Ingredients for Brown Sugar Bagels
| Roubang Starter 50g | High Gluten Flour/T55 Flour 250g |
| Rye/Whole Wheat Flour 50g | Cocoa Powder 10g |
| Instant Coffee Powder 5g | Brown Sugar 10g |
| Black Sugar Syrup 40g | Milk 140g |
| Coconut Oil 10g | Fresh Yeast 5g |
| Salt 2g | Milk (for brushing) as needed |
Steps to Make Brown Sugar Bagels
Step 1
Prepare the Roubang starter in the morning and refrigerate it, ready for use in the evening. Combine all ingredients listed in the above table, except the milk for brushing, until no dry flour is visible. Store the mixture in a plastic bag in the refrigerator for 20 minutes to rest. After 20 minutes, take it out and knead in one direction until smooth. Put it back in the refrigerator to rest for another 30 minutes.
Step 2
Divide the dough into 6 equal parts, shape them into rounds, and let them rest in the refrigerator for 30 minutes.
Step 3
Shape each piece into a shuttle shape, cover with plastic wrap, let it rest for 15 minutes, then roll it into a long strip. Follow the sequence when shaping.
Step 4
After shaping, place the bagels in a box, leaving some space. If you have forgotten to line with paper, it’s better to add one for convenience. Cover with plastic wrap and lid, first ferment at room temperature for 40 minutes (the temperature in Guangzhou is still a bit low at night), then refrigerate for 12 hours.
Step 5
Once the bagels have been properly fermented, bring them to room temperature.
Step 6
Boil each side in 1% sugar water for 20 seconds.
Step 7
Remove from water and drain on a plate. Bake at 200°C for 20 minutes.
Step 8
Brush with milk right out of the oven for a shiny finish.
Step 9
Delicious brown sugar bagels are ready to enjoy!
