Bagel

Each country has its own traditions, which belong to the most diverse spheres of human life - cooking is also no exception. For example, Jewish cuisine boasts a huge variety of flour products. Traditional confectionery masterpieces of this country usually include dishes such as homentashen, teiglach and lekah, while quite often flour products include nuts, poppy, honey and raisins.

Another indispensable meal of Jewish cuisine is considered a bagel, which is bread traditional for this state. Outwardly, the bagel is distinguished by a peculiar shape in the form of a ring with a notch in the middle and a crisp crust of golden hue.

The finished bagel is characterized by a rather dense structure, while the composition of this bread, in addition to the dough itself, may include additional additives, as which sesame or poppy seeds, garlic or onions are often used.

A distinctive feature of this type of bakery products is that bagels are not just baked, but subjected to preliminary boiling in boiling water, and only after that they are placed in an oven.

It is customary to consume baguels by cutting them in half and spreading them with filling, the most popular among which are cream cheese, smoked salmon, bacon and scrambled eggs. Meanwhile, sweet baguelas are spread with butter and trimmed with jam.

Store freshly baked baguels in a dark, cool place for no more than two days. This is due to the property of this type of bread to stale quickly. By the way, if the bagel still hardens, it is not worth throwing it away - it can be cut in half, and then dried a little in a toaster.

An excellent option for storing bagel is its freezing in a tightly closing container or bag - so the product will not lose its freshness until three months. Before serving the filled bread, the frozen bagel should simply be heated in the oven or dried in a toaster.

Making a home bagel is not particularly difficult. Yeast, salt and wheat flour are mixed in one bowl, and warm water is poured into the other, into which half of the normal flour mixture is gradually poured until a homogeneous dough is formed. The remaining flour interferes with the dough until it is quite dense, shiny and smooth.

The dough is left to fit for a while, after which it is divided into equal balls, which are pierced with a finger, opening the hole so that the diameter of the bagel does not become about seven centimeters. After the dough is re-lifted, the blanks in one layer are boiled for about eight minutes in sweetened water, dried, lubricated with a mixture of egg yolk and water and sent to the oven until cooked.