August 11, 2020
- For preferment
- 2g instant dry yeast
- 125g bread flour
- 185g water
- For dough
- 10g white sugar
- 10g kosher salt
- 225g bread flour
- 1 tbsp malt syrup
- 1-2 tsp baking soda
(in the morning of day 1)
- Mix preferment ingredients together until incorporated fully.
- Cover bowl well to avoid dehydration of the preferment and leave at room temperature for 4-8 hours, until very active and bubbly.
(in the afternoon/evening of day 1)
- Combine dough ingredients and the active, bubbly preferment together.
- Mix in stand mixer for 15 minutes on lowest setting or knead by hand until the dough is silky and smooth. If kneading by hand, let dough rest for 5 minutes each time it starts feeling tough (5min kneading, 5min resting, and repeat 2x works well in my experience).
- Leave dough to rest in a large bowl for 20 minutes with a lid or tea towel over the top.
- Divide into approximately 135g portions (4 bagels if using original quantities).
- Roll portions into a tight ball, much like a pizza dough ball.
- Use thumb and index finger to pinch a hole through the approximate centre of the ball.
- Using both index fingers through the hole, make a wheel-turning motion with your fingers to stretch the dough so that the hole is roughly the size of a US quarter coin.
- Place shaped bagels on baking paper on a plate or tray, with sufficient space between them so that they will not touch as they expand.
- Place in fridge uncovered until the next morning.
(in the morning of day 2)
- Take bagel doughs out of the fridge and place on counter to warm towards room temperature.
- Pre-heat oven to 220°C. If your oven is fan forced and quite aggressive, lower to 205-210°C.
- Bring a large put of water to a rolling boil while the bagels are warming on the counter.
- Optionally, add the malt syrup and/or baking soda to the boiling water. These will assist in developing the crust flavour and texture, but are not strictly necessary.
- Once the water is well-and-truly boiling, boil the bagels 60 seconds per side.
- Remove bagels from water using a slotted spoon or similar, and place on a wire rack.
- Add any toppings you might like on your bagel now while they are hot and sticky from the water.
- Place bagels back on baking paper on a baking tray, and put in oven.
- Bake for 12-18 minutes. Monitor them the first time you bake these to get a feel for your oven. You want to turn the tray around about halfway through the bake.
- Allow to cool and continue to set for 20-30 minutes on a wire rack.