Baking Bread: Bagel from Poland

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The Bagel is actually a European pastry, more precisely, a Polish said. He comes from Krakow, as our EU correspondent Georg Matthes explains.

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Georg Matthes bakes Polish Bagels

In the Multimedia series “Baking Bread” bakes European correspondent Georg Matthes 28 loaves of bread from 28 countries of the EU and decorates his baking instructions with typical anecdotes. This time: Bagels from Poland.

Ingredients

  • 355 ml lukewarm water
  • 25 g baking malt, enzyme active
  • 690 g of flour (type 550)
  • 12 g salt
  • 6 g of fresh yeast

For the preparation:

  • 2 TBSP honey
  • 50 g of enzyme active baking malt
  • Sesame seeds
  • Poppy seeds

And so the “Obwarzanek be made krakowski,” the Polish Bagels,:

  1. In a bowl mix the malt dissolve in lukewarm water. Then the fresh yeast.
  2. Now flour and salt and mix the dough for 10 minutes in the kitchen machine and knead until it becomes elastic and the bowl bottom solves.
  3. The dough to rest for 20 minutes and then in 9 pieces.
  4. Each piece without any extra flour between the fingers with some pressure to a ball forms. The balls with wet hands to about 50 cm long cords to roll out.
  5. Now, in the middle of the cord, a loop forms and the two Ends 3 Times around the cord wrap. Finally, the two Ends of the link and with the flat of his Hand once more about the job roles.
  6. The Bagels are now under a kitchen towel for around 15 hours in the fridge.
  7. The oven to 240 °C top and bottom heat preheat.
  8. The Bagels take a half an hour before cooking from the fridge.
  9. In a 4-Liter pot, a lot of water and bring to a boil the honey, as well as the baking malt in it to solve.
  10. Now two or three bagels with the top side down into the boiling water. On each side 30 seconds of cooking.
  11. Line a baking sheet with parchment paper. The Bagels briefly, drain and place on the sheet. So long as they VAPE, with sesame or Poppy seeds to sprinkle.
  12. The bagels now with the baking paper on a hot baking sheet for 15 minutes in the oven. The bagels until Golden brown.
  13. On a Kitchen rack to cool.

   

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Step-by-step: Bagel from Poland

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