arrow-right cart chevron-down chevron-left chevron-right chevron-up close menu minus play plus search share user email pinterest facebook instagram snapchat tumblr twitter vimeo youtube subscribe dogecoin dwolla forbrugsforeningen litecoin amazon_payments american_express bitcoin cirrus discover fancy interac jcb master paypal stripe visa diners_club dankort maestro trash

Recipes & Prep Lists - PRIVATE

Bagels & Grissini - Class Prep 

Bagels & Grissini - Class Prep 

Thank you for choosing to take a class with Le Dolci! We’re looking forward to meeting you and making delicious treats together.  In the meantime, please look at our equipment and ingredient lists to prepare for class!

Please be sure to measure out all your ingredients before the class begins.

For this class, you will need the following equipment for both the Quick Bread Bagels & Grissini:

  • A scale or measuring cups 
  • A couple of Measuring teaspoons
  • 2 medium to large bowls
  • 1-2 medium bowls
  • 1 small bowl
  • Plastic/saran wrap 
  • A bench scraped or chef's knife
  • Some parchment paper (optional)
  • A baking tray(s)
  • A pastry brush 
  • A Rubber spatula

Don’t forget to look in the pantry for the following ingredients, or add them to the grocery list for your

 bagels:

  • 2 cups or 240g flour + extra flour for dusting 
  • 2 cups or 500ml 2% Greek yogurt 
  • 2 teaspoon salt
  • 1 Tablespoon of baking powder
  • Egg wash (1 egg with 2 tablespoon of water)
  • Everything bagels seasoning, sesame seeds, poppy seeds, salt, caraway, any toppings you would like to put on your bagels 

Grissini:

  • 3 1/2 cups or 397g of AP Flour

  • 1 1/4 teaspoons  or 8g salt

  • 1 cup  or 227g water, lukewarm

  • 2 tablespoons or 25g olive oil or garlic oil

  • 2 teaspoons instant yeast

  • Seeds for garnishing, about 2 tablespoons. Example poppy seeds, sesame etc 
  • Extract oil for rolling, about 2 tablespoons

 

Bagels - Recipe
Yields 8

Ingredients:

  • 2 cups or 240g flour + extra flour for dusting 
  • 2 cups or 500 ml of 2% Greek yogurt (if you use a lower percentage of fat you will need more flour on hand) 
  • 2 teaspoon salt
  • 1 tablespoon baking powder
  • egg wash (1 egg with 2 tablespoon of water)
  • toppings such as poppy seeds, sesame seeds, etc 

 Instructions:

  1. Preheat your oven to 375F.
  2. Add flour, baking powder, and salt to a bowl, mix together. Add yogurt to bowl, stir until combined.
  3. Sprinkle extra flour on your counter, pour dough on top.
  4. Start kneading gently. If the dough is sticking to your hands, sprinkle in some flour a little at a time until your dough is soft and smooth. It should not be sticking to your hands.
  5. Once smooth, shape into a nice ball and cut into 8 equal pieces.
  6. Take one piece and roll it into your hands until you have a thick rope, then make your bagel shape by pinching the 2 ends of the rope together.
  7. In a small bowl, beat your egg with a small amount of water.
  8. Place formed bagels on a baking sheet lined with parchment paper, take a pastry brush and brush each bagel with your egg wash.
  9. Sprinkle your bagels with sesame, poppy seeds, etc and bake for 20-25 minutes.
  10. They are done when they are puffed up and golden brown. Let cool before enjoying. 

 

Grissini Recipe 

Ingredients:

  • 3 1/2 cups or 397g of AP Flour

  • 1 1/4 teaspoons  or 8g salt

  • 1 cup  or 227g water, lukewarm

  • 2 tablespoons or 25g olive oil or garlic oil

  • 2 teaspoons instant yeast

  • Seeds for garnishing, about 2 tablespoons. Example poppy seeds, sesame etc 

Instructions

  1. To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead together all of the dough ingredients — by hand, mixer, or bread machine — until you have a smooth, fairly soft dough.
  2. Place the dough in a lightly greased bowl big enough to allow it to double in size, cover the bowl for its first rise. This will vary depending on how warm your kitchen is. If you have a proofing setting on your oven you can use it to proof the bread. If you do not have a proofing setting you can proof in your oven at around 70-90℉.  You can also simply place the bread in a warmer area of your home or kitchen.
  3. Remove the puffy dough from the oven, and transfer it to a lightly greased work surface.
  4. Pat it into a 20" x 5" rectangle, and brush with the beaten egg white. Sprinkle evenly with the seeds.
  5. Lightly grease (or line with parchment) a baking sheet.
  6. Use a pizza wheel or baker's bench knife or other sharp straight-edge to cut the dough into ½" strips.
  7. Gently twist each strip, as though you were wringing out a towel, and place each strip on the prepared pan, leaving about ¾" between them. As you twist the strips, they stretch to about 10" long. For longer, thinner grissini, simply stretch them a bit more.
  8. Tent the grissini with lightly greased plastic wrap, and allow them to warm to room temperature and become a bit puffy. This will take about 3 hours. Near the end of the rising time, preheat the oven to 400°F.
  9. Bake the grissini for 30 minutes, until they're a light golden brown.
  10. Remove them from the oven, and place them on a rack to cool completely.
  11. Store the grissini, well-wrapped, at room temperature for up to 5 days.