feat: add Bagels. Fixes #1010.

cook/breads/Bagels.cook

@@ -0,0 +1,45 @@
+>> source: https://www.kingarthurbaking.com/recipes/ultimate-sandwich-bagels-recipe
+>> serves: 8 bagels
+>> total time: 19 hours 30 minutes
+
+To make the starter: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
+
+In a #large bowl{} or the bowl of your stand mixer, stir together the @bread flour{120%g}, @kosher salt{1/4%tsp}, @instant yeast{1/16%tsp}, and @cool water{75%g} to make a shaggy dough, then use your hand to knead gently until thoroughly combined. (This may take about a minute; it's quite stiff.) Cover the bowl and let the starter rest at room temperature for 4 to ~{14%hours}; it should expand.
+
+To make the dough: Add
+
+all the starter, @room temperature water{170%g}, @barley malt syrup{14%g} or @dark brown sugar (alternative){13%g}, @instant yeast{3/4%tsp}, @salt{8%g}, @bread flour{300%g} in the order listed to the bowl with the starter. Mix to bring the dough together, by hand or at low speed of a #stand mixer{} with the dough hook attachment. Next, knead the stiff dough until it’s supple and elastic. This will take up to ~{15%minutes} by hand or 8 to 10 minutes at medium-low speed with a mixer.
+
+Place the dough in a #lightly greased bowl{} and let it rest, covered with a #reusable cover or plastic wrap{}, until it doubles in bulk. This will take about 2 to ~{2.5%hours} depending on the warmth of your kitchen.
+
+Turn the dough out onto a clean surface, gently deflate it, and divide it into eight equal pieces.
+
+To preshape the dough: Working with one piece of dough at a time, fold the edges into the center. Pinch to seal and set aside. Repeat with the remaining pieces of dough.
+
+Starting with the first piece of dough you shaped, place it seam-side down on an unfloured surface. Use your cupped fingers and palm to roll the dough into a tight ball, moving your hand in a circular motion. The dough should stick slightly to the surface in order to create tension to yield a smooth exterior. If the dough is unmanageably sticky, add a very light dusting of flour; if the dough slides around on the surface without tightening, use a damp towel to clean and moisten the surface and try again.
+
+Once shaped into a tight ball, place the dough onto a lightly floured surface and repeat with the remaining pieces of dough.
+
+Cover the preshaped dough and allow it to rest for 10 to ~{15%minutes}.
+
+Line a #baking sheet{} with #parchment{} and lightly grease the parchment; or sprinkle the parchment lightly with cornmeal, semolina, or farina, to prevent the bagels from sticking.
+
+To shape the bagels: Working with one piece of dough at a time, use your finger to poke a hole through the center. Gently rotate the dough to expand the hole to 2" to 3" in diameter, forming a ring shape. Place the shaped bagel onto the prepared baking sheet. The hole will close up a bit; that’s OK.
+
+Repeat with the remaining pieces of dough. Place the bagels on the baking sheet in a 3-2-3 arrangement to allow them to fit nicely on one pan.
+
+Cover the bagels with a reusable cover or lightly greased plastic wrap and let them rest until they feel slightly puffy to the touch, about ~{30%minutes}.
+
+While the bagels are resting, preheat the oven to 450°F. Combine the @water{1808%g} and @barley malt syrup or honey{42%g} in a wide, #shallow pot{}; the water should be at least 1.25" deep. Bring the mixture to a boil.
+
+To boil the bagels: Add bagels to the water two or three at a time to avoid crowding. Boil for ~{60%seconds}, then use a #dough whisk or slotted spoon{} to turn the bagels over. Boil for another ~{60%seconds} before removing from the water and placing on the prepared pan.
+
+If adding a topping, such as @Everything bagel topping (optional){47%g}, brush each bagel with the @egg{1} and @water{1%Tbsp} (egg wash) and dip into a bowl of your desired topping before transferring back to the pan.
+
+Bake the bagels until golden brown, 18 to ~{22%minutes}. Rotate the pan (front to back, back to front) halfway through baking to ensure even browning.
+
+Remove the bagels from the oven and transfer them to a #cooling rack{} to cool.
+
+Storage information: Prepared bagel sandwiches can be stored, well-wrapped in foil, in the refrigerator for up to two days or in the freezer for up to a month. (See “tips,” below, for reheating instructions.) Bagels that aren’t made into sandwiches can be stored, well wrapped, at room temperature for several days, or frozen for longer storage.
+
+Tip: To bake your bagels first thing in the morning: Prepare the dough up through step 5 (complete the kneading process) and allow it to rise for just 1 hour. Continue following the recipe through step 12 (shaping the bagels). Immediately place the baking sheet with the prepared bagels, covered, into the refrigerator overnight (8 to 12 hours). The next morning, continue the recipe as written starting at step 14 (preheating the oven). Leave the bagels in the refrigerator until the water bath is boiling and the oven is preheated.

