Walnut cranberry bagel recipe
I'll introduce you to a more delicious bagel recipe with walnuts and cranberries. It's soft and chewy, so it's a bagel with a light texture. The slower bread is made, the more beneficial bacteria are formed during fermentation, so it is easier to digest. I made it with a bit of yeast, but if you have time, I think it would be good to try making it without yeast ^^
5 serving
Within 999 minutes
애플슈가
Ingredients
  • Strong flour
    270g
  • whole wheat flour
    33g
  • Water
    164g
  • Sugar
    6g
  • Instant Dryist
    2g
  • cranberry
    30g
  • Walnut
    30g
Cooking Steps
STEP 1/12
The cranberries may be too hard to use as they are, so soak them in water and squeeze them right before use.
STEP 2/12
Bake walnuts in an oven or air fryer for about 3 minutes. If you do this, it becomes more savory.
STEP 3/12
Place all ingredients in a bowl except cranberries and walnuts. You can use cold water in summer and lukewarm water in other seasons.
STEP 4/12
Knead about 80% gluten.
When the dough is complete, add walnuts and cranberries and briefly operate the dough to mix evenly.
STEP 5/12
The finished dough is rolled into a lump, put it in a bowl, cover it with plastic, and ferment it until it swells two to three times.
STEP 6/12
After the first fermentation, divide the dough into five equal parts, roll it again, cover it with plastic, and ferment it for 10 minutes.
STEP 7/12
After the intermediate fermentation, mold it into a bagel shape.
STEP 8/12
I panned it on paper foil to make it easier to parboil.
Put it in an enclosed area and apply secondary fermentation.
STEP 9/12
Fermentation is complete when the size gets bigger and the texture becomes soft.
STEP 10/12
Boil 1 tablespoon sugar per liter of water and blanch the fermented dough back and forth for about 30 seconds.
STEP 11/12
The blanched dough is chewy like this, but don't worry because it gets tight when baked.
STEP 12/12
Bake in a preheated oven at 190 degrees for about 15 minutes.
Change it to various toppings ~
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