Bagels

Scale: Scale recipe

Ingredients

• Poolish
  • 166 g all-purpose flour
  • 198 g lukewarm water (75 - 80 degrees F)
  • 1/4 teaspoon yeast
• Dough
  • 340 g lukewarm water
  • 660 g all-purpose flour
  • 17 g salt
  • 3/4 teaspoon yeast
• Water bath
  • 43 g barley malt syrup
  • 18 g salt

Steps

• Day 1
  • Make the poolish and rest for 2-8 hours.
  Day 2
  • Combine the water and poolish in the bowl of a stand mixer.
  • Add the remaining dough ingredients and mix with dough hook until cohesive.
  • Rest the dough for 2 hours and then do a fold.
  • Rest overnight (or while at work) for 8-12 hours in the refrigerator.
  • Divide into 12, 114 g pieces and shape.
  • Rest for 20-30 minutes on the counter or overnight in the refrigerator.
  Day 3
  • Put about 4 inches of water in a wide 6-quart pot with the barley malt syrup and salt, and bring to a boil.
  • Pre-heat the oven to 475 degreed F.
  • Boil three at a time; on one side for 30 seconds, and on the other for 60-90 seconds.
  • Dip in toppings as desired, and bake 6 to a half-sheet for 20-25 minutes.