Candied Orange Peel and Rum Bagels
The bagel is a globally loved pastry, originating from 17th-century Poland. This candied orange peel and rum version is a real treat for those who love exotic flavors. The natural sweetness and citrus freshness of the orange peel perfectly complements the warm character of the rum, creating a unique taste experience. It is an excellent choice for a special breakfast or afternoon indulgence.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the flour, yeast, sugar, and salt. Make sure the salt doesn't come into direct contact with the yeast, as it can inhibit its activity.
2
Add the warm water and rum, then mix with a wooden spoon until the dough comes together. Once it's manageable, start kneading by hand for about 10 minutes, until it becomes smooth and elastic.
3
Cover the dough with a kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
4
Finely chop the candied orange peel, then knead it into the risen dough until evenly distributed.
5
Divide the dough into 8 equal portions and shape them into balls. Use your finger to make a hole in the center of each ball, and gently stretch it out to form a bagel shape.
6
Bring a large pot of water to a boil, then reduce the heat to a simmer. Boil the bagels one at a time for 30 seconds on each side, then place them on a baking sheet lined with parchment paper.
7
Whisk the egg with the milk, and brush the tops of the bagels with the mixture. This will help them bake to a beautiful golden brown.
8
Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until golden brown.
9
Let them cool, then serve fresh, drizzled with a little extra candied orange peel and honey.
