1. Pour all the ingredients in the main ingredient together and stir
2. Stir until the dough has a large transparent film with a smooth edge
3. Put it in the pot and cover with plastic wrap and ferment for 1 and a half hours at room temperature
4. Dip a little flour with your index finger and poke into the dough, and the hole will be ready without retracting
5. Transfer the finished dough to the operating table, divide it into 11 equal parts, then relax for 15 minutes, roll it out into a long strip and roll it up as shown in the figure, and tighten it.
6. As shown in the picture, use your thumb to flatten one end of the noodles, and pinch them as finely as possible on the other end
7. Then put the thin end of the dough into the flattened dough, hold it tightly, and pinch it tightly at the mouth to make it a circle
8. Cut 11 parts of cling film, the size must be able to accommodate the size of the finished bagel, and then put each bagel ring on the cut cling film separately, put a pot of hot water in the oven, and place the bagel Put it in the oven to ferment for 30 minutes,
9. Put all the ingredients in the seasonings into the pot and boil, turn on a low heat, then lift the plastic wrap on the bagels, so that the front of the bagels are blanched in the pot for 30 seconds, and then turned over and blanched for 30 seconds, pick up and put into the baking tray , Put into the preheated oven, bake at 190 degrees for about 15 minutes, until the surface is caramel-colored (just pick it up directly after the cling film comes off naturally)
Tips:The second fermentation in step 8 is very important.If it is over-heated, the baked bagels will be pitted.
