It’s that healthy–
High gluten flour (I use camellia)
Rye flour (T170)
How to make rye bagel (oil-free version)
Weigh all materials in the mixing tank
Mix well, and the dough is beaten until it’s stringy and can make serrated holes. (Since it’s an oil-free version, it’s not that demanding as it doesn’t need a film or anything like that).
After the dough comes out of the jar, it can be divided into 6 equal portions without proofing.
Then roll each one into a round, at which point the hair should rise for 15 minutes.
(a) Operate according to the diagram.
Flatten one end with a rolling pin, as shown.
Put it in the oven to ferment at 35 degrees, with a bowl of hot water in the bottom, which took me 40 minutes, almost twice as long.
Begin cooking dessert, 1 litre water + 40 g granulated sugar + 10 g diet (if not, replace with sugar); bring to boil.
Just bring to a boil, reduce heat to low and bubble at the bottom.
Add the bagels and cook for 15 seconds on each side.
Remove from the oven and immediately sprinkle with oats (after too long, the surface of the bagel will dry out and the oats won’t stick); remember to spray a thin layer of water before entering the oven to prevent the oats from burning ✌️!
Oven 205 degrees (actual thermometer in cavity shows 200 degrees), 15 is sufficient.
Out of the oven. Super flavorful.