious




They are so delicious that all the food faded for dinner, breakfast and lunch I have had since yesterday - a cup of coffee and half a bagel - pleasure and satiety are guaranteed

Gypsy, thanks for the visual aid

and thanks to Viki I have improved, slightly, the recipe
Vika gave a recipe for starch bread grease - for 100 ml. water 1/2 tsp. Dilute the starch, bring to a boil, grease the bread before proofing, in this grease I dipped these bagels right into the hot one, and anointed it on top so that the sesame seeds would surely hold.

[luchok]

luchok, feast for the eyes, not bagels !!!

and thanks to Viki, I have improved, slightly, the recipe
Vika gave a recipe for starchy bread grease - for 100 ml. water 1/2 tsp. Dilute the starch, bring to a boil, grease the bread before proofing, in this grease I dipped these bagels right into the hot one, and anointed it on top so that the sesame seeds would surely hold.

Great addition !!! And I grease it with a beaten egg, and it also keeps !!!

[Galyun]

Galyun, thank you !!!

Gorgeous bagels !!!
We'll try tomorrow ... probably ... but it's clear that it's class!
From half of the portion, 9 bagels turned out.

200 ml potato broth + 100 ml buttermilk
9 g fresh yeast
The dough rose at night in the refrigerator.
For dipping, I spread a dessert spoon of starch in 100 ml of cold water, and then I added hot water. The sesame is stuck tight.





Girls, well, where have you seen this until tomorrow? We tried it!
The husband ordered him to personally go to the plus sign.

And I am an obedient wife ...

[Gashenka]

Gashenka, that's how I promised


Thank you very much for the recipe !!!

How I liked their lepiiiiit, so interesting in general, there are handsome men in the oven, and here's what else, Gasha, and in my opinion the water is not enough indicated, I was so decent, otherwise it was just some crumbs, not dough

I'm sitting waiting, the bagels in the oven have risen and my holes, made with love, have practically disappeared, well, okay, I look at Alexandra's too

but water, in my opinion, is not enough indicated, I livanula so decently, otherwise there were only crumbs, and not dough

And I added a spoonful of flour.

And I added a spoonful of flour.

In how ... well, it means normal water, this is something we have with flour.

here oniiii (aspirated)



But the next batch, held it longer, so that they would be hotter

Oh, what a yummy, I made 5 pieces and immediately ate 3 with my sister !!! True, I stretched them a bit too much, they looked like bagels! We are delighted with the test! I think I can bake a bun on it!

And here's what I did. True, the hole has disappeared somewhere ...
But, all the same, VERY tasty!



Looks like these buns will become some of the favorites.

Please tell me who can, rather! My dough stood still, I left it in the refrigerator overnight, but in the morning I could not bake it! As a result, after kneading my dough stood for 18 hours, I took it out recently, and it has already fermented! True, not much, but the alcoholic smell is already felt well, it does not knock down, but still there! What can I do, can I bake from it or not?

You can take a chance and bake, or you can use it as a leaven for a new dough

I would not bake from this dough, there will be bread with an unpleasant aftertaste. But to knead it and in the refrigerator as a sourdough in the form of an old dough, it is probably possible, just take a little of it, 50 grams, as Barbariska taught.

Ripe sourdough and 200 g each in the dough and a wonderful bread turns out

Girls, thank you all for your participation! I took a chance and baked bagel all the same, and all because in the refrigerator I still have 200 grams of dough left from yesterday's batch. You understand that another pound of ripe dough is too much !!! Surprisingly, there was no unpleasant aftertaste!

At the expense of the temperature regime, I wanted to ask, somehow it is not enough for me to get 16-17 minutes at 200 ° C with blowing they do not blush at all, although they are baked! Today I held it longer, so that the top would turn red and as a result, a hard thick crust and crumb seems to me dry, not the same as last time it was. Conclusion: you can't keep it longer! Do you need to increase the temperature or are there any other means?

Oh, here's what else I wanted to tell you: I somehow baked bread on this dough - mmmmmm, well, it turns out very tasty (though it came out pale too).My husband doesn't eat white bread, so I myself had to learn with pleasure half in the evening, half in the morning!

[Elisssa]

Elisssa, I have a gas oven without blowing. To make the baked goods brown, I just move the baking sheet higher at the end of cooking.

So my turn came to bagel. I dipped it in starch water (peeped at). One thing is that they are firmly stuck to the paper. (Before that I baked bread on the same paper, everything was in order) While I was tearing it off, the appearance suffered a little, and most of the sesame seeds fell off. It really didn't affect the taste!
Gashenka, thanks for the recipe!

[Gasha]

Gasha, today my hands have finally reached the "bagels". I remember that as a child, daddy's grandmother So baked. Was it tasty (or was it nostalgia for childhood :()? In general, I put the dough (as luck would have it at the scales, the battery sat down, but somehow managed), it came to sprinkling. I know that I stocked up on sesame seeds. I decided that I would sprinkle with poppy seeds (I also stocked it up). As a result, I also have some 10-gram bags. And where are the supplies ??? I baked with what I had. Maybe not as beautiful as if there were a lot of sprinkles, but tasty. ”Airy, slightly salty, high, you press, and they again take their shape.
The annoyance is that I just found the sprinkling in a cold closet in jars. I remembered that I interfered with the kitchen cabinets because of the large amount, and I poured it into the jars and put it away. "Put it further, take it closer" did not work
For you, Ganechka, + 1 for a recipe and a message to childhood.

