1. Mix flour, salt, yeast, brown sugar and water into a dough until the fascia expands.
2. Divide the dough into 4 parts, knead it into dough, and put it in a proofing box for fermentation 10 minute.
3. Make the dough into doughnut-shaped rings, and then ferment for another 20 minutes.
4. Boil the maple syrup in water, put the dough in, cook for about one minute, take it out and put it on the baking tray.
5. Brush the surface with egg whites, sprinkle with oatmeal and bake at 200 degrees 15 minutes.
6. Note: The moisture content of bagels is 56%, and it takes 30 to 40 minutes to knead them with the chef's machine.
7. When the shell fruit is shaped, it should be placed on a separate oil paper, so that it will be put into the water together with the oil paper when boiling water, and the shell fruit will not be deformed. Boiled and drained bagels should be baked immediately.