Spinach Bagels
| Spinach juice: | Spinach leaves 85 grams |
| Water 75 grams | Baking soda 1-2 grams |
| Dough: | High-gluten flour 250g |
| Spinach pulp 150g | sugar 6 grams |
| Salt 3 grams | Yeast 3 grams |
| Olive oil 5 grams | Boiled bagel water: |
| White sugar 50 grams | Water 1000 grams |
Step 1
Make water in a pot. When the water boils, add a small spoonful of baking soda. Stir evenly and add spinach leaves (only use leaves) and let them drain for about 20 seconds.
Step 2
Soak in ice water for 2-3 minutes
Step 3
Add the spinach leaves in the ingredients to a paste with a food processor. Pour into bread pan.
Step 4
Put all the bread ingredients into it and knead until it reaches the expansion stage.
Step 5
Take out the dough and divide it into 6 equal parts, each about 70 grams
Step 6
Take a piece of dough and shape it into a beef tongue shape. Use the rolling pin to roll it upwards three times from the middle and then downwards three times. If there are any bubbles, drain them~
Step 7
Turn it over sideways and press the bottom thinly
Step 8
Roll it up from top to bottom, pressing each timeTighten the seam, and finally pinch or pat the seam to death with your palms
Step 9
Cover with plastic wrap and let stand for 5 to 10 minutes
Step 10
Take out a long strip and gently rub the dough from the middle to both sides with both hands to make it longer, the length is 25-28cm! Flatten one end and roll it out with a rolling pin
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Cut some squares of oil paper in advance and place the bagels on the oil paper. (If you like a larger circle, you can use your fingers to expand it.) Then you can put it in the oven for fermentation. Ferment at 30 degrees for half an hour.
Step 13
When fermentation is almost complete, prepare the sugar water for cooking bagels. Put sugar in the pot and cook until there are small bubbles in the pot. Then turn to the lowest heat to maintain it. Do not boil.
Step 14
Ferment until obviously fattened, control within 30 minutes
Step 15
Throw the fermented bagels in directly and cook the front side for 30 seconds first. Just put the oil paper in together, it will fall off naturally when exposed to water and just peel it off.
Step 16
Cook the other side for another 30 seconds
Step 17
After draining, drain off the excess water. It doesn't matter if there are a few wrinkles, they will stretch out when baked. Place in the middle rack of the preheated oven and heat up and down to 200 degrees for 20-25 minutes (adjust according to the temperament of your own oven). When satisfied with the color, cover it with tin foil in time.
Step 18
Cutting effect
Step 19
The skin is smooth and delicate, with no wrinkles or cracks at all. The more you do it, the easier it becomes! Spinach Bagel Bread Recipes⚫︎ Each brand of flour has different water absorption. When using a new formula, remember to leave about 10 grams of liquid for adjustment to avoid too much liquid causing the dough to be too sticky~
⚫︎Corn oil, olive oil, butter, coconut oil are all acceptable
⚫︎If you want to make a bagel look good, you must control the length properly. I wrote above that it won’t work if it’s too long or too short!
⚫︎The interface must be blocked! ! Otherwise, there is a possibility of collapse in the three stages of fermentation, cooking, and baking. If it collapses before cooking, there is still a chance to repair it, but the last two processes are really messy.
⚫︎Do not boil the water used to cook bagels, keep it in a small bubble state.
⚫︎Preheat the oven in advance and control the time yourself. It is best to go to the oven within two minutes of cooking the bagels and do not stay too long.
⚫︎Practice makes perfect, accumulate experience, everyone has come from failure. Don’t blame the recipe for problems just because you made mistakes in the middle steps! If you fail because of improper operation or not following the instructions, you will cause trouble to people with low scores and stay away from my recipes.
