1. Except the butter, put all the ingredients into the bread bucket according to the liquid first and then the solid. Dig a small hole in the upper corner of the flour, add salt and yeast, and cover with flour. Select the kneading program and knead for about 15 minutes.
2. At the end of the first kneading program, put in the butter softened at room temperature and continue to start the second kneading program, kneading to the expansion stage (slowly spread the thin but easy-to-break film by hand)
3. Divide the kneaded dough evenly into small doughs of about 80g, round and cover with plastic wrap and let stand for 15 minutes
4. Take a small piece of dough, press flat, and gently roll out to make bubbles
5. Use your hand to cut a hole in the middle of the rolled dough, turn the dough inside and out, and squeeze it tightly into a circle (this is a good way to make a bagel that is not easy to disperse after it is fermented)
6. Prepare them all in order, and place them in a warm place with a certain humidity for fermentation. According to climate change, the fermentation will take about half an hour in summer.
7. All fermented well, chubby
8. Put sugar and water in the pot and boil, add the fermented bagels and cook for 30 seconds each
9. The surface of the cooked bagels is a little wrinkled, it’s okay, it’s plump after being baked in the oven
10. After the oven is preheated, bake at 180 degrees for about 20 minutes, and bake until the surface is golden.
11. Baked
12. Finished picture
13. Finished picture
14. Finished picture
15. Make a nutritious and delicious breakfast
Tips:When cooking bagels, handle with care and avoid losing shape
