Let's Eat Bagels! - Whole Wheat Cranberry Bagel
People often ask me for the bagel recipe on my Taobao store. I am too lazy. I don't like taking step-by-step photos at all. Procrastinating and procrastinating. A few days ago, another customer asked how to make bagels. No more laziness. Time to get motivated. Starting with Whole Wheat Cranberry Bagels. Every time I make an extra small bagel from the ordered batch, it’s definitely gone in no time by mom with an 'om nom nom.' Bagels are like durians. Some love them, some hate them. They have a chewy texture, which some may find too hard. The recipe is usually low in oil and sugar, which can make them taste rather bland. However, the beauty of bagels lies in their chewy texture and simple flavor, with a lingering sweetness. Bagels without dried fruits can be used as a sandwich base. Because they are low in oil and sugar and have a simple taste, they perfectly highlight the fillings. Personally, I prefer bagels with some added ingredients. I don’t use sugar or oil in my recipe, only honey. You must use lots of cranberries. That way, the bagel’s natural sweetness and the tartness of the cranberries complement each other deliciously. One will be gone in no time with 'om nom nom.'
Ingredients
Steps
Mix all ingredients except cranberries until the dough is smooth. It doesn't need to be elastic yet, just smooth. Add the cranberries and knead evenly. Divide into portions of 80G each. Round into balls, cover with cling wrap, and let rest at around 25°C (77°F) for 30 minutes.
Take a piece of rested dough. Roll it out and flatten the bottom.
Roll it up into a cylinder and seal the bottom.
Roll the cylinder into a longer strip.
Flatten one end and insert the other end into it. Wrap tightly and seal.
Cut some pieces of parchment paper and place the bagels on them. Let them proof at around 30°C (86°F) for 30 minutes. Do not place them directly on a greased mat; removing them later for boiling will be difficult.
Boil water with added sugar. Reduce to a low simmer, then add the bagels. Boil each side for about 30 seconds. Use a slotted spoon to remove them and place them onto a baking tray. Immediately place them into a preheated oven at 200°C (392°F) and bake for about 20 minutes. Once evenly golden on the surface, remove and let cool.
You can start preheating the oven while boiling the water. Bagels should go into the oven as soon as they're boiled. If left out for too long, the surface will wrinkle. Also, don’t place the shaped bagels directly on a greased mat. After proofing and softening, they’ll be hard to remove for boiling. Trust me, I’ve been there, and fortunately, I had used parchment paper. Just cut the paper directly!
Oh, and a bread machine can knead bagel dough just fine. Some customers mentioned it couldn’t, but it really can. It’s just as effective, using the kneading program. Add the cranberries during the final five minutes. Remember to use cold water.