1000g flour
500g water
200g active starter
60g sugar
20g salt
ingredients were combined, kneaded for 10-15mins and dough was allowed to rise for about 10 hours on the counter. i shaped my bagels and added inclusions to my jalapeno cheddar (the extra tall ones 😭) and blueberry bagels, let sit for 30 minutes, then boiled for 30 seconds on each side (1min total), and baked at 390 for about 25 mins
they definitely got a bit taller after boiling too so they’re alr a touch volcanoey going into the oven
by th04r_
12 Comments
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Are you weighing them when you split them? I’d recommend reducing the mass by 10-20%
I’d start by stretching the holes out more
That’s a shame they got so tall, I’ll dm my address if you want to mail they to me instead of throwing them away.
I can discard of them for you. 😉
Make er a gaper
I’d definitely stretch them out more, and probably let sit longer after shaping as well. Any pics of the crumb? Hard to tell without seeing the inside, but I do find that my bread grows straight up in the oven if I haven’t given it a long enough final proof.
Unsolicited advice for better looking bagels: I shape mine into smooth balls, let sit 30 mins, then poke & stretch holes (wide), then another 10-20 min rest (uncovered) while the oven preheats and water boils.
It’s great because it gives you lots of chances to practice shaping smooth dough balls. When your balls are smooth, your bagels will be too!
They’re too full of deliciousness
But fr, just stretch the holes out more and they should be okay!
my bagels usually have the opposite problem
I think they look awesome😃 I want one
They look beautiful!
No problem here, only good bagels