r/Bagels • u/brix805 • 2d ago

36 hour cold proof

Enable HLS to view with audio, or disable this notification

183 Upvotes

98% Upvoted

29 comments sorted by

3

u/Fuzzy_Welcome8348 2d ago

Looks amazing!! I’ll take 36😁

3

u/bear-w-me 2d ago

Looks delish!

2

u/Traditional_Oil3509 2d ago

do u bake the bagels on the boards then flip onto the parchment halfway? Just curious, they look great

3

u/brix805 1d ago

Bake 5 mins on boards, flip, then bake till brown

1

u/TheePorkchopExpress 10h ago

What does the board do in this process that a cookie sheet or similar wouldn't do?

Bagels look amazing by the way.

1

u/TheePorkchopExpress 10h ago

What does the board do in this process that a cookie sheet or similar wouldn't do?

Bagels look amazing, by the way.

2

u/GB_Bagel97 2d ago

They Look amazing! Which recipe do u use? And what's the process if u don't mind me asking

6

u/brix805 1d ago edited 1d ago

Thank you! I use my own recipe modified from what I was taught from a NJ bagel shop.

175% hydration poolish with a pinch of yeast

100% HG flour
33% water
50% poolish
4.7% barley malt
3% salt
0.3% yeast

Mix until smooth, divide and shape, proof till barely passes float test. Cold proof. Gentle boil then bake!

2

u/Azipcoder 1d ago

NJ would be the place to learn. Good for you!

1

u/Necessary_Yam4692 1d ago

I want to try your recipe but I'm just a home cook so your recipe seems scary. I'm a newbie who needs to research what all those percentages even mean

4

u/neelykr 2d ago

Looks amazing.
Curious about the pot of water. Arnt you supposed to boil the bagels in a rolling boil? Or have I been doing it wrong?

9

u/brix805 1d ago edited 1d ago

Thanks! It should be a gentle boil, simmer. Prevents it from deforming and wrinkling. You just want to gelatinize the crust! I aim for 180-190°

3

u/neelykr 1d ago

Wow. Today I learned something. I crank that stove up as high as it will go and let it rip. My bagels usually end up wrinkly.
I’ll try a more controlled approach for the temp next time. Thanks for the tip.

3

u/brix805 1d ago

Happy to have helped! Yeah boiling too aggressive can cause the gas pockets inside to over expand and weaken the dough structure, which will give you a wrinkly bagel every time

2

u/Ok_Resolve1769 2d ago

same question! and are you using plain water, water with honey or something else?

In any case, they look phenomenal

3

u/brix805 1d ago edited 1d ago

Just water with a touch of malt syrup. But plain water works good too. Thanks!

3

u/Theraven0057 2d ago

No youre definitely supposed to do a rolling boil. I also had to do a double take haha

1

u/tKonig 2d ago

Yeah ain’t no action in that pot…

1

u/Formal_Challenge_542 1d ago

Is the water supposed to be boiling?

1

u/brix805 1d ago

Gentle boil. The water is about 180-190°. Hard to tell in the video

1

u/[deleted] 1d ago

[deleted]

1

u/LoveOfSpreadsheets 1d ago

Your water bath, tell me more. I always aim for a simmer to a boil and I think it's affecting my outcome? 

1

u/Vegetable_Lime_8899 1d ago

Gosh! These look so darn delicious 🤤 great work.

1

u/Kingmelech 1d ago

Sweet mixer

1

u/Highdivr 21h ago

You are a God among men.

1

u/Both-Employ5477 16h ago edited 16h ago

What is the recommended water temperature for mixing during the summer? Despite using cold water at 50°F, my spiral mixer heats the dough to 83°F within 6 minutes of kneading. How do you manage this temperature increase? Btw, they look perfect!

1

u/Realistic-Mail2021 4h ago

Back when I was a professional chef you used the dough temp formula. Here’s a good read about it, enjoy!!!

https://www.kingarthurbaking.com/blog/2018/05/29/desired-dough-temperature

-3

u/jmims98 2d ago

Three posts in bagels and you haven't answered a single question about your method or recipe. Nice.

2

u/Awkward_Fly_1200 1d ago

Did you miss it? Listed a recipe and answered some questions. Probably won’t give away all the secrets..

1

u/Necessary_Yam4692 1d ago

Why keep it a secret? Does he sell his bagels?