1. Mix flour, salt, yeast, brown sugar, and water into a dough until the fascia expansion stage
2. Divide the dough into 4 parts, knead round, put it in the proofing box and let it rise for 10 minutes
3. Shape the dough into a doughnut-shaped ring, and leave it to rise again for 20 minutes
4. Put the maple syrup in water to boil, put the dough in, cook for about a minute, remove and place on the baking tray
5. Brush the surface with egg whites, sprinkle with oatmeal, and bake at 200 degrees for 15 minutes
Tips:The water content of bagel bread is 56%, and it takes 30 to 40 minutes to knead to the complete stage with a chef machine.
The bagels should be placed on a separate greased paper for shaping, so that the bagels will not be deformed when they are put into the water together with the greased paper when the water is boiled.
The bagels are cooked and drained, and must be baked immediately.
