Bagels (bacon and scallions cream cheese)

Still using the same recipe and process, except for 2 parameters, trying to reduce tearing :
– I boiled those for 20 seconds on each sides (instead of 10 seconds)
– I placed a tray between the upper heating element and the bagels.

Those changes seem to have no effect on tearing. I might try lowering the yeast next time, but I fear that they won’t get as plumpy. Those bagels are perfect texture and taste wise, I just would like to get rid of tearing on the top …

RECIPE, adapted from https://thia.codes/newbagels.html :

• Flour : 100% (pizza flour with 14% protein, W=360)
• Water : 47,5% (Evian, pH 7,3, room temp)
• Instant yeast : 0,55%
• Salt : 2,5%
• Sunflower oil : 3%
• Barley malt syrup : 5%
• Dough improver : 2%

PROCESS :
– 3-5 minutes mixing (dough hook speed 1)
– 10 minutes kneading (dough hook speed 2)
– 15 minutes rest
– 10 minutes kneading (by hand)
– 5 minutes rest
– 10 minutes kneading (dough hook speed 2)
– 25 minutes rest
– Shaping (rope and loop method)
– 1h30 proofing at room temperature (20-21ºC), float test with a 15gr ball of dough
– 31 hours cold retard in fridge (4-5ºC)
– Boiled for 20 seconds on each side with barley malt syrup
– Baked for 20 minutes at 250ºC (static) with steam