Cranberry Bagels
Overview
Bagel, can be said to be a relatively quick bread. It is crispy on the outside and soft on the inside. It has no taste as soon as you eat it. Chew it slowly. The more you chew, the more flavorful it becomes. Bagels are low in sugar and oil. They are relatively healthy and are cut open in the middle. You can put any sauce you like (including Lao Gan Ma) on the inside. Try it and you will like it
Tags
Ingredients
Steps
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Soak cranberries in rum overnight, cut into small cubes, and drain with kitchen paper.
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Add sugar, salt, sifted flour, dry yeast, and water into the bread machine. Reserve a small portion of water and add as appropriate. Make a thick film
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Add butter,
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Cut out the film.
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Fold the diced cranberries into the dough.
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Divide into four equal portions, cover with plastic wrap, and let rise for 10 minutes.
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Roll the dough into a long sheet.
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Turn over, fold both sides into the middle, and press as flat as possible.
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Continue to fold in half from both sides to the middle, pinch in the middle, and slowly roll into a 25 cm long strip.
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Flatten one end and twist the other end.
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Completely wrap the flattened end around the thinned end, form a circle, and pinch the closing edge tightly.
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Cover with plastic wrap, place on oil paper, and ferment for about 30 minutes,
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Ferment until 1.5 times in size. (Room temperature is enough in summer, but fermentation needs to be done in a warm place in winter)
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Add water and sugar to the pot, bring to a boil, add the bagel embryos together with the parchment paper, and cook for 30 seconds on each side. (It is recommended to complete them one by one for easier operation)
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Remove with a slotted spoon, drain, and place in a non-stick baking pan.
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Immediately place in a preheated 200° oven, last on the second level, and bake for about 18 minutes.
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The finished product is released
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Finished product
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Finished product
