Bagels
Boiled-then-baked NY-style bagels with a chewy crust and dense crumb.
⚙️ Formula
📝 Method: Bagels
- Mix water, yeast, sugar. Add flour and salt.
- Knead very stiff dough 10 mins.
- Rest 1 hour. Divide and shape loops.
- Cold ferment in fridge overnight.
- Boil in malt bath 45-60 sec per side.
- Bake at 220°C for 15-20 mins.
⚖️ Ingredient Weights True Hydration: 0%
Bread Flour 100%462.4 g
Nutrition Facts
— servings per recipe
Serving size —
Per Serving
Per 100g
Calories
0
0
Total Fat
0g0g
Sodium
0mg0mg
Total Carbohydrate
0g0g
Total Sugars
0g0g
Includes Added Sugars
0g0g
Protein
0g0g
*Estimated nutritional values based on standard baking ingredients prior to baking water loss.