---
author: Brian Lagerstrom
source:
video: https://www.youtube.com/watch?app=desktop&v=yPPOV_KlB6g
hero: https://bsteph.imgix.net/pro-level-bagels.jpg
tags: [bread]
draft: true
---

# PRO LEVEL BAGELS


## Biga

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

## Bagel

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