Cinnamon prune bagels

Dough (3 pieces/about 100g each): 90g high-gluten flour/80g whole wheat/10g rye (you can use whole wheat)/ 2g salt/1.5g yeast (dissolve with water in advance)/6g cinnamon powder (this amount has a moderate cinnamon flavor, I used Bai Diamond)/110g water/3 sugar-free prunes (core and chopped)

< p>Baking temperature (household open-hearth oven): Preheat and bake at 200 degrees for 18 minutes

Method

1. Divide the kneaded dough into 3 parts and cover with plastic wrap for 20 minutes. Take a piece of loose dough and shape it into a rectangular shape

2. Use your fingertips to roll the dough down, and press with your fingertips when rolling

3. Pinch the joint tightly , lengthen it to about 20cm

4. Pinch the joint and lengthen it to about 20cm

5. Pull it apart and roll it out with a rolling pin

6. Circle it, and press down the overlapping part of the arrow

7. Wrap the end that is not lifted and pinch it tightly

8. Place it on oil paper. Seal and ferment until doubled in size (I am using a 3.5-inch steamer paper (diameter 8.9cm) here)

9. After fermentation is completed, boil hot water (not boiling water) for 30 seconds on both sides of the bagels.

10. Preheat the oven to 200 degrees and bake for 18 minutes