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1
Add 400g of flour, 5g of sugar, 6g of salt, 4g of yeast, and 220g of room temperature water into the bread machine bucket. Stir evenly and take it out into a large bowl. Cover with plastic wrap. -
2
Place in the refrigerator for 20 minutes. -
3
Spread dry flour on the countertop and divide the dough into 8 portions, each portion is about 80g. -
4
Place the dough against the table, fold the surrounding edges inward to form a smooth surface, pinch and seal, then roll into a round shape, cover with plastic wrap and let rest for 15 minutes. 
5
The relaxed dough is easier to shape.-
6
Spread flour on a rolling pin to prevent sticking. Place the smooth side of the dough facing down and roll it into an oval shape. -
7
Fold the upper and lower thirds to the middle, then fold in half and pinch the seams tightly. -
8
After a few rubs, it will turn into a round shape. -
9
After rolling the last strip, take the first strip and shape it, and continue to make it longer on both sides, about 18cm. -
10
With the seam facing up, press out a long ear on one end. -
11
Go around the other end, pinch the end seam first, and then pinch it all together. Be sure to pinch tightly, otherwise it will easily crack after baking. Place a piece of baking paper on it, with the smooth side facing superior. -
12
Place on a baking sheet and ferment at around 30 degrees Celsius for 20 minutes. Remember to put a bowl of water in the oven. The standard for fermentation is good, just press it with your finger and it will spring slowly. -
13
Preheat the oven to 220 degrees. At the same time, prepare a pot to put water (you can add some sugar or not), cook it on high heat until it bubbles, then turn down the heat. -
14
Put the fermented bagels in, soak the front and back sides for 20 seconds each, drain and place on a baking sheet. -
15
This step gelatinizes the starch on the surface of the bagel. After baking, it will have a glossy texture, crispy on the outside and chewy on the inside. 
16
Place the middle rack of the oven and bake for 18 minutes.-
17
It is crispy on the outside, and has a diamond pattern after cooling. It is not only crispy on the outside, but also pliable on the inside, and has a chewy texture with a mouthful of wheat flavor. It cracked a little after soaking for a long time, so I will soak it separately next time. -
18
Look at the internal structure, it is very flexible. -
19
As it cools down, the diamond pattern appears, and the skin is fragrant and delicious. -
20
Eat it with loquat sauce, and you can unlock many ways to eat it.