The French old dough whole wheat bagel is extremely fragrant when baked. The crust is crispy. It tastes best when freshly out of the oven.
Ingredients for French old dough whole wheat bagel: Old dough: 140 grams. High-gluten flour: 200 grams. Whole wheat flour: 100 grams. Salt: 5 grams. Instant dry yeast: 3 grams. Iced water: 155 grams.
For boiling bagels: Water: 700 grams. Sugar: 30 grams.
Method for making old dough: High-gluten flour: 70 grams. Salt: 2 grams. Dry yeast: 1 gram. Water: 56 grams. Low-gluten flour: 30 grams.
Steps for making French old dough whole wheat bagel:
Step 1: Mix the old dough ingredients, knead until smooth. Let it stand for 2 hours until it doubles in size. Then seal it and refrigerate it overnight.
Step 2: Mix all the materials and knead until it has extensibility.
Step 3: Take it out and let it relax for 2 minutes.
Step 4: Then divide it into 80-gram portions and let it relax for 10 minutes.
Step 5: Take a dough portion and start shaping.
Step 6: Roll one end thin and roll out the other end.
Step 7: After shaping, place it on oiled paper and put it in the oven at 32 degrees for 15 minutes of fermentation. Then start preheating the oven to 230 degrees top and bottom heat.
Step 8: Boil 700 grams of water and 30 grams of sugar. After boiling, turn to low heat. Put in the bagel and boil each side for 20 seconds.
Step 9: Take it out and place it on an oilcloth. Sprinkle sesame seeds or oatmeal.
Step 10: Put it in the oven and bake at 230 degrees top and bottom heat for 9 minutes. Then adjust the bottom heat to 200 degrees and continue baking for 7 minutes.
Step 11: Take it out and let it cool.
Step 12: Diamond pattern.
Step 13: Black sesame bagel. Add 40 grams of black sesame paste and 10 grams of black sesame seeds to the dough.
