If there is any kind of bread in the world that bears the two names of "healthy" and "popular" at the same time, it is the bagel. This bread is actually low in sugar and low in fat. Among many healthy pieces of bread, it has a far better reputation than baguettes.

Bagels have a long history. According to legend, in 1683, an Austrian baker made the earliest bagels with the yeast-fermented dough in order to pay tribute to the Polish emperor for saving the Austrian people.

Later, bagels spread all over Europe, and then across the ocean, to the United States and Canada, and later became the bread that swept the world.

If a portion of food only suits the tastes of one ethnic group, it will be difficult to spread it around the world no matter how it spreads. Bagels are clearly not such a food.

Although it was born in the hands of the Jews, it coincidentally caters to the aesthetics and tastes of the world. This kind of circle shape has its own beauty, and many bagels will give people the illusion of double-ring rotation, which is even more popular.

Generally speaking, the production process of bread is roughly the steps of kneading, fermenting, adding ingredients, and then placing it in the oven. But bagels are different. Before they are sent to the oven, they have to take a "hot bath". It is this process that gives them a unique taste that is different from other slices of bread - the skin becomes more resilient.

The round and lovely shape and the taste full of toughness are the first impressions of bagels. But it is popular all over the world because of its versatile qualities.

Whether it is with fruit, cheese, vegetables or meat, it can well bring out the characteristics of the ingredients. Today's popularity is even a bit of a "threat" to the status of sandwiches and burgers.

Many people think that bagels and doughnuts look alike, but they are not some historical "relatives". The sugar content of bagels and doughnuts is different, and the methods are different. The doughnuts are fried until they are made. The bagels need to be boiled with sugar and then baked.

There are so many ways to make and eat bagels, and when you don't know what to eat, bagels are a good choice. Whether sweet or salty, or vegetarian, bagels can be easily mastered. Let's learn a simple way of bagel.

Material:

50g flour

1g yeast

150g high-gluten flour

3g salt

2g yeast

5g butter

775g water

40g sugar

Practice:

1. Prepare the Polish yeast seeds one day in advance. After mixing the ingredients, cover them with plastic wrap and store them in the refrigerator.

2. Mix the polished seeds and the part of the main dough except for the butter.

3. After kneading with a kitchen machine, add butter and knead until it expands. Divide the dough into 4 equal portions, form it into small balls, and rest for 15 minutes.

4. Roll out each dough into an oval shape, pull the long side and roll it up, and pinch the seam tightly.

5. Then roll the dough to about 20cm long, and make it a little bigger.

6. Flatten the big side with a rolling pin, wrap it into a circle, and pinch it tightly at the end.

7. Let the dough ferment for 30 minutes, and prepare the sugar water a few minutes before the fermentation is complete.

8. The purpose of boiling sugar water is mainly to increase the toughness and gloss of the dough. Just boil the sugar water and make small bubbles.

9. Put the bagels into the sugar water and cook for 30 seconds on both sides.

10. Preheat the oven to 390F, put in the dough and bake for 18-20 minutes.