Crescentone or crescenta
10 minEasyBagels
These soft and delicate rolls have Jewish origins and are typically enjoyed during a Bar Mitzvah.
- Difficulty
- Medium
- Prep Time
- 160 min
- Cook Time
- 20 min
- Servings
- 6 people
Ingredients
- Active Dry Yeast, 1 bag
- flour 0, 500 g
- salt, 1 and a half tablespoon
- sugar, 2 tablespoons
- egg, 1
- sunflower oil, 2 tablespoons
- egg white for glazing, 1
Method
In a large bowl, mix the flour, salt, sugar, and active dry yeast.
Add the egg, oil, and gradually the water. Knead until you obtain a smooth and elastic dough.
Let the dough rest in the bowl for about 1.5 hours, covered with plastic wrap.
Turn the dough onto a floured surface, knead again, and divide into 12 equal pieces. Shape them into balls, flatten slightly, and make a hole in the center.
Let them rest for about 1 hour until doubled in size.
Bring a large pot of water to a boil, then reduce to medium heat. Boil 2–3 bagels at a time for 1–2 minutes, turning them when they rise to the surface.
Drain them on a cloth and place them well spaced on greased baking trays. Brush the surface with beaten egg white.
Bake in a preheated oven at 190°C (375°F) for 15–20 minutes, until golden brown.
Add the egg, oil, and gradually the water. Knead until you obtain a smooth and elastic dough.
Let the dough rest in the bowl for about 1.5 hours, covered with plastic wrap.
Turn the dough onto a floured surface, knead again, and divide into 12 equal pieces. Shape them into balls, flatten slightly, and make a hole in the center.
Let them rest for about 1 hour until doubled in size.
Bring a large pot of water to a boil, then reduce to medium heat. Boil 2–3 bagels at a time for 1–2 minutes, turning them when they rise to the surface.
Drain them on a cloth and place them well spaced on greased baking trays. Brush the surface with beaten egg white.
Bake in a preheated oven at 190°C (375°F) for 15–20 minutes, until golden brown.
