These homemade bagels have a soft interior, a thin, shiny crust and a rich flavor thanks to the combination of spelt and whole wheat flour. The short cooking before baking gives them the distinctive texture characteristic of real bakery bagels.
This combination gives a bagel that is more nutritious than the classic one, but still soft and elastic enough, so it's a great choice if you want a healthier version without using white wheat flour.
Tags: vegetarian recipe, for diabetics, for insulin resistance, for heart, for brain, for breakfast, for snack, for energy, for children, for school, bring to work, for skin, for hair, fit recipe, for police officers, for firefighters, Mediterranean style of eating, for recovery, for muscle growth, for active people, for athletes.
Preparation time: 3 h 40 minutes (includes mixing, rising, resting and cooking).
Baking time: 20–25 minutes.
Cooling time: at least 15 minutes.
Total preparation time: 4 h 20 minutes.
Ingredients (8 bagels):
For the dough:
- 300 g of soft spelt flour
- 200 g of whole wheat flour
- 7 g of dry yeast or 20 g of fresh yeast
- 320 ml of lukewarm water
- 1 tablespoon of honey or agave syrup* (see why section)
- 2 teaspoons of salt
- 1 tablespoon olive or sunflower oil (optional)
For cooking:
- 2 liters of water
- 1 tablespoon of honey or barley malt syrup* (see why-because section)
- 1 teaspoon baking soda*, optional (see why-because section)
For coating:
- 1 egg
For sprinkling:
- sesame seeds
- poppy seeds
- chia seeds
- flax seeds, or
- seed mix of your choice
Preparation:
1. Add honey or agave syrup and yeast to lukewarm water. Mix and leave for 10 minutes for the yeast to activate.
2. Mix spelt soft flour and whole wheat flour with salt.
3. Add activated yeast and, if desired, oil, then knead for 10-12 minutes until you get a smooth and elastic dough.
3b. If necessary, add another 10-20 ml of water, because whole wheat flour absorbs more liquid.
4. Cover the dough and let it rise in a warm place for 60-90 minutes, or until it doubles in size.
5. Divide the dough into 8 equal parts. Shape the bagels* (see note).
Then make an opening in the middle with your finger and carefully expand it to about 4-5 cm.
6. Arrange the bagels on a baking sheet covered with baking paper, cover them with a clean kitchen towel and let them rest for 20-30 minutes.
7. In a large pot, heat the water to a boil, then reduce the heat to medium (about 4 out of 6), so that the water comes to a gentle boil.
8. Next, add honey or barley malt syrup and baking soda. Stir to dissolve and wait for the water to settle again (soda may foam briefly).
9. Lower the bagels into the water 2-3 at a time. Cook them for 30 seconds on one side, then turn them over and cook another 30 seconds on the other side.
Note:
It is important that the water does not boil too much, because then:
bagels can be deformed,
the outer layer may soften too much,
they can lose their beautiful shape.
10. Take them out with a slotted spoon and let them drain for a few seconds.
11. Put the bagels back on the baking sheet, brush them with beaten egg and sprinkle with seeds.
12. Bake in a preheated oven at 220 °C for 20–25 minutes, until they have a dark golden crust.
13. Let them cool on a wire rack for at least 15 minutes before slicing.
Note for bagel shaping
- Diameter: 10–11 cm.
- Opening in the middle: 4–5 cm.
- Ring thickness: 2.5–3 cm.
Tips:
- If you want a softer crust, as soon as you take them out of the oven, cover them with a clean kitchen towel for 5-10 minutes.
- For an even richer taste, use a mixture of sesame seeds, poppy seeds and flax seeds.
- They can be frozen and reheated later in the toaster or oven.
- Bagels are great for sandwiches with cream cheese, smoked salmon, chicken, eggs or vegetables.
Storage and shelf life
1. At room temperature:
Store bagels in a paper bag or tightly sealed container for up to 2 days. This will keep the best texture.
2. In the refrigerator:
They can be stored for up to 5 days in an airtight container or bag. Before serving, heat them briefly in the toaster or oven to soften them again.
3. In the freezer:
Freeze completely cooled bagels in a freezer bag or container for up to 3 months. If desired, cut them in half beforehand to make it easier to reheat them.
4. Warming up:
Thaw them at room temperature or put them directly in the toaster. They can also be heated in the oven at 180 °C for about 5–8 minutes, until they become warm and crispy on the outside.
Why - because?
1. Why is honey or agave syrup added to the dough?
In the dough, honey or agave syrup:
- It feeds the yeast and helps it to activate faster at the beginning.
