Food recipes
Jerusalem Bagels
Jerusalem Bagels Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated milk, fluid, 1% fat, without added vitamin a and vitamin d leavening agents, yeast, baker's, active dry water, bottled, gene...
Jerusalem Bagels
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
salt, table
Directions:
1.
)Mix all the ingredients in a large bowl of an electric mixer with a dough hook until it comes together into a 'shaggy' dough.
Then mix at medium speed for about 7 minutes until the dough is smooth and a little shiny.
2.)
Place it in a lightly-oiled bowl, turn to coat, then cover and let it rise until doubled, about 45 minutes.
3.)
Divide the dough into 6 or 8 pieces (depending on the size of the bagels).
Then flatten each piece.
Punch a hole in the middle using you thumb, then stretch the dough (careful not to tear it) into an elongated oval bagel shape.
4.
)Place each bagel on a parchment lined baking tray.
Cover and let rise a second time, this time for about 20 minutes.
5.
)Preheat the oven to 350 F (180 C).
Before baking, brush each bagel with egg diluted in water then sprinkle heavily with sesame seeds mixed with sugar and salt (2 Tbs sugar + 1 Tbs salt + 3 Tbs.
sesame seeds).
6.
)Bake for 15 minutes until they are a rich golden brown and crispy.
Cool on a rack and serve with za'atar and olive oil.
Yum!
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
salt, table
Directions:
1.
)Mix all the ingredients in a large bowl of an electric mixer with a dough hook until it comes together into a 'shaggy' dough.
Then mix at medium speed for about 7 minutes until the dough is smooth and a little shiny.
2.)
Place it in a lightly-oiled bowl, turn to coat, then cover and let it rise until doubled, about 45 minutes.
3.)
Divide the dough into 6 or 8 pieces (depending on the size of the bagels).
Then flatten each piece.
Punch a hole in the middle using you thumb, then stretch the dough (careful not to tear it) into an elongated oval bagel shape.
4.
)Place each bagel on a parchment lined baking tray.
Cover and let rise a second time, this time for about 20 minutes.
5.
)Preheat the oven to 350 F (180 C).
Before baking, brush each bagel with egg diluted in water then sprinkle heavily with sesame seeds mixed with sugar and salt (2 Tbs sugar + 1 Tbs salt + 3 Tbs.
sesame seeds).
6.
)Bake for 15 minutes until they are a rich golden brown and crispy.
Cool on a rack and serve with za'atar and olive oil.
Yum!