Bagels with poppy seeds and salt

Name: Bagels with poppy seeds and salt - Liana L.
Ingredients: 8 pretzels 330 g flour 250 ml warm water 2 teaspoons dry yeast 1/2 teaspoon salt 1 teaspoon sugarFor boiling: 150 ml water 1 tablespoon baking sodaFor sprinkling: salt; poppy seeds; sesame; etc.

Pasta/Pizza - Bagels with poppy seeds and salt by Liana L. - Recipia

The first time I made these pretzels was one evening when I wanted something salty, but I didn't feel like going to the store. I remembered the recipe from Edith's blog, so I decided to give it a try. They turned out a bit different in appearance compared to hers, but we really liked the taste and texture. I've made the recipe a few times, and they always disappeared quickly from the tray. Quick Info Total time: approx. 2 hours Preparation time: 20 minutes Rising time: 1 hour Cooking and baking time: 35-40 minutes Servings: 8 pretzels Difficulty: easy to medium Recipe type: homemade salty snack Ingredients For the dough: 330 g flour (white, type 650) 250 ml warm water 2 teaspoons dry yeast 1 teaspoon sugar 1/2 teaspoon salt For boiling: 150 ml water 1 tablespoon baking soda (no more, to avoid bitterness) For sprinkling: poppy seeds, coarse salt, sesame, or other seeds to taste Preparation Method 1. In a small bowl, mix the yeast with the sugar and 2-3 tablespoons of warm water. Mix well and let it rest for about 10 minutes. 2. In a large bowl, sift the flour and add the salt. Pour in the activated yeast mixture and then the rest of the warm water. Knead the dough for about 5-7 minutes until it no longer sticks to your hands. If it seems too sticky, sprinkle a little more flour, but don't overdo it. 3. Grease the bowl with a little oil, place the dough inside, and cover it with plastic wrap. Let it rise for 1 hour in a warm place. The dough will rise quite well. 4. Remove the dough onto a lightly oiled surface. Divide it into 8 equal pieces. Roll each piece into a rope about 50 cm long. Fold it in half and twist the two strands around each other. Pinch the ends tightly to prevent them from coming apart during boiling. 5. Boil 150 ml of water in a small pot. When it starts to boil, add the baking soda (one heaping tablespoon, no more). Dip each pretzel for 5-6 seconds, one at a time, then remove them with a slotted spoon and place them directly on a baking tray lined with paper. 6. Sprinkle coarse salt, poppy seeds, or sesame on top. Do not press the seeds; they will stick due to the moisture from boiling. 7. Bake the pretzels in a preheated oven at 200°C for about 25-30 minutes until golden brown on top. Why I make the recipe often I like that the ingredients are simple and accessible. The pretzels come out flavorful, and the shaping method is easy. They taste great fresh and keep well until the next day. I make them when we crave something salty to snack on or for a quick snack. Tips and Variations Tips Let the dough rise well – do not rush the rising. Do not overdo the baking soda during boiling, as it can alter the taste. If you want the seeds to stay on after baking, you can gently press each pretzel, but not too hard. Substitutions You can also use fresh yeast, but adjust the amount (about 15 g). For the topping, you can use only salt or only seeds, according to preference. Variations You can also try whole wheat flour for a different texture, but you will need a little more water. If you want a different taste, you can sprinkle sweet paprika or caraway seeds on top before baking. Serving Ideas They are good warm, freshly baked, but also cold. You can pack them for school or work. They are suitable as a snack on the go or for a picnic. Frequently Asked Questions What type of flour can I use for pretzels? I used white flour type 650. You can also use type 000 or bread flour, but you may need to slightly adjust the amount of water depending on how absorbent the flour is. Do I really have to boil the pretzels in baking soda? Yes, this step is essential for the specific texture and color of the pretzels. Without boiling, they come out more like rolls. What can I sprinkle on the pretzels besides poppy seeds and salt? You can use sesame seeds, flax seeds, caraway seeds, or even sweet paprika. Whatever you have on hand works; just make sure to sprinkle them immediately after boiling. How long should the dough rise? Ideally, you should let it rise for an hour to double in volume. If it's cooler in the kitchen, let it rise a little longer. How can I tell when they are done in the oven? When they are golden brown on top and slightly golden on the bottom, it’s a sign they are baked. You can also check by sound – if you tap them gently with your finger, they should sound hollow. Nutritional Values Estimate for 1 pretzel (out of 8): Calories: ~140 kcal Protein: 4 g Carbohydrates: 27 g Fats: 0.5 g (depending on what you sprinkle on top) The values may vary depending on the type of flour and topping. Storage and Reheating The pretzels are best on the day you make them. They can be stored for 1-2 days in a paper bag or wrapped in a clean towel. If you want to reheat them, place them in the oven or on the oven grill for 2-3 minutes to regain their crispy crust. I do not recommend storing them for longer, as they dry out and lose their texture.

Bagels with poppy seeds and salt

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