{% extends "base.html" %}
{% import "bootstrap/wtf.html" as wtf %}

{% block title %}Assignment 07{% endblock %}

{% block page_title %}
<LINK rel='stylesheet' type='text/css' href='assignment07/static/styles.css'>
    <div class = title>
        <h1>New York-Style Bagels</h1>
    </div>
    <p id='blurb'>
        Quick and easy bagels, right in your kitchen!
    </p>
    <div id = 'bageldiv'>
        <img id = 'bagels' src='assignment07/static/img/bagels.jpg' alt='Some tasy bagels if I do say so myself' width = 600 height = 360>
    </div>
    <ul class = menu>
        <li>
           <a href="#qf">Quick Facts</a>
        </li>
        <li>
            <a href='#ingredients'>Ingredients</a>
        </li>
        <li>
            <a href='#instructions'>Instructions</a>
        </li>
        <li>
            <a href='#notes'>Notes</a>
        </li>
            
    </ul>
{% endblock %}

{% block page_content %}
<div class = header>
    <h2 id = 'qf'>Quick Facts</h2>
</div>


<h3>Source:</h3>
<p>Recipe sourced from: <a href="https://www.sophisticatedgourmet.com/2009/10/new-york-style-bagel-recipe/">Sophisticated Gourmet</a></p>

<h3>Time Needed:</h3>

<ul id = 'time'>
    <li>Prep: 20 Minutes</li>
    <li>Cook: 20 Minutes</li>
    <li>Other: 1 Hour 20 Minutes</li>
    <li>Total: 2 Hours</li>
</ul>

<h3>Yields: 8 Bagels</h3>


        

<div class = header>
    <h2 id='ingredients'>Ingredients</h2>
</div>
<ul id = 'ingredientList'>
    <li>2 teaspoons / 6 g active dry yeast</li>
    <li>4&#0189; teaspoons / 19 g granulated sugar</li>
    <li>1&#0188; cups / 300 ml warm water (+ ~ &#0188; cup/60 ml extra)</li>
    <li>3&#0189; cups / 440g bread flour / high gluten flour (+ ~ &#0189; cup / 60 g for kneading)</li>
    <li>1&#0189; teaspoons / 6 g salt</li>
    <li>Optional Toppings (Are toppings <i>really</i> optional though?)</li>
    {% if ingredient %}
        <li>{{ ingredient }} </li>
    {% endif %}
</ul>
{{ wtf.quick_form(form) }}
<div class = header>
    <h2 id='instructions'>Instructions</h2>
</div>
<ol id = "instructionList">
    <li>In &#0189; cup /120ml of the warm water, pour in the sugar and yeast. Do not stir.
        Let sit for five minutes, and then stir the yeast and sugar mixture until it all dissolves in the water.</li>
    <li>Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.</li>
    <li>Pour &#8531; cup / 80 ml of warm water into the well. Mix and stir in the rest of the water as needed.
         You may need to add an additional couple tablespoons to about &#0188; cup/60 ml of water. <br> You want a moist and firm dough after you have mixed it.</li>
    <li>On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.</li>
    <li>Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. <br>
        Punch the dough down, and let it rest for another 10 minutes.</li>
    <li>Carefully divide the dough into 8 pieces. Shape each piece into a round. Take a dough ball, and press it gently against the countertop (or whatever work surface you’re using) moving your hand and the ball in a circular motion,
         pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms.<br> Repeat with 7 other dough rounds.</li>
    <li>Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about &#8531; the diameter of the bagel and place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough.</li>
    <li>After shaping the dough rounds and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF / 220ºC / Gas Mark 7.</li>
    <li>Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon or skimmer to lower the bagels into the water. Boil as many as you are comfortable with boiling. Once the bagels are in, it shouldn’t take too long for them to float to the top (a couple seconds).
        Let them sit there for 1 minute, and then flip them over to boil for another minute. Extend the boiling times to 2 minutes each, if you’d prefer a chewier bagel (results will give you a more New York-Style bagel with this option).</li>
    <li>If you want to add toppings to your bagels, do so as you take them out of the water. Alternatively, you can use an egg wash to get the toppings to stick before baking the bagels. (If you want topping suggestions, see the Notes section).</li>
    <li>Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to an oiled or parchment-lined baking sheet.</li>
    <li>Bake for 20 - 25 minutes, or until golden brown (Err on the side of 20 minutes, you can always give them more time).</li>
    <li>Cool on a wire rack, slice, and enjoy!</li>
</ol>

<div class = header>
    <h2 id='notes'>Notes</h2>
</div>

<h4>Topping Suggestions</h4>
<p>You can use just about anything you'd normally expect to see on a bagel, and probably a lot of things you might not normally expect. I advocate for letting the bagel be your creative canvas. That being said, some of the toppings that I've had good results with include:</p>
<ul>
    <li>Shredded Parmesan</li>
    <li>Salt</li>
    <li>Sesame Seeds</li>
    <li>Poppy Seeds</li>
    <li>Cinnamon Sugar</li>
</ul>
<h4>Final Thoughts:</h4>
<p class = thoughts>
    This section is honestly just equivalent to the forwards you always see on internet recipes, but I find them rather annoying to scroll past whenever I want to double check a part of the recipe, so I'm writing them here instead. 
    First of all, the only reason I'm even aware of this recipe is thanks to my girlfriend Emilia, who had the actual idea to try and make them at home. So thanks for that, love :^). The pictures included on this site are also both from the time we made them.
    I'm afraid that beyond that I don't have much in the way of tips for the actual baking process, but in terms of serving suggestions, I think it's extremely hard to beat the classic bagel sandwich (as pictured below). I highly recommend that if you make these bagels, you make some sandwiches with them.
    That's really all I actually have, if you want actual tips go check the source of something. See ya.

</p>
<img id = 'sandwich' src='assignment07/static/img/sandwich.jpg' alt='A killer bagel sandwich' width = 300 height = 400>
{% endblock %}