This bread is less oily, less sugar, nutritious and healthy, and I don't feel enough to eat several at once!

The bulging and chubby appearance of the bagel is very cute, and it always makes people want to make it when they see it, so almost all friends who play baking have made it.

In fact, the production of bagels is not difficult, the biggest feature of bagels is that the formed dough is slightly boiled with boiling water before baking, after this step, the bagels develop a special toughness and flavor.

A few days ago, I bought some rye from the market and came back to make flour, and I was ready to add some nutrients to the usual pasta. Therefore, I also added some of it when I made bagel today, and the result tasted good, with a wheat flavor, and it was very healthy with less oil and less sugar.

To prepare rye bagels:

Ingredients: Rye flour 50g, gluten flour 150g, yeast 2g, sugar 6g, salt 1g, corn oil 6g, water 115g, instant cereal 3g

Steps:

1. Except for the instant cereal, put the rest of the ingredients into the bread machine bucket, turn on the dough mixing program, and knead the dough for 15 minutes

2. Take out the dough at the end of the program

3. Divide into 8 equal portions, each serving is about 41 grams, roll round, cover with plastic wrap and relax for 10 minutes

4. Roll out the loose dough into an oval shape

5. Roll up from top to bottom

6. Pinch the interface tightly after rolling

7. Rub it slightly longer, then flatten one end and rub the other end finely

8. Completely wrap the flattened end around the thin end

9. Pinch the interface tightly

10. Put the finished bagel blank on the oiled paper and put it in the baking dish

11. Put in the oven to ferment for about 30 minutes

12. Send to about 1.5 times the size

13. After boiling the water, change to low heat, put the bagel blank in it, and cook for 15 seconds on both sides (when turning the other side, the oil paper can be removed)

14. Use a colander to remove the boiled bagels

15. Put it in a nonstick baking tray and sprinkle with cereal while it is wet

16. Preheat the oven on low heat at 200 degrees for 5 minutes, place the baking tray on the lower layer (the middle layer of the large oven), and bake for 18 minutes

Tips:

1. The rye flour is polished by myself, not too delicate, but it tastes very fragrant and has a good taste

2. Don't boil the water in which the bagel is boiled, it is easy to scald the dough to death, and don't cook it for too long

3. It is normal for the bagel to shrink a little after cooking, and it will slowly bulge during the roasting process

4. The temperature and time of baking should be adjusted according to the situation of your own oven