Bagels
Formula
- 500 g bread flour
- 275 g water
- 20 g malt or brown sugar
- 10 g salt
- 5 g yeast
Method
- Start. Knead the stiff dough until smooth. Rise 60 minutes; divide, shape rings, and chill 1 hour.Watch for: The dough should progress from rough to smooth, elastic, and slightly tacky; pause for 5 minutes if it fights you or begins to tear. Cover so the surface cannot dry out and judge readiness by volume and feel, not the clock alone; a cool room may need longer.
- Then. Boil 30 seconds per side in lightly sweetened water.Watch for: Monitor the temperature continuously and work carefully—hot syrup and oil continue cooking after the heat is lowered.
- Finish. Top and bake 18–24 minutes, rotating once.Watch for: Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.
The concept
Pre-cooking the surface changes expansion and texture.