Another successful experiment Everything Bagel Seasoning Sourdough, 75

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Preheat the oven to 425°F. Divide the dough into 16 pieces. Working with one piece of dough at a time, shape it into a ball. Poke a hole through the center with your index finger, and twirl; the dough will form a ring. Place the bagels on a parchment-lined baking sheet as they're shaped.

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Make bagels: Combine water, flour, sugar, salt, vegetable oil, and yeast in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until dough is well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears.

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In a large bowl, combine the water, yeast, and brown sugar and stir it together. Leave it to sit for 5 minutes until foamy. Add the flour and salt and use a fork to combine everything into a rough dough. Switch to using your hands and push the dough together into a stiff, rough ball. Tip it into a clean bench.

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For this more traditional bagel dough, I dropped the hydration just two percent, to 58% hydration. The high gluten bread flour is slightly more absorbent than all purpose flour, but also provides plenty of chewiness with the reduced amount of water. Lower hydration doughs tend to be stiffer, denser, and tougher to knead.

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Cover and leave in a warm place for 2 to 2.5 hours or until about doubled in size. Line 2 baking sheets with lightly greased baking parchment. Turn the dough out on to a clean work surface and.

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Mix and knead the dough until fairly smooth. Divide the dough into 8 pieces (115 grams or 4 ounces each piece) Roll the 8 pieces into balls. Poke a hole in each ball and shape into bagels. Place on greased baking sheet and let rest/rise in refrigerator overnight or on counter for same day bagels.

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Hydration. Bagels are usually made from a stiff, dry dough, with hydrations in the range of 55 to 65% (compared to soft sandwich or crusty artisan breads, which are usually 65% hydration and higher). This helps give them their signature tight crumb structure and their chew. It's also why even the best bagels should be eaten within a few hours.

Another successful experiment Everything Bagel Seasoning Sourdough, 75

Bagel dough is low hydration, meaning the water content is typically between 50-55% compared to the flour weight. Low hydration doughs require extensive mixing to ensure enough gluten develops. You can mix by hand, or mix with a stand mixer. However, we caution against utilizing your stand mixer too much, as the toughness of bagel dough can.

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Though the recipe we used called for 62.4% hydration, we lowered it to 60% in order to make chewier, less crispy bagels (that is, 540 grams of water, rather than 570 grams). Water temp: The colder the better. Due to the time constraints (four hours to get through bagels, pretzels and bialys) we used lukewarm water to mix our bagel dough.

Another successful experiment Everything Bagel Seasoning Sourdough, 75

The higher the protein content, the more gluten in the dough, the chewier the bagel. Water Content. Proper dough hydration is key to forming a bagel's crispy crumb structure. Bagel dough is stiffer and dryer than other bread doughs. The hydration range can be from 55 to 65% instead of the 65% or higher of sandwich or crusty bread dough.

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With its low ratio of water to flour, bagel dough generally is considered low-hydration. That makes it easier to handle, easier to shape and easier to roll without leaving your hands covered in.

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Shape into bagels and place on a lightly sprayed parchment lined tray. Cover and let proof at room temperature for 15 minutes. Move to the refrigerator for 2 hours - no longer than 8. This chilling retards the bagels, slowing down the yeast and making sure the bagels don't overproof when boiled. Preheat the oven to 450 degrees

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Comparing it with recipes around the internet, I noticed that its hydration, 64%, is substantially higher than most. Apart from that, although the bagels taste really good, they are a lot lighter than the bagels that I typically enjoy. Today I made a batch and I brought the hydration down to about 50% which I found to be almost too dry to shape.

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Bagels are low hydration; peasant bread is high. Bagels are not light and airy; they are chewy and dense. These bagels are 69% hydration (calculated by dividing the weight of the water by the weight of the flour), whereas the peasant bread dough is about 94% hydration. How to Make Homemade Bagels: A Step-by-Step Guide

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A Low Hydration Dough. Bagel dough is a low-hydration dough which means the ratio of water to flour is very low. For example, when making artisanal sourdough or ciabatta with a very airy, open crumb, bakers often work with doughs that have a hydration level of 75% or more. Doughs that have high water content are sticky and harder to work with.

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Bake - 9:45 a.m. Slide the full baking sheet with boiled dough into the preheated oven directly onto the baking stone or baking steel. Pour the cup of ice onto the pan with lava rocks and quickly close the oven. Bake at 475°F (245°C) convection (500°F (260°C) without convection) for 10 minutes with steam.