Black Sesame and Peanut Bagel | A recipe for two flavors in one bread

First, make the black sesame filling. Add softened butter at room temperature to powdered sugar and mix until roughly combined.

Then add cooked black sesame powder.

Mix thoroughly with a spatula.

After mixing the sesame filling evenly, put it into a piping bag. Also put the granulated peanut butter into a piping bag for later use.

Except for the sesame seeds, place all other dough ingredients into the stand mixer bowl and knead until the dough is smooth and has a balanced extensibility and elasticity. Bagels have a low water content, so it's not necessary to knead until the dough reaches the windowpane stage.

Add sesame seeds and mix at the lowest speed until combined; do not over-knead.

Take the kneaded dough out of the stand mixer bowl. No need for a first rise, no need for a first rise!!! After taking it out, divide the dough into 10 portions (because I made two trays, if you are using a small home oven, you can halve the steps). After dividing into 10 portions, roll them into balls, cover them with plastic wrap and let them rest for 15 minutes.

Gently roll the relaxed dough into a length of about 20 centimeters. The approximate length is fine; it doesn't have to be exactly 20.

Gently roll it into a small rectangular strip, smooth side down.

Squeeze in half of the black sesame filling and half of the peanut butter, leaving a little bit at each end of the dough, but don't squeeze it all in.

Gently lift the dough and pinch the seam closed.

Flatten one end with a rolling pin.

Place the other end on the flattened small surface, wrap the other end with the flattened small surface and seal the opening.

Pinch the opening tightly, and you can use your hands to shape it into a round shape. There are shaping techniques in the video.

Place the shaped bagel dough in a proofing box or oven to proof at 32 degrees Celsius and 80% humidity for 30 minutes.

A properly risen bagel dough has an elastic surface and will slowly spring back when pressed lightly.

While the bagel dough is fermenting, you can start preparing the sugar syrup. Put water and sugar in a pot and cook over medium-low heat until small bubbles start to appear around the edge of the pot. Place the fermented bagel dough into the sugar syrup and cook over the lowest heat for 20 seconds on each side.

After draining the bagels from the cooked syrup, place them on a baking tray and bake them immediately. Don't leave them there just because you have other things to do. So preheat the oven while the syrup is cooking.

Place both trays in a preheated convection oven. Bake at 160°C for 10 minutes, then increase the temperature to 175°C and bake for another 10 minutes, for a total of 20 minutes. If your oven is not a convection oven, bake only one tray at a time; halve the baking time. For a single-layer oven, bake at 190-200°C for 18-20 minutes. The time and temperature are for reference only; adjust according to your oven.

The bagel dough will be a little wrinkled when you first put it in, which is normal. It will become smooth and plump after baking!

After baking, unmold and cool on a cooling rack. When cooled to a slight residual temperature, pack into bags and seal for storage.

These low-sugar, oil-free savory bagels become more fragrant the more you chew them.

Chubby and cute!

You can enjoy two flavors in one bread.

You absolutely must try making healthy and nourishing bread!

It looks so appetizing!

Packed up nicely, it's perfect for gifting to friends or selling privately.

It's especially great for breakfast, one bread can satisfy two different textures!