Put the bread flower in a bowl. Make a well in the middle and add yeast. Place the salt and sugar outside the well.
Pour half of the water into the well and stir to dissolve the yeast. Pour the remaining water in circular motion and quickly mix with the dry ingredients.
Once the dough comes together, move the dough onto a working surface. Using your body weight, knead it for about 15 minutes.
The dough is done when it is smooth.
Divide dough into quarters, roll it out into balls by pulling the dough and working it back into itself. Place seam side down, cover with firmly squeezed dump cloth allow it to rise for about 10 minutes.
Flip the dough so the seam side is up. Flatten it with your hand allowing trapped air to come out.
Roll the dough into a sausage shape about 20cm long. By flattening one of the end will make it easier to connect it.
Connect the both ends into a ring.
Lightly spray some water onto the surface of the dough. Allow it to rise again in an oven heated to 35°C for about 60 minutes.
In a large pot, bring a plentiful amount of water to a boil. Add 2 tablespoons of sugar (not included in the recipe). Insert dough into the hot water and boil for 30 seconds each side.
Drain the dough. Bake in oven at 190℃ for 15 minutes.
Make a sandwich by toasting the bagel, spread some cream cheese and insert mizuna greens, avocado and cherry tomatoes.
Dough with 200 g bread flour and 50 g rye flour.
Add walnuts in step 1. I had it with some cream cheese.
Added dried figs in step 1.
Spread some cream cheese between and toasted the bagel.
Chocolate bagel. Wrapped the dough with chocolate in step 7.
Story Behind this Recipe
Our family's at home, easy cafe style lunch.
For steps 1-4 (kneading), if the dough seems dry, adjust the moisture of the dough by adding some water to your palms. At step10, the hot water looks brownish because I added dark brown sugar to it. It can be substituted with 2 tablespoons of honey!!