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Bagels maison
Apprenez à réaliser des bagels maison moelleux et savoureux en suivant chaque étape détaillée : activation de la levure, pétrissage, première levée, façonnage du trou caractéristique, pochage dans un bain sucré, dorure à l’œuf et cuisson au four. Le résultat : six bagels dorés, croustillants à l’extérieur et tendres à l’intérieur, prêts à être dégustés nature ou garnis de saumon, avocat et fromage frais.
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Cost Breakdown
Critical Success Points
- • Activation de la levure
- • Pétrissage
- • Première fermentation
- • Façonnage du trou
- • Pochage
- • Cuisson
Safety Warnings
- • L’eau du bain de pochage est très chaude, manipuler avec précaution.
- • Le four atteint 195 °C, utiliser des gants de cuisine.
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