Bagels are a type of round bread with a hole in the center, whose history dates back to the Jewish community of Eastern Europe, particularly in Poland during the 17th century. Over time, this delight became popular in the United States thanks to significant Jewish immigration, establishing itself as an icon of New York cuisine. In Latin America, although bagels are not as traditional, they are mostly known by their original name, although in some places they may be called "roscas" or "panes con agujero" (ring-shaped bread or bread with a hole), although these names can vary and do not always reflect the same preparation. Their dense and chewy texture, along with their characteristic shape, makes them unique and versatile for different types of consumption, from breakfasts to snacks.
Bagels ii
How to Make Bagels II
In a large mixing bowl, combine the yeast and 1 3/4 cups of flour.
Combine the water, sugar, and salt.
Add to the yeast mixture.
Beat at low speed with an electric mixer for 1/2 minute, scraping the sides of the bowl constantly.
Beat for 3 minutes at high speed.
By hand, add enough of the remaining flour to form a moderately firm dough.
Turn out onto a lightly floured surface and knead until a smooth dough is obtained, 5 to 8 minutes.
Cover and let rest for 15 minutes.
Cut into 12 portions and form smooth balls.
Make a hole in the center of each one with a floured finger.
Gently pull to enlarge the hole, shaping each bagel uniformly.
Cover and let rise for 20 minutes.
In a large pot, combine 1 gallon of water and 1 tablespoon of sugar.
Bring to a boil.
Reduce the temperature to a simmer.
Cook the bagels 4 to 5 at a time, for 7 minutes, turning them once.
Drain and place on an ungreased baking sheet.
Bake in a preheated oven at 375 degrees Fahrenheit for 30 to 35 minutes.
Ingredients: Active dry yeast, All-purpose wheat flour, Water, Sugar, Salt.
Ingredients (5)
- Active dry yeast
- All-purpose wheat flour
- Water
- Sugar
- Salt
Instructions (28 steps)
- 1 In a large mixing bowl
- 2 combine the yeast and 1 3/4 cups of flour
- 3 Combine the water
- 4 sugar
- 5 and salt
- 6 Add to the yeast mixture
- 7 Beat at low speed with an electric mixer for 1/2 minute
- 8 scraping the sides of the bowl constantly
- 9 Beat for 3 minutes at high speed
- 10 By hand
- 11 add enough of the remaining flour to form a moderately stiff dough
- 12 Turn onto a lightly floured surface and knead until smooth
- 13 5 to 8 minutes
- 14 Cover and let rest for 15 minutes
- 15 Cut into 12 portions and form smooth balls
- 16 Make a hole in the center of each one with a floured finger
- 17 Gently pull to enlarge the hole
- 18 shaping each bagel uniformly
- 19 Cover and let rise for 20 minutes
- 20 In a large pot
- 21 combine 1 gallon of water and 1 tablespoon of sugar
- 22 Bring to a boil
- 23 Reduce the heat to a simmer
- 24 Cook the bagels 4 to 5 at a time
- 25 for 7 minutes
- 26 turning them once
- 27 Drain and place on an ungreased baking sheet
- 28 Bake in a preheated 375-degree Fahrenheit oven for 30 to 35 minutes