Overview of Poppy Seed Bagel
Poppy Seed Bagel: A poppy seed bagel is a bread-like baked dish with a poppy seed covering the surface. The bagel is shaped like an elongated doughnut and is comprised of hefty, thick bread dough. The exterior crust is usually heavily covered with poppy seeds.
Make your own bagels using this recipe for the greatest-tasting bagels you have ever had.
What is Bagels
A bagel is a doughnut-shaped yeast-leavened roll with a crisp, shining surface and a thick inside. Long considered a Jewish delicacy, the bagel is now generally consumed as a breakfast or snack, sometimes with toppings such as cream cheese and lox (smoked salmon).
Bagels are created using the same fundamental bread components as bread: wheat, yeast, salt, and sweetener. The spongy, chewy texture of the roll is provided by high-gluten flour, which may be softened with the addition of eggs, milk, butter, and poppy seeds. The dough is usually formed into a ring by hand, cooked briefly in water to seal the dough and provide a compact texture, and then baked.
The rings are machine-made in current mass manufacturing, and steaming can be used instead of boiling. A glaze of egg yolk or milk applied before baking gives a beautiful crust in either method. Before baking, seeds and spices can be added; bagels can also be created with flavorings, vegetables, nuts, or fruits included in the dough. There are also whole-grain and rye varieties available.
Read Also Here best keto diet Plan
Steps Of Making Poppy Seed Bagel
Poppy Seed Bagel: Ingredients
- 1 1/2 cups warm water (375ml)
- 3-teaspoon dry yeast
- 2 tablespoons caster sugar
- 4 cups (600g) all-purpose flour
- 2-teaspoon salt
- 8 cups (2 liters) of water, plus more
- 1 yolk of an egg
- 1-cup milk
- 2 tablespoons poppy seeds
6 Method And Steps for Making Poppy Seed Bagel
Step 1
In a small jug, combine the warm water, yeast, and half of the sugar. Set aside for 5 minutes, or until the mixture is foamy.
Step 2
In a large mixing basin, combine the flour and salt and form a well in the center. Pour the yeast mixture into the well, stirring until it barely comes together. Turn the dough out onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic. Cover loosely with plastic wrap in a large mixing basin. Set aside in a warm, draft-free location for 30 minutes or until the dough has doubled in size.
Step 3
Heat the oven to 180°C. In a large saucepan over high heat, combine the additional water and remaining sugar; bring to a boil. Reduce the heat to medium-low and bring to a simmer.
Step 4
Brush oil on an oven tray. Divide the dough into 12 equal halves. Make a ball out of each part. Make a hole in the center of the ball with a lightly floured finger. Gently flatten the ball out. Set aside for 10 minutes on the greased tray to rise slightly.
Step 5
Cook for 3 minutes with 4 bagels in the boiling water. Turn with a slotted spoon and cook for another 3 minutes. Remove with a slotted spoon and place on an oiled oven tray. Repeat with the remaining bagels in two batches.
Step 6
In a small mixing dish, combine the egg yolk and milk. Brush each bagel with the egg wash and sprinkle with the poppy seeds. Bake for 20 minutes or until golden brown and cooked through, in a preheated oven. Remove from the oven and leave to cool.