They’re blistered from an overnight cold proof. Loosely based on the Brick Lane Beigel Bake recipe (which doesn’t include the cold proof), made on makeshift bagel boards aka tea towels on wooden boards.
(For 6 x 120g)
440g strong flour
250g water
25g sugar
10g malt syrup
8g salt
4g IDY
Knead well in a mixer or by hand, roll and join into bagels, prove at room temp until 75% risen (2-3 hours), fridge overnight.
Boil 2L water with 50g baked baking soda & 40g malt syrup, add a cup of cold water and simmer bagels for ~30 secs. Place on boards or trays & bake in 180C oven for ~18 mins
I’m not sure how similar to BLBB they turned out but they were great bagels/beigels.
OldMrCrunchy
Those look really good. I’d pay good shekels for those bagels, if I had any.
![[Homemade] Bagels](https://www.diningandcooking.com/wp-content/uploads/2025/02/agznd74798he1-scaled.jpeg "[Homemade] Bagels")
2 Comments
They’re blistered from an overnight cold proof. Loosely based on the Brick Lane Beigel Bake recipe (which doesn’t include the cold proof), made on makeshift bagel boards aka tea towels on wooden boards.
(For 6 x 120g)
440g strong flour
250g water
25g sugar
10g malt syrup
8g salt
4g IDY
Knead well in a mixer or by hand, roll and join into bagels, prove at room temp until 75% risen (2-3 hours), fridge overnight.
Boil 2L water with 50g baked baking soda & 40g malt syrup, add a cup of cold water and simmer bagels for ~30 secs. Place on boards or trays & bake in 180C oven for ~18 mins
I’m not sure how similar to BLBB they turned out but they were great bagels/beigels.
Those look really good. I’d pay good shekels for those bagels, if I had any.