Sweet Potato Cheese Bagels
Overview
The recipe comes from Hatch 0328. It is highly recommended to use medium seed to make bagels. It will be much softer than the direct method. The outer shell is still chewy and the inside is filled with a moderate sweet potato cheese filling. It is quite delicious.
Tags
Ingredients
Steps
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Steam the sweet potatoes and press into puree, add other ingredients and mix evenly.
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Knead the medium-sized ingredients into a smooth dough and ferment at room temperature until 3-4 times in size. Alternatively, after kneading, place at room temperature until a little larger and then refrigerate to ferment until the next day. Tear the fermented Chinese seeds into small pieces and mix with the main dough ingredients.
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Knead until the dough is smooth and elastic and a thick film can be pulled out.
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Divide the dough into 7 pieces, roll into balls and let rest for about 10 minutes.
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Take a piece of dough and roll it into an oval, then turn it over and lay it horizontally, roughly shaping it into a rectangle and thinning the bottom edge.
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Put the stuffing on, leaving both ends empty.
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Roll up from top to bottom and twist into length.
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Roll out one end.
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Wrap the rolled out end around the other end and pinch it tightly. Place a small piece of oil paper underneath. After everything is done, ferment until nearly doubled in size.
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Add sugar to water and cook until it reaches about 90 degrees. Add fermented bagels and cook for 30 seconds on each side. And drain off excess water. Preheat the oven to 230 degrees in advance. After all the bagels are cooked, immediately place them in the middle shelf of the oven and adjust the temperature to 210 degrees for 20 minutes. (I forgot to take a picture of this step, so I can use it when making whole wheat bagels)
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Finished product
