Chiaki Fujita's Cranberry White Chocolate Bagel
The recipe is from 'Chiaki Fujita's Savory and Sweet Bagels'. This method only requires one fermentation! The combination of cranberry and white chocolate is just so amazing, give it a try. ＊Update: The original recipe in the book uses 125g of water. Since Nisshin flour absorbs more water than domestic flour, I didn't reduce the water amount because it's more suitable for beginners. The dough won't feel too stiff and is easier to knead while maintaining chewiness. If you're well-acquainted with bagel dough, you can try reducing it to 110g.
Ingredients
Steps
Combine all ingredients except cranberries, white chocolate, and butter. Knead the dough until it's smooth, then incorporate the butter and cranberries using the post-fat method (knead until the dough is in the extended stage, no need for complete stage).
Divide the dough into six equal parts and roll them into balls. Let rest for 10 minutes.
Flatten a dough ball into a rectangular shape with your palm. Place white chocolate pieces on the lower left area, leaving some space on the right and top edges.
Roll tightly from the bottom upwards, pressing out any air, and pinch the seam to seal.
Roll the dough log to a length of about 20cm, then flatten about 3cm of the right side into a thin sheet.
Connect the two ends, wrapping the right flattened end over the left, and pinch to seal.
Brush the inner circle of the bagel with a little olive oil, and let rise for 20 minutes (30 minutes if the weather is cold).
Pour 1L of water into a pot and add 50g of sugar (not included in the ingredient list). Bring to a boil, then lower the heat to the smallest flame (only the inner flame circle is visible). Place the bagels in the water and boil each side for 30 seconds. After both sides are done, remove and drain. Transfer to a baking sheet.
Preheat the oven. Bake the bagels at 200°C on the middle-lower shelf for 23 minutes.