Bagel

Add 400g of flour, 5g of sugar, 6g of salt, 4g of yeast, and 220g of room temperature water into the bread machine bucket. Mix evenly, then take it out and place it into a large bowl, cover the surface with plastic wrap.

Place in the refrigerator and chill for 20 minutes.

Sprinkle dry flour on the countertop, divide the dough into 8 portions, each about 80g.

Place the dough on the table, fold the edges inward to form a smooth surface, pinch the seam tightly and roll it into a round shape, then cover with plastic wrap and let it rest for 15 minutes.

Dough that has been properly relaxed is easier to shape.

Apply flour on the rolling pin to prevent sticking, place the dough with the smooth side down, and roll it into a long oval shape.

Fold the top and bottom thirds toward the center, then fold again and pinch the seam tightly.

After rolling a few times, it turns into a cylindrical shape.

After rolling the last piece, take the first piece to shape it, continue rolling it lengthwise on both sides, about 18cm.

With the seam facing up, press out a long ear at one end.

Bring the other end around, first pinch the seam at the very end, then pinch all of it together. Make sure to pinch it tightly, otherwise it will easily crack after baking. Place a sheet of baking paper underneath, with the smooth side facing up.

Place in the baking tray to ferment, ferment at around 30 degrees for 20 minutes, and remember to put a bowl of water in the oven. The standard for properly fermented dough is that when you press it with your finger, it will slowly spring back.

Preheat the oven to 220 degrees, and at the same time, prepare a pot with clear water (you can add some sugar or not), bring it to a boil over high heat until small bubbles appear, then turn to low heat.

Put the fermented bagels in, blanch each side for 20 seconds, drain the water, and place them on the baking tray.

This step causes the starch on the surface of the bagel to gelatinize, resulting in a glossy appearance after baking, with a crispy exterior and a chewy, elastic texture inside.

Put it in the oven on the middle rack and bake for 18 minutes.

The outside is crispy, and after cooling, it has a diamond pattern. Not only is the exterior crispy, but the inside is also chewy, accompanied by a full-mouth malt aroma. If soaked for too long, it cracks a bit, so next time it should be soaked separately.

Look at the internal structure, very flexible.

After cooling, the diamond pattern appeared. The crust is fragrant and it's so delicious.

Dipping it in loquat jam, you can also unlock many, many ways to eat it.