Aequilibrium Bagel, the delicious recipe
Discover the delicious recipe of bagel with Aequilibrium!
Number of people
- 2 confezioni di Petto di Tacchino al forno Aequilibrium AIA
- some lettuce leaves
- cream cheese
- 3 radishes
- 10 g of malt
- 200 ml of water
- 4 gr of dry beer yeast
- Sesame seeds
- 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.