Bagel Fest Day

Ingredients:

• 8 C Bread Flour – 100% of recipe, Scaled up: 960g
• 2 C Water – 50% of recipe, Scaled up: 480g (The hydration is low, this is going to look like the dough will never come together, but be patient)
• 3 TBSP Light Brown Sugar – 4% of recipe, Scaled up: 38.4g (You can sub dark brown sugar, but use 75% dark brown sugar and 25% white sugar)
• 1.75 TBSP Oil – 2.5% recipe, Scaled up: 24g (Any neutral oil)
• 1 TBSP Barley Malt Syrup – 1.90% recipe, Scaled up: 18.24g (You can sub molasses here, but cut the addition in half)
• 3/4 TBSP Instant Dry Yeast – .25% recipe, Scaled up: 2.4g
• 3.25 tsp Kosher Salt – 2% recipe, Scaled up: 19.2 g
• Topping suggestions: Everything Bagel seasoning, Cinnamon Crunch seasoning, Za’atar, Sesame Seeds, or Poppy Seeds

Steps:

1. Dissolve the yeast, sugar, and barley malt syrup into the water.
2. Add the remainder of the ingredients and mix until dough forms.
3. Continue kneading until the dough can be stretched to see the light through without tearing. (Read here about the “window pane test“)
4. Cover the dough with a lid or plastic bag and let rise for about 60-90 minutes. If your room is colder than 72*F, let the dough rise for the longer end of the rise time.
5. Divide the dough into about 125g pieces and cover them as they’re done being divided so the dough won’t dry out.
6. Shape each piece into a ball, then give them a small roll with your hand to make them into a short log.
7. Place all the pieces on a baking sheet and cover them with 1-2 baking sheets on top to weight them down and let them rest for 20 mins.
8. Roll each dough log into a bagel shape by rolling the log to about 12″ in length, then wrapping the dough around your hand, and rolling the ends on the countertop to seal them together. (For video demonstration, watch this video by Maurizio Leo)
9. Place each bagel on a parchment lined baking sheet once shaped.
10. Place bagels in the fridge uncovered to rest overnight for 12-18 hours.
11. Take the bagels out 1-2 hours before you’re ready to bake to let the bagels finish proofing and come to room temperature.
12. Preheat oven to 425*F with a baking sheet preheating in the oven.
13. Bring a wide pot of water to boil, then turn it down to a simmer.
14. Prepare any toppings you’d like in bowls near your stove and a cooling rack set over a sheet pan.
15. Place a bagel in the pot of water and boil for 30s on each side. (If the bagel sinks to the bottom, make sure to jostle it off the bottom of the pot immediately so it doesn’t stick, and wait another 30 minutes for the rest of the bagels to proof further.)
16. Remove the bagel and place it directly into the bowl of desired toppings, making sure to coat it evenly. Then transfer to the cooling rack. (If you are not topping the bagel, move it directly to the cooling rack).
17. Finish boiling and topping the rest of the bagels, then place on a parchment lined baking sheet and place in the oven on top of the pre-heated sheet tray. This way you are generating extra heat to the bagels and developing a crunchier crust.
18. Bake for 18-25 minutes, flipping them 8 minutes in to help the bagels stay round all the way through. Take the bagels out when they’ve achieved your desired crust color.