Contents
Bagel (translated as a bagel) is a rich, round, traditional Jewish bread with a hole in the middle. It has a slightly sour taste, dense structure and little moisture. The bagel recipe can be found in any cuisine in the world, but still the first country with which it is associated is Israel. This type of bread is most often used as buns for cheeseburgers and hamburgers – a convenient and compact snack for a student or worker.
Features of preparation
In the process of preparing Jewish bread, certain rules must be observed. In particular, after the yeast dough has come up and the flagella have been formed from it, they must be dipped in salted boiling water for a few seconds, after the boiled flagella must be put on a baking sheet, greased with milk or whipped yolk on top, sprinkled with sesame seeds, poppy seeds or nuts and sent bake in the oven until fully cooked. Garlic, onion, poppy, etc. can be used as additional components.
Chemical composition and nutritional value
Bagel is a nutritious product with a balanced amount of vitamins and minerals. Compared to other types of bread, it is less high-calorie, since it contains butter and eggs and milk are completely absent. It is also worth noting that the chemical composition includes vitamins D, PP, H, E, B6, B5, B2, B1, A, as well as sodium, tin, sulfur, copper, phosphorus, vanadium, chromium, zinc, cobalt, boron, chlorine, selenium, silicon, molybdenum, manganese, magnesium, titanium, fluorine, potassium, calcium, iodine.
One hundred grams of bagel saturates the body with 339 kilocalories, and Jewish bread also has 55 grams of carbohydrates, 9 grams of fat and 7.9 grams of protein.
Traditional bread has incredible nutritional, healthy and even dietary properties.
Features of storage
For Jewish bread, you need to choose a cool, dark place and store it there for a maximum of 2 days, as the bagel stale rather quickly. If the bread is still stale, you can put it in a microwave or toaster, dry it and get delicious crackers.
You can also store bread in a tightly closed bag or container with a tight lid, placing it in the freezer. If this method is used, the product can be stored without losing useful and physical qualities for three months. In order to defrost bread, you need to place it in a microwave or oven.
Bagels at home
To make Jewish bread at home, you need to use the following bagel recipe:
- take wheat flour, a pinch of salt and yeast, mix these components.
- prepare separately water (approximately 50-degree temperature) mixed with butter;
- gradually introduce the dry mixture into the prepared water with oil, stir until a uniform consistency is obtained;
- knead the dough thoroughly until uniform and smooth;
- leave it to rest for 1,5 hours in a warm place;
- divide the well-fitted dough into small even balls, approximately 7 centimeters in diameter;
- roll out, cut a circle in the center;
- spread the resulting bagels on parchment and put in a warm place to approach;
- after 30 minutes, you need to dip the bagels in salted boiling water for a few seconds;
- put on a baking sheet, let dry;
- grease boiled bagels with milk or whipped yolks, sprinkle with nuts or sesame seeds, or other additives to taste;
- bake in a preheated oven until fully cooked.
After cooking, the bagel must be carefully divided into two halves, cut along. One part is smeared with cream cheese, smoked fish, poached egg and fried bacon are placed. Also, for the filling, you can choose jam, honey, any confiture, cottage cheese with herbs, pieces of turkey or chicken, a variety of vegetables (tomatoes, cucumbers), lettuce or Beijing cabbage, greens.
Bagel – wikipedia
About the bagel, Wikipedia says that ordinary buttery pastry is used to make this bread, the bread has the shape of a bagel, and a wide variety of ingredients can be used to fill the finished one.
For the first time this type of bread appeared in Eastern Europe. In Russian and Ukrainian cuisines, similar products began to be made from choux pastry and they are called bagels, drying or bagels.
But bagels are significantly different from the bagels we are used to, since there are always a variety of flavoring additives on their surface: sesame, poppy seeds, nuts, garlic, onions, etc.
History of origin
Let’s take a closer look at the history of the origin of traditional European bread. He first appeared in Krakow in 1616. During that period, it was decreed by the elders that every woman who gave birth to a child would receive bagels. There is also an old custom among the Jews: after the funeral, treat people with a hard-boiled egg and a bagel.
Bagels can be egg or regular, made from pumpernickel and whole grain flour, with raisins and cinnamon, sprinkled with sesame seeds, poppy seeds, coarse salt, etc. before baking.
The most acceptable and common way to eat this bread is with cheese and smoked salmon.
Varieties
If we consider North America, then bagels can be found in Montreal and New York.
The composition of the Montreal bagel includes sugar and malt, salt is not used. Bagels are boiled in sweet water, they are baked in a special wood-fired oven. As a topping, poppy or sesame seeds are used. The bread is sweet and dry.
For the New York bagel, malt and salt are used, the boiling process is carried out in ordinary water, baked in the oven. Such bread is very fluffy, with a slightly moist skin.
Also found: San Francisco-style bagels (crispy and flattened), London (with airy pimples inside and a rough texture), Chicago (steamed until half cooked, then baked).