Confectionery sweet, according to my family in Japan. Pureed baked beet is added to the dough for a colorful hue. When made into bagels, the pureed beet has no earthy overtone that some people are not very fond of. Orange peel bits give a fruity note, which pairs well with beets. As with kale and walnut bagels, these reddish bagels also are on the smallish side and have much less sodium than regular commercial versions.
1 bagel (1/8 recipe; 75 g baked):
203 calories; 6.3 g protein; 0.9 g fat; 41.5 g carbohydrate; 38.1 g net carbs; 99 mg sodium; 0 mg cholesterol; 3.4 g fiber
140 g high-gluten flour
About 200 g baked beet (roughly fist size; 210 g in photo)
20-30 cc water (to obtain 220-230 g total of baked beet puree and water)
2 g instant yeast
About 250-260 g flour in total
140 g high-gluten flour
60-70 g whole wheat flour
50 g rye flour
15 g non-diastatic malt powder
10 g agave syrup
4 tsp (1 tbsp + 1 tsp) shiokoji salted rice malt
20 g orange peel
For kettling (not in photo)
2 liters water
2 tsp baking soda
1 tsp barley malt syrup
1-2 tbsp potato starch (or tapioca or corn starch, to dust surface of container; not in photo)
Make the sponge.
Skin (optional) and chop baked beet, and puree. Transfer to a large, shallow bowl.
Rinse pureed beet remaining in blender into bowl, obtaining 220-230 g in total (dough texture will be adjusted later).
Microwave for 30 seconds to about body temperature or slightly warmer.
Add flour and yeast, mix, cover, and let sit for 2-4 hours until mixture is actively bubbling.
(3 hours later: Bubbling is not obvious on top)
Check if foamy at the bottom -- ready for the next step!
Meanwhile, chop orange peel, and set aside.
Make the dough.
Add all ingredients for dough, other than orange peel, to the sponge, and mix.
After switching to your hand to knead, if dough feels too sticky, add more flour (5-10 g at a time).
When texture is right, add orange peel, and continue kneading for 15 minutes or so. Cover, and let sit for 10 minutes.
Cover, and let sit for 10 minutes.
Divide dough into 8, and form balls.
Cover, and let sit for 15-20 minutes.
In the meantime, dust the proofing surface with potato starch, and shake off excess.
Pinch center of each ball to make a 4-5 cm hole.
Place on surface dusted with potato starch, cover, and proof in the fridge overnight (up to two nights).
(When ready to bake)
Preheat oven to 425F/220C.
In a large pot, bring water to boil for kettling. Add baking soda and barley malt syrup to kettling water.
When oven is ready, put bagels in boiling kettling water, and boil each side 30-40 seconds.
Scoop, transfer to (paper) towel for a second, and place on baking sheet.
Immediately bake for 15-16 minutes.
When done, transfer to wire rack, and cool.
For the above, beets are baked in foil for about 60 minutes at 400F/200C.
Shiokoji salted rice malt is used mainly as a salt substitute above. Among shiokoji's enzymes, amylase and protease both soften the dough. Protease also contributes to the Maillard reaction. My shiokoji has 8% sodium whereas store-bought shiokoji generally contains around 12% sodium. Potato (tapioca, corn) starch prevents the dough from sticking to the surface. Walnuts, instead of orange peel, are a nice addition, too. For the above volume, 40 g walnuts (dry roasted and chopped) is a good starting amount. #3Moderate #Recipes-Western #Bake #ReducedSodium #120+Min(2+Hrs)