Homemade boiled bagels

Homemade boiled bagels

Homemade boiled bagels is a bun made of yeast dough, cooked in a special way. First, the products are boiled, and then baked in the oven. Due to this, they have a ruddy crust and a very tender crumb. Bagels are usually stuffed by cutting them into two parts. Both sweet and salty foods can act as fillers. Today we are preparing bagels stuffed with red fish, ricotta and onions. 
5 from 1 vote
Cook Time 50 minutes
Dough come up 40 minutes
Total Time 1 hour 30 minutes
Course Bakery
Servings 8 people
Calories 283 kcal

Equipment

  • 1 mix bowl
  • 1 chopping board
  • 1 teaspoon
  • 1 tablespoon
  • 1 slotted spoon
  • 1 saucepan
  • 1 baking sheet
  • 1 baking paper
  • 1 plate
  • 1 knife
  • 1 cooking brush
  • 1 dishcloth towel

Ingredients
  

Dough

  • 15 g yeast fresh
  • 300 g flour
  • 160 ml water
  • 2 tbsp vegetable oil
  • 2,5 tbsp sugar
  • ½ tsp salt
  • 1 tbsp sesame seeds or poppy seeds
  • 1 pc egg yolk

Boiling

  • ½ tsp baking soda
  • 1 tsp sugar
  • 2 liter water

Filling

  • 250 g salmon lightly salted
  • 1 pc red onion
  • ½ pc lemon
  • 200 g ricotta
  • feather spring onion

Instructions
 

Dough

  • Prepare everything you need for the dough.
    Ingredients for homemade boiled bagels dough
  • Pour salt, sugar into a bowl, crumble fresh yeast.
    15 g yeast, 2,5 tbsp sugar, ½ tsp salt
    Sugar, salt, fresh yeast
  • Pour warm water and mix so that all the components dissolve. Add vegetable oil.
    160 ml water, 2 tbsp vegetable oil
    Water, vegetable oil
  • Add flour.
    300 g flour
    Flour
  • Knead a soft, non-sticky dough and leave to approach for 40 minutes, covered with a towel.
    Dough for bagels
  • Put the yeast dough that has come up on the table.
    Dough that came up
  • Divide into pieces the size of a chicken egg. Roll a sausage out of each one, fold it in half. The length of this blank should be about 15 centimeters, but you can also be smaller if you want very small bagels with stuffing. Twist in a spiral and connect the ends, forming a bagel.
    Forming blanks for bagels
  • Leave for proofing for 15 minutes.
    Blanks for bagles

Boiling

  • During this time, boil water, adding soda and sugar.
    ½ tsp baking soda, 1 tsp sugar, 2 liter water
    Soda, sugar, water
  • Lower the bagels. 
    Process of boiling bagels
  • They should be placed freely and in one layer, so cook several pieces. After two minutes, turn over to the other side with a slotted spoon and keep the same amount. The blanks will increase in size.
    Boiled bagels
  • Spread ready-made on a baking sheet. Grease with yolk and sprinkle with sesame seeds or poppy seeds.
    1 tbsp sesame seeds, 1 pc egg yolk
    Greasing egg yolk, sesame seeds
  • Bake at an oven temperature of 170° for 20 minutes. They should turn red.
    Baked bagels
  • Cut each bagel horizontally into two parts. As you can see, the crumb is soft and porous.
    Two parts of bagels

Filling

  • For the filling, cut red fish, lemon and purple(red) onion.
    250 g salmon, 1 pc red onion, ½ pc lemon
    Filling for bagels
  • Spread one half of the bagel with ricotta, sprinkle with green onions.
    200 g ricotta, feather spring onion
    Ricotta, green onions, red fish
  • Arrange the fish, lemon and purple(red) onion.
    Fish, lemon, red onion
  • Cover with the top.
    Bagels covered with a top
  • Bagels with stuffing are ready.
    Homemade boiled bagels

Nutrition

Calories: 283kcalCarbohydrates: 35gProtein: 14gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 31mgSodium: 264mgPotassium: 243mgFiber: 2gSugar: 4gVitamin A: 126IUVitamin C: 0.05mgCalcium: 80mgIron: 2mg

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