Description
This recipe is for 4 bagels, but can be scaled to any desired amount. The addition of Yudane (Tangzhong) to the bagels creates a softer texture while still retaining the traditional bagel chew.
Ingredients
- 205g of 13% protein bread flour
- 110g of water (~55% hydration)
- 10g maltose/brown sugar/molasses/honey/Gula Melaka (Malaysian style palm sugar)
- 5g salt
- 3g yeast
Method
- If using Yudane, prepare 2 nights before baking by adding 35g of boiling hot water to 35g of 13% protein bread flour. Mix carefully until it forms a tacky dough, then let it cool and place in the fridge for up to 24 hours.
- On the day before baking, mix flour with salt in a bowl.
- In a separate bowl, mix sugar with 110g of lukewarm water. Add yeast and let it bloom for a few minutes.
- Add the wet mixture to the dry mixture, tearing the Yudane into the dough if using. Mix until there are no dry clumps, then knead for 8-10 minutes.
- Place the dough in a bowl and cover with a damp towel for 1 hour.
- After 1 hour, cut the dough into 4 equal pieces and shape into bagels.
- Place the shaped bagels on a parchment-lined tray, lightly spray with water, wrap with cling film, and refrigerate overnight (up to 2 nights).
- On the day of baking, preheat the oven to 210c with both top and bottom heating elements on and the convection fan running.
- Boil a pot of water with 15g of the sugar used in the dough and 1 tsp of salt.
- Boil the bagels for 45 seconds on each side.
- Dunk the bagels in the seeds of choice.
- Spray a light layer of oil or baking spray on a parchment-lined baking tray and sprinkle with semolina or cornmeal. Place the bagels on top.
- Bake at 210c for 15 minutes, turning the tray halfway through
- Cool and enjoy