Bagels with poppy seeds and sesame

Name: Bagels with poppy seeds and sesame - Tudora O.
Ingredients: For the dough: 500 gr. wheat flour 1 packet of dry yeast 250 ml. lukewarm water 1 teaspoon salt 1 teaspoon sugar 30 ml. sunflower oil poppy seeds sesame seeds For boiling: 1 liter water 3 teaspoons ba

Pasta/Pizza - Bagels with poppy seeds and sesame by Tudora O. - Recipia

I started making pretzels with poppy seeds and sesame at home after I discovered a bakery in Iași in the early 2000s that managed to make them just the way I liked: crunchy on the outside, soft on the inside, with salty seeds. Over time, I have made this recipe countless times because it is simple, does not require special ingredients, and always disappears quickly. Quick Info Total time: about 2 hours and 40 minutes (including rising and baking) Active preparation time: 30 minutes Rising time: 1 hour and 30 minutes Boiling and baking time: 40 minutes Servings: 12-14 medium pretzels Difficulty: medium Recipe type: snack, breakfast, to take on the go Ingredients For the dough: 500 g wheat flour 1 packet of dry yeast (7 g) 250 ml warm water 1 teaspoon salt 1 teaspoon sugar 30 ml sunflower oil For boiling: 1 liter of water 3 teaspoons baking soda 1 teaspoon salt For topping: poppy seeds sesame seeds a little coarse salt (optional) Preparation method 1. First, prepare the starter. Put the dry yeast in a small bowl, add the sugar, 1 teaspoon of flour, and 2-3 tablespoons of warm water. Mix well and let it activate for 20 minutes. 2. In a large bowl, put the flour, add the salt, then the risen starter. Pour in the rest of the warm water and start kneading. When the dough begins to come together, add the oil. Knead for 8-10 minutes until it becomes elastic and no longer sticks to your hands. 3. Let the dough rise in a covered bowl in a warm place for about 1 hour and a half or until it doubles in volume. 4. Divide the risen dough into equal pieces (I divide it into 12-14 parts). Roll each piece on the work surface until you get a 40 cm long rope. For twisted pretzels, braid two ropes together and seal the ends. You can also make simple ones, just from a single rope, forming a circle and sealing the ends well. 5. In a large pot, bring a liter of water with the baking soda and salt to a boil. When the water is boiling, add 1-2 pretzels at a time and boil for 30 seconds, no longer. Remove with a slotted spoon and place directly on a platter. 6. While they are still wet, sprinkle with poppy seeds, sesame seeds, or a mixture of both. For more flavor, I also add a little coarse salt over the seeds. 7. Place the pretzels on the baking tray. I bake them directly on a lightly oiled tray, I didn't use baking paper, they don't stick. They can also be baked on a grill for even baking on both sides. 8. Bake in a preheated oven at 200°C for about 30 minutes until they are evenly browned. 9. Remove from the oven and let them cool on a platter or in a bread basket for at least 15-20 minutes before serving. Why I make the recipe often I love making these pretzels because they are made with few ingredients and do not require much experience. They are a good snack for the family, can be taken on the road, or can accompany a quick breakfast. They do not require complicated techniques and always come out with the right texture. Tips and variations Tips If you use weaker flour, you may need 1-2 tablespoons more or less when kneading. The dough should not be too soft so that the pretzels maintain their shape when boiled. If you twist them from two ropes, they look nicer, but they are also good simple. Substitutions You can use only poppy seeds or only sesame, according to your preference. Sunflower oil can be replaced with another neutral oil. Fresh yeast can be used instead of dry – for 500 g of flour, use 20 g of fresh yeast, the procedure for the starter remains the same. Variations Add a little coarse salt to the mixture of poppy and sesame seeds for a more intense flavor. Sometimes I bake the pretzels on the grill (without paper) if I want a thicker crust on both sides. They can be left simple or you can try a mix of seeds. Serving ideas They go well with a glass of sweet or buttermilk, for breakfast or as a snack. They can be served as an appetizer at simple meals or with cheeses. Frequently asked questions 1. What do I do if I don’t have dry yeast? You can use fresh yeast – use 20 g for 500 g of flour. Proceed the same way with activating in a little water with sugar and flour. 2. Why are the pretzels boiled before baking? The short boiling with baking soda helps to make the crust crunchy and golden, while the inside remains fluffy. 3. Can the pretzels be frozen? Yes, after they have completely cooled, you can freeze them. When defrosting, reheat them for a few minutes in the oven for good texture. 4. What kind of flour is suitable? White wheat flour, type 650 or 000. Whole wheat flour does not yield the same elasticity. 5. Can I omit the seeds or put other toppings? Yes, they can also be made simple or with other seeds, such as pumpkin or flax. Nutritional values Estimate for one pretzel (from 12 pieces, without additional toppings): Calories: approximately 150-180 kcal Proteins: 4-5 g Carbohydrates: 30-32 g Fats: 2-3 g The salt in the dough/topping may vary. The values are approximate and may differ depending on the seeds used. Storage and reheating The pretzels are best on the day they are made. The next day they can still be consumed, but they no longer have a crunchy crust. They can be reheated in the oven for 2-3 minutes to bring them back to a more pleasant texture. For storage, keep them covered in a bag or a box, no more than 2 days. For longer periods, they can be frozen, then reheated directly in the oven.

Preparation

In the first phase, we prepare the dough. We make the starter by putting the packet of yeast, sugar, 1 teaspoon of flour, and 2-3 tablespoons of warm water in a bowl. We let it rise for about 20 minutes. In a kneading bowl, we put the flour, add the starter after it has risen for 20 minutes, warm water, and salt. We knead for a few minutes and add the oil, then continue at the same pace until the dough becomes non-sticky. We let it rise for about 1.5 hours. From the risen dough, we make rolls of suitable size, about 40 cm. We twist two together and seal the ends. They can also be made simple, just from one roll. We bring water with baking soda and a teaspoon of salt to a boil, and once it boils, we add one or two pretzels at a time and let them boil for half a minute. We remove them with a slotted spoon onto a plate, sprinkle them with poppy seeds or sesame seeds, and place them on the baking tray. We bake them at a temperature of 200 degrees Celsius for half an hour. We take them out onto a plate or a bread basket, let them cool, and serve them with a glass of milk (sweet or sour). Enjoy your meal! I added a bit of coarse salt to the poppy seeds and sesame for extra flavor. I bake them directly on the baking tray without parchment paper; they don't stick. They can also be baked on a grill, so they stay the same on both sides.

Bagels with poppy seeds and sesame

Preparation

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