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Haruan

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Ingredients

(A) Strong flour : 250g
(A)砂糖 : 15g
(A)塩 : 4g
ドライイースト : 2g
water (for dough) : 140ml
(B)水 : 1L
(B)砂糖 : 大さじ2

Time required

35minutes

Procedure

1) make the dough 01:15
Weigh (A) into a bowl and add dry yeast on top of the sugar.
Add room temperature water (for the dough) on top of the dry yeast, and mix while cutting with a rubber spatula.
When it comes together, knead by hand for about 1 minute.
Wrap in double wrap and chill in the refrigerator for 30 minutes.
2) 形成する 06:50
Put the dough on the kneading board and cut it into 4 equal parts.
Roll it into an oval shape with a rolling pin, roll it from the front of the long side, and pinch the seams to adhere.
Roll out 3 cm from one end with a rolling pin, and twist the rest of the dough while pressing the rolled part with your hand.
Adhere and connect the roots, cover the extended part, pinch the seam and adhere to form a donut shape with a small hole.
Place a parchment paper on the baking sheet and let it rest at room temperature for 30 minutes.
3) 下準備をする 12:45
休ませる時間が残り10分になったら、フライパンに(B)を入れて火にかける。
オーブンを210度で余熱を始める。
4) 茹でる 14:10
2をフライパンのお湯に入れ、両面合わせて50秒茹でる。
水を切りながらクッキングシートの上に戻す。
すぐにオーブンに入れ、210度で15分焼いたら完成。

Point

・A simple bagel recipe that can be easily made in 1 minute of kneading time.
・The amount for 4 pieces is introduced in the video.
・If you have a vegetable compartment, let the dough rest in the vegetable compartment.
・Twisting the dough improves the texture of the finished product.
・After the oven is preheated, start boiling the bagels and put them in the oven immediately after boiling.
・Be careful not to boil both sides for more than 50 seconds.
・The time required to rest the dough is not included in the required time.