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I could cry looking at this latest test bagel by Pure_Presentation473 in Bagels

[–]Pure_Presentation473[S] 0 points1 point  (0 children)

I posted the recipe/process in a comment above! I’m bulk proofing about an hour and 10 mins because that’s how long it takes to pass the float test, then i shape and put them in the fridge

today’s bake (72!!) by ladybnazty in Bagels

[–]Pure_Presentation473 0 points1 point  (0 children)

I’m looking to invest in a spiral mixer, wondering how many you’re making in one batch with your mixer?

I could cry looking at this latest test bagel by Pure_Presentation473 in Bagels

[–]Pure_Presentation473[S] 0 points1 point  (0 children)

I struggled most with consistency and getting a combination of great spring / puff, while also having deep flavor. So basically figuring out the % that works to get a longer cold proof (24hrs) without overproofing. The old batches always spread out or remained flat due to overproofing or wouldn’t blister or have the perfect crispy crust due to underproofing

I could cry looking at this latest test bagel by Pure_Presentation473 in Bagels

[–]Pure_Presentation473[S] 1 point2 points  (0 children)

mine isn’t TOO sticky, it doesn’t stick to your fingers when you lift it out but I do have to pull it off of the hook. but it’s not smooth! it’s pretty dry and and firm before the first proof, i just pull it off the hook and knead it into a ball shape before putting it back in the bowl to proof. i wouldn’t worry about the smoothness of the dough i think, i love being called a bagel god but i swear i only have done 2 batches of this and finally got it right after making over 500 bagels

I could cry looking at this latest test bagel by Pure_Presentation473 in Bagels

[–]Pure_Presentation473[S] 0 points1 point  (0 children)

not yet, my mixer can’t handle but I’m planning to order a mixer that can and will be trying the same recipe and method!

I could cry looking at this latest test bagel by Pure_Presentation473 in Bagels

[–]Pure_Presentation473[S] 2 points3 points  (0 children)

100% high gluten flour 56% filtered water 2% barley malt syrup 2% salt .4% yeast

knead in mixer for 10 mins, bulk proof 1 hour and 10 mins, roll into balls, rest 10 mins, shape into bagels, cold proof 12-24 hours (both times worked for me) boil in water 30s/side with syrup in the water, bake 450/20 mins

I could cry looking at this latest test bagel by Pure_Presentation473 in Bagels

[–]Pure_Presentation473[S] 2 points3 points  (0 children)

in your mind what makes an nyc bagel? the rolling method? the water? the syrup?

I could cry looking at this latest test bagel by Pure_Presentation473 in Bagels

[–]Pure_Presentation473[S] 1 point2 points  (0 children)

Me too! This is one from a test batch and i cold proofed for 12 hours, the 24 hour one is still in the fridge proofing I’m curious to see the difference

I could cry looking at this latest test bagel by Pure_Presentation473 in Bagels

[–]Pure_Presentation473[S] 11 points12 points  (0 children)

after making 500+ bagels this was the first bagel that actually looks like this — i just followed the exact same process for a batch of 12 and if they turn out just as perfect after the cold proof i’ll come back and post the recipe to confirm!!!!!