Serves 12
Directions
- 1Mix all ingredients 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 for 1-1.5 hrs. Then cold proof in the fridge for 24-36 hours to build flavor.
- 4Boil each bagel for 15 to 20 seconds per side to set the crust and create the chewy texture.
- 5Bake on bagel boards at 520°F for 4 minutes, then finish on a stone for about 10 minutes, or until golden brown.
Ingredients
- 1000 g high-gluten flour
- 550 g water
- 40 g barley malt syrup
- 25 g salt
- 5 g instant yeast
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