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1
Put the bread flower in a bowl.
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2
Make a well in the middle and add yeast.
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3
Place the salt and sugar outside the well.
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4
Pour half of the water into the well and stir to dissolve the yeast.
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5
Pour the remaining water in circular motion and quickly mix with the dry ingredients.
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6
Once the dough comes together, move the dough onto a working surface.
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7
Using your body weight, knead it for about 15 minutes.
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8
The dough is done when it is smooth.
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9
Divide dough into quarters, roll it out into balls by pulling the dough and working it back into itself.
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10
Place seam side down, cover with firmly squeezed dump cloth allow it to rise for about 10 minutes.
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11
Flip the dough so the seam side is up.
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12
Flatten it with your hand allowing trapped air to come out.
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13
Roll the dough into a sausage shape about 20cm long.
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14
By flattening one of the end will make it easier to connect it.
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15
Connect the both ends into a ring.
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16
Lightly spray some water onto the surface of the dough.
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17
Allow it to rise again in an oven heated to 35C for about 60 minutes.
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18
In a large pot, bring a plentiful amount of water to a boil.
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19
Add 2 tablespoons of sugar (not included in the recipe).
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20
Insert dough into the hot water and boil for 30 seconds each side.
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21
Drain the dough.
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22
Bake in oven at 190C for 15 minutes.
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23
Make a sandwich by toasting the bagel, spread some cream cheese and insert mizuna greens, avocado and cherry tomatoes.
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24
Dough with 200 g bread flour and 50 g rye flour.
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25
Add walnuts in step 1.
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26
I had it with some cream cheese.
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27
Added dried figs in step 1.
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28
Spread some cream cheese between and toasted the bagel.
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29
Chocolate bagel.
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30
Wrapped the dough with chocolate in step 7.
