Strong bread flour 250g
Rye flour 50g
Sugar syrup ratio:
Water: 1000g Sugar: 50g Knead the dough according to the proportion. Place in ice water. Use a stand mixer, gradually increasing speed from low to high, to knead into a dough. Rest for 30 minutes. After 30 minutes, divide into approximately 78g portions (makes six pieces). Shape into rounds, cover, and rest for 15 minutes.Roll out the dough.
Press the bottom edge thin with fingertips. Roll from top to bottom and pinch the seam to seal. Cut a small opening at one end. Roll flat. Roll up and pinch the seam tightly. Shape as shown. Let rest again for 10 minutes. In 1000g of water, dissolve 50g of sugar and heat until small bubbles rise. Place the rested bagels into the water; boil one side for 15 seconds, then flip and boil the other side for 15 seconds. Remove and drain excess water.Preheat the oven to 210°C and bake for 18 minutes. Bake on the middle rack with convection heat. Done. Adjust baking time according to your own oven temperature. Slice it open for a good result. Crispy on the outside, soft on the inside. It can be filled with your favorite ingredients, or enjoyed plain as is.
