Combine flour, black sesame powder, rye flour, water, sugar, salt and yeast in a kneader.

In a kneader, knead until smooth. If you mix too much when kneading, the texture of the shaper bagel will get tough due to excessive gluten

Please do the first fermentation for about 50 minutes.

Cut the dough into 6 pieces (80-85g) and circle it and let it ferment for about 15 minutes.

Roll in an oval shape with a rolling pin, sprinkling flour little by little to prevent the dough from sticking to the floor.

Fold it in three folds, roll it up, stick it together like a pinch, and make it into a rod shape. Roll the dough with both hands and stretch it to about 25cm in length.

Bend the dough into a round shape, press one end flat, and attach the other end to form a ring.

Place parchment paper in a pan and ferment for about 20 minutes (1.5x).

Blanch the dough in boiling water for 30 seconds each.

Place quickly in a pan and bake in a preheating oven at 195-200 degrees for 15-20 minutes.