Rainbow Bagel, New York Food Trend
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 25 mins |
| Total Time | 2 hrs 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 800 grams flour
- 500 ml water, lukewarm (approx.)
- 2 packs dry yeast
- 1 packet vanilla sugar
- 2 teaspoons, leveled salt
- 6 tablespoon oil
- Food coloring, baking stable (food coloring pastes are best here)
Print Recipe
Pin Recipe Instructions
- Makes 10-12 bagels.
- The mass must not get hot, just warm. First dissolve the yeast in a little lukewarm water. Then the flour is placed in a bowl and a small hollow is formed in it. The yeast is poured in and the hollow is covered with flour. After about 10 minutes, everything can be kneaded with vanilla sugar, salt and the rest of the water. Once everything has been roughly kneaded, add the oil and continue kneading until the dough loosens from the edge of the bowl.
- Then you divide the dough into as many parts as you want to have colors and color it. However, this can take a while with yeast dough, so be patient. If you like, you can also flavor the individual portions at this point, e.g., with fruit aroma.
- Then put each dough in a bowl and cover it loosely with cling film. He then has to walk for an hour and a half.
- After this time, the dough is flattened slightly and rolled out a little and the colors are layered on top of each other. Once you`ve done this, press the layers together a little and cut off 1 ½ - 2 cm wide strips. You turn these strips at the ends in the opposite direction and form the bagels from them.
- Then bring the lightly salted water to the boil in a large saucepan and add the bagels to the water one after the other. You should then pre-cook in it for about 1 minute on each side.
- They are then placed on a baking sheet lined with baking paper and baked at 170 ° C (top / bottom heat) for 20-25 minutes.
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