{"id":4466,"date":"2021-11-10T12:52:47","date_gmt":"2021-11-10T11:52:47","guid":{"rendered":"https:\/\/cookinglovers.teka.com\/?post_type=recipe&#038;p=4466"},"modified":"2021-11-19T11:23:25","modified_gmt":"2021-11-19T10:23:25","slug":"los-famosos-bagels-de-new-york","status":"publish","type":"recipe","link":"https:\/\/cookinglovers.teka.com\/es\/receta\/los-famosos-bagels-de-new-york\/","title":{"rendered":"Los famosos bagels de New York"},"content":{"rendered":"\n<p>Triunfar en la Gran Manzana no es f\u00e1cil, pero estos panecillos con su particular agujero lo llevan haciendo desde hace d\u00e9cadas \u00bfSer\u00e1 por su particular masa y forma de cocci\u00f3n? \u00bfpor su similitud a los donuts pero con un sabor similar al pan de hamburguesa? Mejor os dejamos la receta, los prob\u00e1is y nos cont\u00e1is vuestra opini\u00f3n.<\/p>\n","protected":false},"author":1,"featured_media":4471,"template":"","format":[30],"meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}}},"difficulty":[7],"diet_type":[],"recipe_category":[35],"dish":[33],"technique":[28],"cuisine":[62],"ocassion":[],"time":[10],"collections":[72,438],"class_list":["post-4466","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","format-receta","difficulty-media","recipe_category-guarniciones","dish-masas-y-panes","technique-al-horno","cuisine-americana","time-10","collections-los-panes-mas-famosos-del-confinamiento","collections-recetas-american-retro-para-cocinas-modernas"],"acf":{"cooking_time":"60","best_recipes_month":true,"featured_recipe_video":false,"video":"","number_of_servings":9,"ingredients":[{"ingrediente":"Harina de fuerza","unidades":"500","nombre_unidad":"gr"},{"ingrediente":"Agua","unidades":"350","nombre_unidad":"ml"},{"ingrediente":"Levadura fresca","unidades":"18","nombre_unidad":"gr"},{"ingrediente":"Lavedura panadero","unidades":"6","nombre_unidad":"gr"},{"ingrediente":"Cucharadita de sal","unidades":"1","nombre_unidad":""},{"ingrediente":"Cucharadita de miel","unidades":"1","nombre_unidad":""},{"ingrediente":"Cucharadita de az\u00facar","unidades":"1","nombre_unidad":""},{"ingrediente":"Semillas variadas de amapola y s\u00e9samo","unidades":"","nombre_unidad":""},{"ingrediente":"Bicarbonato","unidades":"","nombre_unidad":""},{"ingrediente":"Huevo batido","unidades":"","nombre_unidad":""}],"preparation_steps":[{"paso":"Ponemos en el bol de la amasadora la harina, el agua, la miel, el az\u00facar y la sal. La levadura no hace falta diluirla en el agua, simplemente la desharemos con los dedos y la integraremos con el resto de ingredientes."},{"paso":"Amasamos durante unos 10 minutos. Obtendremos una masa que no se pega a las manos y muy agradable y sencilla de trabajar."},{"paso":"Formamos una bola con la masa y dejamos que fermente en un bol engrasado con un poco de aceite y bien tapado, durante aproximadamente una hora y media o dos (dependiendo de la temperatura que tengamos en ese momento en nuestra cocina), o hasta que la masa haya doblado su volumen."},{"paso":"Desgasificamos un poco la masa y dividimos en 9 piezas. Formamos unas bolitas boleando un poco las piezas para darles tensi\u00f3n y las dejamos reposar 10 minutos (tapadas con un trapo de algod\u00f3n limpio) antes de formar los bagels para que se relaje un poco la masa."},{"paso":"Metemos el dedo \u00edndice por el centro de las bolitas y comenzamos a hacer grande el agujero para darles forma de aro. El agujero no debe quedarte muy peque\u00f1o o al fermentar se cerrar\u00e1 y se perder\u00e1 por completo."},{"paso":"Una vez formados todos los bagels los taparemos y dejaremos que fermenten de nuevo, unos 30 minutos ser\u00e1 suficiente."},{"paso":"Mientras fermenta, ponemos agua a hervir con un poco de bicarbonato, ya que el agua alcalinizada les dar\u00e1 ese toque de corteza crujiente y brillo tan caracter\u00edstico. Por 3 litros de agua pondremos una cucharadita de postre de bicarbonato."},{"paso":"Cuando el agua arranque a hervir y los bagels hayan fermentado unos 30 minutos, iremos escaldando los bagels. Los tendremos en el agua hirviendo 30 segundos por cada lado y los sacaremos a una bandeja de horno ya preparada con papel para hornear."},{"paso":"Ya solo nos queda pincelar los bagels con huevo batido y espolvorear las piezas abundantemente con las semillas que hayamos escogido. Tapamos las piezas y dejamos fermentar aproximadamente 45 minutos."},{"paso":"Precalentar el horno a 210\u00ba y hornear durante 20 minutos aproximadamente o hasta que los veamos bien doraditos."}],"chefs_advice":"<span style=\"font-weight: 400;\">Reci\u00e9n hechos est\u00e1n deliciosos, pero es que despu\u00e9s, tostados en la tostadora y servidos con tu relleno preferido \u00a1son un verdadero esc\u00e1ndalo!<\/span>","spotify":"https:\/\/open.spotify.com\/playlist\/4jYYZXMPRd3k7QVVkvEGiX","film_name":"New York, New York","film_image":4473,"film_year":"1977","film_gender":"Musical","film_background":"#ba2a2a","rate_count":"2","rate_value":"10","rate_average":0,"ingredients_import":"","preparation_steps_import":"","vertical_featured_image":4471,"horizontal_featured_image":4467,"gallery":[4469]},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Los famosos bagels de New York | Cooking Lovers<\/title>\n<meta name=\"description\" content=\"Los bagels m\u00e1s famosos de New York directos a tu cocina con esta receta f\u00e1cil y deliciosa. 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