Making Walnut Bagels
I like the shape of the walnut bagel, and it's savory and delicious, maybe because I put a lot of walnuts in it I remember eating a lot there
4 serving
Within 120 minutes
카푸치노
Ingredients
  • Strong flour
    300g
  • Sugar
    5g
  • Salt
    5g
  • Instant Dryist
    3g
  • Water
    180g
  • Walnut
    60g
  • Water
    2L
  • baking soda
    5g
Cooking Steps
STEP 1/12
Mix flour, water, sugar, salt and yeast in a kneader and knead until smooth Be careful of the bagel dough because if you mix it too much, the texture of the shaper bagel will get tough
STEP 2/12
Bake the walnuts in a pan and roll them into small pieces You can use the walnut powder, but I didn't have it, so I pushed the walnut with a rolling pin
STEP 3/12
Place the walnut powder in a kneader and turn it to level 1 so that the walnuts mix well
STEP 4/12
If walnuts don't mix well even in a kneader, take out the dough and knead the walnuts with your handsI put in a lot of walnuts, and they chewed a lot You can reduce the amount of walnuts
STEP 5/12
For about 50 minutes
STEP 6/12
The weather is hot these days, so the room temperature fermentation is good. Divide the dough into 6 pieces (80-85g) and make a circle, and then do the medium fermentation for about 15 minutes
STEP 7/12
Sprinkle flour little by little so that the dough doesn't stick to the floor and roll it in an oval shape
STEP 8/12
Fold it in three folds, roll it, stick it together, and make it into a stick shape
STEP 9/12
Roll the dough with both hands and stretch it to about 25cm in length
STEP 10/12
Bend the dough into a round shape, press one end flat, and attach the other end to form a ring. Place parchment paper in a pan and ferment for 20 minutes (1.5x)
STEP 11/12
Put soda in boiling water and blanch the dough back and forth for 30 seconds
STEP 12/12
Place in pan quickly and bake in preheating oven at 195-200 degrees for 15-20 minutes
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