THE bagel are donuts of bread from Jewish tradition disembark in New York with the Jews who settled there, between the end of the 19th century and the first quarter of the 20th century. Fashion from New York bagel & cream cheese it spread throughout America. But the history of bagels seems to have started much earlier, even in Poland. Here the theses are divided: someone wants them born as a homage by a baker to Jan III, king of Poland, someone traces them back to the beginning of the 17th century.
What is certain is that they have been able to be appreciated in very distant geographical areas and from different cultures, up to Italy, where, about thirty years ago, they spread from Milan. Today their consumption is frequent especially on the occasion of brunch or quick lunches. Also in Italy it is customary to find them stuffed with smoked salmon and Philadelphia.
Bagels find an ideal space in brunches; if you are thinking of organizing one here are some other recipes to inspire you: 20 recipes for a breakfast brunch at your home.
OTHER TASTY RECIPES: Avocado Salmon Toast, Scones, Salomne Salomne Pancakes
How to prepare: Bagel
To prepare the bagels, first mix the flour with water, sugar and brewer’s yeast. Add the salt and continue to work until you get a smooth and elastic dough. It doesn’t have to be sticky, just add a little flour.
Put the dough in an oiled container, cover with cling film and let it rise for 1 hour and a half or in any case until the dough has doubled its volume. Once the leavening is complete, divide the dough into 8 portions of equal size. With a floured finger, make a hole in the center of each ball, spread it out until three fingers pass.
At this point, turn on the oven at 200 ° and put water on the stove in a large pot with 1 tablespoon of olive oil: this is a trick to prevent the bagels from sticking to the bottom. Cook 3 bagels at a time in hot water. water must continue to simmer, so keep the heat to low. With the help of a slotted spoon, turn the bagel, which will have to cook about 2 minutes per side.
Drain the bagels and arrange them on a baking sheet lined with parchment paper. Brush them with egg and sprinkle them with the seeds you like best or leave them natural. Bake them for 20-25 minutes at 200 ° in a ventilated oven.
Cook for 20-25 minutes. Once out of the oven, the bagels can be served with cream cheese, salmon and dill or chives, or try more local fillings with our excellent cured meats. If you love sweets you can indulge yourself with creams and jams.