Bagels in Honey Bath
Baking and Desserts | Russian cuisine
⏳ Time
5 hours
🥕 Ingredients
8
🍽️ Servings
6
Description
In a popular dictionary, a bagel is defined as a 'large ring-shaped bread.' It is believed that bagels originated from the southern regions of Ukraine, but by the 19th century, they had become a common item at tea gatherings in Moscow. The difference between a bagel and a bread roll lies not only in their size but also in the soft dough. Additionally, before baking, bagels are traditionally dipped in boiling water.
Ingredients
- Wheat Flour - 15.2 oz
- Dry yeast - 0.2 oz
- Water - 6 fl oz
- Sugar - 1.8 oz
- Salt - 0.2 oz
- Butter - 1.2 oz
- Honey - 1 tablespoon
- Poppy seed paste - 3 spoons
Step by Step guide
Step 1
Prepare the sponge. Separate 4 grams of yeast and dissolve it in 130 ml of warm water. Add 80 grams of flour and mix well. Cover the bowl with the sponge with plastic wrap and leave it in a warm place for 2 to 3 hours.
Step 2
When the sponge is frothy, transfer it to the bowl of a mixer fitted with a dough hook. Sift in 350 grams of flour, add another 2 grams of yeast, 50 grams of sugar, 1 teaspoon of salt, and pour in 60 ml of water. Begin kneading the dough.
Step 3
Once all the flour has become moist, begin to incorporate the butter in small pieces. After 6 to 8 minutes, when all the butter has been fully mixed in, the dough should be smooth, very dense, and elastic.
Step 4
Divide the dough into six pieces and vigorously roll them into tight balls. Place the balls on a board, cover with plastic wrap, and let the dough rest and rise for 20 minutes.
Step 5
Then, use your finger to make a hole in the center of each ball and gently stretch it. Cover the prepared dough again with plastic wrap and let it rest for another 5 to 10 minutes.
Step 6
Then gently stretch the holes in the balls to shape them into bagels. Place the bagels on a parchment-lined surface, cover with plastic wrap, and let rise for 1.5 to 2 hours. Do not let them rise longer, as it will affect the texture of the baked goods.
Step 7
Towards the end of the proofing, preheat the oven to 464°F and bring water to a boil in a large, wide pot. Stir in the honey and reduce the heat to low. Set a rack nearby for transferring the bagels and prepare a slotted spoon.
Step 8
Gently stretch each bagel and adjust its shape with your hands, then lower it into boiling water. Allow it to blanch for 5 seconds. Remove with a slotted spoon and transfer to a rack. Sprinkle the bagels with poppy seeds. Place the bagels, topping side up, on a parchment-lined baking sheet and bake for 15–20 minutes. Each bagel should turn golden brown, but be careful not to let them burn.
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