Bagels

Bagels are lamb culinary products. They are made from wheat flour. They are torus shaped. They are much more than drying or bagels. The structure is loose and soft. The shelf life is less than the above products.

The story of

I wonder what is the history of the appearance of this flour product?

In Rus’, in order to determine the wealth of a family, it was only necessary to look at how much bread was in the house. Therefore, there was such a custom – to make jewelry from various flour products. Dryers, pretzels, bagels and, of course, bagels were very popular.

Each flour product has its own unique history of appearance. Bagels are representatives of traditional flour products.

But many scientists tend to argue that they were invented by European and Ukrainian culinary experts. Based on the facts, it was the Jews who invented this culinary product. Odessa products were considered the most common. They were even sung in many songs.

Why are they round and who invented it? It happened quite by accident. A simple Jew wanted to make a gift to his king and prepared a bread circle. It was he who became a symbol of the victory of the Poles over the Turks.

What is the benefit of this product?

Like any product, ours has its own specific benefits and harms. The main advantage of such a delicacy is that they are very tasty and go well with tea, coffee, juices and sour-milk products.

Their composition is saturated with a large number of minerals, namely manganese and copper. Ten round buns contain the necessary daily form of these elements.

The most important fact is that this product is absolutely natural, no harmful and chemical substances or additives are used in its production. Therefore, they are introduced into the diet of already six-month-old babies. Only a treat should be given under the strict supervision of adults so that the child does not choke.

The baby will not only enjoy a delicious product, but it also contributes to the eruption of the first teeth.

Harm and contraindications

As we said above, this flour delicacy is absolutely natural, therefore it does not do any harm.

The only thing is that doctors do not recommend using them for people who have serious disorders in the rectum and gastrointestinal tract.

What are they?

The first bagel was made in 1616. During this time, culinary specialists from all over the world have come up with a lot of its varieties.

So, they are:

• simple (preparation is based on unleavened dough);
• sweet
• with poppy;
• whistlers;
• air;
• American bagels;
• rich (invented by the Poles);
• date;
• with sesame;
• custard;
• large with meat filling.

Traditional delicacies are eaten with tea, coffee, kefir or milk.

American bagels are eaten like sandwiches. They are cut into two parts and filled with stuffing. The filling is chosen according to taste. Basically, they prefer soft cream cheese and a slice of lightly salted red fish. This dish is perfect for breakfast.

If filled with meat filling, then it can be an addition to dietary soup.

Can you eat store-bought food?

Many women choose store-bought bagels. Not because they are tastier, just if you cook it yourself, it will take a long time (at least two hours).

If you prefer store products, then carefully read the composition that is indicated on the package.

Proper round buns should be made with flour, water, sugar, yeast, margarine and salt. Some manufacturers may fill the product with vanilla, poppy seeds, sesame seeds, nuts and raisins. In no case should the composition contain all kinds of food additives and flavor enhancers. If you still got on such food, then do not take it. Otherwise, you can significantly harm your body.

There are special dryers that are designed for people who are on a diet, or for patients with disorders of the gastrointestinal tract. Manufacturers do not add yeast to them.

And if you want to be absolutely sure of the quality of the product, then it is better to take the time and cook them at home.

What is included in the composition?

This product is rich in proteins, carbohydrates and fats. The composition is filled with almost all vitamins and trace elements that are necessary for the human body. The most important vitamins are all the B vitamins, as well as vitamin A, E and D. Of the trace elements, it is worth noting iron, magnesium, copper and manganese.

The microflora of the human body loves such food. The stomach is able to quickly digest and assimilate them.

Just do not eat them dry, it is better to drink tea, milk or kefir. Thus, you will not disturb intestinal motility. Also, eat them in moderation. And then round buns will not harm your health.

Recipes for making delicious bagels

Fans of such delicacies have repeatedly wondered how to make a bagel at home? Consider the two most popular and delicious recipes that have been in demand among housewives for a long time. So, how to cook bagels.

Recipe 1

According to this recipe, you will get fragrant delicious round buns with a hole inside. But keep in mind that the recipe is complex, it will take at least six hours, but it’s worth it, believe me.

For cooking, we need (portion of 7 pieces): 325 g of flour, 2 g of yeast (if you take dry, then you need one teaspoon), 20 g of melted butter, 50 g of sugar, 5 g of salt. Optionally, you can add sesame seeds or poppy seeds.

The preparation of the dough takes place in two stages. First, we collect half the flour with a glass of water (the water should be warm), half the yeast, 2 teaspoons of sugar and one salt. The dough is kneaded until it becomes soft and does not stick to the walls of the dish. After that, you need to cover it and leave it for three hours in a place with a warm temperature. If after three hours the dough does not fit, then wait again.

Now, in a separate bowl, knead the remaining ingredients, but do not add poppy seeds and sesame seeds. We connect the two dough together and beat with a mixer for about eight minutes. If you don’t have a mixer, you can knead by hand. Cover with a towel and leave for another hour.

Divide the prepared dough into seven equal parts. We roll out sticks of maximum length (only not quite thin). They should be perfectly flat and smooth. If there are cracks, then try kneading the dough again.

Before twisting into a circle, grease the ends of the sticks with water. Ready flour rings must be laid out on a baking sheet, which must first be covered with parchment paper (can be greased with butter). Let it stay like that for half an hour.

Now we need to boil water with salt. The pan should be such that our culinary product feels free. Cook for half a minute and after it floats, put it back into the pan, sprinkle with poppy seeds or sesame seeds. So we repeat with each.

We put our round buns in a preheated oven (the temperature should be from 210 to 230 degrees). Bake for 10-15 minutes and turn over to the other side. This way they will be cooked evenly.

Ready delicacies must be cooled. You should not eat them hot, because, as we know, hot dough negatively affects the functioning of the organs of the gastrointestinal tract.

Recipe 2

The recipe used by our grandmothers is taken from a Soviet cookbook.

We will need: 200 grams of flour, 5 grams of yeast (only fresh yeast will do), 15 grams of sugar (if you have a sweet tooth, you can do more), half a glass of milk, 10 grams of margarine, 6 grams of salt and one egg.

We grind the yeast with sugar and dilute it with warm milk (you can also use water). We mix all the culinary ingredients and knead the dough well. We put in a warm place and wait until it rises. If you get a liquid dough, you can add more flour.

We roll rollers. The thickness should be approximately one finger. We twist into a circle, forming a bagel. Lubricate the ends with protein (they stick together better this way).

Any recipe involves first the process of cooking, and then baking.

To give our bagels a golden color, add a couple of tablespoons of sugar to five liters of water in water. In this way, starch is formed, which will cover our culinary creation.

Take it out of the water and let it dry. Then spread on a baking sheet covered with parchment paper. We bake for 20 minutes at a temperature of no more than 230 degrees.

Our lamb will end up crispy, but soft inside.