Seasonal Vegetable Sauce Bagels

Name: Seasonal Vegetable Sauce Bagels
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 5g salt; 340g Fruit and vegetable juice; 4g yeast; 15g Sugar; Some black pepper powder

by Niu Ma Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

This is the third of my 30 bagels plan. This bagel should be considered a healthy version. One is oil-free, and the other is seasonal vegetable juice. The amount of sugar has been reduced a bit. The whole taste is full. Stronger. In the morning, I used milk with a half, and it felt right enough. This is also what my friends said that this bagel is a pasta for weight loss enthusiasts.

The seasonal vegetable juices I use here are: celery, cucumber, apple, bean sprouts, lemon. This is also a fat-relief and digestive drink that I love to drink after a big meal. If you like, you can try it. The bean sprouts can be blanched or not. This does not affect the amount of lemon. You can also use a larger amount of lemon. If you don't have this kind of seasonal vegetable juice at home, you can use the same water to make the noodles.

Ingredients

Seasonal Vegetable Sauce Bagels

1. Ingredients for this bagel: 500g arowana bread flour, 340g fruit and vegetable juice, 5g fine salt, 15g sugar, 4g yeast, appropriate amount of black pepper (freshly ground fragrant)

2. Weigh all the ingredients and add them to the chef's bucket.

3. Knead the dough in the second gear of the cook machine until the dough is smooth, which takes about 20 minutes.

4. Proof the kneaded dough for a few minutes, then it can be rounded and then flattened and cut.

5. In this way, 500 grams can be divided into ten or eight servings.

6. After dividing, round each piece again, and then cover with plastic wrap to wake up for fifteen minutes.

7. Today I share a new rolling method, which is to start with the flat ball, fold it in half, roll it into a tongue, and then fold it in half. Repeat this three times.