Had a very good good friend coming over for a run and lunch at the moment, however I used to be lazy and awakened too late! I do not often wish to make any yeasted product in lower than three hours, however at the moment was such a day and I used to be decided to make the very best of it. 

20% of the flour was made up of entire einkorn and wholewheat and I made a 1:3 tangzhong out of this. To this I whisked in milk, some olive oil (not standard, I do know), salt, bread flour and IDY to make a dough that felt like 65% hydration. Understanding that bulk fermentation may solely be 1.5 hours lengthy – that means the dough wouldn’t double in time; I do not use a lot yeast – I kneaded this for some time to construct some power. 

After 1.5 hours, I formed them into balls, poked a gap in every, and tightened them into rings. Left to proof for 35 minutes, boiled on both sides in a candy tub for 1 min, then baked at 210 levels for 15 minutes. Et voila! Lunch is prepared. Happy with the outcomes. Very healthful tasting, good rise and delicate texture, not overly yeasty, and all in a morning’s work. 

I had this with smoked salmon, home made pesto and cream cheese. The working males – 22 km within the forest gave them an urge for food for 4 bagels every – had them with bacon. Broccoli soup on the facet. 

After a number of amateurish bagel making, I’ve learnt that the very best outcomes for me (i.e. combine by hand, minimal work) come from:

• Guaranteeing a minimum of a double and higher nonetheless a triple bulk fermentation to construct power; if not doable, do way more upfront kneading.
• Tight shaping is essential. For me the opening poking technique and tightening seam facet down produced the very best outcomes.
• It is easy to over proof; ballpark 35-50 minutes at RT 25-27 levels is protected. Broaden in quantity by about 150% at finish of proof; doubling is an excessive amount of and may end in bagels collapsing when they’re out of the boiling water.
• I’ve used every kind of sweetening brokers for the water tub – I ran out of brown sugar at the moment and used agave syrup and sugar.
• Baking at excessive temps is essential for good browning, slight crust and delicate inside!