1Mix until the dough is smooth, strong, and stiff. Aim for a final dough temperature around 72 to 75°F.
2Mix until the dough is smooth, strong, and stiff. Aim for a final dough temperature around 72 to 75°F.
3Mix until the dough is smooth, strong, and stiff. Aim for a final dough temperature around 72 to 75°F.
4Divide the dough into 130 to 135 g pieces. Pre-shape each piece into a short log, then wrap the dough around your hand and roll the seam closed against your work surface.
5Divide the dough into 130 to 135 g pieces. Pre-shape each piece into a short log, then wrap the dough around your hand and roll the seam closed against your work surface.
6Divide the dough into 130 to 135 g pieces. Pre-shape each piece into a short log, then wrap the dough around your hand and roll the seam closed against your work surface.
7Proof at room temp until the float test barely passes. Then cold proof in the fridge for 24-36 hours to build flavor.
8Proof at room temp until the float test barely passes. Then cold proof in the fridge for 24-36 hours to build flavor.
9Proof at room temp until the float test barely passes. Then cold proof in the fridge for 24-36 hours to build flavor.
10Boil each bagel for 15 to 20 seconds per side.
11Boil each bagel for 15 to 20 seconds per side.
12Boil each bagel for 15 to 20 seconds per side.
13Bake hot! I shoot for 520F for about 13 minutes, or until golden brown. Your oven and bake setup may need more or less time.
14Bake hot! I shoot for 520F for about 13 minutes, or until golden brown. Your oven and bake setup may need more or less time.
15Bake hot! I shoot for 520F for about 13 minutes, or until golden brown. Your oven and bake setup may need more or less time.
Ingredients
1000 g high-gluten flour
1000 g high-gluten flour
1000 g high-gluten flour
550 g water
550 g water
550 g water
40 g barley malt syrup
40 g barley malt syrup
40 g barley malt syrup
25 g salt
25 g salt
25 g salt
5 g instant yeast
5 g instant yeast
5 g instant yeast
Tips
Mix until the dough is smooth, strong, and stiff, aiming for a final dough temperature around 72 to 75°F.
Divide the dough into 130 to 135 g pieces, pre-shape into a short log, then wrap and roll the seam closed.
Proof at room temp until the float test barely passes, then cold proof in the fridge for 24-36 hours for flavor.
Boil each bagel for 15 to 20 seconds per side to set the crust and create a chewy texture.
Bake hot, around 520F for about 13 minutes, or until golden brown, adjusting time based on your oven.