Curry Bagel

You don't easily find bagels in Asian country; except at some western restaurants or specialty bread shop. Suppose not many Asians know how to enjoy this kind of bread. Even me, myself had not yet try it either...he he! I've been reading this recipe and I think they look really delicious. I'm very much looking forward to try it myself. While checking the recipe, I also read stories about bagels. Bagel is originated from Central Europe, made by a Jewish baker from Vienna. The name of bagel is originated from 'beugal'. A 1610 document from Krakow mentions 'beygls' given as a gift to women in childbirth. So I think bagel is some kind of traditional food. And it worth to try though! I've added a little flavour in this bagel and hope it goes well!

Ingredients :

4cups high protein flour
1 tbsp yeast
1 tbsp sugar
1-3/4cup warm water
1 tbsp salt
1/2 cup chopped curry leaves

Method :

- combine yeast, sugar and warm water in a bowl and let stand for 5 mins.
- then stir in salt, flour and curry leaves to form a soft dough.
- let proof for an hour or untill double in size.
- bring a pot of water to a gentle boil and preheat the oven to 200'c.
- turn dough out onto a slight floured working table.
- divide dough into 12 equal portion and shape each piece into a tight ball.
- let the dough proof for 30mins covered with a clean towel.

- then shape the bagel by using fingers, poke a hole through the center of each dough.
- scratch out the dough into a ring with fingers and let to rest for another 10mins.
- drop the bagels carefully into the boiling water and boil for 2mins.
- flip and boil for another 1 mins.
- using either chopstick or strainer, transfer bagels to a clean cloth to drain.
- then place onto oil coated baking tray.
- brush with egg glaze and top with sesame seeds.
- finally, bake for 20-25mins or untill golden brown.
- cool completely on a wire rack.
Bagel after boiling process.
I think they look gorgeous! I can smell the curry aroma coming from the excited!
Look at it! Would you like to try it too??? Sorry, I have to take the first bite! Lovely, it's a little chewy and intense but crisp outer shell. Not bad not bad...he he! It's a good try. The only thing is they can't be keep long. So, have to keep them in the freezer so that they taste as fresh as possible when you're ready for them.
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