As always, with adventures, I kneaded the dough in the evening, put it in an unheated corridor and went to bed. A few hours later, my night owls woke me up, screaming that the dough had flooded the whole house. I had to tear my eyes and twirl the bagels at 1 am. By two, the family was enjoying delicious bagels with milk. Thank you Gashenka for such a tasty treat

Why is everyone so rosy, and my pale-faced ??? !!!

Try putting it higher

there is nowhere higher. while I was waiting for the first batch to turn red - it dried up safely ... I'm waiting for the second

So maybe your oven temperature is low?

according to the instructions for 4 - 200 degrees, I, as normal, do not believe the instructions, I always add, I bake now at 5 (220). This is not the stove's fault, these are probably the pens, although they are golden, but they do not grow quite out of that place (even offtopic, you can delete it, but I could not complain)
One thing I can say for sure - the result is delicious (although not very beautiful, but that's a completely different story ...)

Gas oven? If - yes, then most definitely the temperature is actually lower than what is written in the instructions. Buy an oven thermometer and everything will work out! And do not scold the pens, they will still be useful to us!

Yes, the oven is gas. The thermometer is in the plans.
Gashenka, how long did the baking take you in the gas oven? To at least roughly know what to count on in time. (or was it already discussed?, poke your nose, pliz)

[izard]

lizard, and I baked them in the electric tabletop ... bought myself when I got tired of fighting with gas It takes longer to bake in gas, of course ...

[surprise]

surprise : santa: tym-tyry-smoke

foreman! accept work
face



profile



: wow: so light, so m-mm-m (I kept the dough in the refrigerator at night)

Well nifigase what beauties !!! It is immediately evident that they were sculpted by hands, worn out by long sculpting !!!

Irka, I am proud of you, to eat you by the leg.

[Gasha and Chuchelka]

Well nifigase what beauties !!! It is immediately evident that they were sculpted by hands, worn out by long sculpting !!!

that straight one or two - a bun. 3-4 bagel

pysy. Tomorrow I'll put it on, half is gone. I sprinkled them on top with coarse salt, ran with the soup with a bang

Irka, I'm proud of you, to eat you by the leg.

, and what for the leg? usually this is a different place, well ... the scarecrow knows better ...

bakery professors - Gasha and Chuchelka! thank you for love, I love you too and always listen to the honest scout

Not ... our professor is Omelka, but I -

one or two - a bun. 3-4 bagel

(she defended the dough in the refrigerator at night)

And what kind of amateur performance is this, the author has not written about it?

I’m not harmful, I’ll just make such things tomorrow (sesame seeds at home, like shoe polish at a shoe polish factory) and I want to clarify.

And what kind of amateur performance is this, the author has not written about it?

Lyus, what are you talking about right now? The author of the bagels is a Jew who died a long time ago ... you can't ask him, but I don't think he had a refrigerator ... And if I don't have time, I always put the yeast dough in the refrigerator, and the next day I'll get it out and bake .. . Nothing will be done to him !!!

And even if it is not written by the author (Gasha move over and stop gagging me, I'll bite ..)!

Proofing in the cold, or keeping the dough in the cold, long-term cold fermentation greatly enriches the taste of the bread. Yeah.

Proofing in the cold, or keeping the dough in the cold, long-term cold fermentation greatly enriches the taste of the bread. Yeah.

Well, I really wanted this ... to enrich the already rich taste of these bagels. and the night in the yard was formed by the way

And the dough after the refrigerator, warmed up a little and how it flooded, how it grew under the hands ...

[e]

Ir, you are this current ... more careful with your hips ... they are now you donelzya !!!

[e]

Ir, you are this current ... more careful with your hips ... they are now you donelzya !!!

yes, here satryu, not just in the hips, here and in the bosom a decent stock of bagels, size XXXXX, Gan, do not worry, I have to eat and eat in this place before her

pysy. current sho the mime's husband ran, with a bagel on his cheek, ordered to bow for bagels Eh ... they love me when I'm not on a diet. I must go to courses to Crochet- how to cook and only sniff

Why are you crying? Ignite the jig

Who would bake me? , give Autolux a couple ...

[Crochet]

Why are you crying? Ignite the jig

A Crochet lights up?

Len, there are just a couple of 11 left (as they say in the films, 3 hours have passed) Helen, and Lyudok is there by your side, invite her, optimize the space and provide the material. All! She, I suppose, also missed homework. Hello to her big! We are waiting for her. Tell her that I am making cold fermentation dough. And I weigh it on the scales !!!! all ingredients. (after that, Lissik will do so) I'm sure

[Crochet]

Well, yes, I missed: :) she drinks beer there.

A Crochet lights up?

I think yes

[e]

Proofing in the cold, or keeping the dough in the cold, long-term cold fermentation greatly enriches the taste of the bread. Yeah.

There are smart people who will write everything so that you immediately want to run away to do long cold fermentation.

This is the only thing that holds back:

Ir, you are this current ... more careful with your hips ... they are now you donelzya !!!

[Gashey]

will you not drive, Gan? I made a donut from this dough at my leisure. Today nobody eats anything but them



(I bit off one there. Not weak). SUPER it turned out what we are with Gashey kazyayki !!!

IRRus! You are an excellent kazyayka !!! And a mouth of a suitable size !!!

There are smart people who will write everything so that you immediately want to run away to do long cold fermentation.

Ltd!!!! Now it's called that ... What a minx ...

Go and get busy if you want.
Now Gasechka will give me a pendel ...