- It contributes to a more beautiful golden color of the crust during baking.
- It gives a very mild aroma and improves the taste, but the bagels will not be sweet.
- It helps keep the insides softer and fresher for longer.
- Note: Yeast can work without honey or syrup, because flour contains starch that breaks down into sugars. Therefore, this ingredient is useful, but not mandatory.
2. Why is barley malt or honey added to the pot for cooking bagels?
For cooking honey or barley malt syrup:
- Contributes to a darker, shinier complexion.
- It gives the bagels a characteristic, slightly malty taste that they have in bakeries.
- It promotes better caramelization during baking.
- Barley malt syrup is the traditional choice for classic bagels, while honey is a great substitute if you don't have it.
3. Why is baking soda added to the pan for cooking bagels?
For baking soda:
- Increases water alkalinity.
- It allows the bagels to get a darker and shinier crust.
- Contributes to the characteristic slightly chewy texture on the outside.
- It speeds up the reactions that create color during baking.
- Baking soda is optional, but recommended if you want a look and texture as close to real bakery bagels as possible.
Nutritional values (for 1 bagel, about 105-115 g of finished product, without added seeds):
Energy: about 250 kcal
Proteins: about 9 g
Dietary fiber: about 6 g
Fats (total): about 3 g
Saturated fat: about 0.6 g
Carbohydrates (total): about 49 g
Sugars: about 2 g
Sodium: about 410 mg
Cholesterol: about 24 mg
Note: The weight of the finished bagel may vary slightly due to the amount of water the dough absorbs during cooking and loses during baking. An average bagel from this recipe has about 110 g. A sprinkling of seeds (sesame, flax, poppy, chia) further increases calories, fat, fiber and minerals.
Ovi domaći bageli imaju mekanu unutrašnjost, tanku, sjajnu koricu i bogat ukus zahvaljujući kombinaciji speltinog i integralnog pšeničnog brašna. Kratko kuvanje pre pečenja daje im prepoznatljivu teksturu karakterističnu za prave pekarske bagele.
Ova kombinacija daje bagel koji je hranljiviji od klasičnog, ali i dalje dovoljno mekan i elastičan, pa je odličan izbor ako želiš zdraviju verziju bez upotrebe belog pšeničnog brašna.
Oznake: vegetarijanski recept, za dijabeticare, za insulinsku rezistenciju, za srce, za mozak, za dorucak, za uzinu, za energiju, za decu, za školu, za poneti na posao, za kožu, za kosu, fit recept, mediteranski stil ishrane, za oporavak, za rast mišića, za aktivne osobe, za sportiste.
Vreme pripreme: 3 h 40 minuta (uključuje mešenje, narastanje, odmaranje i kuvanje).
Vreme pečenja: 20–25 minuta.
Vreme hlađenja: najmanje 15 minuta.
Ukupno vreme pripreme: 4 h 20 minuta.
Sastojci (8 bagela):
Za testo:
- 300 g speltinog mekog brašna
- 200 g integralnog pšeničnog brašna
- 7 g suvog kvasca ili 20 g svežeg kvasca
- 320 ml mlake vode
- 1 kašika meda ili agavinog sirupa* (pogledajte zasto-zato sekciju)
- 2 kašičice soli
- 1 kašika maslinovog ili suncokretovog ulja (opciono)
Za kuvanje:
- 2 l vode
- 1 kašika meda ili ječmenog sladnog sirupa* (pogledajte zasto-zato sekciju)
- 1 kašičica sode bikarbone*, opciono (pogledajte zasto-zato sekciju)
- Za premazivanje:
- 1 jaje
Za posipanje:
- susam
- mak
- čia semenke
- lan, ili
- mešavina semenki po vasem izboru
Priprema:
1. U mlaku vodu dodajte med ili agavin sirup i kvasac. Promešajte i ostavite 10 minuta da se kvasac aktivira.
2. Pomešajte speltino meko brašno i integralno pšenično brašno sa solju.
3. Dodajte aktivirani kvasac i po želji ulje, pa mesite 10–12 minuta dok ne dobijete glatko i elastično testo.
3b. Po potrebi dodajte još 10–20 ml vode, jer integralno brašno upija više tečnosti.
4. Pokrijte testo i ostavite ga da naraste na toplim mestu 60–90 minuta, odnosno dok se ne udvostruči.
5. Podelite testo na 8 jednakih delova. Oblikujte bagele* (vidi napomenu).
Zatim prstom napravite otvor u sredini i pažljivo ga proširite na oko 4–5 cm.
