Mix the flour ingredients and knead until the dough is smooth. Use ice water when the temperature is high in summer.

Fermented at room temperature to 3-4 times the original size. You can also put it in the refrigerator for fermentation the next day, which can save time and the finished product tastes good.

Mix all the ingredients of the main dough, including adding the sliced seed surface, and knead until the dough is smooth, smooth and elastic, and a thick film can be pulled out. Pay attention to using ice water to control the surface temperature in summer.

The water content of the shell dough is relatively low, and it will be difficult to knead the dough when it is hard. If you don't add water casually, it will become softer and easier to operate.

Knead the dough round and relax for 5 minutes.

Divide the dough into 6 parts, knead and relax for 5- 10 minutes.

Take a piece of dough and flatten it.

The rolling pin is rolled up and down in the middle into an oval shape.

The bacon is cut into small pieces in advance.

Turn it over, turn it to 90℃ and put it horizontally, make it into a rectangle slightly, and code it with the right amount of bacon, not at the bottom of your mouth.

Roll up from top to bottom.

Knead your hands into a strip with a uniform thickness of about 22cm.

Press one end of the long dough with your hand, about 4cm long, and roll it out slightly with a rolling pin.

The dough is closed on the table, and the rolled one end is wrapped around the other.

Choke your throat. The dough contains less water and explodes at the closing point. Be careful not to just knead the dough outside, but to knead it with the wrapped dough.

Turn to the front.

Put the molded shellfish in a warm and humid place on the fermentation cloth, and finally ferment. In summer, just cover it and ferment at room temperature.

Because it needs to be transferred after fermentation, it is placed on the fermentation cloth so that the bottom will not stick. If not, cut the oiled paper into a square larger than the bagel and put the bagel on it.

Fermented to nearly twice the size.

Fermented shellfish, the bottom of which is boiled in shellfish fructose water at 90℃ for 50-60 seconds. Pay attention to boiling the shellfish fructose water in advance, and don't let the fermented shellfish wait.

Turn it upside down, continue to cook for 50-60 seconds, take it out and put it on the absorbent towel to absorb water slightly, then put the bagel on the baking tray. Boil the shellfish a little more water, otherwise the shellfish can't be in the middle of the net spoon when it is taken out, and the edge of the net spoon is easy to dent the shellfish.

Preheat the oven to 240℃, put it in, and adjust the temperature to 210℃ for 20 minutes. If you want the skin to be crisper, you can steam it once after entering the furnace.

The oven takes a long time to preheat, so it must be preheated in advance, and don't let the finished bagels wait.

The method of making steam has been made in soft Europe before.