cook/breakfast/Bagels.cook

@@ -1,21 +0,0 @@
->> source: https://basicswithbabish.co/basicsepisodes/bagels
-
-In a #food processor{} add: 14.66 ounces of @bread flour{2.66%cups}, 4 tsp of @vital wheat gluten{4%tsp}, and 2 tsp of @instant yeast{2%tsp}. Pulse to combine.
-
-Next combine 9 ounces of @ice water{9%oz} and 2 Tbsp of @malt syrup{2%Tbsp} in a #bowl{}. #Whisk{} to mix. Turn food processor on low and add the cold water and malt syrup mixture. Mix for about ~{20%seconds}, stop, and let it sit for ~{10%minutes}. Once it has rested for 10 minutes, add 2 tsp of @salt{2%tsp}. Turn the food processor on medium to high for about ~{90%seconds}.
-
-Remove dough from food processor and knead for about ~{1%minutes}. Next, divide dough into 3.5 ounce pieces. Roll the pieces into tight balls and cover with #plastic wrap{} and let rest for ~{15%minutes}. Once they have rested, decide which method you will use to turn your balls of dough into bagels. For the best tutorial, watch the episode to see the difference in the methods.
-
-Option 1 - Twist Method: Roll out a piece of dough with a rolling pin until it’s roughly 5 inches across. Next, start from one end of the circle and start rolling the dough onto itself. Once it is rolled into a tight roll that is 9-10 inches long, it’s time to twist the dough. Place one hand on each side of the dough roll and then roll the ends in opposite directions to create the “twist”. Wrap the dough around your hand and then pinch the ends together. With the ring of dough still wrapped around your hand, roll the dough on your work surface to seal together.
-
-Option 2 - Punch Method: Take a ball of dough and place it on your work surface. Stick one finger into the center and shake the dough around your finger until a round hole forms. Pick up the dough and shape it with two fingers, coaxing it into a bagel shape. This method is easier, but doesn’t yield as great of a bagel texture as the twist method.
-
-Place the bagels on a #baking sheet{} covered in @cornmeal{1/4%cup}. Cover that with plastic wrap and let sit for ~{1%hour}. Once they’ve sat for an hour, place them in the fridge overnight or for ~{24%hours}.
-
-Bring water in a pot to a boil and add 1/4 cup of @sugar{1/4%cup} and 1 Tbsp of @baking soda{1%Tbsp}. Add the bagels to the water and boil for about ~{20%seconds} on each side.
-
-Remove and place them on a wire rimmed baking sheet, making sure the cornmeal side is down. If you’d like to add toppings, now is the time to do it.
-
-Add 1/2 cup of boiling water to the bottom of the pan and then place in the oven at 450°F for 20 to ~{25%minutes} flipping them halfway through.
-
-Let cool, serve, and enjoy!

