Bagel | 貝果

We can make this chewy bagels in our own kitchen with only a few basic ingredients. Give this a try!

Bagel DIY recipe 貝果 自家烘焙食譜

Ingredients | 材料 :
  • Yield: 5 numbers | 5個 (8 cm diameter each)

250g  Bread flour | 高根麵粉>
  15g  Fine caster sugar | 細砂糖>
    3g  Salt | 鹽>
    3g  Yeast (red label) | 酵母 (紅依士)>
160g  Warm water (retain 10g and adjust) | 暖水 (留起10g水, 需要時用)>
  10g  Unsalted butter | 無鹽牛油 (室溫,後下)>

Steps | 做法 :

Bagel DIY recipe 貝果 自家烘焙食譜

  1. 基本麵糰搓揉及第一次發酵方法,參照基本麵糰製作
  2. 將發酵完成的麵糰分成5個等份,麵糰上輕輕拍出空氣,切口往內包,輕輕滾長筒形,收口向下,蓋上一層擰乾的濕布,待麵糰鬆弛10分鐘。參照麵糰分割
  3. 麵糰放在撒了根粉的枱上,輕輕拍出空氣拍出小長方形,麵糰緊緊向外捲起,用雙手將麵糰滾成長條形約17~18cm長。壓扁其中一邊尾部用作包緊另一邊,做甜甜圏形,中央留一拇指空位。放在已塗油的焗盤,蓋上保鮮紙放溫暖地方,作最後發酵約45分鐘或至1倍大。麵糰圏微微的膨漲便可以了。
  4. 在一個鍋裡燒開1公升水與3湯匙砂糖。把貝果麵糰用小火每邊灼30秒,放入已預熱至190°C的焗爐內,烘焗約15分鐘或至金黃,取出放架上待涼。

  1. Basic dough kneading and first fermentation, refer Basic Dough.
  2. Divide the fermented dough into 5 portions, press the dough lightly with your hand to squeeze the air out. Fold it into the centre and shape it into a rod-like, put them on a baking parchment and cover it with a damp cloth, let rest for 10 minutes. Refer Dough Cutting.
  3. Press the dough lightly with your hand to squeeze the air out. Pat to a rectangle and roll tightly from the long side to the end, gently roll with both hands and stretch it to 17~18cm long. Press flat on one end big enough to cover the other end. Put on baking tray with baking parchment, cover it with plastic wrap, for final fermentation for about 45 minutes in room temperature around 30°C until double its size.
  4. In a pot boil 1 litre of water with 3 tablespoons of sugar. Change to low heat, put bagle dough in, 30 seconds each side. Put dough on baking tray with baking parchment and put in preheated oven at 190°C immediately for about 15 minutes or until golden brown. Remove from oven and cool on rack.