360 grams bread flour
4 grams yeast
7 grams salt
12 grams olive oil
24 grams honey
187 grams warm water
1 egg for glazing
Toppings to sprinkle on
1.5 kg water
40 grams barley malt syrup or molasses
20 grams baking soda
In the stand mixer bowl combine the water, yeast, salt, oil, and honey. Mix well to dissolve the salt completely.
Add the bread flour and mix to make a shaggy dough. Place in the mixer with the dough hook and knead on low for 3 minutes. *Desired dough temperature 25C (77F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust proofing time accordingly.
Remove the dough from the bowl, grease the bowl, put the dough back in the bowl. Cover and ferment for 40 minutes.
Fold.
Ferment for 40 minutes.
Divide the dough into 6 equal pieces, about 100 grams each, and shape into balls.
Rest for 30 minutes.
Shape the bagels.
Boil the bagels in the water, malt, soda solution for no more than 20 seconds per side.
Place on a rack to drain and leave to cool down for 10 minutes.
Brush the bagels with egg and sprinkle with toppings if desired. Move them to a non-stick paper lined tray.
Cover and cold proof for around 12 hours.
The next day bake the bagels in a pre-heated oven at 400 degrees for 20 minutes.
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