{"id":137,"date":"2018-03-05T14:36:00","date_gmt":"2018-03-05T13:36:00","guid":{"rendered":"https:\/\/horneandodeseos.es\/wordpress\/2018\/03\/05\/bagels\/"},"modified":"2023-01-13T18:41:52","modified_gmt":"2023-01-13T17:41:52","slug":"bagels","status":"publish","type":"post","link":"https:\/\/horneandodeseos.es\/wordpress\/masas\/bagels\/","title":{"rendered":"Bagels"},"content":{"rendered":"

                   BAGELS<\/span><\/span><\/b>
 <\/span><\/span><\/b>Buenos d\u00edas horneadores.<\/span><\/span><\/span><\/span><\/span>
Hoy os traigo una receta que en casa hacemos mucho, unos ricos bagels.<\/span><\/span><\/span><\/span><\/span>
Son tan vers\u00e1tiles para poder rellenarlos de cualquier cosa tanto dulce como salado.<\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/span><\/span><\/span><\/span>
<\/span><\/span><\/span><\/b><\/span><\/p>\n

<\/a><\/div>\n
<\/div>\n

  <\/span><\/span><\/b>
Los bagels son de origen polaco ( <\/span><\/span>Bajgiel)en el siglo XVII,y  en el siglo XIX se comercializaron en Londres. M\u00e1s tarde con la emigraci\u00f3n a Estados Unidos  de ciudadados jud\u00edos y europeos se instalaron all\u00ed.<\/i><\/span><\/span><\/span>

<\/i><\/span><\/span><\/span><\/p>\n

<\/a><\/div>\n
<\/div>\n


<\/i><\/span><\/span><\/span>Los m\u00e1s famosos en Estados unidos son los de Nueva  York ( muy esponjosos) y de Montreal, con un agujero m\u00e1s grande y m\u00e1s dulces.<\/i><\/span><\/span><\/span>

<\/i><\/span><\/span><\/span><\/p>\n

<\/a><\/div>\n


<\/i><\/span><\/span><\/span>

<\/span><\/span>
Vamos con la recetilla:<\/p>\n

ingredientes:<\/b>
Receta del libro del pan de Linda Collister<\/i><\/p>\n

– 500 gr de harina de fuerza
– 2 cucharaditas de sal
– 15 gr de levadura fresca
– 250 gr de agua t\u00edbia
– 1 huevo M
– 50 gr de mantequilla
– 50 ml de miel o melaza ( los aut\u00e9nticos llevan malta)<\/p>\n

Para cuando se metan en el horno:<\/p>\n

– 1 huevo batido
– semillas de amapola, s\u00e9samo, copos de avena, copos de cebolla… para espolvorear<\/p>\n

Elaboraci\u00f3n:<\/b><\/p>\n

* Desmenuza la levadura con el agua templadita y la miel o melaza.
* A\u00f1\u00e1delo en un bowl con la harina .
* Es mejor hacerlo con m\u00e1quina con el gancho,  mezcla unos dos minutos.
* A\u00f1ade el huevo y la mantequilla a temperatura ambiente
* Si lo haces con m\u00e1quina amasar 5 minutos, si lo haces a mano amasar 10.
* Deja reposar 1 hora y media o 2.Es muy importante amasar bien para que queden bien lisitos.
* Pon la masa en la mesa enharidada .Aplasta la masa con los nudillos para quitar el aire y div\u00eddela en 12 porciones.
* Forma bolas y t\u00e1palas con un trapo limpio, y vuelve a dejar levar unos 15 minutos.
* Aplana cada bola , enharinate el dedo con harina y haz agujeros en cada bola.
*Coloca lo bagels bien distanciados sobre un papel de horno enharinado. Cubrirlos de nuevo con el pa\u00f1o y dej\u00e1los reposar 30 minutos.
* Pon a hervir un cazo con agua con la cucharada de az\u00facar.<\/p>\n

<\/a><\/div>\n

*Ves metiendo los bagels para escalfarlos hirvi\u00e9ndolos durante 30 segundo por cada lado.
* Vuelve a ponerlos en una bandeja con papel de horno y pinc\u00e9lalos.
Si quieres le puedes poner algunas semillas encima.
* Precalentar el horno a 180\u00ba y hornear de 20 – 30 minutos seg\u00fan horno.
* Sacar y dejar enfriar en rejilla<\/p>\n

<\/a><\/div>\n

Son tan ricos!!!! que los pod\u00e9is comer solos, partirlos y meterlos en la tostadora y rellenarlos de mermelada. O de aguacate con salm\u00f3n, o lomo ….. o lo que m\u00e1s os guste.<\/p>\n

Y me contar\u00e9is. <\/p>\n

<\/p>\n

<\/a><\/div>\n

  Y como siempre pido:<\/p>\n

            <\/span>Sed felices y seguid horneando deseos.<\/span><\/b><\/span><\/p>\n

–<\/p>\n","protected":false},"excerpt":{"rendered":"

                   BAGELS Buenos d\u00edas horneadores.Hoy os traigo una receta que en casa hacemos mucho, unos ricos bagels.Son tan vers\u00e1tiles para poder rellenarlos de cualquier cosa tanto dulce como salado.     Los bagels son de origen polaco ( Bajgiel)en el siglo XVII,y  en el siglo XIX se comercializaron en Londres. M\u00e1s tarde con la emigraci\u00f3n a Estados […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[230,17],"tags":[],"class_list":["post-137","post","type-post","status-publish","format-standard","hentry","category-blog","category-masas"],"yoast_head":"\nBagels - Horneando Deseos<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/horneandodeseos.es\/wordpress\/masas\/bagels\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bagels - Horneando Deseos\" \/>\n<meta property=\"og:description\" content=\"                   BAGELS Buenos d\u00edas horneadores.Hoy os traigo una receta que en casa hacemos mucho, unos ricos bagels.Son tan vers\u00e1tiles para poder rellenarlos de cualquier cosa tanto dulce como salado.     Los bagels son de origen polaco ( Bajgiel)en el siglo XVII,y  en el siglo XIX se comercializaron en Londres. 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