homemade bagels are the best...

Bagels  

Yeast dough:

• 42 g fresh yeast (1 package with 7 g instant)
• 1 tbsp water
• 1 tbsp sugar
• 400 ml of milk
• 1 egg yolk
• 800 g flour
• 2 teaspoon salt
• 50 g soft butter

Water bath:

• 3 l water
• 2 tablespoon honey

Brush and sprinkle:

• 1 egg white
• 150 g  grain mixture you like the most

ingredient for 12 peaces


Stir the yeast with the water and sugar. Add the milk, egg yolk, flour, salt and the soft butter and knead the dough for about10 minutes (kitchen machine). Add 1-2 tabelspoon of milk if it is to firm.
Form the dough into a ball and let it rise covered fore about 1 hour.
Devide the dough in 12 portions and form each ball into a uniform ball. Cover  the balls and let it rise for 30 minutes.
Now use a wooden spoon to make a hole in the middle and extend the hole with your fingers.
Bring about 3 l of water so simmer in a large pot and add the honey.
Put 2-3 bagels in the hot water, turn them after 30 seconds.
Lay the bagels on a baking sheet covert with baking foil. Brush them the egg white and douse them with your grain mixture.
Bake in a preheatee oven at 180°C (two-sided heat) for about 15-18 minutes until bottom is golden brown.

My tip for you:

If you want to freeze it, bake it lightly for only 12-13 minutes, let it cool completely and freeze it wrapped up. Then you can bake them in the oven at 170°C (two-side heat) for about 10 minutes or heat in the toaster.

Have fun!!!

 

the frozen ones 

hi everybody i am back in buisseness... :)

Graved salmon

For 8-10 people

For the salmon:

1 salmon filet with skin, about 1.2 - 1.4 kg

2 tbsp brown sugar!

2 tablespoons coarse sea salt

1 untreated lemon

2 bunch dill

1 tbsp peppercorns

2 tablespoons of gin or vodka

For the mustard sauce:

½ bunch dill

3 tablespoons Dijon mustard

1 tbsp white wine vinegar

1 tbsp honey

2 - 3 tablespoons sunflower oil

¼ tsp salt

2 pinches of pepper

Wash salmon and pat dry. Eventually draw fishbones. Mix the sugar and salt and rub the 

salmon on the meat side thoroughly. Thinly grate peel of lemon. Chop 1 bunch dill roughly. 

Crush the peppercorns and distribute them with the dill on the salmon. Evenly sprinkle the 

gin over the salmon. Then cut the fish centrally in two halves and put both sides of meat on 

top. Wrap the salmon pieces tightly with cling film and place in a suitable shape. Complain 

with a chopping board and a weight and put in the refrigerator. Turn the salmon twice a day 

for a total of 3 days in the following days.

Finely chop the second bunch of dill and sprinkle the finished salmon with it. Before serving

 cut into wafer-thin, very sliced ​​slices.

To Graved salmon fit on the best mustard sauce. Therefore. Dill fine hook. Mix mustard, 

vinegar and honey. Add the oil, season with salt and pepper and stir in the dill. Serve with  

the salmon.