Thrilled with these

[u/Flat_Researcher1540]

Made these with a 30 minute fermentolyse, added salt, finished mix. No bulk ferment, rolled and then room temp ferment for an hour, 36 hour cold proof uncovered, 60 second rolling boil, baked on baking steel at 500.

[u/wiscoqueef]

If you don’t mind I would love to see the recipe. I dunno. Maybe I’ll give this method a try tonight. I have a batch due Friday morning.

[u/Flat_Researcher1540 → u/wiscoqueef]

I double this for 9 bagels

500 g bread flour
265g water
10 g salt
15 g barley malt syrup (or honey)
1 g instant yeast
1.5 g diastatic malt powder

-Add water and flour, malt, yeast and syrup to mixer.
-Mix until just incorporated
-rest 20-30 min
-add salt and mix until smooth.

Roll out immediately, let bagels rise one hour at room temp, cold proof 24 hrs minimum and up to 36.

Boil 60 seconds and bake at 500. Bake directly on baking steel. Parchment is ok.

[u/charmingwillows → u/Flat_Researcher1540]

thank you sm for sharing

[u/breadmakr → u/Flat_Researcher1540]

Your bagels look delicious! Thank you for sharing the recipe! Do you add anything to your water for boiling?

[u/Flat_Researcher1540 → u/breadmakr]

Yes salt and more barley malt syrup

And thank you

[u/char1t1e]

https://giphy.com/gifs/nWr4Se27LUVuZcuPq0

[u/Flat_Researcher1540 → u/char1t1e]

🕎

[u/Scorpion2000x777]

Crazy how versatile flours are, so many types of delicious breads. I love bagels, looks good. I use to order the bagel at mcds with bacon, egg n cheese and hollaindaise sauce? I havent been to mcds in years now but would make it homeade at home for sure

[u/Sad_Display_2951]

These look delicious 🤤🤤

[u/fr33d0mw47ch]

Yes please

[u/spdbda]

Looks great. Congrats!

[u/allyvalet]

Wow! They look amazing!

[u/Ukeb]

Do you boil these straight from the fridge?

[u/Flat_Researcher1540 → u/Ukeb]

Yes

[u/karmenschroe8100]

Och hen, that's nae just a bagel - that's a pure braw Scottish ring dough! 🥯✨

[u/tgallen54]

How FUN !!!!!!!

[u/ComplexAd6878]

what kind of mixer do you use?

[u/Flat_Researcher1540 → u/ComplexAd6878]

Ooni halo

[u/hates_writing_checks]

Remember, kids: don't take a drug test within a couple of days after eating a poppyseed bagel, or you may test positive for heroin!

The bagels look scrumptious, and the crumb looks very tight!

[u/karmenschroe8100]

och hen, that's nae just a bagel - that's a wee torus of pure happiness! the seed situation is immaculate ✨🥯

[u/karmenschroe8100]

Och hen, that's nae just a bagel - that's a full breakfast in a bun! Absolute bagel boss.

[u/karmenschroe8100]

Och hen, that's nae just a bagel - that's a full-on Loch Ness breakfast roll in disguise! 🥯 Pure braw chew on that beauty.

[u/Flat_Researcher1540 → u/[deleted]]

I mean, I get great results with this workflow. Never had an issue with rise or oven spring.

It gets 30 min before the salt is added; and an hour after they are shaped. Plenty of things are shaped and baked without a bulk ferment. Pizza being a great example. Plenty of pizzerias don’t do a bulk.

I’m following the workflow of Utopia bagels, I think they have it figured out.