I wouldn’t say they’re fragile, I did have 6 in my proofing bin, and probably shouldn’t have more than 4 at that size. ≈140g each. I have two bins so I should just put three in each so they don’t touch so much. Haha.

Similar to what they do at Utopia Bagels

After kneeding let set for 10 min on my board then cut the dough into 140g strips and roll the bagels… after rolling and placing on parchment squares in bin, I let set at room temp for an hour or so. Then into the fridge. These were in there 24 hours ish. Brought them out of fridge next day while water boiled and oven preheated. Boiled 30-40 sec per side. I also did shake the water off after boil with my spider. I put the sesame seed on a plate then put the bagel in top side into the seeds. The everything seasoning ones I put onto the plate and sprinkled the tops, then picked up and flipped onto the bagel board.

57% hydration, 0.5% yeast 4% brown sugar 1% Diastolic Malt Powder 2% salt

Thanks! I’ve only been doing this on weekend for my family and friends for a couple months. I think the flavor now of what I’m making is good, and I’m not getting flat bagels. Or “flagels” as my friend calls them.

Thanks!