PRO LEVEL BAGELS

Ingredients


pinch + 3 g	instant yeast
150 g	room temp water
940 g	bread flour
380 g	warm water
10 g	diastatic malt powder
20 g	salt
1 gallon	water
50 g	molasses

Directions

Biga

1. Add pinch instant yeast to 150g room temp water. Add 225g bread flour. Stir ingredients to combine.
2. Cover and allow to ferment at room temperature for 12-24 hours.

Bagel

3. Add 380g warm water to a bowl.
4. Add in biga and break up into the water a bit.
5. Add 3g instant yeast, 715g bread flour, 10g diastatic malt powder, and 20g salt.
6. Stir until mixture comes together into a lumpy mass then continue mixing with a very wet hand.
7. Once the dough has formed into a shaggy ball, transfer to a work surface and begin to knead for about 10-12min or until the dough is able to pass the windowpane test (when you stretch the dough into a sheet, you can see light through it without the dough ripping or shredding).
8. If it doesn’t pass the test, keep kneading.
9. Round off dough and place in bowl, covered, to allow to ferment at room temperature for 1 hour.
10. Divide dough into twelve pieces (125g each). Shape each piece as shown in video @4:04. Place onto oiled sheet tray.
11. Cover tightly and allow to cold ferment in the refrigerator for 4-48 hours (more time = more flavor).
12. Preheat pizza steel/stone in 475/245C on oven rack in the lowest position.
13. Boil about 1gallon water and stir in 50g molasses.
14. Drop in bagels (as many as will fit comfortably on surface of water) to boil for 30 seconds on side one.
15. Carefully flip and continue to boil for another 30 seconds.
16. Transfer to a wire rack on a sheet tray.
17. Place boards on top of pizza steel/stone in the oven and bake at 475/245C for 5 minutes.
18. After that 5 minutes carefully flip bagels seed side up, directly onto to the pizza steel, and bake for another 10-12 minutes until golden brown, but not burnt.
19. **to bake without bagel boards, place bagels directly on pizza stone/steel and bake at 425F/220C

PRO LEVEL BAGELS

by Brian Lagerstrom · video^[2]

Ingredients

	pinch + 3 g	instant yeast
	150 g	room temp water
	940 g	bread flour
	380 g	warm water
	10 g	diastatic malt powder
	20 g	salt
	1 gallon	water
	50 g	molasses

Directions

Biga

1. Add pinch instant yeast to 150g room temp water. Add 225g bread flour. Stir ingredients to combine.
2. Cover and allow to ferment at room temperature for 12-24 hours.

Bagel

3. Add 380g warm water to a bowl.
4. Add in biga and break up into the water a bit.
5. Add 3g instant yeast, 715g bread flour, 10g diastatic malt powder, and 20g salt.
6. Stir until mixture comes together into a lumpy mass then continue mixing with a very wet hand.
7. Once the dough has formed into a shaggy ball, transfer to a work surface and begin to knead for about 10-12min or until the dough is able to pass the windowpane test (when you stretch the dough into a sheet, you can see light through it without the dough ripping or shredding).
8. If it doesn’t pass the test, keep kneading.
9. Round off dough and place in bowl, covered, to allow to ferment at room temperature for 1 hour.
10. Divide dough into twelve pieces (125g each). Shape each piece as shown in video @4:04. Place onto oiled sheet tray.
11. Cover tightly and allow to cold ferment in the refrigerator for 4-48 hours (more time = more flavor).
12. Preheat pizza steel/stone in 475/245C on oven rack in the lowest position.
13. Boil about 1gallon water and stir in 50g molasses.
14. Drop in bagels (as many as will fit comfortably on surface of water) to boil for 30 seconds on side one.
15. Carefully flip and continue to boil for another 30 seconds.
16. Transfer to a wire rack on a sheet tray.
17. Place boards on top of pizza steel/stone in the oven and bake at 475/245C for 5 minutes.
18. After that 5 minutes carefully flip bagels seed side up, directly onto to the pizza steel, and bake for another 10-12 minutes until golden brown, but not burnt.
19. **to bake without bagel boards, place bagels directly on pizza stone/steel and bake at 425F/220C