Put the strong flour on a sieve and prepare it.

Put the strong flour in a bowl and add instant dry yeast. There are many kinds of yeast, but it is convenient to use in many ways by instant dry yeast. Of course, it would be better to use fermented paper or raw yeast using natural yeast, but instant dry yeast is convenient to use at home simply.

Add yeast, sugar, salt, and warm water to start the dough.

First, mix it gently with a silicon spatula,

Let's start the dough.

When the ingredients are roughly mixed and the inside of the bowl is somewhat clean, add olive oil. I knead the delicious Pocaccia with olive oil.

Let's start the dough.

My cheeks are clean now.

It's not smooth yet. The surface is really rough, right??

In this position, pat it for another 10 minutes.

The dough got smooth I'll finish the dough here.

Round the smooth dough and start the double-hot fermentation. The first fermentation is about an hour. Cover the cotton cloth to make it more fermented.

The fermentation is over. It's doubled.

Let's do a finger test. The dough doesn't come up, and it's still there while maintaining the shape of the fingers. Let's split it now.

After the first fermentation, the dough is divided into 80g pieces and rounded.

I got 10.

Allow the injured dough to rest through intermediate fermentation. It takes about 10 minutes.

Press the dough flat and fold in both ends.

Fold both ends, fold the dough in half, and open it tightly with your fingertips.

Roll the dough gently into a long rod shape.

Press one end flat to apply water.

Place the wet side on the other end and roll it round (wrap it up) into a round donut shape.

I molded all 10 doughs. Now the second fermentation begins.

Place the cloth-covered dough in a warm oven. Add a bowl of warm water to adjust the humidity and ferment it for 30 minutes.

Boil the water in a pot with sugar and water over high heat. Bagels are blanched before baking. Through this process, you can get the unique texture of bagels. Here are the characteristics of the bagel's hard outer skin and soft and chewy inner flesh.

It's the 2nd batch of dough Now blanch the dough in water for 1 minute.

Blanch the ring-shaped dough in water for 1 minute. In order to increase the thermal conductivity, it is made into an empty ring in the middle.

Blanch and spread enough egg water on the blanching dough. If you apply egg water, the part will be baked brown, so you can see the decorative effect and the coating effect by forming a film on the surface. So it prevents the bread from getting dry to some extent because the moisture is gone.

The bagels are ready to bake.

Place the dough in an oven preheated to 190 and bake for about 15 minutes. At first, it looks wrinkled, but it will be reborn as a bouncy bagel while baking under heat in the oven.