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Popular topics Via: Jenny Zarins These bagels sure are a labour of love to make, but when you're biting into the soft, springy dough spread with lashings of butter, you'll know it was worth it Pour 100ml of the water into a small bowl, crumble in the yeast and sprinkle over the sugar. Leave for 5 minutes, then stir to dissolve. Mix the flour and salt together in a large bowl. Make a well in the centre of the flour and pour in the yeasted water. Pour in the remaining water and then mix to form a firm, moist dough. Turn out the dough onto a well-floured work surface. Knead until smooth and elastic, which will take about 10 minutes. As you knead the dough, feel for its texture. You need it to be quite stiff and firm. If it’s too moist, gradually knead in some more flour. Wipe the inside of a bowl with some olive oil, then roll your dough around the inside of the bowl. Place the dough in the bowl and cover with a cloth. Leave to rise in a warm place until doubled in size, which will take about 1 hour. Knock back the dough, then leave to rest again for 10 minutes. Scrape the dough out of the bowl and return it to a lightly floured work surface. Cut into 8 equal-sized pieces and shape each piece into a ball. Poke a floured finger into and through the centre of each one to form a ring. Place the bagels on a lightly oiled baking sheet, cover with a damp cloth, and leave to rest for 10 minutes. Meanwhile, preheat your oven to 220°C/gas mark 7. Bring a large, wide pan of water to the boil, reduce the heat to a simmer, and then add the honey. Use a slotted spoon to lower the bagels carefully into the honeyed water, 2 or 3 at a time. Boil each batch of bagels on one side until they rise to the surface and puff up, then turn each one over and remove them once they rise to the surface again. As you remove the bagels, let them drain well. If you are coating them in seeds, this is the time to do it. Put the seeds in a shallow bowl and dip the top of each bagel lightly into seeds. Return the drained bagels to the lightly oiled baking sheet. Transfer to the oven and bake for 20 minutes, turning once, or until golden and shiny. Leave to cool on a wire rack. Bagels are at their best within 2 or 3 days of baking, when fresh. They do freeze well. Slicing into two half rings before freezing is recommended. Eat Right by Nick Barnard (Kyle Books, £25)
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Dodajem brašno, pa dodajem vodu, pa dodajem brašno pa dodajem vodu - i taj proces traje dok ne padnem s nogu. Za dalje raspoloženje je ključno mesto - kada se za prste obe ruke zalepi gnjecavo testo. Gnjecavo testo - između svakog prsta, pa do zgloba - dok u sebi spominjem kulinarskog boga. Dok pokušavam laktovima da brašno u činiju dodam - zamišljam kako bezbrižno po gradu hodam. Dalje dok brašnom trljam ruke, polako zaboravljam svoje muke - jer u tom trenutku mi postaje kristalno jasno da ću taj lebac koji me toliko namučio da pojedem slasno. Priprema: U činiji pomešati kvasac, toplu vodu i med. Ostaviti da se odstoji dok se kvasac ne rastopi, oko 10 minuta. Umešati brašno, 1/4 šolje maslinovog ulja i 1 kašičicu soli. Preneti testo na dobro pobrašnjenu površinu i mesiti dok testo ne postane glatko, oko 10 minuta. Staviti testo u činiju podmazanu maslinovim uljem, prekriti kuhinjskom krpom i ostaviti na toplom mestu dok se testo ne udvostruči, oko 1 sat. Testo može da stoji u rerni koja je blago podgrejana pa isključena. Posle sat vremena, zagrejati rernu na 230 ° (izvaditi testo, ukoliko ste ga držali u rerni!) Izvaditi testo iz činije i prebaciti ga u podmazan pleh, blago ga pritisnitu tako da pokrije dno i dodiruje ivice. Prstom, napraviti duboke rupe po celoj površini testa. Pokapati 2 kašike maslinovog ulja po testu. Ostaviti da odstoji dok testo ne postane vazdušasto, oko 20 minuta. Zagrejati 1 kašiku maslinovog ulja u tiganju na srednjoj temperaturi, dodati iseckani luk, prekriti i kuvati dok luk ne postane zlatno braon - oko 20 minuta. Prekriti testo karamelizovanim lukom, ruzmarinom, parmezanom i solju, pokapati sa preostale 2 kašike maslinovog ulja. Peći oko 10-15 minuta i pred kraj dodati iseckani sušeni paradajz. Paziti da paradajz ne izgori (što se meni desilo). Vratiti u rernu, dok focaccia ne postane zlatno braon, oko 5 minuta. Izvaditi iz rerne ostaviti da se prohladi i servirati.