RECIPE :
– Flour (Caputo Manitoba Oro) : 100%
– Water (Evian) : 47,5%
– Barley malt syrup : 4,36%
– Sunflower oil : 3%
– Salt : 2,5%
– Dark brown sugar : 2,18%
– Dough improver : 2%
– Yeast (instant dry) : 0,5%
(I used 543,1 gr of flour for 6 bagels)
PROCESS (KitchenAid 6,9L Heavy Duty) :
– 5 min mixing (dough hook speed 1)
– 10 min kneading (dough hook speed 2)
– 15 min rest
– 10 min kneading (dough hook speed 2)
– 10 min rest
– 10 min kneading (dough hook speed 2)
– 20 min rest
– Weighing and dividing into 6 x 142gr pieces, keeping a 16gr dough ball for float test
– Shaping (rope and loop + twist method)
– Room temp proofing (covered) until the dough ball floats in water (1 hour)
– Cold « proof » for 30 hours in 4ºC fridge (covered)
– Boiling with barley malt syrup for 25 seconds on each side
– Baking at 250ºC (static oven) on a metallic perforated tray lined with parchment paper, for 15 min (with steam), no flipping.
– Cooling down for 30 min at room temp
I have a pizza stone but I didn’t figure out how to use it without bagel boards. I don’t see how I can transfer my boiled bagels on the hot pizza stone without making a mess. If you guys have any ideas on how to make this float, I’ll be happy to hear them. I really have to make some bagel boards, but finding the right (untreated) wood and food safe burlap seems like a challenge here in France.
Made some NYC classic bagels sandwiches with those, with whipped chives/shallots cream cheese, avocado, lox, tomatoes, red onions, cappers. I added some toasted cashews because why not.
Fricking delicious, I could eat this everyday and not get bored. The crumb is perfectly chewy yet soft, and the crust is thin but still noticeable, with a nice malted flavour. I’m very happy on how those turned !!
Anyway, tell me what do you think about my bagels, I’m curious to know how I can improve in any way 🙂
Picture 6 : before room temp proof.
Picture 7 : after fridge proof, before boiling.
by Good-Ad-5320
33 Comments
Look stupid good. I’m gonna go for it this weekend you’ve inspired me
These are so perfect!!
They look great. I really need to try out longer fermentation times, i just hate waiting.
Oh heck yeah
Omg that swirl… these might be THE most beautiful bagels I’ve ever seen!
These are gorgeous! 😍
As a NY’er you nailed it🧡
Just saw you in the bagels subreddit! Has to comment again because they look perfect
Now i really want a lox bagel
Is the barley malt syrup the key to getting the blisters in the crust? My bagel crust are never that texture and I want it.
Jesus man. Good stuff! Can you clarify this float test thing you mention? I think that’s where I’m falling short
I’ve never seen a more perfect looking bagel in my life
shit i gotta get back into making bagels. these look picturesque
Those are the most perfect bagels I have ever seen. Well done!
How did you form them? They look so beautiful! I have trouble making them more smooth on top
Some fine ass bagels. I’m jealous 🤤
Oh my God they’re gorgeous…
Ooh, very nice!
Great job
Beautiful!
these look AHHMAZING!!! Wish I was a better baker – I would LOVE to make these!!
These are so lovely
Those are absolutely beautiful
Those are some beautiful fuckin bagels
9.3/10
These are so satisfying to look at 😮💨😍
That swirl is heavenly.
Ugh stop it I’m starving
Dang, those little bubbles on top. These are making me hungry.
so beautiful it makes me emotional
YUMMMM
These looks crazy amazing! That cold proof time really makes a difference. Made bagels for years and switching to 24+ hour cold ferment was a game changer for flavor development
These are gorgeous