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PdfNight before:
Feed starter 1:5:4 Should be fairly stiff
Make bagel base (yudane)40g hot water and BF and refrigerate
Next day when starter peaks:
Mix all in mixer with dough hook;
180 High Gluten Bread Flour
30g AP Flour
80g Cold Water
20g brown sugar
6g Salt
All bagel base (yudane)
150g of the starter made
Mix on low till fairly smooth then on low-med for 5 mins then hand knead for 2 mins until smooth
Rest 20 mins
Weigh dough and divide into 6 even balls and pinch to build a nice domed ball then roll on counter to seal pinch. Rest 6 balls another 20 min.
Roll out to small 8"x6" rectangles and roll tightly into 8" logs TIGHLY PINCHING ALL THE WAY like small loaves of white bread. Then use the bagel forming roll where you squash the one end end put the opposite inside and wrap to seal..... kinda tough to articulate. 😆
Proof in oven with light on, covered for 3 and a half hours. Boil in 3 quarts water with ¼c sugar and 1½t of baking soda dissolved for 30-40 sec per side.
Top if desired immediately, then bake in preheated oven 425° for 15-25 mins till nicely browned, top and bottom...MAY FEEL SLIGHTLY SOFT on the middle line.. its done when it's medium golden brown trust the process 😆