Sift together flour and rye flour, dig three holes and place yeast, sugar and salt. We have to let it go so that it doesn't touch each other. Sugar and salt inhibit the fermentation of yeast. Mix each with the surrounding flour once and mix well once all. Here's a tip on how Kang Hye, who ruined fermented bread every time, succeeded in fermenting it.

Slowly add lukewarm water, not too hot, to lump together. The amount of water depends on the condition, temperature, and humidity of the flour, so please increase or decrease the dough while looking at it. I put a little more than the recipe.

Add savory sesame seeds and beat well. It's also hard to put weight on the bread dough like doing laundry.

To make 8, push it round and cut it into 8 pieces with a scraper. I cut it a lot and it's uneven in size.

Bagels do not need to be subjected to the first fermentation, so circle them immediately without the first fermentation and have a bench time of about 10 minutes at room temperature with a wrap cover. It's a better bagel because the time has been greatly reduced since there's no first-line fermentation, right?

At the end of the bench time, stretch the dough to about 15cm long and flatten it by pressing one end to facilitate engagement. It'll be easier to mesh with the other side than being chubby, right?

Fold the long dough into a circle, stick the flat side together, and finish by pinching it well so that it does not unravel. If you don't finish it well, you can dissolve it later in the fermentation process or in the process of blanching and baking.

Cut parchment paper into appropriate sizes, place on oven pan and place finished dough on top. If you move the dough when you boil it later, it is easy to crush and ruin the shape, but this way, you can carry parchment paper and move it, so there is no fear of damaging the shape and it is safe. Do the second fermentation for 40 to 50 minutes.

It's all fermented. It's puffy, so it's swollen well, right? This time, the fermentation was so good and the over-fermentation was not done that it did not smell yeast, not hard, and very soft bread, which is a very soft bread.

Transfer the fermented dough to the parchment and blanch it in boiling water for 30 seconds in the front and 30 seconds in the back. Add a little honey in the boiling water. If you parboil it in water, it's more chewy, and the texture of the bagel is complete. Remove the attached parchment paper during blanching. Everyone falls on their own.

Transfer the blanched dough back to the pan and bake immediately. The thing to be careful about is that you have to put it in the oven right after you blanch it. Therefore, it is better to blanch all at once using a large pot when blanching, and to preheat the oven in advance. If time passes after blanching, fermentation will proceed little by little and there is a risk of being baked wrinkly. Bake at 180'c for 20-25 minutes.

Actually, I've made bread a few times, but the yeast smell and texture of bread were not always good except for bread with other sweet ingredients such as red bean bread, pizza bread, and mocha bread. This bagel is a huge success. The texture of the soft bread is so soft and savory that you can feel it right away.