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Bagels
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| Sponge | |
| 1 teaspoon | instant yeast |
| 18 ounces | bread flour |
| 20 ounces | water |
| Mix everything together until it forms a smooth batter. Let sit 2 hours until doubled and bubbly. | |
| Dough | |
| 1/2 teaspoon | instant yeast |
| 17 ounces | bread flour |
| 2 3/4 teaspoons | salt |
| 1/2 ounce | malt syrup |
| 8 quarts | water |
| 2 tablespoons | baking soda |
Add yeast to sponge and mix. Add flour and salt and mix on hook until stiff dough is formed.
Knead for 6 minutes on machine. Scale out dough. 20 gr for minis. Rest 20 minutes. Form rolls and make holes in the center. Rest 20 minutes. Check to see if bagels floates in room temp water. If yes, retard in fridge overnight.
Boil bagels in water the next day. 1 minute per side. Bake in 500 f oven for 5 minutes. Turn down to 450 f for 5 minutes more.
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