Bagels
Description
The ideal cracker is one that breaks into four pieces in the palm of your hand. For crisp and flaky crackers, the dough should be slightly sour, fairly sweet, and very stiff. Such crackers can be stored for more than three months.
Instructions
- 1
Step 1
1. Prepare the dough. Sift flour into a bowl, add a little salt. Make a small indentation in the center of the flour mound, crack the eggs into it, then add the butter and water. Mix into a firm dough, similar to pasta dough.
- 2
Step 2
2. Divide the dough in half and roll into a rope (using your palms), approximately the thickness of your pinky finger. Then cut the dough into equal pieces. Shape each piece into a ring.
- 3
Step 3
3. Bring water to a boil in a saucepan and add a little salt. Carefully place the bagels into the boiling water and cook until they float to the surface.
- 4
Step 4
4. Then we take out the rusks and dip them into the poppy seeds previously placed in a small bowl. Line a baking sheet with parchment paper and place the rusks on it. Put them in the preheated oven at 230 degrees Celsius for twenty to thirty minutes.
- 5
Step 5
5. Remove the ready dried buns from the oven, transfer them onto a plate.