How to make bagels － Jamie Magazine 怎样制作贝果（附卡路里含量）的做法步骤及图解,美味正宗的How to make bagels － Jamie Magazine 怎样制作贝果（附卡路里含量）做法

Makes 12
Per serving 216 cals, 4.4g fat (0.6g sat fats), 5.5g protein, 41.3g carbs, 10.4g sugars

可制作12个
每个 216大卡，4.4g脂肪（0.6饱和脂肪），5.5g蛋白，41.3g碳水，10.4g糖。

Whether you fill ’em up with cold cuts or serve them for breakfast, bagels are a great alternative to your average loaf. These distinctive bread rings originated in Poland in the 17th century, where they became popular with the Jewish community. Their shape helps the dough to cook evenly and is thought by some to symbolise life’s eternal cycle. Smoked salmon (or the Jewish lox) and cream cheese is a traditional filling, but you can add anything that takes your fancy, just like a sandwich – but less square.

不论你是放凉后切着吃还是当做早餐，贝果都是一个很棒的选择，这种面包圈源自17世纪波兰，然后在犹太文化中流行开来。贝果的形状象征着生命的循环往复永恒不息且易于制作。烟熏三文鱼（或称犹太熏鲑鱼）和奶油芝士是传统的馅料，但你也可以按你自己的喜好来，就像三明治一样-只是形状不同罢了。

用料  

How to make bagels － Jamie Magazine 怎样制作贝果（附卡路里含量）的做法  

1. Mix both flours and the dried yeast with 1 tsp salt in a large bowl. In a large jug, whisk 250ml lukewarm water, the oil, 3 tbsp of the honey and the egg.
   
   将两种粉和干酵母、一小勺盐放进一个大碗。
   把250克温热水、油、3小勺蜂蜜和蛋放进一个大的量杯，稍微搅拌。

2. Make a well in the middle of the flour mixture, then mix the liquid in quickly with a wooden spoon. Bring it together by hand.
   
   在粉类混合物中挖一个坑，用木勺把液体快速搅匀，用手混合&揉面。

3. Flip the dough onto a floured work surface and knead for 10 minutes, until it becomes smooth and elastic; dust with extra flour if the mixture is too sticky.
   
   在案板上撒手粉，放上面团，醒10分钟，至光滑有弹性。如果面团太湿粘则适当加手粉。

4. Lightly brush a large bowl with oil, place the dough inside and cover the bowl with oiled cling film or a damp kitchen cloth. Leave in a warm place for 1 hour or until the dough has doubled in size.
   
   在一个大碗中刷上油，把面团放进去，上面加盖保鲜膜或湿毛巾。放在温暖的地方发酵一小时或至变大两倍为止。

5. Tip the dough onto a floured surface, then punch it down and knead lightly with your hands. Bring a large pan of water to the boil with the remaining 4 tablespoons of honey. Preheat the oven to 180C/gas 4.
   
   把面团移到撒了手粉的案板上，排气后分成12份揉圆，如图所示整形。（用手按戳进面团中间轻轻甩成甜甜圈状，中间的圈直径约1.5CM）
   煮一锅水至沸腾，加入4大勺蜂蜜，烤箱预热180℃。

6. Divide the dough into 12 even pieces and then shape them into balls. Coat your finger in flour and press into the centre of each ball to create a ring shape; you’ll need to stretch the hole to 1.5cm in diameter, as it will shrink a little when cooked.
   
   下锅煮的时候中间的圆洞会稍变小。

7. Put a kitchen towel on one large baking tray and line two others with non-stick baking paper. Reduce the water heat to medium. Using a large slotted spoon or fish slice, slip the bagels in, four at a time, so they don’t stick together. Cook them for 2 minutes each side, then lift out with a slotted spoon and put them on the kitchen towel to soak up the excess water.
   
   放一张厨房纸巾和不沾烘焙纸在一个大烤盘里，将烧水的火调成中火。
   用一个大漏勺或漏铲将贝果放入锅里，一次四个，这样不会粘在一起。每面煮2分钟，然后用漏勺捞出放在厨房纸巾上吸走多余水。

8. Once all the bagels are ready, place six on each baking sheet, a couple of centimetres apart. Brush with beaten egg, if using, then sprinkle the tops with your choice of seeds. Bake the bagels for 15–20 minutes until golden brown, then serve warm or cold.
   
   所有的都煮好后，每张烘焙油纸上放6个，之间间隔几厘米，刷上蛋液（可选），然后撒上任何你喜欢的种子（见下方小贴士）。
   烘烤15-20分钟至表面金黄，温热吃或放凉都可。

小贴士

Seeds, such as sesame, poppy, caraway and pumpkin, to sprinkle on the bagels.

表面装饰种子选用参考：芝麻，罂粟籽，葛缕子，南瓜籽。