Free shipping for orders over €79.90

senza deglutinativeganwater roux

Savory bagels with Tang-Zhong, chives and various seeds

Bagel salati con Tang-Zhong, all'erba cipollina e semi vari

Proportion for 8 pieces

Ingredients:

FOR THE TANG-ZHONG:

  • 150g Cold water
  • 30g Rice flour or brown rice flour

DUST:

  • 250g Cornstarch
  • 150g Rice flour
  • 10g Whole teff flour
  • 10g Sugar
  • 10g Sale 
  • 20g ANGEL MIX
  • 20g Psillio
  • 20g Fresh yeast

LIQUIDS:

  • 290g Water
  • 100g Tang-zhong (water roux)
  • 20g Extra Virgin Olive Oil
  • 10g Apple Cider Vinegar

GASKET:

  • Spices for bagels or to taste
  • Chives
  • Halfway through the surface

FOR THE DUSTER:

  • Rice or corn flour

 Procedure:

Prepare the water roux (Tang-Zhong): pour the flour into the cold water and mix with a whisk. Place on the heat (or use a microwave) and cook until you obtain a very firm, smooth and lump-free 'polenta', stirring continuously to prevent it from sticking to the bottom. Remove it from the heat and let it cool.
PS: Not all of the water roux obtained will be used in this recipe, what is left over can be stored in the refrigerator for 4/5 days and used later.

Prepare the "liquids": dilute the water roux with water, add the oil and apple cider vinegar and mix to obtain a rather homogeneous solution.

In the meantime, gather all the "powders" in the mixer bowl and start it at low speed with the hook.

Pour in the "liquids" and continue to work for about ten minutes, switching to medium-high speed and cleaning, from time to time and with the machine stopped, the sides of the bowl using a spatula and bringing the dough back to the center.
Add spices and chives, or any other favorite ingredients to flavor the bagels.
Continue working until you obtain a smooth, homogeneous and firm mixture.

Transfer the dough to the table sprinkled with flour, knead it briefly with your hands and form a 40cm loaf.
Divide the loaf into 8 pieces of 5cm each and form the bagel. To give the shape there are two main methods:

  1. Roll and cut method:

    • Procedure: Take a portion of dough and form a long cylindrical roll. Next, join the two ends of the cylinder, overlapping them slightly, and press to seal them well.
    • Advantages: This method allows you to obtain bagels with a well-defined and regular central hole.

  2. Forum to center method:

    • Procedure: Take a portion of dough and form a smooth ball. Using your thumb, poke a hole in the center of the ball of dough and then enlarge the hole by gently pulling the dough around your finger until it reaches the desired size.
    • Advantages: This method is quick and easy, and guarantees a bagel with a symmetrical shape.

Both methods are effective and the choice between one and the other depends on personal preferences.

Dip the bagel in a mix of various seeds, pressing lightly so that they adhere. You can also choose to slightly moisten the surface of the bagel before dipping them into the seeds, so that they stick together more easily.

Place the bagels on a baking tray lined with baking paper, lightly grease the surface with oil or non-stick spray and cover with a sheet of plastic.

Leave to rise until doubled in size (ideal leavening temperature around 40°C for around 70 minutes), then polish the surface with extra virgin olive oil or melted cocoa butter and bake in the oven at 200° for 16 minutes (adjust the time and temperature if other shapes or sizes are preferred).

Remove from the oven and leave to cool. It is possible to freeze the product for up to 45 days from the production date or consume within 3 days, storing them in a tightly closed airtight container and at room temperature.

Note:

The presence of water roux makes the boiling procedure unnecessary which, by gelatinizing the starches, gives the classic 'gummyness' to the final product.

Before cooking it is possible to spray the surface of the bagels with a solution of water, sugar and bicarbonate to give the traditional color to the final product, as if they had been boiled.

For a thicker and 'chewy' product it is possible to use 15g Psyllium and 4g Xanthan instead of the 20g of Psyllium in the recipe. However, the use of xanthan causes the product to become dry and hard more quickly.

It is obviously possible to prepare bagels respecting the traditional double cooking method: in this case it will be sufficient to boil the bagel on both sides for a minute, in a solution of boiling water, bicarbonate of soda and sugar, and then finish cooking as described in the recipe.

Leave a comment

Please note, comments need to be approved before they are published.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Other posts:

View all

La fibra di inulina
  • by Matteo Giuseppe Panzarella

Inulin fiber

Read more

International Day for Celiac Awarness, glutenfree, wheat free, Angel Food, Angel Mix
  • by Matteo Giuseppe Panzarella

International Celiac Disease Day

Read more

La fibra di patate
  • by Matteo Giuseppe Panzarella

Potato fiber

Read more