How to make natural yeast whole wheat bagel

There are so many things in China, do you want to go and see them? I believe that the answer of most people is yes. Going out and gaining experience can broaden your horizons and is beneficial to your physical and mental health. When you arrive in a strange place, the first thing you should do is to try the local food. This is the top priority for you who love food. And once you’ve eaten it, you may start to miss it. If you are reluctant to leave, please follow me and learn how to make this delicious natural yeast whole wheat bagel.

3.1 Divide into 12 equal parts, roll into balls, and relax for 15 minutes

4.2 Mix all the ingredients in the main dough except salt and yeast, stir evenly at low speed and soak for 20 minutes. Add salt and yeast, knead at level 3 until the dough is smooth and elastic, expansion stage, about 10 minutes

5. Roll each piece into a long strip, roll up to seal, connect the two ends, place on a baking tray lined with baking paper, and sprinkle with oil and flour on the baking paper. The distance between the dough pieces should be at least 5cm. Once all the dough has been shaped, cover with plastic wrap and refrigerate immediately for 12 to 24 hours. You can also ferment at room temperature for 1 to 2 hours, but the texture and flavor are better after refrigeration.

Although the detailed steps for making natural yeast whole wheat bagels have been introduced, you can make innovative changes on your own based on your different understanding. I believe that your innovation and changes will definitely make this dish more perfect.