Breakfast bagels

High-gluten flour 300g	Water 168 grams
Salt 3 grams	High sugar resistant yeast 3 grams
Water 1000ml	sugar 50 grams

How to make breakfast bagels

Step 1

Pour high-gluten flour into the basin

Step 2

Add salt and yeast and mix well

Step 3

pour water

Step 4

Stir into floc

Step 5

Knead into dough

Step 6

Divide into 6 portions

Step 7

Cover with plastic wrap and let rise for 30 minutes

Step 8

Roll it into a square, turn it over and make the bottom a little thinner

Step 9

Roll it up from top to bottom and close it

Step 10

Roll it long, roll out one end, and wrap both ends

Step 11

Ferment for half an hour

Step 12

After the sugar water boils, reduce the heat to low, put the bagels in and blanch both sides for 20 seconds; preheat the oven to 210 degrees

Step 13

Drain and place on baking sheet

Step 14

Bake in the oven at 210 degrees for about 18 minutes and then at 200 degrees for about 18 minutes.

Step 15

out of the oven Breakfast Bagel Cooking Tips