1 line
2.9 KiB
HTML
1 line
2.9 KiB
HTML
<!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> |