Cranberry Oat Bagel

Weigh out the wheat flour, white sugar, salt, and yeast powder, and mix them together thoroughly.

After roughly forming into a dough, add the oats and dried cranberries.

Continue kneading the dough for 10 minutes. Then cover it with a slightly damp cloth and place it in a warm spot to ferment for 1 hour.

The volume of the dough increased significantly after fermentation.

Divide the large dough into 10 small portions.

Roll into a long strip.

Roll it into a thin rectangle with a rolling pin.

Roll up one side.

Press the head flat, wrap it with another piece of dough, and pinch the opening tightly.

Let the shaped dough rest for 20 minutes.

After boiling water in a large pot, put in the dough and boil each side for 30 seconds. (I forgot to take a photo of the boiling.) Meanwhile, preheat the oven to 200 degrees.

Take the cooked dough out and drain the water, then let it cool. After that, put it into a preheated oven and bake at 200°C with both top and bottom heat for 18 minutes.

Take the baked bagels out and let them cool naturally. If you want the bread to be darker in color, you can set the temperature to 230 degrees for the last 2-3 minutes.