Rye Black Sesame Bagel
It's a savory and light rye black sesame bagel.
2 serving
Within 120 minutes
카푸치노
Ingredients
  • Strong flour
    250g
  • rye
    40g
  • black sesame
    10g
  • Sugar
    5g
  • Salt
    5g
  • Instant Dryist
    3g
  • Water
    2L
  • baking soda
    5g
Cooking Steps
STEP 1/10
Combine flour, black sesame powder, rye flour, water, sugar, salt and yeast in a kneader.
STEP 2/10
In a kneader, knead until smooth. If you mix too much when kneading, the texture of the shaper bagel will get tough due to excessive gluten
STEP 3/10
Please do the first fermentation for about 50 minutes.
STEP 4/10
Cut the dough into 6 pieces (80-85g) and circle it and let it ferment for about 15 minutes.
STEP 5/10
Roll in an oval shape with a rolling pin, sprinkling flour little by little to prevent the dough from sticking to the floor.
STEP 6/10
Fold it in three folds, roll it up, stick it together like a pinch, and make it into a rod shape. Roll the dough with both hands and stretch it to about 25cm in length.
STEP 7/10
Bend the dough into a round shape, press one end flat, and attach the other end to form a ring.
STEP 8/10
Place parchment paper in a pan and ferment for about 20 minutes (1.5x).
STEP 9/10
Blanch the dough in boiling water for 30 seconds each.
STEP 10/10
Place quickly in a pan and bake in a preheating oven at 195-200 degrees for 15-20 minutes.
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