Bagel
100 bread flour : 50 water : 4 malt syrup : 2 salt : 0.5 yeast
by weight Calculator
bread flour high gluten 100%
water low hydration for dense chew 50%
malt syrup or barley malt, for color and flavor 4%
salt 2%
yeast or 1.5% for same-day 0.5%
Tips
- Stiff dough is correct - it should be tough to knead
- Boil 30-60 seconds per side in malt water
- Overnight cold retard for best flavor
- Add toppings immediately after boiling
Sources
- Peter Reinhart (person)