From grits to cook porridge of medium viscosity. I did it this way: rinse 1 Cup of water to boil, add grits and cook on very low heat under the lid until completely absorbed the liquid, then add 30-50 g butter, add another Cup of water and again cook until absorbed liquid if the cereal is still raw, add another half Cup of water and boil. The total cooking time of 40-50 minutes. Porridge to cool and using a blender to make a smooth consistency, although I still had some specks.

Warm milk and warm water to mix with sugar, add yeast, dissolve. Pour yeast mixture into porridge, add salt and mix well.

Add the flour and knead the dough, not tight, but not liquid. Heavily loaded with flour is not necessary, it still feels sticky. In a bowl pour 2-3 tbsp of vegetable oil. Put a lump of dough and roll it completely in the oil, cover with a towel and put in a heat for 40-60 minutes

The dough should rise two times, then punch down and let rise again to twice.

Here's what you need for toppings: bacon, herbs, cheese, cut into slices.

Divide the dough into small balls. Each ball roll out in an oblong cake, I didn't need a rolling pin, the dough is soft and I was flattened by hand.

The cake lightly sprinkled with herbs. Then put a piece of bacon on the edge of the cakes to put a piece of cheese.

Fold rolls, slightly flatten and give a semicircular shape, well as possible.

Put the bagels on a baking sheet, cover with a towel and give a time for 20-30 minutes. Then grease with vegetable oil, you can sprinkle the top with herbs and bake at 180 degrees for 20-25 minutes, until Golden color. The finished bagels are lightly oiled, cover with a cloth and towel to give to recover for 10-15 minutes.