Wheat Bran and Walnut Bagels

• 270 grams Domestically produced strong bread flour
• 30 grams Wheat bran (roasted bran)
• 5 grams Salt
• 12 grams Unrefined sugar
• 135 grams plus Water
• 90 grams Homemade natural yeast starter
• 50 grams Walnuts (roasted)
• 3 grams Dried yeast
• 156 grams Water
• 1 liter plus Hot water
• 1 tbsp Sweetener (molasses, sugar, or honey)

1. Place all of the ingredients aside from the walnuts into a bowl and knead with a spatula.
2. Transfer to a working surface, and knead until glossy.
3. Rise for the first time to your desired size.
4. Roll up into 6 equal portions, and let sit for 20 minutes.
5. Stretch the dough out into a rectangle, roll in the walnuts, and shape the bagel.
6. Proceed with the second rising.
7. Heat up water for kettling in a pot (don't let it boil), add in the sweetener, and boil on each side for 30 seconds apiece.
8. Drain the water, line up on a cookie sheet, preheat an oven to 220C, lower it to 200C, and bake for about 18 minutes.
9. I only used 50 g of walnuts, but please feel free to use as much as you like.
10. I shaped these bagels into flowers without using walnuts.

bread flour, bran, salt, sugar, water, starter, walnuts, yeast, water, liter, molasses

Taken from cookpad.com/us/recipes/171932-wheat-bran-and-walnut-bagels (may not work)