6. Poređajte bagele na pleh obložen papirom za pečenje, pokrijte ih custom kuhinjskom krpom i ostavite da odmore 20–30 minuta.
7. U većoj šerpi zagrejte vodu do ključanja, zatim smanjite temperaturu na srednju (oko 4 od 6), tako da voda lagano vri.
8. Zatim, dodajte med ili ječmeni sladni sirup i sodu bikarbonu. Promešajte da se rastvori i sačekajte da se voda ponovo smiri (soda može kratko da zapeni).
9. Spuštajte bagele u vodu po 2–3 odjednom. Kuvajte ih 30 sekundi sa jedne strane, zatim ih okrenite i kuvajte još 30 sekundi sa druge strane.
Napomena:
Važno je da voda ne ključa prejako, jer tada:
- bageli mogu da se deformišu,
- spoljašnji sloj može previše da omekša,
- mogu da izgube lep oblik.
10. Izvadite ih šupljom kašikom i ostavite nekoliko sekundi da se ocede.
11. Vratite bagele na pleh, premažite ih umućenim jajetom i pospite semenkama.
12. Pecite u prethodno zagrejanoj rerni na 220 °C 20–25 minuta, dok ne dobiju tamnozlatnu koricu.
13. Ostavite ih da se hlade na rešetki najmanje 15 minuta pre sečenja.
Napomena za oblikovanje bagela
- Prečnik: 10–11 cm.
- Otvor u sredini: 4–5 cm.
- Debljina prstena: 2,5–3 cm.
Saveti:
- Ako želite mekšu koricu, čim ih izvadite iz rerne prekrijte ih čistom kuhinjskom krpom na 5–10 minuta.
- Za još bogatiji ukus koristite mešavinu susama, maka i lana.
- Mogu se zamrznuti i kasnije zagrejati u tosteru ili rerni.
- Bageli su odlični za sendvice sa krem sirom, dimljenim lososom, piletinom, jajima ili povrcem.
Cuvanje i rok trajanja
1. Na sobnoj temperaturi:
Čuvajte bagele u papirnoj kesi ili dobro zatvorenoj posudi do 2 dana. Tako će zadržati najbolju teksturu.
2. U frižideru:
Mogu se čuvati do 5 dana u hermetički zatvorenoj posudi ili kesi. Pre posluživanja ih kratko zagrejte u tosteru ili rerni kako bi ponovo omekšali.
3. U zamrzivaču:
Potpuno ohlađene bagele zamrznite u kesi ili posudi za zamrzavanje do 3 meseca. Po želji ih prethodno presecite na pola kako biste ih lakše podgrejali.
4. Podgrevanje:
Odmrznite ih na sobnoj temperaturi ili ih stavite direktno u toster. Mogu se zagrejati i u rerni na 180 °C oko 5–8 minuta, dok ne postanu topli i hrskavi spolja.
Zašto - zato?
1. Zašto se u testo dodaje med ili agava sirup?
U testu med ili agavin sirup:
- Hrani kvasac i pomaže da se brže aktivira na početku.
- Doprinosi lepšoj zlatnoj boji korice tokom pečenja.
- Daje vrlo blagu aromu i poboljšava ukus, ali bageli neće biti slatki.
- Pomaže da unutrašnjost ostane mekša i svežija duže vreme.
- Napomena: Kvasac može da radi i bez meda ili sirupa, jer brašno sadrži skrob koji se razlaže u šećere. Zato je ovaj sastojak koristan, ali nije obavezan.
2. Zašto se u šerpu za kuvanje bagela dodaje ječmeni slad ili med?
Za kuvanje med ili ječmeni sladni sirup:
Doprinosi tamnijoj, sjajnijoj korici.
- Daje bagelima karakterističan, blago sladni ukus kakav imaju u pekarama.
- Podstiče bolje karamelizovanje tokom pečenja.
- Ječmeni sladni sirup je tradicionalni izbor za klasične bagele, dok je med odlična zamena ako ga nemate.
3. Zašto se u šerpu za kuvanje bagela dodaje soda bikarbona?
Za kuvanje soda bikarbona:
- Povećava alkalnost vode.
- Omogućava da bageli dobiju tamniju i sjajniju koricu.
- Doprinosi karakterističnoj blago žvakastoj teksturi spolja.
- Ubrzava reakcije koje stvaraju boju tokom pečenja.
- Soda bikarbona nije obavezna, ali je preporučljiva ako želite izgled i teksturu što sličnije pravim pekarskim bagelima.
No comments:
Post a Comment