{"id":2462,"date":"2011-08-02T19:31:43","date_gmt":"2011-08-02T19:31:43","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2462"},"modified":"2011-08-02T19:31:43","modified_gmt":"2011-08-02T19:31:43","slug":"bagels","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/02\/bagels\/","title":{"rendered":"Bagels"},"content":{"rendered":"

Zutaten<\/strong>
\n20 g Hefe
\n1 Priese Zucker
\n1\/4l lauwarmes Wasser
\n400 g Mehl
\n2 TL Salz
\n50 g Butter<\/p>\n

Zubereitung<\/strong>
\nHefe und Zucker in lauwarmen Wasser aufl\u00f6sen. Mehl, Salz und Butter unterkneten. 40 Min. gehen lassen. In 12 St\u00fccke teilen, jedes zu einer Kugel formen, mit bemehltem Kochl\u00f6ffel ein Loch in die Mitte bohren. Bagels dann eine Minute in kochendes Wasser geben. Abtropfen lassen, mit Mohn oder Sesam bestreuen. Bei 225\u00b0C 20 Minuten backen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 20 g Hefe 1 Priese Zucker 1\/4l lauwarmes Wasser 400 g Mehl 2 TL Salz 50 g Butter Zubereitung Hefe und Zucker in lauwarmen Wasser aufl\u00f6sen. Mehl, Salz und Butter unterkneten. 40 Min. gehen lassen. In 12 St\u00fccke teilen, jedes zu einer Kugel formen, mit bemehltem Kochl\u00f6ffel ein Loch in die Mitte bohren. Bagels … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[125],"tags":[403],"class_list":["post-2462","post","type-post","status-publish","format-standard","hentry","category-brot-und-brotchen","tag-bagel","item-wrap"],"yoast_head":"\nBagels<\/title>\n<meta name=\"description\" content=\"- Bagels\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/02\/bagels\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bagels\" \/>\n<meta property=\"og:description\" content=\"- Bagels\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/02\/bagels\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-08-02T19:31:43+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/02\\\/bagels\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/02\\\/bagels\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Bagels\",\"datePublished\":\"2011-08-02T19:31:43+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/02\\\/bagels\\\/\"},\"wordCount\":70,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Bagel\"],\"articleSection\":[\"Brot und Br\u00f6tchen\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/02\\\/bagels\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/02\\\/bagels\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/02\\\/bagels\\\/\",\"name\":\"Bagels\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-08-02T19:31:43+00:00\",\"description\":\"- Bagels\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/02\\\/bagels\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/02\\\/bagels\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/02\\\/bagels\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Bagels\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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