Recette
Rather salmon cream cheese, pastrami or hummus avocado? With sesame, poppy or au gratin? Eric Kayser shares his bagel recipe to garnish and reinterpret according to your desires.
THE TEMPERATURE
Kneading: about ten minutes
1st shoot: 1 hour
1st rest: 30 minutes
2nd rest: 30 minutes
1st boiling time: 3 minutes per bagel (turning halfway through cooking)
2nd cooking in the oven: about 15 minutes at 200°C.
UTENSILS
An electric mixer
A grid or plate with its baking sheet
Bowls
A brush
A saucepan
An electric plate
A colander.
INGREDIENTS
500 g T65 wheat flour
200 g water
100 g of liquid sourdough
5 g fresh baker's yeast
10 g of salt
20 g sugar
1 egg (1 for the glaze)
25 g butter (almost melted)
Seeds for decoration according to your desires (poppy, sesame, etc...).
PREPARATION
Pour the water, the flour, the egg, the almost melted butter, the natural leaven, the sugar and the salt on one side, and the yeast on the other side of these two ingredients (sugar and salt).
Start your mixer on first speed and mix for two to three minutes.
Increase the speed of your mixer and let it beat until the dough is smooth.
Lightly flour the bottom of your bowl, your work surface and your salad bowl.
Take your dough out of the bowl of your mixer, put it on your work surface.
Form a ball with your dough and place it in your salad bowl.
Cover it with a clean cloth and let your dough ferment for 1 hour at room temperature.
Divide your dough into pieces of about 100 g.
Roll these dough pieces using your work plan. Be careful not to flour it too much.
Cover them with a clean cloth & let them relax for about 30 minutes.
Put a little flour on the top of your balls, in the middle.
Using your elbow, form a pre-hole in the center of your dough. Press down until your elbow bone makes contact with your table.
Lengthen the hole in the center of your dough with your hands, pulling the dough very evenly. Stretch the dough gently so that the hole is homogeneous. Place your dough on the work surface. And repeat the operation for your other dough pieces.
Take your dough pieces and widen the hole again.
Put your dough pieces back on your lightly floured work surface. Flatten them slightly with your hands so that the hole does not close too quickly.
Let your dough pieces rest for 30 minutes under a clean cloth so that they don't crust.
Simmer water in a saucepan on your electric hob. Gently place your dough pieces in water using your colander. Cook for 1 min 30 on each side, turning the bagels gently with your strainer.
Take out your bagels and place them on a sheet of parchment paper on a baking sheet ready to go in the oven.
Glaze your bagels with beaten egg
Bake for about 15 minutes at 200°C. Let cool.
All you have to do is garnish the bagels with your favorite seasonal products!
Follow Eric Kayser's step-by-step to make the bagel bread recipe with your family. Find it on his you tube channel:
https://www.youtube.com/watch?v=TBO9MORHC-g