Since we don't have a baking machine yet (I prefer hand-dough), put the flour and oatmeal in a bowl, drill three holes, put yeast, salt and sugar out of reach, coat with the surrounding flour, and mix thoroughly. If the ingredients touch each other, the yeast's activity is hindered, so the operation to keep them out of touch is important. The yellowish powder put 35g of oatmeal powder and oatmeal into a mixer and ground it. If you strain it through a sieve, there are thick grains left on the top, and it is oatmeal grains, so if you put it in, it will be chewed.

Add lukewarm water and knead smooth into a lump. It's oatmeal that absorbs moisture from the commercial, and it really hit me. The amount of water in my favorite bagel recipe is 130, but even if you add water, it becomes dough. I added water little by little. I think it's about 140-150g. While looking at the dough condition, knead it smoothly. Cover with wet cotton cloth in a warm place and ferment for 40 to 50 minutes. Originally, bagels don't have the first fermentation, but the oatmeal keeps absorbing the dough and it's a little thick, so let's do the first fermentation.

It's a swollen dough, it's about twice the size of the first one. Press it with your hand to take out the gas

Please divide it into four to five. I distributed about 80g into 5 pieces. After making a circle, cover it with a wet cloth and apply it for 10 minutes

Push and roll it with a rolling pin to finish it off. After flattening one end like in the picture

Roll it in a circle. Wrap the dough and finish it well. Put the dough in a pan and ferment for about 40 minutes.

Blanch the swollen dough in water. Boil 1 Ts of honey in plenty of water and blanch back and forth for 30 seconds. It's a process to make a chewy bagel.

Blanch and coat top with plenty of oatmeal when watery. Oatmeal topping that tells you that the oatmeal powder has been put on top of the cake, as if to tell you what the fruit is sanded inside. If you just put it on top, it will fall like a fallen leaf, so put the oatmeal on top and press it lightly with your hands. Bake in an oven at 180'c for about 25 minutes. Since bagels need to be baked in the oven immediately after blanching, preheating the oven is essential by the end of fermentation.