1. Mix whole wheat flour and high flour, then add sugar, yeast powder, salt, cooking oil and water and mix
2. Knead into a ball, put on plastic wrap and wake up at room temperature for half an hour
3. After waking up the dough, divide it into small doughs of 110 grams each and round and relax for 20 minutes
4. Roll the proofed dough flat, roll it into a strip and let it loose for 15 minutes
5. Rub the awake noodles into a long strip and flatten the top
6. Roll up, glue into a circle, continue to relax for 15 minutes
7. Boil the sugar with water, put the bagel bread in the water and cook for about 1 minute
8. Pick up, drain
9. Coat the surface with egg liquid, put it in the nut tray, press firmly to stick the nut particles
10. Preheat the oven to 220 degrees, the second level of the oven, bake for 12-15 minutes
11. Finished product
Tips:1. Bagel dough has relatively little water, so it will be harder to knead it. Don't add water in the middle because the dough is hard.
2. The water used for cooking bagels can also be without sugar.
3. After the bagels are cooked, they need to be baked in the oven immediately.
