• Bread flour300g
• Instant dry yeast3g
• Sugar15g
• Water200cc (approx., varies by flour type and climate)
• Sesame seedsas needed
• ★Salt6g (recently using 5g)

1. 1

   Transfer 300g of bread flour to a bowl, add 3g instant dry yeast, 15g sugar, and about 200cc water (amount varies by flour type and climate). Mix well by hand. The dough may be sticky at first, but it will come together gradually.

2. 2

   Turn the mixed dough onto a work surface and knead thoroughly by hand for 15-20 minutes, slapping it as you go. Knead until the surface is smooth and the dough closes neatly when shaped into a ball.

3. 3

   Divide the kneaded dough into 8 pieces, making each about 62-64g. Shape each piece by cupping your hand around it, then let rest seam-side down.

4. 4

   Press the dough flat with your palm, then use a rolling pin to flatten it. Fold from top and bottom toward the center, then fold top and bottom again. Roll with both hands while stretching until about 2cm thick.

5. 5

   Once the dough settles, join both ends together firmly. Cover with plastic wrap and let ferment for about 15 minutes (30 minutes or more in winter).

6. 6

   Bring water to about 80℃, then boil each piece of dough for about 15 seconds. Remove and gently pat dry. Since this is when the shape sets, make sure to shape the dough well beforehand.

7. 7

   Pat the boiled dough dry and sprinkle with sesame seeds as desired. Place the dough seam-side up on a sesame-dusted plate and press lightly so the seeds stick well.

8. 8

   Bake in a 200℃ oven for about 15 minutes until desired browning is achieved. If browning is slow, check the bottom to see if it's baking properly.

9. 9

   Once baked, cool on a wire rack. Once completely cooled, they're ready to serve. They taste even better toasted the next day or later.

These simple-flavored bagels can also be used as baby food during weaning. Dipping them in minestrone soup is also recommended.

• Calories240 kcal
• Protein8 g
• Fat2 g
• Carbs48 g
• Sodium1.2 g