GPN23:Bagel

Overnight Bagel recipe from King Arthur Bakery

Bagel auf der GPN23

• Portionen: 10

Zutaten

• 240 g Mehl
• 227 ml Wasser
• 1 g Trockenhefe
• 300 g Mehl
• 0.5 TL Trockenhefe
• 12 g Salz
• 9 g Malzsyrup
• 113 g Wasser

Zubereitung

1. Just mix it and then let it rest for half a day
2. Mix the starter with the rest of the ingredients and knead it for 10 minutes (attention: it’s a very stiff dough) until smooth.
3. Bulk rest the dough in cold storage overnight.
4. Portion into 120g portions, then roll the bagels.
5. Cook the bagels in boiling hot water with malt syrup for a minute (not too long or they get soggy). Get them out on a cooling rack to get off the water, then place them into sesame seeds.
6. Bake at 230 degrees for 20 minutes, till golden brown.