Original Bagel

Put 300 grams of bread flour, 3 grams of yeast, 170 grams of water, and 3 grams of salt all into the mixer bowl.

Beat until evenly mixed.

Knead until the dough forms a membrane, becomes round, and let it rest for 20 minutes.

Take out the dough and divide it evenly into 6 portions.

Separate and reunite, cover with plastic wrap to avoid drying out.

Take out a piece of dough and roll it into a long tongue shape.

Flip it over and thin it out on one side.

Roll up.

Roll it out to about 20 cm long.

Roll the head thin.

Connected end to end.

Squeeze tightly.

Just one embryo is fine, then complete the rest one by one.

Place in the baking tray, put it in an oven that is not turned on, and let it ferment until it doubles in size (temperature 36°C, humidity 85%).

Put a pot on the stove and boil water, 1000 grams of water and 50 grams of sugar, bring to a boil.

Lower the fermented bagel dough into the water and boil one side for 30 seconds.

Flip it over and cook for another 30 seconds.

Scoop out, drain the water, and place in the baking tray.

Place in the preheated oven, middle rack, bake with top and bottom heat at 200°C for 20 minutes.

Alright, it's out of the oven.

It will have beautiful cracks once it cools.

Soft and chewy, full of resilience.

Give it a try.