Milk Salt Bagels | Oil-Free & Low Sugar

Place all the ingredients into the mixer and knead until smooth.

Divide the dough into four equal portions and let it rest for 20 minutes.

Roll out the rested dough.

Roll it up.

Roll it out to about 20 cm long.

Flatten one end.

Wrap the flattened end around the other end.

Pinch the ends together tightly to seal.

Place each bagel on a small piece of parchment paper and let proof at about 30°C for 30 minutes.

The proofed dough should be slightly puffed and elastic.

Bring the sugar water to a simmer, reduce the heat to maintain the temperature, and add the bagels.

Boil each side for 30 seconds.

Remove and drain the water, then place into a sesame-coated plate.

Press the bottom side into sesame seeds and place on a baking tray.

Add a small piece of salted butter (about 2g) on top.

Bake at 220°C top heat, 200°C bottom heat for about 15 minutes.

The freshly baked bagels are the most delicious.

The bottom is crispy and golden.