Oil-free and sugar-free whole wheat flaxseed bagels are rich in dietary fiber and minerals, have a rich wheat flavor, and are very filling, making them suitable as an everyday staple. They are also very friendly during dietary management periods, so add them to your meal preparation list!
Materials
Steps for making an oil-free, sugar-free black whole wheat flaxseed bagel
Use this Gabik 007 stand mixer to make dough.
Soak 80 grams of roasted flax seeds in 80 grams of water for about 1 hour beforehand.
Weigh the dough ingredients and place them in the mixing bowl of the stand mixer.
Set to speed 1 for 1-2 minutes. Once the dough forms, switch to speed 5 and continue mixing.
Mix the dough until it has good elasticity and can be stretched into a relatively thick membrane.
The kneaded dough should be roughly stretched like this.
Add the soaked flaxseeds
Mix at speed 2 until smooth
Take out the dough and shape it.
Divided into portions, approximately 90g each;
After rolling it into a ball, cover it to keep it moist and let it relax at room temperature for about 20 minutes.
Roll out the relaxed dough both upwards and downwards.
Turn the dough over and place it horizontally on the work surface. Roll the dough upwards and downwards with the rolling pin.
Flip it over, straighten the four corners, and roll it up from top to bottom.
Press the seam closed tightly, and repeat until all seams are formed.
Open one end or cut an opening with scissors, then roll it out thinly.
Wrap the left end around to the right end and insert it into the opening, forming a circle.
Pinch the opening closed
Let's tidy it up, and then seal it at the bottom.
Do them in order;
Place them on a baking tray, or on pre-cut parchment paper, for easy access when baking.
Set the fermentation box to around 30 degrees Celsius and 80% humidity, and ferment for 20-30 minutes. Note: Please adjust the fermentation time according to the condition of the bagel. If the weather is cool and the temperature is low during shaping, you can extend the fermentation time appropriately. Preheat the oven 15 minutes in advance, and boil the sugar syrup about 5-10 minutes before the fermentation time is almost up. The fermented bagel will be significantly larger in volume and feel lighter when picked up.
Heat the sugar syrup to about 90 degrees Celsius, then reduce the heat to low. Place the bagel dough in the syrup, right side down, and cook for 30 seconds. Flip the bagel with a slotted spoon and cook for another 30 seconds.
Remove from the water promptly and drain off excess moisture.
Place on a baking tray
Place in a preheated E9 oven and bake at 250/190 degrees Celsius for 15 minutes; AC90 and SP50 ovens are set the same way.
Fresh out of the oven