dictionary.txt

@@ -798,3 +798,5 @@ paneer
 paneer
 Brookies
 brookies
+Rosca
+unmanageably

docs/breads/bagels.md

@@ -0,0 +1,172 @@
+---
+comments: true
+tags:
+  - breakfast
+  - king-arthur
+---
+# :bagel: Bagels
+
+![Bagels][1]{ loading=lazy }
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| 8 bagels | 17.87 hours |
+
+## :salt: Ingredients - Starter
+
+- :ear_of_rice: 120 g bread flour
+- :salt: 0.25 tsp kosher salt
+- :microbe: 0.06 tsp instant yeast
+- :ice_cube: 75 g cool water
+
+## :salt: Ingredients - Dough
+
+- :droplet: 170 g room temperature water
+- :ear_of_rice: 14 g barley malt syrup
+- :maple_leaf: 13 g dark brown sugar (alternative)
+- :microbe: 0.75 tsp instant yeast
+- :salt: 8 g salt
+- :ear_of_rice: 300 g bread flour
+
+## :salt: Ingredients - Water Bath
+
+- :droplet: 1808 g water
+- :ear_of_rice: 42 g barley malt syrup or honey
+
+## :salt: Ingredients - Topping
+
+- :bagel: 47 g Everything bagel topping (optional)
+
+## :salt: Ingredients - Egg Wash
+
+- :egg: 1 egg
+- :droplet: 1 Tbsp water
+
+## :cooking: Cookware
+
+- 1 large bowl
+- 1 stand mixer
+- 1 lightly greased bowl
+- 1 reusable cover or plastic wrap
+- 1 baking sheet
+- 1 parchment
+- 1 shallow pot
+- 1 dough whisk or slotted spoon
+- 1 cooling rack
+
+## :pencil: Instructions
+
+### Step 1
+
+To make the starter: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
+
+### Step 2
+
+In a large bowl or the bowl of your stand mixer, stir together the bread flour, kosher salt, instant yeast, and cool
+water to make a shaggy dough, then use your hand to knead gently until thoroughly combined. (This may take about a
+minute; it's quite stiff.) Cover the bowl and let the starter rest at room temperature for 4 to 14 hours; it should
+expand.
+
+### Step 3
+
+To make the dough: Add all the starter, room temperature water, barley malt syrup or dark brown sugar (alternative),
+instant yeast, salt, bread flour in the order listed to the bowl with the starter. Mix to bring the dough together, by
+hand or at low speed of a stand mixer with the dough hook attachment. Next, knead the stiff dough until it’s supple and
+elastic. This will take up to 15 minutes by hand or 8 to 10 minutes at medium-low speed with a mixer.
+
+### Step 4
+
+Place the dough in a lightly greased bowl and let it rest, covered with a reusable cover or plastic wrap, until it
+doubles in bulk. This will take about 2 to 2.5 hours depending on the warmth of your kitchen.
+
+### Step 5
+
+Turn the dough out onto a clean surface, gently deflate it, and divide it into eight equal pieces.
+
+### Step 6
+
+To preshape the dough: Working with one piece of dough at a time, fold the edges into the center. Pinch to seal and set
+aside. Repeat with the remaining pieces of dough.
+
+### Step 7
+
+Starting with the first piece of dough you shaped, place it seam-side down on an unfloured surface. Use your cupped
+fingers and palm to roll the dough into a tight ball, moving your hand in a circular motion. The dough should stick
+slightly to the surface in order to create tension to yield a smooth exterior. If the dough is unmanageably sticky, add
+a very light dusting of flour; if the dough slides around on the surface without tightening, use a damp towel to clean
