Step 1

Soup method: Add water and high powder to the pot, stir continuously over medium heat until it is paste, cover the soup with plastic wrap, there is no air in the middle, let it cool and put it in the refrigerator for later use.

Step 2

To make the dough, put the ingredients together except butter, separate the salt and yeast, add water and noodles.

Step 3

Knead the dough slightly until it is half dry, add the soup seeds and knead together until smooth and non-sticky, then add butter and knead until expanded.

Step 4

Ferment until 2.5 times the size at a time, roll the dough into long strips, divide into 5 parts (about 80 g each)

Step 5

Pull it into a long strip with your hands and roll it up.

Step 6

Take out a piece of dough and roll it into a long strip.

Step 7

Flatten one side of the strip with a rolling pin about 3cm, connect it with the other side, pinch it tightly, and make a second shot for about 30 minutes.

Step 8

Prepare a wide-mouthed pan, pour in water and sugar 1:1, heat until there are bubbles, do not boil. Put the dough in water one by one, cook for 30 seconds on one side, and cook for another 30 seconds on the other side.

Step 9

Preheat the oven to 200 degrees and bake for 15-20 minutes.

Step 10

Cute bagels with a slight aroma of tea, crispy on the outside and soft on the inside.