Buns "Rings" (bagels)

Buns "Rings" (bagels)
Category: Bakery
Ingredients
1 cup water
egg 1 pc.
wheat flour 4 cups
salt 1.5 tsp
sugar 4 tbsp. l.
butter (room temperature) 8 tbsp. l.
powdered milk 4 tbsp. l.
dry yeast 1.5 tsp.
1 large, beaten egg to cover bagels
Cooking method

1 cup = 240 ml
Prepare the dough in a bread maker,
put the dough on a board and knead it evenly to remove gas,
On a floured surface, divide the dough into 18 balls,
Cover the balls with a damp towel and leave them for 20 minutes,
Roll each ball into a sausage shape, 25 cm long.
Connect the ends of the dough sausage in such a way that you get a ring with a hole in the center of 5 cm,
Place the rings on a greased baking sheet, sprinkle with water, leave for 30-40 minutes, until the rings almost double in size.
Lubricate the surface of the rings with a beaten egg, sprinkle with various seeds, bake in the oven at 200 degrees. 10-15 minutes, until golden brown

Prepare dough in a bread maker, place dough on a board and knead it evenly to remove gas

Admin, is there not enough gas in the dough in the bread maker? Now I do any dough in cotton. It turns out to be more tender, elastic. I want to try your recipe, but without hand kneading. Then I will share what I received.

Admin, is there not enough gas in the dough in the bread maker? Now I do any dough in cotton. It turns out to be more tender, elastic. I want to try your recipe, but without hand kneading. Then I will share what I received.

This is not my recipe, but from Hitachi. In general, the dough is well crushed before the subsequent rise, and naturally gases come out at the same time.

And someone baked them? Do they look like soft bagels that were sold in stores for a long time?

And I read that bagels must be boiled before baking.

I dipped it in boiling water for a minute. Then I rolled it in sesame. And they took it and grew up so that the holes were closed.

But a donut without a hole is better than a hole without a donut