+and moisten the surface and try again.
+
+### Step 8
+
+Once shaped into a tight ball, place the dough onto a lightly floured surface and repeat with the remaining pieces of
+dough.
+
+### Step 9
+
+Cover the preshaped dough and allow it to rest for 10 to 15 minutes.
+
+### Step 10
+
+Line a baking sheet with parchment and lightly grease the parchment; or sprinkle the parchment lightly with cornmeal,
+semolina, or farina, to prevent the bagels from sticking.
+
+### Step 11
+
+To shape the bagels: Working with one piece of dough at a time, use your finger to poke a hole through the center.
+Gently rotate the dough to expand the hole to 2" to 3" in diameter, forming a ring shape. Place the shaped bagel onto
+the prepared baking sheet. The hole will close up a bit; that’s OK.
+
+### Step 12
+
+Repeat with the remaining pieces of dough. Place the bagels on the baking sheet in a 3-2-3 arrangement to allow them to
+fit nicely on one pan.
+
+### Step 13
+
+Cover the bagels with a reusable cover or lightly greased plastic wrap and let them rest until they feel slightly puffy
+to the touch, about 30 minutes.
+
+### Step 14
+
+While the bagels are resting, preheat the oven to 450°F. Combine the water and barley malt syrup or honey in a wide,
+shallow pot; the water should be at least 1.25" deep. Bring the mixture to a boil.
+
+### Step 15
+
+To boil the bagels: Add bagels to the water two or three at a time to avoid crowding. Boil for 60 seconds, then use a
+dough whisk or slotted spoon to turn the bagels over. Boil for another 60 seconds before removing from the water and
+placing on the prepared pan.
+
+### Step 16
+
+If adding a topping, such as Everything bagel topping (optional), brush each bagel with the egg and water (egg wash) and
+dip into a bowl of your desired topping before transferring back to the pan.
+
+### Step 17
+
+Bake the bagels until golden brown, 18 to 22 minutes. Rotate the pan (front to back, back to front) halfway through
+baking to ensure even browning.
+
+### Step 18
+
+Remove the bagels from the oven and transfer them to a cooling rack to cool.
+
+### Step 19
+
+Storage information: Prepared bagel sandwiches can be stored, well-wrapped in foil, in the refrigerator for up to two
+days or in the freezer for up to a month. (See “tips,” below, for reheating instructions.) Bagels that aren’t made
+into sandwiches can be stored, well wrapped, at room temperature for several days, or frozen for longer storage.
+
+!!! tip
+
+    To bake your bagels first thing in the morning: Prepare the dough up through step 4 (complete the kneading process)
+    and allow it to rise for just 1 hour. Continue following the recipe through step 11 (shaping the bagels).
+    Immediately place the baking sheet with the prepared bagels, covered, into the refrigerator overnight (8 to 12
+    hours). The next morning, continue the recipe as written starting at step 14 (preheating the oven). Leave the
+    bagels in the refrigerator until the water bath is boiling and the oven is preheated.
+
+## :link: Source
+
+- <https://www.kingarthurbaking.com/recipes/ultimate-sandwich-bagels-recipe>
+
+[1]: <../assets/images/bagels.jpg>

