These oil-free and sugar-free whole wheat bagels have a slightly adjusted water content this time, making them easy to chew with a crisp crust and soft interior. They're perfect as an everyday staple, and won't feel heavy even during a diet. Keep some in the fridge! Important tips before making them: ① Bagel dough has a relatively low water content; adjust the water amount according to your flour's absorption. ② Ensure proper resting time. When shaping, pinch the seams tightly and tuck them underneath to prevent cracking during baking. ③ Preheat the oven before the dough has finished rising to prevent over-rising.
Materials
How to make a delicious and healthy whole wheat bagel without oil or sugar
Notes: 1️⃣ For those who prefer bagels with large cracks, adjust the water amount to 550g. The texture will be different, but it will still be a very delicious bagel. 2️⃣ Sourdough recipe: https://mp.weixin.qq.com/s/r7RvYbyCjBs3Q5I0Go0rnA
Weigh the dough ingredients and place them in the mixing bowl of the stand mixer.
Set the mixer to speed 1 for 1-2 minutes. Once the dough forms a ball, switch to speed 5 and continue mixing until it is smooth and elastic enough to stretch into a relatively thick membrane.
The kneaded dough should be roughly stretched like this.
Take out the dough and shape it.
Divided into portions, 100-105g 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 it around and place it horizontally on the control panel.
Roll the dough upwards and downwards with the rolling pin.
Flip it over and smooth out the four corners.
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.
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 AC90 oven and bake at 250/190 degrees Celsius for 15-16 minutes; E9 and SP50 ovens are set the same way.
Fresh out of the oven
Seal after cooling
