Dried Persimmon Bagel (Gotgam Begeul)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Make zest from the lemon's outer peel and cut the dried persimmons into small dice.
2. Mix the lemon zest, salt, yeast, apple starter, and canola oil into the water, then add the whole wheat flour and bread flour and knead until the surface is smooth and elastic.
3. Cover the dough with plastic wrap and let it rise at 40-50°C until doubled (first rise). Press out the gas, divide into 75 g pieces, shape into rounds, cover with plastic, and let rest again for 15 minutes.
4. Lightly degas the dough and roll it into an oval, place the dried persimmon on top, fold it in thirds, pinch the seam, join both ends into a ring, and let it rise for 30 minutes (second rise).
5. Blanch the risen dough in boiling water for 10 seconds on each side, then place it on a baking pan.
6. Bake in an oven preheated to 200°C for 17 minutes.