Wheat Bran and Walnut Bagels
This is the bagel version of my wheat bran series.
I want my family to eat wheat bran, so I always mix it into simple bread.
Adjust the amount of water +1% depending on the condition of the flour and the yeast starter you use. Adding just a little bit of water to the dough will have a big effect on the bagels. Be careful not to add to much water. Add in 1 g at a time, little by little. For 5~6 servings. Recipe by geosmin
Wheat Bran and Walnut Bagels
This is the bagel version of my wheat bran series.
I want my family to eat wheat bran, so I always mix it into simple bread.
Adjust the amount of water +1% depending on the condition of the flour and the yeast starter you use. Adding just a little bit of water to the dough will have a big effect on the bagels. Be careful not to add to much water. Add in 1 g at a time, little by little. For 5~6 servings. Recipe by geosmin
Cooking Instructions
- 1
Place all of the ingredients aside from the walnuts into a bowl and knead with a spatula.
- 2
Transfer to a working surface, and knead until glossy. Rise for the first time to your desired size.
- 3
Roll up into 6 equal portions, and let sit for 20 minutes.
- 4
Stretch the dough out into a rectangle, roll in the walnuts, and shape the bagel. Proceed with the second rising.
- 5
Heat up water for kettling in a pot (don't let it boil), add in the sweetener, and boil on each side for 30 seconds apiece.
- 6
Drain the water, line up on a cookie sheet, preheat an oven to 220℃, lower it to 200℃, and bake for about 18 minutes.
- 7
I only used 50 g of walnuts, but please feel free to use as much as you like.
- 8
I shaped these bagels into flowers without using walnuts.
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