October 26, 2006

This post is not finished yet..בייגלה

These Bagels are softer and smaller than the other sesame rings I've baked today [Here are my fresh Koulouria + the recipe] .For the 'potato water' I've cooked 1 small potato and use the water.. ; I added honey not malt syrup ;The dough was fine and it was funny to cook the Bagels for 1 minute on each side.. .This recipe is from the wonderful site I love :- Tastingmenu .

Bagels - 10 בייגלה
Ingredients :
1 cup lukewarm potato water (This is essentially the water left over from boiling potatoes. Covered, this will refrigerate for up to 3 days or frozen for up to 4 months. You can also dissolve 1½ tablespoons of potato flour in 1 cup of lukewarm water, but I haven’t tried this.)
1 envelope of yeast
1 tablespoon beaten egg
3 tablespoons canola oil
1 tablespoon malt syrup
~3 cups all-purpose flour
2 tbsp granulated sugar
1½ teaspoon Kosher salt
Poaching Liquid
16 cups water
1/3 cup honey
1 egg yolk
1 tablespoon water
poppy or sesame seeds
In a large bowl, dissolve 1 tablespoon of granulated sugar into the lukewarm potato water.
Sprinkle the yeast on top and let it stand for 10 minutes or until it gets frothy.
Stir the tablespoon of beaten egg, canola oil and malt syrup into the yeast/water mixture.
Full recipe is
Here . More Bagels

Friday - For The Family meeting..
I think they are perfect..

He's cooking without recipes..
Thanks to Ran for a wonderful dish !
stuffed vegetables ירקות ממולאים של רן


Rosa's Yummy Yums said...

Your bagels look tremendously yummy! Today I baked a Swiss "Zopf", but I could eat your breads without problem...

burekaboy said...


in montreal we are famous for our bagels. they are VERY different from other kinds because they are chewier and sweeter. others tend to taste like baked bread only round with a hole in the middle. we do not like those here and called them "american style bagels" though there are people who like those.

they are made the way you did with boiling water and honey. we have bagel factories which run 24 hours a day! people actually go and buy them in the middle of the night for the perfect "nosh". we also buy them in several dozens at a time and put them in the freezer. these factories actually mail these bagels to people in far away countries like japan! i brought 4 dozen to my friend in california 2 years ago. he told me i could not visit unless i brought those bagels!! that is how much people want a taste of home.

yours look great and very much remind me of "heimishe" food!

כל הכבוד--אני ממש אוהב את הבלוג שלך

chanit said...

Thank you rosa ,
I realy have to bake your swiss "Zopf", I'm sure I love it . :-)

chanit said...

burekaboy thank you !!
What a great story ,good to know,
אתה לא יודע כמה שמחתי לקרוא מה שכתבת לי, צר לי שרק עכשיו עונה לך.פעם ראשונה שמכינה את הבייגלה האלה , ממש אהבתי אותם
תודה רבה על המחמאות,אני אסמיק

burekaboy said...

;-)) no problem.

pretty damn good for a first time, chanit!! they look very much like the ones we get here.

read this {http://en.wikipedia.org/wiki/Montreal_bagel} my dear, and then tell me they don't look the same! maybe u need to sell them in israel! LOL.

chanit said...

A great link my dear , I'll add it later to the post.
תודה רבה
And a great compliment !! thank you.

Anonymous said...

Chanit, wonderful blogs you have! I have been looking for a recipe for those huge bagel rings (bageleh) they sell in Yerushalayim with a little bag of za'atar. Can you help? I would like to try these as well, though.

chanit said...

Hi emily and welcome
maybe this recipe can help:


please copy the link into a new window..
thanks for your comment ;)

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