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architectof96
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Mix until the dough is smooth, strong, and stiff. Aim for a final dough temperature around 72 to 75°F.
Divide the dough into 130 to 135 g pieces. Pre-shape each piece into a short log, then wrap the dough dough around your hand and and roll the seam closed against your work surface.
Proof at room temp until the float test barely passes. Then cold proof in the fridge for 24-36 hours to build flavor.
Boil each bagel for 15 to 20 seconds per side.
Bake hot! I shoot for 520F for about 13 minutes, or until golden brown.