Mix flour, water, sugar, salt and yeast in a kneader and knead until smooth Be careful of the bagel dough because if you mix it too much, the texture of the shaper bagel will get tough

Bake the walnuts in a pan and roll them into small pieces You can use the walnut powder, but I didn't have it, so I pushed the walnut with a rolling pin

Place the walnut powder in a kneader and turn it to level 1 so that the walnuts mix well

If walnuts don't mix well even in a kneader, take out the dough and knead the walnuts with your handsI put in a lot of walnuts, and they chewed a lot You can reduce the amount of walnuts

For about 50 minutes

The weather is hot these days, so the room temperature fermentation is good. Divide the dough into 6 pieces (80-85g) and make a circle, and then do the medium fermentation for about 15 minutes

Sprinkle flour little by little so that the dough doesn't stick to the floor and roll it in an oval shape

Fold it in three folds, roll it, stick it together, and make it into a stick 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 20 minutes (1.5x)

Put soda in boiling water and blanch the dough back and forth for 30 seconds

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