Aequilibrium Bagel, the delicious recipe
Discover the delicious recipe of bagel with Aequilibrium!
2 confezioni di Petto di Tacchino al forno Aequilibrium AIA
some lettuce leaves
10 g of malt
200 ml of water
4 gr of dry beer yeast
300 g of 00 flour
Tasty and delicious, the bagels go back to the Polish ancestors who introduced them to the United States where their spread has grown exponentially to reach also Canada, the United Kingdom and Germany (especially in cities with Jewish population).
The legend says that they were first made in 1683, as a tribute to a Polish baker to the Polish king Jan III Sobieski. Today we offer the recipe of Bagels with Aequilibrium, easy and really delicious!
In a bowl sift the flour, add the yeast, malt, water and mix well with your hands until you have obtained a consistent mixture. Add a pinch of salt and keep working. Transfer the mixture onto a pastry board and continue kneading it with your hands and then place the mixture in a bowl that you will cover with a transparent film that will leave to rise for 4 hours. Once the necessary time has passed, transfer the dough back to a pastry board and, with your hands, make a strand from which you will get 6 pieces that you will transform into balls.
Put your fingers in the centre of each ball and spread the dough outwards so as to form doughnut shapes. Place the bagels on a tray and let rise for one hour. Meanwhile, in a saucepan bring the water to a boil and cook the bagels for a few seconds in the water. Drain them with the skimmer and place them on a baking sheet lined with baking paper. Cover the surface of the bagels with sesame seeds.
Bake the bagels in a preheated oven at 220°C for about 30 minutes. Once ready, let them cool, cut them in half and start to fill them: start with the slices of turkey breast baked in Aequilibrium AIA and proceed with the radishes cut into thin slices, a few leaves of lettuce and spreadable cheese. Your bagels with Aequilibrium are ready to be eaten!