This is a traditional American pastry, a close relative of the bagel or loaf, but it is made by baking the dough and then baking it in the oven until crispy. The bagel is served with different fillings, but the most popular filling is soft cottage cheese with smoked salmon and capers.
milk 1 cup(s)
olive oil 3 tablespoons.
dry yeast 1 tsp.
granulated sugar 1 tbsp.
1 pinch(s) of salt
water 800 ml
soda 1 tbsp.
poppy seeds to taste
sesame seeds to taste
Step by step recipe
Heat half of the milk gently over medium heat. Add granulated sugar and yeast to the slightly warm milk. When the yeast has swollen, pour it into a bowl with sifted flour. Next, pour in olive oil, add a pinch of salt and the other half of the milk. Knead the dough. It should become soft and elastic. Cover the finished dough with a towel and leave in a warm place for 40 minutes.
At the end of this time, take the dough out of the bowl and, sprinkling it with a little flour, knead well. Next, using a doughnut press, shape the future bagels. Then put them on a board and cover with a towel, and leave for another 20 minutes in a warm place.
Pour the water into a ladle, bring it to a boil and add the baking soda. In the boiling water, put one bagel at a time, cook it for 20-30 seconds, turning it every 10 seconds to make it increase in size. During cooking, you need to turn the future bagel a couple of times. After boiling we put the bagels on a clean towel to absorb the excess moisture and sprinkle them with poppy seeds and sesame seeds.
Take baking paper and grease it with vegetable oil. Then place the bagels on the paper and bake them in the oven at 180oC for 20 minutes.