Seeds were everywhere!
Recipe:
530g warm water (86°F/30°C)
3g instant yeast
940g Bread Flour
10g diastatic malt powder
20g salt
1hr room temp ferment and then shaped and hand rolled (not punched)
Cold ferment for 36hrs
Boiled in water/Barley Malt syrup for 30 sec per side
Baked at 475 for 22 min
by MarkyMarkAndTheBoyz
9 Comments
These look amazing! I love to make bagels but the one issue I have is topping just not sticking after they’re done baking. I’ve used egg washes to see if that would help, but not much difference.
Do your toppings stick well or do you also run into the issue of losing a lot as you slice the bagel?
Looks absolutely amazing. Nice work!
You even wrapped it! 🥰
I’m jealous, I want one!
Must’ve been some craving. I bet that first bite was so satisfying
Finally! Enough everything seasoning! There’s never enough!
Fabulous! I got into making bagels for the same reason and I’m never going back!! Has on good looking sammy!!
How many does this make, i.e. how much dough in grams per bagel? how much barley syrup per water?
Nice bagels I bet they made nice sandwiches.