Bagels were among my first breads to try and master. For weeks I would bake half a dozen bagels every couple of days. With the heat in Haikou and a very small fridge, I just couldn’t do the overnight retardation. My bagels were constantly over proofing and would become water logged during the boiling process. In the end, I do a take on Reihart’s Bagel recipe. Esentially the same but I don’t shape them the night before.
Bagels Nearly Peter Reinhart's recipe Makes 9 of the size in the photos, or 6 large Sponge Stir until it looks like pancake batter: 1/2 tsp instant yeast (.05oz) 9 oz high gluten or bread flour 10 oz water, room temp Cover bowl and let sit at room temp for two hours, until foamy and bubbly, nearly doubled in size. Dough To the sponge, add: 1/4 tsp instant yeast 7 to 8.5 oz high gluten or bread flour 0.4 oz salt 0.25 oz honey or brown sugar Stir until a ball forms, working in the extra flour Knead for 10 minutes, until dough passes windowpane test. Satiny, pliable but not be tacky. Once dough will float within 10 seconds if placed in water, dough is ready to be retarded. Refrigerate overnight. Next day: Punch down the dough Divide into 4.5 oz pieces (6 bagels) or 3 oz (9 medium bagels) Shape into bagels *Make sure the dough isn't sticky Bring a pot of water to a boil and add a tbsp of baking soda Boil bagels for 2.5 minutes per side Remove from water to a plate Add any toppings Transfer to parchment lined pan Bake at 500° for 5 minutes Rotate and bake another 5 minutes at 450° Remove from pan immediately to wire rack