BAGELS

Potrebno je:
450 gr oštrog brašna
300 ml tople vode
7 gr suvog kvasca
2 kašičice soli
2 kašike meda
1 kašika ulja
1 jaje
susam, mak, mrvljene semenke bundeve, suncokretove semenke

Brašno prosejati, pa mu dodati so i kvasac (paziti da se kvasac i so ne dodiruju).

U toploj vodi razmutiti med i ulje, pa postepeno dodavati u brašno dok se ne dobije testo koje se ne lepi za ruke.

Izručiti testo na pobrašnjenu površinu i nastaviti sa mešenjem dobrih 10ak minuta (uz dodavanje brašna, ako je potrebno), dok se ne dobije elastično testo.

Testo će biti tvrđe od običnog hlebnog testa.

Ostaviti testo u nauljenoj posudi, prekriveno krpom, dva do tri sata, dok ne udvostruči volumen, pa ga blago premesiti, podeliti na sedam delova i oblikovati lopticu od svakog dela.

Prstom probušiti svaku lopticu pa proširiti otvor u testu razvlačenjem ili vrteći testo oko kažiprsta (napraviti slobodno širi otvor, jer će testo narasti u toku pečenja).

Pokriti đevreke i ostaviti ih još 20ak minuta da odmore.

Zagrejati rernu na 220˚C, napuniti veći lonac vodom i pustiti da proključa.

Svaki đevrek ubaciti u vodu koja ključa, pustiti da se kuva sa svake strane oko minut i po, dobro ocediti i pažljivo položiti na pripremljen pleh (nauljen ili obložen pek papirom).

Stavljati po jedan đevrek ili eventualno dva istovremeno u lonac, nikako više, da se ne bi dodirivali u toku kuvanja.

Premazati đevreke umućenim jajetom i posuti susamom, suncokretom, makom, po želji.

Peći u unapred zagrejanoj rerni 15 minuta s jedne strane, pa ih pažljivo okrenuti naopačke (da se donja strana dopeče) i peći još 10ak minuta.

Prohladiti i služiti.

Recept je isproban u okviru ovomesečnog kruga Fresh From The Oven, međunarodne igre za food blogere.

This month's Fresh From the Oven challenge was to make bagels.
I wanted to make bagels for a long time, but somehow never did.
I made these bagels several time during this month, and they were amazing.
Better than store-bought, as my tasters said :)

The texture is really great, they have a crispy outside and a very fluffy inside; combined with cottage cheese and spices, it's great! :)

BAGELS
You will need:
450 grams strong white flour
300 ml warm water
7 grams fast acting yeast
2 teaspoons salt
2 tablespoons runny honey
1 tablespoon vegetable oil
1 egg, beaten
your choice of topping (mixed seeds, sesame seeds, poppy seeds, crushed pumpkin seeds)

In a large bowl add the salt to the flour and then the yeast (put the yeast in a small well in the centre to keep it a way from the salt).

Measure the warm water and then stir in the oil and honey.

Make a well in the centre of the flour and pour the liquid in gradually, bringing the dough together with your hands.

Turn the dough on to a clean, dry and floured work surface.

Start kneading the dough by stretching it away with the palm of one hand and folding it back again with the other.

Knead the dough for 10 minutes (you may need to add more flour as you go if the dough is too sticky).

To knead with a mixer, slowly add the liquid to the dry ingredients with the mixer on a low speed.

Knead on this slow setting for 10 minutes.

This dough is stiffer than normal bread dough but will still have elasticity.

Place the dough in a lightly oiled large bowl and turn to coat in the oil.

Cover with cling film or a plastic bag to create a draught-free environment and put in a warm place (not hot) for between 1-3 hours or until doubled in size.

Remove the dough from the bowl, punch it down to knock the air out and knead briefly.

Roll in to a sausage shape and divide into 7 chunks.

As you work one, keep the others covered with a clean tea towel.

Roll each chunk into a ball.

Piercing a hole in the centre with your finger, pull the dough open wide by twirling it round your index fingers (wider than you think you need as the hole will shrink when the dough proves, is poached and then baked).

Place on the prepared baking tray and repeat with remaining dough.

Cover and allow to rise for a further 10-20 minutes.

Preheat the oven to 220˚C (200˚C fan, gas 7).

Fill a large sauce pan with boiling water (from the kettle) and return to a simmer.

Gently lift each bagel into the water to poach (do not try to put too many bagels in at once as they will expand slightly).

Poach for about 90 seconds on each side, turning gently with a slotted spoon.

Remove the bagels from the water, allowing them to drain first and place on the prepared baking trays (lightly oiled or lined with baking paper) spacing them about 3-4 cm apart.

Brush with beaten egg and sprinkle with your choice of topping.

Bake in the oven for 15 minutes, then turn upside down for a further 10 minutes to cook the bases.

Cool on a wire rack.