docs/breakfast/bagels.md

@@ -1,94 +0,0 @@
----
-comments: true
-tags:
-  - breakfast
----
-# :bagel: Bagels
-
-![Bagels](../assets/images/bagels.jpg){ loading=lazy }
-
-| :timer_clock: Total Time |
-|:-----------------------: |
-| 1.08 days |
-
-## :salt: Ingredients
-
-- :ear_of_rice: 2.66 cups (319 g) bread flour
-- :microbe: 4 tsp vital wheat gluten
-- :microbe: 2 tsp instant yeast
-- :ice_cube: 9 oz ice water
-- :maple_leaf: 2 Tbsp malt syrup
-- :salt: 2 tsp salt
-- :corn: 0.25 cup (39 g) cornmeal
-- :candy: 0.25 cup (50 g) sugar
-- :cup_with_straw: 1 Tbsp baking soda
-
-## :cooking: Cookware
-
-- 1 food processor
-- 1 bowl
-- 1 Whisk
-- 1 plastic wrap
-- 1 baking sheet
-
-## :pencil: Instructions
-
-### Step 1
-
-In a food processor add: 14.66 ounces of bread flour, 4 tsp of vital wheat gluten, and 2 tsp of instant yeast. Pulse to
-combine.
-
-### Step 2
-
-Next combine 9 ounces of ice water and 2 Tbsp of malt syrup in a bowl. Whisk to mix. Turn food processor on low and add
-the cold water and malt syrup mixture. Mix for about 20 seconds, stop, and let it sit for 10 minutes. Once it has rested
-for 10 minutes, add 2 tsp of salt. Turn the food processor on medium to high for about 90 seconds.
-
-### Step 3
-
-Remove dough from food processor and knead for about 1 minutes. Next, divide dough into 3.5 ounce pieces. Roll the
-pieces into tight balls and cover with plastic wrap and let rest for 15 minutes. Once they have rested, decide which
-method you will use to turn your balls of dough into bagels. For the best tutorial, watch the episode to see the
-difference in the methods.
-
-### Step 4
-
-Option 1 - Twist Method: Roll out a piece of dough with a rolling pin until it’s roughly 5 inches across. Next, start
-from one end of the circle and start rolling the dough onto itself. Once it is rolled into a tight roll that is 9-10
-inches long, it’s time to twist the dough. Place one hand on each side of the dough roll and then roll the ends in
-opposite directions to create the “twist”. Wrap the dough around your hand and then pinch the ends together. With
-the ring of dough still wrapped around your hand, roll the dough on your work surface to seal together.
-
-### Step 5
-
-Option 2 - Punch Method: Take a ball of dough and place it on your work surface. Stick one finger into the center and
-shake the dough around your finger until a round hole forms. Pick up the dough and shape it with two fingers, coaxing it
-into a bagel shape. This method is easier, but doesn’t yield as great of a bagel texture as the twist method.
-
-### Step 6
-
-Place the bagels on a baking sheet covered in cornmeal. Cover that with plastic wrap and let sit for 1 hour. Once
-they’ve sat for an hour, place them in the fridge overnight or for 24 hours.
-
-### Step 7
-
-Bring water in a pot to a boil and add 1/4 cup of sugar and 1 Tbsp of baking soda. Add the bagels to the water and boil
-for about 20 seconds on each side.
-
-### Step 8
-
-Remove and place them on a wire rimmed baking sheet, making sure the cornmeal side is down. If you’d like to add
-toppings, now is the time to do it.
-
-### Step 9
-
-Add 1/2 cup of boiling water to the bottom of the pan and then place in the oven at 450°F for 20 to 25 minutes flipping
-them halfway through.
-
-### Step 10
-
-Let cool, serve, and enjoy!
-
-## :link: Source
-
-- <https://basicswithbabish.co/basicsepisodes/bagels>

mkdocs.yml

@@ -63,6 +63,7 @@ nav:
   - Breads:
       - Almost No-Knead Sourdough Bread: breads/almost-no-knead-sourdough-bread.md
       - Baguettes: breads/baguettes.md
+      - Bagels: breads/bagels.md
       - Basic Sweet Babka: breads/basic-sweet-babka.md
       - Best-Ever Banana Bread: breads/best-ever-banana-bread.md
       - Bread Machine French Bread: breads/bread-machine-french-bread.md
@@ -97,6 +98,7 @@ nav:
       - Potato Bread: breads/potato-bread.md
       - Pull-Apart Sour Cream and Chive Rolls: breads/pull-apart-sour-cream-and-chive-rolls.md
       - Pumpkin Bread: breads/pumpkin-bread.md
+      - Rosca de Reyes: breads/rosca-de-reyes.md
       - Sourdough Crumpets: breads/sourdough-crumpets.md
       - Sourdough English Muffins: breads/sourdough-english-muffins.md
       - Texas Roadhouse Rolls: breads/texas-roadhouse-rolls.md
@@ -109,7 +111,6 @@ nav:
       - 1-Bowl Carrot Apple Muffins: breakfast/1-bowl-carrot-apple-muffins.md
       - Apple Pie Overnight Oats: breakfast/apple-pie-overnight-oats.md
       - Apricot Honey Oatmeal: breakfast/apricot-honey-oatmeal.md
-      - Bagels: breakfast/bagels.md
       - Belgian Waffles: breakfast/belgian-waffles.md
       - Breakfast Potatoes: breakfast/breakfast-potatoes.md
       - Breakfast Tofu Scramble: breakfast/breakfast-tofu-scramble.md