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1
Combine all the ingredients except for the sugar needed for kettle boiling.
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2
Adjust the amount of lukewarm water as needed.
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3
It's fine to adjust the amount to what you think is best.
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4
It's kind of firm, so knead with force.
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5
Don't knead too much.
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6
It's okay if the surface of the dough feels coarse since there are corn grits inside.
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7
Immediately divide into 7 pieces.
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8
Roll them up and place a dampened towel on top to prevent from drying out.
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9
Let rest for 10 minutes.
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10
It's shaping time.
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11
Place the rolling pin in the middle, and roll it out once each way (top and bottom).
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12
Place the pin lengthwise in the middle.
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13
If you're not used to doing this, just turn the dough sideways and roll it out.
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14
If not, roll it out each way (right and left).
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15
It should look like a rectangle.
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16
Try not to touch the dough too much, and roll it out in as little time as you can.
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17
Start rolling it up tightly from the front, working it away from your body.
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18
Stretch out the rolled up cylinder so it becomes longer.
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19
Push down one end with your thumb to spread.
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20
Bring out the other end and seal together by wrapping it with the end that was flattened out.
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21
The shaping is done.
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22
Let rest for 20 to 30 minutes at 35C.
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23
Be careful not to let the dough dry out.
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24
It's done once they double in size.
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25
Add sugar in a large pot and bring it to a boil.
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26
Cook each side for 30 seconds, a total of 1 minute per bagel.
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27
Once they're done, coat with more corn grits if you'd like.
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28
Bake for 18 minutes at 190C.
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29
Adjust to your oven.
