Mix about 1 cup of flour with yeast, sugar, salt and almond powder for 30 s on speed 2 of Hobart mixer with dough hook. Gradually add warm water to flour mixture during 30-60 s. Mix 1 min longer. While still mixing at speed 2, add rest of flour gradually. When dough is almost firm enough to cling to dough hook, add almonds and more flour as needed. At cleanup, continue kneading 7-10 min longer, until dough is smooth and elastic. Portion into pieces, approx. 2-2.5 oz each. Make up as bagels. Proof at 78-80 F for 1-1.25 h until double in size. Cook in boiling water for 3 min, turning once after 1.5 min. Place on cornmeal-coated peels. Bake at 400 F for 20-25 min.
地址：山东省烟台市开发区南昌大街48号
