Black Sesame Whole Wheat Bagels
Overview
Bagels are low in sugar and oil, chewier than bread, and the process is relatively simple and does not require repeated fermentation. It is added with whole wheat and chopped black sesame and walnut kernels for better nutrition. Friends who are losing weight can eat this to resist hunger
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Ingredients
Steps
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Except butter, put all the ingredients into the bread pan first liquid and then solid. Make a small hole in the diagonal corners of the top flour, add salt and yeast, and cover with flour. Select the kneading program and knead for about 15 minutes
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At the end of the first kneading process, add butter softened at room temperature and continue to start the second kneading process until it reaches the expansion stage (slowly open the thin but easily cracked film with your hands)
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Divide the kneaded dough evenly into small pieces of about 80g, roll into balls, cover with plastic wrap and let rest for 15 minutes
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Take a small piece of dough, flatten it and gently roll it out to press out the air bubbles
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Use your hands to poke a hole in the middle of the rolled out dough, turn the dough over and pinch it tightly to form a circle (this is a good way to prevent bagels from falling apart after fermentation)
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Make them all in sequence and place them in a warm and humid place for fermentation. Depending on the climate change, fermentation will take about half an hour in summer
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All fermented, chubby
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Put sugar and water in a pot and bring to a boil. Add the fermented bagels and cook for 30 seconds on both sides. (Note that fermented bagels should be handled gently and treated with gentleness.)
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The surface of the cooked bagels may be a little wrinkled, but that’s okay. They will become plump after being baked in the oven
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After preheating the oven, bake at 180 degrees for about 20 minutes, until the surface is golden brown
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Out of the oven
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Finished product pictures
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Finished product pictures
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Finished product pictures
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Make a nutritious and delicious breakfast
