Ingredienti 500 g of “0” soft wheat flour
30 g of yeast
200 ml of lukewarm water
1 egg
50 g of sugar
2 teaspoonfuls of salt
2 spoonfuls of oil
3 litres of water
Preparazione Dissolve the yeast in the lukewarm water and then add the 2 spoonfuls of oil. Measure the flour and sugar in the Misurone, put them in the mixer together with the dissolved yeast and switch on. Mix for about 5 minutes. Add the salt and mix for a further 4 minutes. Take the dough out and place it in a bowl sprinkled with flour, cover it and let it rise in a warm and draft-free place for about 45 minutes, till it doubles in size.
Once the dough has risen, put it back into the mixer and switch it on for a further 5 minutes. Take the dough out and make small balls, 8 centimetres in diameter, making a hole in the middle.
Cover with a wet cloth and let it rest for 20 minutes. Bring 3 litres of water to the boil, immerse the bagels for about a minute and, as soon as they come to the surface, drain and place them on a baking tin covered with greaseproof paper.
Let them cool and brush them with beaten egg.
Bake the bagels in a pre-heated oven at 200° C for about 20 minutes, until golden brown.
Pagina stampabile
Invia ad un amico
