Bagel Exclusive

Pour the dry and wet ingredients into the stand mixer and mix together. Mix until the surface of the dough is smooth and elastic.

Can easily pull out the membrane.

Then knead into a smooth dough. Cover with a damp cloth and let it rest at room temperature for 10 minutes.

Divide the dough into 70-gram portions.

Roll into a ball, cover with a damp cloth, and let rest for 30 minutes.

Roll the dough into a long strip.

Then roll it out into the shape of a duck's tongue.

Fold the dough in half.

Then join them into a circular shape, pinch the junction of the circle tightly, and roll it smooth.

Line the baking pan with parchment paper and place it in the baking pan.

Cover with a damp cloth and ferment at 30°C and 75% humidity for 40 minutes.

Bring the decorative syrup to a boil, put the dough into the water, and blanch each piece of dough for 20 seconds.

Then take it out and drain the water. Put it in the oven, bake at 200 degrees with upper heat and 200 degrees with lower heat for 18 minutes.

Cold cut fresh out of the oven. Finished product photo.