1. Put all the ingredients (except butter) together and knead into a dough.
2. Press with a rolling pin and roll it out.
3. Roll the dough long and roll up.
4. Roll it out again, repeat this action, knead to the expansion stage and then add butter, knead to the complete stage.
5. Immediately divide the kneaded dough into 5 parts, round and relax for 10 minutes.
6. Take the loose dough and roll it into an oval shape.
7. After turning it over, fold the two sides to the middle.
8. Fold it in half, pinch the joint tightly, and rub it a little longer.
9. Press one end flat.
10. Place the other end on the flattened dough and wrap it in the flattened dough.
11. Put the dough on the tarp and let it rise for 30 minutes.
12. When fermenting, bring sugar and water to a boil and turn to a low heat. Put the fermented bagel dough into the sugar water and cook for 30 seconds on each side.
13. Drain the cooked bagel dough and place it in a baking tray.
14. Put it into the preheated oven immediately, heat up and down, middle level, 200°, bake for 15-20 minutes.
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