Whole Wheat Cranberry Bagels
Overview
The low-oil and low-sugar bagel, with its chewy texture, is a bread favored by baking enthusiasts. Adding cranberries enhances the taste, making it sour, sweet and chewy.
Tags
Ingredients
Steps
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Melt the yeast in the water, add a tablespoon of 15 grams of maltose, mix well and set aside. Prepare the ingredients. Put the yeast water, flour and rye flour into a basin
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Pour the yeast water into the flour; knead it into a dough, put it on the chopping board and knead it by hand
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Knead the dough until a thick film can be pulled out;
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Add dried cranberries and mix well
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Knead the dough evenly, make it into a round shape, put it into a basin and let it ferment at room temperature;
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It takes about an hour for the dough to ferment in place;
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Divide the dough into 5 equal parts and roll them into rounds; take one piece of dough and roll it up and down, like folding a quilt, fold the wide edge inward, fold it in half again, and pinch to seal
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Roll the dough from the middle to both sides, about 23-25cm in length, and flatten one end; pinch two ends of the long dough, and wrap the flattened end around the other end to form a bagel
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Make all the dough and place it in a baking pan. Cover the baking pan with thick cotton cloth in advance; let the dough rise at room temperature for about 40 minutes
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Pour a wide amount of water into a pot, bring to a boil over high heat, add bagels and blanch them;
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Blanch one side for 30 seconds, remove to control the moisture, and place in a baking pan
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Place the baking sheet into the preheated steam oven at a temperature of 220 degrees in pure baking mode; the dough begins to expand slowly in the oven, and the baking time is set to 15 minutes;
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When the time comes, take out the baking pan, place on the grill and let cool;
