I haven’t made these in ages. It was time in the present day. These are 50% dwelling milled rye all of which was within the levain.
I doubled the system to get 16 / 100g bagels. I at all times use lye , completely no outrageous precautions wanted besides a towel to maintain them from sticking to parchment/ pan.
I didn’t retard these and it makes every little thing a lot simpler , they rose superbly. Very happy .
700g AP – Arrowhead Mills
240g chilly water
56g milk powder
34g non- diastatic malt powder
20g salt
600g lively levain
Mix every little thing and blend in KA til blended and rubbery. My KA is a champ and had no issues with 1600g of stiff dough. Don’t develop gluten. Relaxation dough, make balls and relaxation , form in 8-10 snake wrap round hand and roll ends on counter in palm. Rise til puffy. Arrange 1-2Tbsp lye in chilly water, convey to boil, decrease 4 bagels in for 20 sec per aspect. Take away to towel . Bake on oiled sheet so that they don’t stick. Preheated 400° for 25 minutes.
A barely marbled look as a result of I didn’t get the AP combined fairly sufficient. Lovely crumb with a shmear.
Taste is excellent with an important rye coming by means of. Texture is ideal mild crumb slight chew and crisp crust. Very happy
Simply boiled
