Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, salt bagels. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Salt Bagels is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Salt Bagels is something that I have loved my entire life. They’re nice and they look wonderful.
A Salt Bagel is a perfectly dense and chewy bagel topped with just the right amount of sea salt that just happens to make the perfect base for a sandwich. Tastosis start talking about Salt Bagels, and if they even exist. For what it's worth, I don't think anyone knows if Salt Bagels even exist.
To begin with this recipe, we have to prepare a few ingredients. You can cook salt bagels using 7 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Salt Bagels:
- Get 200 grams Bread (strong) flour
- Take 2 tsp Sugar
- Take 1 tsp Salt
- Get 1 teaspoon, or more if necessary Olive oil
- Take 1 tsp Dry yeast
- Prepare 120 ml Warm water (about 30℃)
- Make ready 1 Rock salt (or ground sea salt)
Salt bagel synonyms, Salt bagel pronunciation, Salt bagel translation, English dictionary definition of Salt bagel. n. A glazed, ring-shaped roll with a tough, chewy texture. Pile the salt beef on the bottom of each bagel then add swiss cheese. Flash under a hot grill to just melt the cheese, then add sauerkraut, gherkin and red onion.
Steps to make Salt Bagels:
- Combine all of the ingredients except for the salt and knead. For the ins and outs of this step please refer to Steps 1 - 4 of the Soft-type Bagel recipe. - - https://cookpad.com/us/recipes/154261-soft-bagels
- Resting Time: Once kneaded, separate the dough into 4 equal pieces, form into balls and leave to rest for 10 minutes under a damp cloth.
- Shaping: Form into ringed donut shapes. Again, for more detailed instructions please refer to Soft-type Bagel recipe Steps 8 - 10.
- Second Proofing: Put each bagel onto a separate piece of parchment paper cut to the size of the bagel and leave to prove in an oven for 30 minutes at 30℃. During this proofing begin to preheat the oven to 210℃ and boil some water in a pan.
- Kettling: Dissolve 1 tablespoon of sugar or honey (not included) in 1 liter of heated water. When the water has boiled, stop the heat (it should be about 80-90℃) and place the bagels in the water with their baking paper still attached. Gently tease off the parchment paper and boil the bagel for 30 seconds on each side. Take out and place on a dry cloth to dry.
- Place the bagels back on the baking sheets that you peeled off them whilst kettling and using a brush or the back of a spoon give them a quick glaze of olive oil and a sprinkling of rock salt.
- Baking: Quickly put them in the oven and turn the temperature down to 200℃ and bake for 12-15 minutes or until browned the way you like.
- Now it's time to eat If you coat with plenty of olive oil, the outside will be nice and crispy If you choose to chill them they will become even chewier.
- Compared to the soft-type bagel, the inside of these bagels are fuller and they have a different kind of fluffiness.
Put on the bagel lid and eat with fries. Comprehensive nutrition resource for Salt Bagel. Nutritional Information, Diet Info and Calories in Salt Bagel. Homemade bagels aren't difficult as long as you take your time. How to Make Homemade Everything Bagels. salt spring-bagels nutrition facts and nutritional information.
So that’s going to wrap this up for this exceptional food salt bagels recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
