ベーグル（チョコレートベーグル）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし

Add strong flour to a bowl.
Mix dry yeast and brown sugar.
Add the salt to the edge so it doesn't come into contact with the dry yeast and mix with a rubber spatula.
Add cocoa powder and mix.
Add water and mix until combined.
Cover with plastic wrap and leave in a hot water bath for 15 minutes, stirring from bottom to top.
Leave in hot water for another 15 to 20 minutes.

Sprinkle strong flour (not listed) on the work surface.
Take out the dough and sprinkle strong flour (not listed) on the surface.
Divide into 4 equal parts and roll out into a rectangle with a rolling pin.
Top with milk chocolate and roll from the front.
Pinch the seam and crush the edges with a rolling pin.
Roll it up so that the binding is on the inside and seal it tightly.

Place 2 on a cooking sheet and let rise in the oven or in a preheated oven for 20 minutes.

鍋に水(分量外)を入れて火にかける。
蜂蜜を入れる。
少し沸いたら3を入れて表面にお湯(分量外)をまわしかけて30秒茹でる。

4を210度に予熱したオーブンで200度15分焼いて完成。