Brown Sugar Oatmeal Bagels
I’d been craving bagels for a while. These are super quick and convenient to make—I just spontaneously kneaded a small batch of dough. Fragrant and pleasantly chewy. They’re even more popular as burger buns than soft rolls~~
Ingredients
Steps
Combine all the ingredients and knead until the dough reaches the gluten development stage (extended stage).
Divide the dough into small pieces of about 80 g each. (I suddenly added a chunk of old dough, so I divided it into six pieces; without the old dough you’ll get exactly five small dough balls.) Shape into tight balls, cover with a damp cloth, and let relax for about 15 minutes.
Roll the rested dough into an oval and pat it with your hand to remove any air bubbles.
Flip it over and place it horizontally in front of you on the work surface. Fold the top third inward and press firmly with the heel of your hand to expel any trapped air.
Fold the bottom third inward in the same way and press to seal tightly.
Fold the two sides together and pinch the seam tightly closed.
Using both palms, gently roll the dough into a rope about 21–22 cm long.
As you roll, taper one end on the left slightly thinner. Flatten the right end with your palm, then roll it out thin with a rolling pin.
Bring the two ends together to form a ring.
Wrap the thinned left end with the rolled-out right end, then pinch along the rolled-out part bit by bit to seal the joint tightly.
Tidy up the shape and place on parchment paper.
Shape all the bagels in turn and place each one on a cut piece of parchment (this makes it easier to transfer them for boiling later). Arrange on a baking tray.
Cover with a proofing cloth and let rise in a warm place for about 30 minutes. In hot weather, room temperature is fine.
When the proofing time is almost up, make the sugar water. Add 50 g sugar to 1000 g water and heat until it is close to boiling.
Preheat the oven to 200°C. When the sugar water is close to boiling, gently lower the bagel dough (last time someone said the parchment stuck to the bottom, so this time I put the bagels in with the parchment; actually mine never stuck~~so do whatever works for you). Boil one side for 30 seconds, then flip with a slotted spoon.
Boil the second side for another 30 seconds, then remove and drain well and place on the baking tray. While the surface is still tacky from the sugar water, sprinkle a little rolled oats on top.
Bake on the middle rack of the preheated oven at 200°C, top and bottom heat, for about 20 minutes.