Turkish bagels

Overview

Although the detailed bread book lists it in the chapter "Challenging Difficult Breads", I really don't think it is that difficult. Perhaps the difficulty lies in kneading the dough. In fact, kneading dough has always been an important step that is repeatedly described and emphasized in this book. The kneading time and final state of different doughs are obviously different. The Turkish bagel dough has no post-oiling method and no transparent glove film. The dough is slightly drier than other bread doughs, a bit like steamed bun dough. I used a bread machine to knead the dough. After the default time of 13 minutes, I increased it to nearly 20 minutes. It feels almost the same as the picture in the book, so proceed to the next steps. The bagel shaping method has been practiced in the previous bagel, and everything went very smoothly. After entering the furnace, I saw that the quality was almost the same as the original picture, so I quickly took it out of the furnace. . . .

Tags

• baking
• bread
• butter
• egg
• fried white sesame seeds
• high gluten flour
• white sugar
• dry yeast
• salt
• water

Ingredients

Steps

1. 1 Materials

   

2. 2 Pour all ingredients into bread pan

   

3. 3 Bread machine dough mixing program 13-20 minutes

   

4. 4 Can pull out the film

   

5. 5 Place in a bowl, 28-30 degrees, ferment for 50 minutes

   

6. 6 The dough has grown

   

7. 7 Pour out and cut into long strips

   

8. 8 Divide into 5 equal parts, roll into balls, and rest for 15 minutes

   

9. 9 With the bottom side up, press flat

   

10. 10 Roll into oval shape

    

11. 11 Turn 90 degrees, fold the upper third to the middle, and press tightly

    

12. 12 Turn 180 degrees, fold the other third to the middle, and press tightly

    

13. 13 Fold it in half and pinch the interface tightly

    

14. 14 Roll into a long strip of about 30 cm

    

15. 15 Flatten one end

    

16. 16 Overlap the other end on top

    

17. 17 Wrap it up and pinch it tightly

    

18. 18 Move to a wet drawer cloth and wet the surface

    

19. 19 Place on sesame seeds and cover with sesame seeds

    

20. 20 Turn over, put into baking pan, 35 degrees, ferment for 30 minutes

    

21. 21 The dough has grown

    

22. 22 Put in the oven, middle layer, heat up and down at 220 degrees, bake for about 12 minutes

    

23. 23 Golden on the surface, out of the oven