How to make sunflower breakfast bagels

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  1.Put the flour into a large basin, make a nest in the middle of the flour and add yeast, and put it on the left side of the flour Add salt, add sugar to the right side of the flour, add egg liquid and milk, mix and knead the dough, reserve a little milk, add the appropriate amount according to the dryness and wetness of the dough, do not add butter, the butter will soften at room temperature



2. After kneading for 15 minutes, add softened butter and continue kneading until the expansion stage

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  3.The film can be stretched out by hand

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  4. After kneading the dough, ferment it until it doubles in size.Dip your fingers in flour to poke holes without collapsing

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  5. After gently kneading the air with your hands, divide it into 6 equal small doughs, cover with plastic wrap and let rest for 10 minutes

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  6.Take a small amount of dough and gently roll it into a round piece, do not roll it too big

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  7. Use a scraper to make 3 marks and divide them into 6 equal parts

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  8.Cut along the mark in the middle without cutting, as shown in the picture

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  9.Then make a cut on each mark without cutting,

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  10.Cut into 6 small triangles

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  11. Place it into a circle and pinch the interface tightly

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  12. Let it ferment in a warm place until doubled in size

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  13. After fermentation, brush the surface with egg liquid and place it in the middle layer of the preheated oven.Bake at 170 degrees for 15 minutes

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  14.I bake bagels in the morning for my family.For breakfast, I put an egg in each bagel and toasted them together.If it is not freshly baked and eaten, then bake the bagel, cut it horizontally (like cutting hamburger buns), fry a sun-fried egg and sandwich it in the middle, then cover the other half and add your favorite sauce And drinks, a delicious breakfast is enough