プレッツェルベーグル？ 初耳です。
プレッツェルといえば、あの固いスナックが思い浮かびます。
固いスナックのプレッツェルで思い出すのは、George Bush。
喉に詰まらせて意識を失ったという事件がありましたよねぇ。。。
パンのように柔らかく焼き上げたプレッツェルもあるんですね。
ベーグルは一度しか食べたことがありません。あのもっちり感が苦手です。
見つけたpretzel bagels のレシピの説明を読むと
A Pretzel Bagel delivers the best of both types of bread because you can enjoy it as-is (or topped with mustard), like a soft pretzel, or you can split it open and make it into a great sandwich for breakfast or lunch.
プレッツェルとベーグルの「イイとこ取り」のパンだと書いてあります。
作ってみるかな・・・
あら！ 焼き上がりはベーグルとは似ても似つかぬお姿じゃありませんか？
どちらかといえばクロワッサンの風情・・・
端っこをちぎってみたら層になってる！ ますますクロワッサン風。
しかし、クロワッサンなわけがない！ バター入れてないモン。
ちぎったパンを食べてみる。
ん
外側は確かにプレッツェルの食感！
スライスしてクリームチーズとマスタードを塗ってみる。
にゃははは～ 美味しいではないか！
外側はカリッ。 中はふわぁ～っと。
味の決め手は「salt crystals」
成型したらベーキングパウダーを溶かした湯につけてからオーブンで焼く、というのが面白いです。
ベーグル独特のあの茶色にするためらしいです。
じぇれまいあのは茶色になりませんでした。。。
3/4 cup water, warm (100-110F)
2 1/4 tsp (1/4 oz) active dry yeast
2 tsp sugar
2 1/2 cups all purpose flour
1 tsp salt
1 tbsp vegetable oil
2 large egg yolks
1 1/2 cup hot water
1 tbsp baking soda
In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl (if mixing by hand) combine 1/4 cup warm water with yeast and sugar. Allow to stand for 5 minutes, until mixture is foamy. Add in flour, salt, vegetable oil and egg yolks and mix until ingredients are thoroughly mixed.
Switch to the dough hook and add in an additional 1/4 cup of water. Mix at medium-low speed, gradually adding in the remaining water, until the dough comes together into a smooth ball and pulls away from the sides of the bowl. If dough seems dry, add in an additional tablespoon or two of water. Dough should be smooth and only slightly sticky. Turn the mixer up to high speed and beat dough vigorously for 1-2 minutes, or turn out onto a lightly floured surface (try not to mix in much additional flour) and knead for 2-3 minutes.
Place dough in a lightly oiled bowl, cover with plastic wrap and allow it to rise until doubled in size, about 45-60 minutes.
Line two baking sheets with parchment paper (or one large baking sheet). Combine 1 1/2 cups hot water and baking soda in a small bowl and stir to dissolve.
Turn the risen dough out onto a smooth surface (lightly flour the surface if necessary) and deflate it down until it forms a rough rectangle about 1-inch thick. Divide dough into 8 equal pieces using a bench scraper or a chefs knife. Working with one piece at a time, roll out the dough into a snake/rope that is 14-16 inches long. Fold the rope in half, twisting the strands together. Bring the ends of the thicker rope together and overlap them slightly, then roll the overlapping portion between your fingers to seal the bagel.
Repeat for each bagel. Dip each bagel into the baking soda water and place on the prepared baking sheets. Cover with a dish towel and allow bagels to rise for 25-30 minutes.
Preheat oven to 425F.
Sprinkle bagels with coarse salt and bake for about 20 minutes, until dark golden.
Allow to cool before serving.
プレッツェルといえば、あの固いスナックが思い浮かびます。
固いスナックのプレッツェルで思い出すのは、George Bush。
喉に詰まらせて意識を失ったという事件がありましたよねぇ。。。
パンのように柔らかく焼き上げたプレッツェルもあるんですね。
ベーグルは一度しか食べたことがありません。あのもっちり感が苦手です。
見つけたpretzel bagels のレシピの説明を読むと
A Pretzel Bagel delivers the best of both types of bread because you can enjoy it as-is (or topped with mustard), like a soft pretzel, or you can split it open and make it into a great sandwich for breakfast or lunch.
プレッツェルとベーグルの「イイとこ取り」のパンだと書いてあります。
作ってみるかな・・・
あら！ 焼き上がりはベーグルとは似ても似つかぬお姿じゃありませんか？
どちらかといえばクロワッサンの風情・・・
端っこをちぎってみたら層になってる！ ますますクロワッサン風。
しかし、クロワッサンなわけがない！ バター入れてないモン。
ちぎったパンを食べてみる。
ん
外側は確かにプレッツェルの食感！スライスしてクリームチーズとマスタードを塗ってみる。
にゃははは～ 美味しいではないか！
外側はカリッ。 中はふわぁ～っと。
味の決め手は「salt crystals」
成型したらベーキングパウダーを溶かした湯につけてからオーブンで焼く、というのが面白いです。
ベーグル独特のあの茶色にするためらしいです。
じぇれまいあのは茶色になりませんでした。。。
********* 今日使ったレシピ ***********
Pretzel Bagels3/4 cup water, warm (100-110F)
2 1/4 tsp (1/4 oz) active dry yeast
2 tsp sugar
2 1/2 cups all purpose flour
1 tsp salt
1 tbsp vegetable oil
2 large egg yolks
1 1/2 cup hot water
1 tbsp baking soda
In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl (if mixing by hand) combine 1/4 cup warm water with yeast and sugar. Allow to stand for 5 minutes, until mixture is foamy. Add in flour, salt, vegetable oil and egg yolks and mix until ingredients are thoroughly mixed.
Switch to the dough hook and add in an additional 1/4 cup of water. Mix at medium-low speed, gradually adding in the remaining water, until the dough comes together into a smooth ball and pulls away from the sides of the bowl. If dough seems dry, add in an additional tablespoon or two of water. Dough should be smooth and only slightly sticky. Turn the mixer up to high speed and beat dough vigorously for 1-2 minutes, or turn out onto a lightly floured surface (try not to mix in much additional flour) and knead for 2-3 minutes.
Place dough in a lightly oiled bowl, cover with plastic wrap and allow it to rise until doubled in size, about 45-60 minutes.
Line two baking sheets with parchment paper (or one large baking sheet). Combine 1 1/2 cups hot water and baking soda in a small bowl and stir to dissolve.
Turn the risen dough out onto a smooth surface (lightly flour the surface if necessary) and deflate it down until it forms a rough rectangle about 1-inch thick. Divide dough into 8 equal pieces using a bench scraper or a chefs knife. Working with one piece at a time, roll out the dough into a snake/rope that is 14-16 inches long. Fold the rope in half, twisting the strands together. Bring the ends of the thicker rope together and overlap them slightly, then roll the overlapping portion between your fingers to seal the bagel.
Repeat for each bagel. Dip each bagel into the baking soda water and place on the prepared baking sheets. Cover with a dish towel and allow bagels to rise for 25-30 minutes.
Preheat oven to 425F.
Sprinkle bagels with coarse salt and bake for about 20 minutes, until dark golden.
Allow to cool before serving.