Bagels

by <Author>

Quantity: 12
Permanent Link: https://fgbc.dk/2eas

Dough Totals
1200g Bread Flour (100%) Dough weight:   1920g
630g Water (52.5%) Pre-fermented flour:   0g (0%)
12g Salt (1%)
7g Yeast (0.6%) Flour:   1200g
32g Barley Malt Syrup (2.7%) Fluid:   630g
39g Oil (3.3%) Yeast:   7g
Salt:   12g (1%)
Dough hydration:   52.5%
Fat:   3.3%
Sugar:   2.7%

Notes
Mix all to combine, knead until window pane, portion into 160g balls, rest 20 min, shape into bagels,
cold proof overnight, boil 1 min per side, bake at 425° for 18-20min (460° for 10-12 min)

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