Black Sesame Seed Bagels

• 240 grams Bread flour
• 10 grams Raw cane sugar
• 5 grams Salt
• 3 grams Dry yeast
• 140 ml Water
• 2 tbsp Black sesame seeds
• 1 tbsp Malt syrup (or sugar)

1. Make the dough in a bread maker.
2. Start the "dough kneading course."
3. Divide the dough into 5 portions with a scraper, and roll into balls.
4. Place the seams down, and cover with a tightly wrung out kitchen towel to prevent them from drying.
5. Let rest for about 20 minutes.
6. Place the seams up, and flatten the dough while pressing the air out with your fist.
7. Tightly roll it up from the side nearest to you towards the middle of the dough.
8. Stretch the dough sideways while smoothing out the surface until it becomes 20 cm long.
9. Flatten one end, and wrap with the other end.
10. Tightly close the seam.
11. If it's hard to close, apply a small amount of water, then it will be easier.
12. Arrange them on a baking sheet lined with parchment paper.
13. Let rise in the oven for 30 minutes at 40C.
14. Boil water in a pot, and cook the bagels.
15. Place the top surface face down, and cook for 30 seconds.
16. Flip, and cook for another 30 seconds.
17. Drain the excess water, and return to the baking sheet.
18. Bake in the preheated oven for 20 minutes at 200C.

bread flour, cane sugar, salt, yeast, water, black sesame seeds, syrup

Taken from cookpad.com/us/recipes/145752-black-sesame-seed-bagels (may not work)