Ruddy flavored bagel, lightly sprinkled with poppy or glossy golden crust - a close "relative" bagels, crackers and pretzels. All of these delicious products are made with "obvarnogo" test, thus have an attractive crust and original taste. All of them are an integral part of the national Russian cuisine, and even Russian culture in general.

Mysterious donut hole

At all times, bakers experimented with the form of cakes and biscuits. This was done primarily in order to surprise and attract buyers unusual kind of baking. Thus it was invented at the time, and a bagel: legend has it that the Polish baker Jewish thought up to teach the king a bun in the form of the stapes.

The annular shape was surprisingly easy: bagels was convenient to take in hand, as well, such as cakes. But if kalaches handle has not been accepted (the expression "get to grips" and today is the extreme degree of the fall, but in the old days it was understood quite literally), the bagels are always ate the whole thing.

Wags have competed at all times, suggesting why donut hole in the middle. Someone suggested that the hole bakers have come up with to save the test, according to others, the opening was meant to look through it to the world. Over time, there was a steady expression - "donut hole," which means something unreal, non-existent in reality. Get the donut hole - all the same what to get a sleeve of vests, that is left with nothing.

Features bagels

Bagel - traditional Slavic pastry, common in Russia, Ukraine, Belarus and Poland. The name of the inventor of the original rolls in the form of a ring is not set, but it is known that the bagels come in Slavic cuisine from the kitchen of Eastern European Jewry. Over time, with bagels met worldwide. For example, an American bagel - nothing more than a kind of donut, and even the name of his sounding the same as the original Hebrew. However, in different national cuisines buns in a ring have their own characteristics.

I wonder what the next "family" bagels are Russian and Belarusian roots. No wonder small dried bublichki of obvarnogo test - bagels and drying - has long been baked in Moscow. They called and Moscow - in contrast to the bagels, which is considered the birthplace of Odessa. And the name "bagel" is of Ukrainian origin.

However, there is a version that bagels, bagels, drying rolls and pretzels were initially only regional naming of the same product. And only with time they got some features, ie dryers came to be called the smallest and dried bagels, Kalach - bread in the form of a padlock, and pretzels - rolls of complex shape, usually sweet, festive.

Russian bagels differ from other cereal products, not only the shape but also the special composition of the test (it turns out dense), and special techniques of production. As drying, bagels and pretzels, bagels are prepared from the so-called "obvarnogo" test. This means that products produced are not sent directly to the oven, and sink to start into a vat of boiling water or steamed. These manipulations impart special properties of the test, it becomes soft and dense at the same time, a little sticky and viscous.

The secrets of taste

Bagels, there are many recipes: sweet, salty and fresh, lush and dense, sugar and honey, oil rich, custard and airy, with spices and nuts, onions, and even meat. It combines all the bagels are just a way of cooking. From test ride sausage, which is shaped ring, wrapping them around your finger. The junction of redress, and semi-finished products made of dough dipped in boiling water or boiling milk.

Before we used for this special boards today preform often simply dipped into the liquid or steamed. Obvarka lasts very long - fifteen or twenty seconds, after this time has increased in size bagel is removed from the water or milk.

Scalded bagels baked in the oven until cooked. Their surface is smeared with milk before baking, whipped with egg yolk to bagels turned rosy, glossy, mouth-watering. Ready bagels tested original way: tapping the bottom of the crust. If the sound is muffled, it meant that a bagel is ready. And if you call, the hold should have some more bagels in the oven.

More taste

The most simple, so-called "poor" or "poor peasants" bagels made from unleavened dough. But most still use the yeast dough, sometimes with the addition of baking for especially air and soft baking.

Even the usual bagel is very tasty, especially if you eat it warm. But many prefer bagels with Topping. The most popular Sprinkling - a poppy, but there are also bagels with sesame seeds, sunflower seeds, nuts, sugar. For savory bagels as a sprinkling can use fried onions.

Sometimes the filling is wrapped in dough - it turns a kind of pie Patties. Hospitable dish   original form. The edges of the dough gently zaschipyvayut and smooth down to the cooking process, such as scalding, stuffing does not fall out. And stuff bagels can be any products - cereals, meat, vegetables, even jam. And raisins and other dried fruits and nuts, and various spices (cinnamon, vanilla Vanilla: sweet tenderness , Peel of citrus fruits) are often added directly to the dough for bagels. If on top of a donut covered icing sugar or chocolate - an excellent holiday pastries. Casual sweet bagels coated with a mixture of sugar and cinnamon before baking, and the finished product obtained appetizing sweet crust.

Maria Bykov