Rye Bagels

Name: Rye Bagels
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 50g High-gluten flour; 150g Rye flour; 2g yeast; 1g salt; 6g Sugar; 6g Corn oil; 115g water; 3g Instant oatmeal

by 1 coarse tea and light rice 1

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

The bulging and chubby appearance of the bagel is very cute, and it always makes people feel the urge to make it after seeing it. Therefore, almost all friends who play baking have made it.
In fact, the production of bagels is not difficult. The biggest feature of bagels is that the formed dough is slightly cooked in boiling water before baking. After this step, the bagels have a special toughness and flavor.
A few days ago, I bought some rye from the market and turned it into flour. I prepared to add some nutrition when making pasta. So, I also added some bagels when I made bagels today, and it tasted good, with a wheat flavor, and less oil and sugar, which is very healthy.

Ingredients

Rye Bagels

1. Except instant oatmeal, the rest of the ingredients are put into the bucket of the bread machine, the kneading program is turned on, and the dough is kneaded for 15 minutes

2. Take out the dough after the program ends

3. Divide equally into 8 portions, each about 41 grams, round, cover with plastic wrap and relax for 10 minutes

4. Roll the loose dough into an oval shape

5. Roll up from top to bottom

6. After rolling, pinch the joint tightly

7. Rub it a bit longer, then squeeze one end and rub the other end thinly

8. Wrap the squashed end completely around the thin end

9. Pinch the interface tightly

10. Put the finished bagel on the greased paper and put it in the baking tray

11. Put it in the oven for fermentation, about 30 minutes

12. Sent to about 1.5 times the size

13. Bring the water to a boil and change it to a low fire, put the bagels in, and cook for 15 seconds on each side (when turning the other side, you can remove the oil paper)

14. Use a colander to scoop out the cooked bagels

15. After putting it in a non-stick baking dish, sprinkle with oatmeal while it is wet

16. Preheat the oven on a low fire at 200 degrees for 5 minutes, place the baking tray on the lower layer (the middle layer of the large oven), and bake for 18 minutes.

Tips:
1. The rye flour is polished by myself, not too delicate, but it tastes delicious and tastes good
2. Do not tumble the water used to cook the bagels, as it will burn the dough to death, and the cooking time should not be too long
3. It is normal for the bagels to shrink a little after being cooked, and they will gradually bulge up during the roasting process.
4. The temperature and time of baking should be adjusted according to the situation of your own oven