The origin of the bagel is said to be when a Viennese Jewish baker made a beugal-shaped hoop from yeast-fermented flour dough and presented it to Jan III Sobieski, the Polish king who loved riding horses.
In fact, the traditional homemade bagel is not a standard round shape but resembles a stirrup shape. However, this may also be due to the bagels being cooked and then squeezed against each other on the baking tray, resulting in distortion.
The most important feature of the bagel is that the shaped dough is slightly boiled in boiling water before being baked. After this step, the bagel develops a special toughness and flavor. Bagels can be served in a variety of ways, steamed, re-baked, or microwaved.
In North America, bagels are most often divided into Montreal bagels (sweet) and New York bagels (savory). The outer layer also comes in many flavors, such as sesame, garlic, onion, cinnamon, and black sesame.
Bagels are usually served in two rounds with cream cheese, or with jam, blueberry sauce, chocolate, honey, butter, or peanut butter, or with lettuce, tomato, salmon, etc. - with toppings like a sandwich for a variety of flavors.
Another reason for its popularity in America is that it is low in fat, cholesterol, and fermentation, making it the poster child for a healthy breakfast, but it all depends on the toppings you serve with it. Let's make this healthy treat together.
Ingredients：
The dough.
High gluten flour 350g
Low gluten flour 150g
Fine sugar 15g
Salt 8 g
Dried yeast 8 g
Water 350 g
Sugar water ingredients.
Sugar 60g
Water 1000g
1: Put the water, sugar, salt, high-gluten flour, and yeast in the bread machine in order to knead smoothly, add the softened butter and knead until the surface of the dough is smooth, add the rose-scented sultanas and knead evenly.
2: Divide the dough evenly into 6 equal portions, roll out and cover with plastic wrap and leave to relax for 15 minutes.
3: Take one of the doughs and roll it into an oval shape.
4: Roll the dough tightly from one side to the other to form a stick shape, and pinch at the end.
5: Use the palm of your hand, roll out the dough into a thin stick about 25cm long and roll out with a rolling pin about 2cm from one edge into a large fan shape.
6: Place the other end flat on the fan and pinch with your hands to form a loop, seam side down.
7: Make the remaining dough as described above and leave it to rise in the oven at 35°C for 30 minutes.
8: Add 1000ml of water and 60g of sugar to the pan.
9: Bring to a boil and place the fermented bagels face down into the boiling sugar water.
10: Remove the bagels from the oven with a strainer, dry them and bake them in a preheated oven at 190°C for 20 minutes.
