Sesame bagels with rice flour
This bagel uses rice flour so it comes out with a nice, chewy texture! With plenty of sesame seeds!
Sesame bagels with rice flour
This bagel uses rice flour so it comes out with a nice, chewy texture! With plenty of sesame seeds!
Cooking Instructions
- 1
Mix flour, rice flour, 10 g brown sugar, dry yeast salt and warm water in a bowl.
- 2
Mix until the dough comes together.
- 3
Remove the dough from the bowl and put sesame seeds in.
- 4
Put the dough back in the bowl and knead with the sesame seeds until all of them are mixed in.
- 5
Take dough out of bowl and knead on a floured surface until smooth (5-10 min.)
- 6
It will look like this!
- 7
Divide dough into 4 equal pieces and roll into balls. Put in bowl, cover with moist cloth and let rest for 20 minutes.
- 8
Roll out each dough ball into a long, flat oval shape.
- 9
Fold the oval shape into thirds so it's a rectangle/square shape.
- 10
Roll out this into a long rectangle about 15-17 cm (6-7 in).
- 11
Roll up the long rectangle lengthwise into a tube shape...
- 12
like this!
- 13
Shape into a round bagel, overlapping the ends and squeezing together so they hold.
- 14
Lay out on a tray on baking paper and cover with a moist cloth. Put in refrigerator to slowly rise overnight (or about 8 hours).
- 15
The next day they'll be a little fatter like this!
- 16
Preheat oven to 200°C/400°F. Bring plenty of water to a boil and dissolve 2 tablespoons of sugar in the water. Boil the bagels for 5 minutes (turn half way through)
- 17
Arrange boiled bagels on a baking sheet and bake at 200°C/400°F for about 15 minutes.
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