========== REZKONV-Rezept - RezkonvSuite v1.2

     Titel: Mini Bagels
Kategorien: Bread
     Menge: 16-20 Mini bagels

    250     Gramm  White flour (type 450)
      1      Teel. Salt
    165        ml  Lukewarm water
      1      Teel. Olive oil
      1      Teel. Dry yeast
                   Poppy seeds, sesame seeds etc

============================ QUELLE ============================
         Recipe source: Fingerfood (Eric Treuille & Victoria
         Blashford-Snell), p.
         121, adapted by http://www.deliciousdays.com/
                   -- Erfasst *RK* 23.01.2007 von
                   -- Petra Kleineisel

Mix flour and salt in a large bowl and make a little depression in
the middle. Then pour water and olive oil into the depression and
sprinkle dry yeast on top. Cover bowl with a kitchen towel and allow
to rest for about 5-10 minutes.

Either use your kitchen machine or knead by hand until the dough
becomes smooth, shiny and elastic. Add some more flour if it is
feels too sticky. Again, let the covered bowl rest at a warm place
for about 60-90 minutes (size of dough should have doubled by then).

Preheat oven to 200°C (392°F). Punch down the dough, and shape about
16 to 20 equally sized little balls. Now comes the fun part: You can
either use your index finger (poke it in flour first) or the handle
of a wooden spoon to create a hole in the middle and try to give
each bagel a nice look. Be sure to make the holes a notch larger
than you'd think is necessary, they tend to quickly close up as the
bagels rise and bake.

Heat up a pot of saltwater and bring to a boil, reduce heat and let
simmer. Send bagels into the hot water for about a minute (they'll
float on top) and remove with a skimmer. Imagine wrinkled fingers
after a long hot bath - yep, that's what they look like now.

Note: You could now brush some egg yolk over the bagels to give them
a darker (and more yellow-ish) color. We tried with a few and found
the original color to be much nicer looking.

Preserves overdose

Sprinkle with sesame, poppy seeds or other seeds/spices of your
choice and bake in the oven for about 10 to 15 minutes or until
golden brown. Once cooled down a bit you can serve right then and
there, but they also taste phenomenal the next morning, straight
from the toaster with cream cheese and jam. Home-made jam of course
:) Throughout last year, my family went a little overboard
preserving jams and jellies (and other) this is what we got just
this Christmas... Sour cherries and blood orange are my new
favorites - so far.

Prep time: 30min., rising time: ~90min., baking: 10-15min.

Anmerkung pk: super gut, das nächste Mal länger gehen lassen,
einfach nur süß in dieser Größe

=====