Pairs well with Homemade Everything Bagels
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Homemade Everything Bagels
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A step-by-step guide to making homemade everything bagels, including a pre-ferment process for enhanced flavor and texture.
00:35:00 total
Serves 8
medium
Grain / Bread Course
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Ingredients
- bread flour - 700g (total 700g, divided into 250g for pre-ferment and 450g for dough)
- active dry yeast - 1 teaspoon
- room temperature water - 250ml (for pre-ferment)
- malt barley syrup - varies (25g for dough, 1 tbsp for boiling water)
- kosher salt - 10g (10g for dough)
- baking powder - 1 tablespoon (for boiling water)
- water - 2L (for boiling bagels, approximately 2L)
Instructions
- Prepare Pre-ferment: Combine 250g of bread flour, 1 teaspoon of active dry yeast, and 250ml of room temperature water. Let it rest at room temperature for 4 to 24 hours.
- Make the Dough: Combine 450g of bread flour with the pre-ferment. Add 25g of malt barley syrup and 10g of kosher salt. Mix for 10 minutes.
- First Rise: Let the dough sit at room temperature for 1 to 2 hours.
- Shape Bagels: Divide the dough evenly and let it sit for 10 minutes. Then, form into bagel shapes.
- Boil Bagels: Boil the bagels in 2L of water mixed with 1 tablespoon each of barley malt syrup and baking powder for 20 seconds on each side.
- Bake: Invert the bagels directly into the topping station, then place them into a 425°F (218°C) oven for about 25 minutes.
