Serves 12
Directions
- 1Mix until the dough is smooth, strong, and stiff. Aim for a final dough temperature around 72 to 75°F.
- 2Divide 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.
- 3Proof at room temp until the float test barely passes. Then cold proof in the fridge for 24-36 hours to build flavor.
- 4Boil each bagel for 15 to 20 seconds per side.
- 5Bake 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
- 550 g water
- 40 g barley malt syrup
- 25 g salt
- 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.
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