First attempt at bagels

First successful run at bagels using my regular fridge-cold starter. Posting for anyone else who uses their starter straight out of the fridge.

Dough (7-8 bagels)

• 500g bread flour

• 250–260g water

• 100g sourdough starter (straight from fridge, unfed)

• 12g salt

• 10g honey

Hydration: ~55–58% (very stiff dough)

Mix & Knead

1.  Mix water + starter + honey until dissolved.

2.  Add flour and salt.

3.  Knead until smooth, strong, and stiff. This should feel harder than bread dough. It took approximately 8 minutes of counter kneading until it hit this point. I almost thought it was too dry at first, but it came together. 

No autolyse/fermentolyse

Bulk Fermentation

• 3.5–4.5 hours at \~72°F

• One fold around 60–75 minutes

• Dough should rise \~20–30%

Divide & Shape

• Divide into 8 pieces (\~115–120g each)

• Pre-shape into balls, rest 10–15 minutes

• Shape with rope method or poke method

• Place on lightly oiled parchment

Cold Proof

• Cover tightly

• Refrigerate 8–12 hours (overnight)

Boil

• 2L water

• 1-2 Tbsp honey

• Optional: 1 tsp baking soda (I didn’t use any)

Boil 30 seconds per side

Top immediately while wet. (I brushed an egg wash and then sprinkled some with everything seasoning and topped the rest with shredded sharp cheddar)

Bake

• 475°F

• Stone, steel, or sheet pan

• 18–22 minutes, rotate once

Cool at least 20–30 minutes before slicing.

Results / Notes

• Tight, even crumb (not bread-like at all)

• Good chew and shine

• Honey worked well, slightly lighter crust than malt I suspect, but still good color. 

Next time I may

• Drop hydration slightly (245–250g water) for more chew

• Boil 45 sec per side

• Extend cold proof to 18–24h

Any other tips, tricks or feedback?