Sastojci: 440 g brašna za hleb ili brašna sa visokim sadržajem glutena + još za mesenje (belo brašno + 5 kašičica pšeničnog glutena-glutenskog brašna), 6 g aktivnog suvog kvasca ili 15 g svežeg kvasca ili 6 g instant kvasca, 20 g šećera kristal, 300 ml mlake vode, 4 g soli, za preliv - kim, cimet + šećer, krupna so, mleveni sveži beli luk, mleveni sveži luk, mak, susam, laneno seme, začini za bagel, mleveno seme suncokreta ili bundeve.
Priprema:
1. 150 ml mlake vode sipajte u šolju sa šećerom i aktivnim suvim kvascem. Ne mešajte. Ostavite da odstoji 5 minuta. Mešajte smesu kvasca i šećera dok se sve ne rastvori u vodi.
Ako koristite svezi kvasac obavezno promesajte da se kvasac istopi pre nego sto ga ostavite da naraste.
Ako koristite instant kvasac samo ga dodajte u brasno.
2. Pomešajte brašno i so u velikoj posudi. Napravite udubljenje u sredini i sipajte kvasac. Dodajte 80 ml mlake vode u brašno. Promešajte i umešajte ostatak - 70 ml vode.
Možda ćete morati da dodate još vode.
Trebate da dobijete vlažno i čvrsto testo nakon što ga promesate.
3. Na pobrašnjenom stolu mesite testo oko 10 minuta dok ne postane glatko i elastično.
4. Lagano premažite veliku posudu uljem i okrecite testo da se premaže. Pokrijte posudu vlažnom kuhinjskom krpom. Ostavite da naraste na toplom mestu 1 sat ili dok se testo ne udvostruči.
5. Spustite testo pesnicom i ostavite da odstoji još 10 minuta.
6. Pažljivo podelite testo na 8 delova. Oblikujte svaki deo u kuglu. Svaku kuglu lagano pritisnite uz sto.
7. Izvadite male krugove čašom za rakiju ili poklopcem od flaše.
8. Pokrijte pleh papirom za pečenje. Stavite bagele - đevreke u pleh.
Ako nemate papir za pečenje, lagano premažite uljem.
9. Pokrijte vlažnom kuhinjskom krpom i ostavite da odstoji 10 minuta.
10. Zagrejte rernu na 220 C (425°F).
11. U velikoj šerpi prokuvajte vodu. Smanjite vatru na srednju (4). Šupljikavom kašikom spustite bagele - đevreke u vodu. Sačekajte da isplivaju na površinu, nekoliko sekundi.
12. Ostavite još 1 minut, a zatim ih okrenite da se skuvaju sa druge strane, još jedan minut.
12b. Ako želite žvakavije bagele - đevreke, kuvajte ih 2 minuta, umesto 1.
13. Kada ih izvadite iz vode, premažite ih umućenim žumancem ili umucenim belancetom.
Za vegan verziju premazite ih vodom.
Pospite sa zacinom za bagel ili bilo čime što želite.
14. Pecite 20 do 25 minuta, ili dok ne porumene.
15. Ostavite ih da se malo ohlade.
Napomene:
Ako je testo previše čvrsto, dodajte još vode da biste bili sigurni da testo nije suvo i ljuskavo. Dodajte vodu pre nego što testo naraste.
Đevreci će biti sveži 2 dana ako ih čuvate u plastičnoj kesi.
Možete koristiti pola integralnog pšeničnog brašna i pola brašna za hleb.
Ako vam testo nije glatko, ni vaši đevreci neće biti glatki.
Za slatke đevreke, dodajte 2 kašike meda u ključalu vodu.
Velika nadmorska visina mesta gde živite, vrsta brašna, vlažnost vazduha i sobna temperatura su faktori koji mogu uticati na različito vreme dizanja testa.
Ako pravite đevreke veće, trebaće im duže da se peku. Proveravajte ih svakih nekoliko minuta nakon 20.-tog minuta dok ne porumene ravnomerno.
Ingredients: 440 g bread flour or high gluten flour + more for kneading (all purpose flour + 5 teaspoons vital.wheat flour), 6 g active dry yeast or 15 g fresh yeast or 6 g instant yeast, 20 g granulated sugar, 300 ml warm water, 4 g salt, for topping - caraway seeds, cinnamon + sugar, coarse salt, minced fresh garlic, minced fresh onion, poppy seeds, sesame seeds, flax seeds, bagel seasoning, grounded sunflower or pumpkin seeds.
Preparation:
1. 150 ml of the warm water, pour in the cup with sugar and active dry yeast. Do not stir. Let it sit for 5 minutes. Stir the yeast and sugar mixture until it all dissolves in the water.
If you use fresh yeast, be sure to mix the yeast to melt before letting it rise.
If you use instant yeast, just add it to the flour
2. Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast. Add 80ml warm water into the flour. Mix and stir in the rest of the 70 ml water.
You may need to add additional water.
You want a moist and firm dough after you have mixed it.
3. On a floured table, knead the dough for about 10 minutes until it is smooth and elastic.
4. Lightly brush a large bowl with oil and turn the dough to coat in oil. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour or until the dough has doubled in size.
5. Punch the dough down, and let it rest for another 10 minutes.
6. Carefully divide the dough into 8 pieces. Shape each piece into a ball. Press each ball gently against the table.
7. Pull out small circles with brandy glass or bottle cap.
8. Cover the baking pan with baking paper. Place bagels in the pan.
If you don’t have baking paper, smear lightly with oil.
9. Cover with a damp kitchen towel and allow to rest for 10 minutes.
10. Preheat the oven to 225 C (425 F).
11. Bring a large pot of water to a boil. Reduce the heat to medium (4). Use a slotted spoon to lower the bagels into the water. Wait until they float to the top, a couple of seconds.
12. Leave for another 1 minute, and then flip them over to boil on the other side for another minute.
12b. If you want chewier bagels, boil them for 2 minutes, instead of 1.
13. When you take them out of the water, smear them with beaten egg yolk or beaten egg white.
For vegan version smear them with water.
Sprinkle with Bagel seasoning or anything you like.
14. Bake for 20 to 25 minutes, or until golden brown.
15. Let them cool slightly.
Notes:
If the dough is too firm, add in more water to ensure the dough is not dry and flaky. Add water before the dough rises.
Bagels will be fresh for 2 days if you keep them in a plastic bag.
You can use half whole-wheat flour and half bread flour.
If your dough isn't smooth, your bagels won't be smooth either.
For sweet bagels, add 2 tablespoons of honey to the boiling water.
High elevation of the place where you live, brand of flour, humidity, and room temperature are factors that would make the rising times vary.
If you make your bagels bigger, they will need longer to bake. Check on them every couple of minutes afte the 20th minute until they are evenly golden brown.
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