How to Create Delicious Christmas Reindeer Bagels: A Step-by-Step Guide

Q: Can I use a different kind of sugar instead of maltose and granulated sugar?
A: Yes, you can substitute with other types of sugar, but it may slightly alter the taste and texture of the bagels.

Q: What can I use if I don’t have a fermentation box?
A: You can let the dough rise in a warm, draft-free area. It might take longer than in a fermentation box.

Q: Can I skip the boiling step for the bagels?
A: Boiling is essential for the texture of bagels. Skipping this step will result in a different texture and may not give the traditional bagel crust.

Christmas Reindeer Bagels

Notes

Ingredients:

Salt: 3g
Butter: 20g
Maltose: 20g
Granulated Sugar: 40g (20g for dough, 20g for boiling)
Bread Flour: 560g
Dry Yeast: 6g
Water: 300g for dough, 1000g for boiling
Pork Floss: As needed
Red Velvet Liquid: As needed
Biscuit Sticks and Chocolate Candies for decoration

Instructions:

Mix bread dough ingredients in a mixer until a rough membrane forms.
Divide into 12 equal parts, roll into balls and rest for 15 minutes.
Roll each dough ball into an elongated oval shape.
Spread a suitable amount of pork floss on each, then roll from top to bottom.
Pinch to seal the end, flatten one end and tuck into the other.
Let the bagels rise in a fermentation box until they are 1.8 times their original size.
Boil 1000g of water with 50g of sugar, and cook each bagel for 30 seconds on each side.
After boiling, bake in a preheated oven at 190°C using convection mode for about 16 minutes.
Decorate with biscuit sticks and chocolate candies to create the reindeer look.