Original/Black Sesame Bagels
Overview
Two flavors come out of one pot😆😆😆 Each has its own taste, taking into account the different preferences of the family.
Tags
Ingredients
Steps
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Use 300 grams of Queen's high-gluten flour, 7 grams of sugar, 5 grams of salt, 175 grams of water, and 5 grams of fresh yeast to form a smoother dough.
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Divide the dough into two equal parts, and add 8 grams of cooked black sesame seeds to one part. The cooked black sesame seeds need to be crushed with a rolling pin to better integrate with the dough. Cover with plastic wrap and place in the refrigerator to ferment. I made the noodles at 10 o'clock in the evening and took them out at 8 o'clock the next morning to start making them.
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Divide the two doughs evenly into 3 portions.
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Roll out.
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Press the bottom thinly.
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Roll up from top to bottom, and the bottom joint must be pinched firmly.
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First roll it into a long strip, one end should be sharpened, and the other end should be rolled into a thin sheet with a rolling pin.
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Leave the joint at the bottom and wrap the tip with a thin sheet. Be sure to squeeze it firmly.
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Any joints with gaps at the bottom should be carefully pinched with your hands.
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When done, place on baking sheet. Place a piece of oil paper under each bagel dough.
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Once the bagel dough is fermented, immediately preheat the oven to 200 degrees.
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Put 500 grams of water in the pot, pour in 30 grams of honey, bring to a boil over high heat, turn down the heat, hold the edge of the oil paper, put it into the pot, and scald both sides of the dough for 25-30 seconds.
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The surface of the blanched dough is slightly wrinkled, take it out and place it in a baking pan.
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Bake on the middle rack of the oven for 18 minutes.
