Whole Wheat Bagels

Name: Whole Wheat Bagels
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 300g Whole wheat flour; 200g High-gluten flour; 4g yeast; 5g salt; 30g Sugar; 15ml Cooking oil; Some nut; 230ml Plain Water; a little Egg liquid

by Sweet talk

4.7 (1)

Favorite

1

Difficulty

Normal

Time

2h

Serving

4

Cooking before baking is the most special thing about making this bread. Except that the shape of the bread resembles a doughnut, bagel bread is very different from doughnuts in terms of taste and method. It is low-fat, low-cholesterol, low-fermentation and is nutritious. Favor of scientists.

Ingredients

Whole Wheat Bagels

1. Mix whole wheat flour and high flour, then add sugar, yeast powder, salt, cooking oil and water and mix

2. Knead into a ball, put on plastic wrap and wake up at room temperature for half an hour

3. After waking up the dough, divide it into small doughs of 110 grams each and round and relax for 20 minutes

4. Roll the proofed dough flat, roll it into a strip and let it loose for 15 minutes

5. Rub the awake noodles into a long strip and flatten the top

6. Roll up, glue into a circle, continue to relax for 15 minutes

7. Boil the sugar with water, put the bagel bread in the water and cook for about 1 minute

8. Pick up, drain

9. Coat the surface with egg liquid, put it in the nut tray, press firmly to stick the nut particles

10. Preheat the oven to 220 degrees, the second level of the oven, bake for 12-15 minutes

11. Finished product

Tips:
1. Bagel dough has relatively little water, so it will be harder to knead it. Don't add water in the middle because the dough is hard.
2. The water used for cooking bagels can also be without sugar.
3. After the bagels are cooked, they need to be baked in the oven immediately.