Orange Liqueur Bagels
Bagels traditionally originate from Poland and spread in the 17th century. Sweet bagel versions became popular in American bakeries, where various flavors were experimented with. The orange liqueur bagel is a modern, special twist on this classic pastry. The orange liqueur adds a deep citrus aroma to the dough, which harmonizes perfectly with the mild sweet flavor. This bagel is a perfect choice for special breakfasts and festive occasions.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the flour, sugar, salt, and dry yeast. Mix well to ensure the yeast is evenly distributed.
2
Add the warm water, orange liqueur, and grated orange zest. Start kneading the dough. Initially, you can mix with a wooden spoon, then knead by hand for 10-15 minutes until you have a smooth, elastic dough.
3
Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
4
Divide the dough into 8 equal portions. Shape them into balls, then poke a hole in the center of each ball with your finger and shape it into a bagel.
5
Bring a large pot of water to a boil, then drop the bagels in one at a time and cook them for 30 seconds on each side. This helps to develop the desired chewy texture.
6
Place the cooked bagels on a baking sheet lined with parchment paper. Brush the tops with beaten egg, then sprinkle with a little grated orange zest.
7
Bake in a preheated oven at 400°F (200°C) for about 20 minutes, or until golden brown.
8
Let cool, then serve fresh, perhaps spread with a little honey or butter.
