【Eat a bite of summer】 Small fresh mint bagels

The bagel taste is solid and chewy, the water content of the dough is not high, this time I made a mint flavor, used mint leaves, there is a fragrance more, I added a little more water, so that the dough will be better kneaded, the finished skin is still tough, the inside is flexible, and the overall fragrance and tendon ~ The recipe can make a total of 15 standard size bagels.

Ingredients

Bageldough

Glutenflour 750 g

Icewater 435 g

Mintleaves 30 g

Sugar 27 g

Butter 15 g

Salt 15 g

Instantdryyeast 10 g

Filling(canbeomitted)

Creamcheese Appropriateamount

Sugarwater

Water 1000 g

Sugar 50 g

Surfacedecoration

Sesameseeds inmoderation

Cooking Instructions

Wash and drain the mint leaves used in the dough, and whisk the ice water used in the dough with a food processor to make mint water.
Pour mint water into the kneading tank, put the bagel dough into the kneading tank with other ingredients except salt, stir evenly at low speed to form a dough, add salt, stir at high speed until the surface is smooth and the gluten is extended.
Knead the dough and let it sit for 15 minutes. The dough is divided into 15 equal portions, about 85 grams without portions, kneaded round, and let the dough grow for 10 minutes.
Take a dough, roll it out with a rolling pin, turn it over and rotate it 90 degrees, thin the bottom edge, roll up the dough sheet from top to bottom, and pinch it tightly. The length of the roll is about 22 cm.
Note that when placing the rolled dough, the closing seam should be facing up, then use a rolling pin to thin one end of the dough into a dough sheet similar to the shape of a fish's tail fin, bend the other end of the dough and press it on the dough sheet, then wrap it with the dough part, pinch it tightly, turn the dough over, and put the closing seam facing down on a small piece of baking paper, and a shaped bagel is ready.
You can also roll cream cheese into the dough to make it cheese-flavored. Place a strip of cream cheese (about 20g) on top of the dough sheet, roll the dough sheet from top to bottom to cover the filling, and pinch it tightly. The length of the roll is about 22 cm. Pay attention to place the rolled dough with the seam facing up, then use a rolling pin to thin one end of the dough into a dough sheet similar to the shape of a fish's tail fin, bend the other end of the dough over the dough sheet, then wrap it with the dough part, pinch it tightly, turn the dough over, and put the seam facing down on a small piece of baking paper.
The finished and decorated bagel is finally fermented at room temperature for about 30 minutes, allowing the bagel to expand slightly, taking care not to over-ferment.
When the final fermentation is almost complete, preheat the oven to 210 degrees in advance, mix the sugar and water used to boil the bagels, lift the baking paper for the bagels, put the bagels face down, remove the baking paper, cook the front and back of the bagel for 30-40 seconds, and then remove them with a colander. This step is added with the baking paper to avoid touching the bagels and ruining the shape. Place the removed bagel pad on a baking sheet and absorb the moisture from the surface and bottom of the baking paper. You can also put the boiled bagel in sesame seeds and roll it in a circle to stick the sesame seeds.
Bake in a preheated oven at 200 degrees Celsius for about 18 minutes until the whole is colored, and the baked bagel is placed on a drying rack to cool.
The roasted bagel is full of toughness on the outside, flexible on the inside, and overall fragrant and chewy~