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-<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><h1>Bagels</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>2 tsp</td><td>active dry yeast</td></tr><tr><td>1½ tbsp</td><td>granulated sugar</td></tr><tr><td>1¼ cup</td><td>warm water</td></tr><tr><td>500g</td><td>bread flour (+ a little extra)</td></tr><tr><td>1½ tsp</td><td>salt</td></tr><tr><td>2 tbsp</td><td>olive oil</td></tr></table><h2>Ideas for toppings:</h2><table><tr><td>kosher salt</td><td>caraway seeds</td></tr><tr><td>sesame seeds</td><td>fennel seeds</td></tr><tr><td>minced onion</td><td>minced garlic</td></tr><tr><td>poppy seeds</td><td>cumin seeds</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Add the sugar and yeast to 1¼ cups of warm water. Leave without stirring.</td><td>5 min</td></tr><tr><td>2</td><td>Mix the flour and salt in a large mixing bowl.</td><td>1 min</td></tr><tr><td>3</td><td>Make a well in the center of the flour and pour in the yeast mixture along with an extra ⅓ cup of warm water.</td><td>1 min</td></tr><tr><td>4</td><td>Mix the flour and water until you have a moist and firm dough, adding more warm water a tbsp at a time if needed (it may not be).</td><td>3 min</td></tr><tr><td>5</td><td>On a floured countertop, kneed the dough until it is smooth and elastic while trying to work in as much flour as possible to form a stiff dough.</td><td>10 min</td></tr><tr><td>6</td><td>Lightly coat the dough with olive oil, place in a bowl, and cover with a damp dish towel. Let rise in a warm place until the dough has doubled in size.</td><td>1 hour</td></tr><tr><td>7</td><td>Fill a large pot with water about 3" deep and bring to a boil, and then reduce the heat to a simmer. Preheat your oven to 425°F.</td><td>10 min</td></tr><tr><td>8</td><td>Using a scale, divide the dough into 8 equal portions. Shape each portion into a ball by rollingin between your two cupped hands.</td><td>8 min</td></tr><tr><td>9</td><td>Coat a finger with flour and gently press your finger through the center of each ball.  Expand the initial hole until it's about ⅓ the overall diameter of the bagel.</td><td>8 min</td></tr><tr><td>10</td><td>Using a slotted spoon (or something similar), drop in each bagel into the water and boil for 1-2 min on each side (more times makes for a chewier crust).</td><td>2-4 min</td></tr><tr><td>11</td><td>Remove the bagels from water and place onto a lightly oiled cooking sheet. Coat each bagel lightly with an egg wash and cover with your preferred toppings.</td><td>2 min</td></tr><tr><td>12</td><td>Bake until golden brown and the toppings just start to singe.</td><td>20 min</td></tr><tr><td>13</td><td>Cool on a wire rack.</td><td>5 min</td></tr></table></section></body></html>
+<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Bagels</h1><div class="timing">prep 50 min, cook 90 min</div><div class="icons"><div class="icon vegetarian"></div><div class="icon serving"></div>× 8</div><div class="description">This recipe produces a perfect NY bagel (once you've gotten the hang of it). Chewy on the outside, soft on the inside, and just the right size. The only downside is that it's really something of an all-day process.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">1¼ cup</div><div class="item">water (~ 115°F)</div></li><li><div class="amount">1¼ tbsp</div><div class="item">sugar (granulated)</div></li><li><div class="amount">1¼ tsp</div><div class="item">yeast (active dry)</div></li></ul></div><div class="detail">Add the sugar and yeast to the warm water and set aside without stirring. Leave it to rest while you proceed with the next steps.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">500 g</div><div class="item">flour (all purpose)</div></li><li><div class="amount">¼ cup</div><div class="item">water (~ 115°F)</div></li><li><div class="amount">1½ tsp</div><div class="item">salt</div></li></ul></div><div class="detail">Mix the flour and salt in a large mixing bowl. Make a small depression in the center of the flour and gently pour in the yeast mixture. Mix until you produce a moist but firm dough, adding in more water a tbsp at a time as needed to keep it from drying out.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">25 g</div><div class="item">flour (all purpose)</div></li></ul></div><div class="detail">On a lightly floured surface, kneed the dough until it is smooth and elastic, while working in enough flour to make the dough somewhat stiff.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul><li><div class="amount">1 tsp</div><div class="item">olive oil</div></li></ul></div><div class="detail">Very lightly coat the dough with olive oil, place into a bowl, and cover with a damp towel. Allow to rise a warm place until the dough has doubled in size (about an hour).</div></div><div class="step"><h3>5</h3><div class="ingredients"><ul></ul></div><div class="detail">Fill a large pot with water about 3&quot; deep and bring to a boil. Preheat your oven to 425°F. While these things are in progress, divide the dough into 8 equal portions using a scale. Shape each portion into a ball. With a flour-coated finger, poke a hole in the ball and form into a bagel shape.</div></div><div class="step"><h3>6</h3><div class="ingredients"><ul><li><div class="amount">2 </div><div class="item">egg</div></li><li><div class="amount"> ~</div><div class="item">coarse salt, caraway seeds, fennel seeds, poppy seeds, etc.</div></li></ul></div><div class="detail">Reduce the water to a simmer. Using a slotted spoon, drop each bagel in the water and boil for 1-2 min on each side (longer for a chewier bagel). When finished, place the bagels on a lightly-oiled cooking sheet. Coat each bagel with an egg wash and add sprinkle on your favorite toppings.</div></div><div class="step"><h3>7</h3><div class="ingredients"><ul></ul></div><div class="detail">Bake until golden brown and the toppings just start to singe. Cool on a drying rack.</div></div></section></body></html>