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Recipes

Bagel Recipe

bagel-hp.jpg

What makes bagels such an iconic Jewish food?

When I phoned around for tips to improve my bagels,I found that most people now use an egg in the dough,which makes the bread lighter,更柔软的,and less chewy than the traditional version,只需要面粉和水。我用“速动”干酵母制作了鸡蛋版,which is mixed straight into the flour,and it was perfect.

11:

3½ cups (500g) bread flour

1 envelope "fast action" dried yeast

1½ teaspoons salt

1½‑2 tablespoons sugar

1 egg,lightly beaten

1½ tablespoons vegetable oil,plus a drop more to grease the dough

About ½ cup lukewarm water

1 egg white to glaze

In a large bowl,mix the flour,酵母,salt,and sugar well.Then mix in the egg and the oil and add the water gradually,working it in with your hand‑-enough to make a soft dough that holds together in a ball.Add more water if necessary,如果太粘的话,可以加面粉。

Turn the dough out and knead on a floured board for 10‑15 minutes,until it is very smooth and elastic.Grease the dough all over by putting a drop of oil in the bowl and rolling the dough around in it.Cover the bowl with plastic wrap and leave to rise in a warm place for 1½ hours,or until doubled in bulk.

把面团打下来再揉一下。把百吉饼做成环状的一个简单方法是把面团擀成一个1英寸(2.5厘米)厚的长方形,然后用尖刀把它切成11条相等的条。Roll each strip between your palms into a rope about 7 inches (18 cm) long and ½ inch (1½ cm) thick and bring the ends together,pinching them to seal and form a bracelet.Place the rings on an oiled surface,让他们上升1小时左右,or until doubled in bulk.

Bring plenty of water to a boil in a wide pan,然后把温度降到中等。Slip in 4 bagels at a time.煮沸1-2分钟,turning them over once as they rise to the top.Then lift them out quickly with a slotted spoon and place them on a cloth to dry.Do the same with the rest of the bagels.Arrange on oiled baking sheets,brush with egg white,and bake in a preheated 375°F (190°C) oven for 15‑20 minutes,until nicely browned.

Variations

-在百吉饼上撒少许罂粟或芝麻籽,fried onion,或烘烤前的粗盐。

-另一种塑造面包的方法是把它滚成小球,make a hole in the middle,and widen it by pulling the ring from the center.

-If you want to make the bagels in the old way,without the egg,you will simply need to add a little more warm water to bind the flour.

Reprinted with permission from
The Book of Jewish Food: An Odyssey from Samarkand to New York
,由Knopf出版。

The opinions expressed here are the personal views of the author.Comments are moderated,so use your inside voices,keep your hands to yourself,and no,we're not interested in herbal supplements.
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