Bagels

Bagels

Living in the US, I had to try making bagels. I have been somewhat reluctant because you need to boil bagels before baking. But after makings these, I will definitely  be making bagels again. It was well worth the effort. 

I have to thank Bettina from the Danish baking group on Facebook, she inspired my to give bagels a try.

Ingredients:

• 400 ml warm water + 50 ml
• 50 g live yeast, or 4 teaspoons dry yeast
• 20 g salt
• 1 tablespoon honey
• 200 g whole wheat flour
• 500 g all-purpose flour or bread flour
• 2 tablespoon maple syrup, for the boiling water
• 1 beaten egg white + a splash water, for the glaze
• 2 tablespoons cornmeal, for the pans

Toppings:

• sesame seeds
• poppy seeds

Directions:

In the bowl of a stand mixer, combine 400 ml warm water and yeast. If using dry yeast add a sprinkle of sugar  and leave to sit for about 10 minutes until the yeast begins to blossom.

Add honey and both flours and mix it for about 3 minutes on low speed. Let the dough rest for about 5 minutes so the flours get hydrated. Add the salt and the rest of the water and knead dough on low for about 8 minutes. Cover the mixer bowl with plastic wrap and let the dough to rise for 1 hour.

Turn dough onto a lightly floured work surface and punch down. With a bench scraper or knife divide the dough into 12 equal pieces, about 100 g a piece. Shape each piece into a ball, and allow them to rest for 3-4 minutes.

Spray a piece of parchment paper with oil, and sprinkle cornmeal all over it. Preheat the oven to 450℉ (230℃).

Poke a hole through the center of each ball to create a bagel shape. Holding the dough with both index fingers in the hole, rotate the dough with your hands, gradually stretching it to create a hole about 2 inches in diameter. Place the bagels on the cornmeal, and let them rise for about 10 minutes covered with a clean kitchen towel.

Bring water and maple syrup to a low boil. Line 2 baking sheets with parchment paper, and set a side.

Gently lift bagels, one at a time, and lower into the simmering water. Do not do more than 2 or 3 at a time, so you don't lower the water temperature to much. Cook the bagels for 60 seconds on each side, give or take, then flip them over in the water using a slotted spoon, and cook for another 60 seconds. Lift bagels out with the slotted spoon, and place on the baking sheets. Repeat until all the bagels are boiled.

Brush the bagels with the foam from beaten egg wash, and sprinkle with the toppings.

Bake the bagels for 20-30 minutes until golden brown.

Let the bagels cool completely on a wire rack. 

Serve Bagels with your favorite cheese or use the bagels for a sandwich.

Enjoy!

This post has been submitted to YeastSpotting

Tortilla Soup

Tortilla Soup

It's no secret we love spicy food, and here in the fall we love eating soup for dinner. Tortilla soup combines all the things I love in Mexican cooking: Chipotle, salsa, avocado, cilantro and fresh hot tortilla chips all in one.

If you want a more filling soup you can add more vegetables and some cooked rice, or serve the soup with a slice of good bread.

Ingredients

• 4 6-inch (small) corn tortilla, preferably a little old and dried out
• ¼ cup (1 dl) grape seed oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 chipotle pepper w. some of the adobo sauce
• 2 teaspoons chili powder
• ½ teaspoon salt
• 4 cups (1 liter) chicken stock (or 4 cups water + teaspoons chicken base
• 1 can (14 oz/400-450 g) tomatoes
• rotisserie chicken, shredded
• ¼ cup (1 dl) lime juice
• ½ cup (75-100 g) sweet yellow corn

Toppings

• 1 ripe avocado
• 2 tomatoes, deseeded and diced
• fresh cilantro, chopped
• 1 lime, cut into wedges
• creme fraiche or sour cream.
• tortilla strips

Directions

Starting with fresh tortilla, you need to do this extra step:

Place the tortilla on a baking sheet and bake them at 200°F (95℃) for about 10-15 minutes to dry them out a bit.

Cut dry tortillas into ¼-inch (¾ cm) wide strips. Heat oil in a wide pan. Working in batches, fry the tortilla strips in the oil, until crisp and lightly browned. Let excess oil drain from the tortilla strips on a paper-towel-lined plate.

In a large pot or dutch oven sauté the onions in a splash of oil until translucent. Add garlic and cook for another 30 seconds. Add the chopped, powdered chili, stock, canned tomatoes and salt. Bring the soup to a boil and let it simmer for about 15 minutes. Add the shredded chicken and corn, and cook until heated through.

While the soup simmer, dice the tomato, chop the cilantro, peel and deseed the avocado and slice it. Cut the lime into wedges.

Serve the soup scalding hot in small bowls, with the topping you like.

Enjoy!