Hello World of steemians!!
For the first recipe of this blog, I will propose you my own version of "Montreal Style" Bagel 😌

Ho sorry, I was forgotten the good manners!! 😛
May be, you don't what bagels is 😃
Briefly, bagels are savoir and delicious little bread of jewish origin. These little breads have the particularity to had been boiled in a sweet broth before being enfourned. It was during the Immigration flux of these people to North America (United States, Canada) that bagels have been introduced in shops of new insiders... Until they get their current reputation 😎

But ok! No more blablabla 😄

Let's talk about serious things!!

Ingrédients for 4 big bagels :

• 300g of organic flour T65 + 1CS of gluten (optional)
• 150g of mineral water to be heated
• 50g 100% ripe sourdough
• 10g malted yeast
• 7g of salt
• 5g olive oil
• 1Cs 1/2 of syrup of drums (molasses or honey) and 2 Cs more for the broth
• 2Cs of baking soda for the broth
• Sesame, poppy, after taste (optional)

Prerequisites :

• Your sourdough companion need to be well feeded the night before; to give you his best potential for making bread
• A kneader kitchen robot would'nt be a luxury to realize this dough, you can trust me 😋 Even if it's not impossible to knead the dough by hand you may have to sweat a little for it haha 😋

Note:

• To be suffering a minimum, in the case you have chosen to knead the dough by hand, you may inspire from the method known as the french method

Directions:

• In the kitchen robot bowl, mix all the ingredients together except the salt.
• Use speed 1 carrefully until ingredient are well mixed.
• Let stand about 25 to 40 min (or even more) for the autolyse phase. Indeed, during this period of time, the network of gluten can be formed. The more this network will be formed, the easier the kneading work will be 😋
• Knead dough in speed 1 for 7 min then 2min in speed 2 . Until the dough becomes smooth.

Note:
If you chose manual kneading, It becomes smooth and begins to peel off more easily from your work plane (~ 15 to 20min depending on the strength of your arms 😅 )

• Transfer to a large salad bowl covered with plastic film and let rest in a warm place for at least 4 hours until the natural yeasts of the yeast do their little magic 😊

Note:
For my part, I opt for a slow fermentation of 24h in the refrigerator. Basically, I prepare my dough the day before and proceed to the shaping and cooking the next day after the job.

• Once the fermentation time has elapsed, transfer the dough onto a slightly floured work surface and separate into 4 balls using a pastry cutter.
• Form 4 balls and form the hole of the bagels by pushing the thumb in it. Then leave to rest under a plastic film until they have almost doubled in volume.

• Therefore, put a large container of water to boil and add the 2Cs of baking soda and the 2Cs of syrup of battery (honey or molasses). Use the same procedure to preheat the oven to 230 ° C.
• Dip the bagels for 2 min of cooking, turning them in water at half the time. And once the time has passed, enjoy it each time to sprinkle small seeds of your choice.

• Place the bagels on a baking sheet covered with baking paper and bake immediately. Cook until they are well swollen and browned (~ 15-20min)

There you go!! That's all 😉
You can, leave free your imagination for the trim.

But do not worry, I'll suggest one of my bagel fillings that I particularly love ... As well as the yeast recipe for those who have not yet tested the sourdough as ferment 😉

See you soon and Bon appétit 😎 !!

I hope you have enjoyed my post 😊 so please :

N.B : This post is from my blog sefaireplaisirmalgreladeche.com