Bagels are a type of ring-shaped bread with a dense texture and a slightly sweet, chewy flavor. Their origin dates back to the Jewish community of Eastern Europe in the 17th century, specifically in Poland. Over time, bagels have become a symbol of Jewish culinary culture and have become popular worldwide.
In Latin America, although there is no universal name for this specialty, terms such as "roscas" or simply "bread with a hole" can be found in some regions. In countries like Mexico or Argentina, bagels are usually consumed with different types of fillings or spreads, adapting to local tastes. In English, and in most English-speaking countries, they retain the original name "Bagels".
Their traditional preparation method involves boiling the dough before baking, which gives them that characteristic crust and unique texture. Nowadays, bagels can be found in various varieties, from the classic ones to those made with rye flour, herbs, onion, or seeds like poppy and sesame.
How to Prepare Bagels
In a mixing bowl, combine 1 1/2 cups of flour and the yeast.
Combine warm water, the 3 tablespoons of sugar, and the salt.
Pour over the flour mixture.
Beat at low speed with an electric mixer for about 30 seconds, scraping the bowl while mixing.
Beat for 3 minutes at high speed.
Incorporate as much of the remaining flour as you can by mixing with a spoon.
Turn out onto a lightly floured surface.
Knead with enough of the remaining flour to form a moderately firm dough that is smooth and elastic.
Cover.
Let rest for 10 minutes.
Cut into 12 portions.
Shape each into a smooth ball.
Make a hole in the center of each one.
Gently pull to make a 1 1/2 to 2-inch hole.
Place on a greased baking sheet.
Cover, let rest for 20 minutes.
Broil 5 inches from the heat for 3-4 minutes, turning once.
Heat 1 gallon of water and 1 tablespoon of sugar until boiling.
Reduce heat.
Cook 4 or 5 bagels at a time for 7 minutes, turning once.
Drain.
Place on a greased baking sheet.
Bake at 375°F in the oven for 25-30 minutes.
Variations:
Light rye bagels: prepare the bagels as above, except substitute 1 1/2 cups of rye flour for the first 1 1/4 cups of all-purpose flour.
Herb bagels: prepare the bagels as above, except add 2 teaspoons of dried crushed marjoram or 1 teaspoon of dried dill, or 1 teaspoon of dried crushed tarragon, or 1/2 teaspoon of garlic powder to the flour and yeast mixture.
Onion bagels: prepare as above except cook 1/2 cup of finely chopped onion in 3 tablespoons of butter until tender but not browned. Brush the onion mixture on top of the bagels after the first 15 minutes of baking.
Poppy seed or sesame seed bagels: prepare the bagels as above except before baking, brush the top with beaten egg. Sprinkle with the seeds.
Ingredients: Wheat Flour, Active Dry Yeast, Water, Sugar, Salt.
