Whole Wheat Walnut Bagels (Soft Bagels)

Name: Whole Wheat Walnut Bagels (Soft Bagels)
Yield: 4 servings
Cuisine: American
Ingredients: 200 grams Lys d'or brand (French bread /medium-strong) flour; 50 grams Whole wheat flour; 10 grams Light brown sugar (or superfine sugar ); 5 grams Salt; 3 grams Dry yeast; 10 grams Olive oil; 145 ml Water; 50 grams Walnuts; 1 liter Hot water for kettling; 1 tbsp Honey for kettling

cookpad.japan @cookpad_jp

Adding extra water and oil makes these bagels soft and easy to eat even for people who are not fond of bagels.

Bagel dough dries out very easily. Cover it with a damp cloth at all times when not handling them directly.
Bake the dough immediately after kettling or the bagels will get wrinkly. Recipe by La Land

Adding extra water and oil makes these bagels soft and easy to eat even for people who are not fond of bagels.

Bagel dough dries out very easily. Cover it with a damp cloth at all times when not handling them directly.
Bake the dough immediately after kettling or the bagels will get wrinkly. Recipe by La Land

cookpad.japan @cookpad_jp

Adding extra water and oil makes these bagels soft and easy to eat even for people who are not fond of bagels.

Bagel dough dries out very easily. Cover it with a damp cloth at all times when not handling them directly.
Bake the dough immediately after kettling or the bagels will get wrinkly. Recipe by La Land

Adding extra water and oil makes these bagels soft and easy to eat even for people who are not fond of bagels.

Bagel dough dries out very easily. Cover it with a damp cloth at all times when not handling them directly.
Bake the dough immediately after kettling or the bagels will get wrinkly. Recipe by La Land

Saved

Ingredients

4 servings

200 gramsLys d'or brand (French bread /medium-strong) flour
50 gramsWhole wheat flour
10 gramsLight brown sugar (or superfine sugar )
5 gramsSalt
3 gramsDry yeast
10 gramsOlive oil
145 mlWater
50 gramsWalnuts
1 literHot water for kettling
1 tbspHoney for kettling

Saved

Steps

1

Preparation: coarsely chop the walnuts and roast them in a skillet over low heat until they start making crackling noises.
2

Place all ingredients except the walnuts into a bread machine, select the dough cycle and press start, allowing the machine to do its job until the first rising. Add the walnuts in the case inside the machine designated for toppings and additions.
3

When the cycle completes, take the dough out to a working surface, punch it down to let the trapped air out, divide the dough into 4 and roll into balls. Cover the dough with a damp cloth, and let it rest for 20 minutes.
4

Punch down again to let the air out and roll out the dough to 20 cm in length.
5

Place the dough so the longer side lies sideways. Roll the dough somewhat loosely.
6

Seal the edges and the seam tightly.
7

Roll the dough back and forth with your hands, form it into a 25 cm cylinder shape.
8

Using the bottom of your palm, flatten one of the edges.
9

Make the dough into a ring, Wrap the end of the dough with the other flattened end made in Step 8. Form to make it into your desired shape.
10

Let the dough rest again on a parchment lined cookie sheet. It is done when the dough has loosened and puffed up. It took 30 minutes at 30℃ today.
11

Preparation during rising; using a large pot that can hold all 4 pieces of dough at once, bring water to a boil. About 80℃, when small bubbles begin to form at the edge of the pot, would be the ideal temperature.
12

Place a piece of paper towel on the working surface for draining the dough right after boiling. Preheat oven to 220℃.
13

Add and dissolve honey into the hot water. Insert the dough, and boil both sides 15 seconds each.
14

When boiling is done, place it onto the prepared paper towel, and lightly wipe off the excess water.
15

Reduce the oven temperature to 200℃, bake the dough for 15～17 minutes or until golden brown.
16

The seeds in the main photo are pumpkin seeds that I forgot to add in during the kneading process. Try baking the bagel with pumpkin seeds. They'll look very cute.