Tapan Soni

Ingredients

  1. 100% bread flour
  2. 2.5% salt
  3. 57% water
  4. 2.5% sugar
  5. 0.25% yeast

Method

  1. Flour + water + salt + yeast + sugar => mix
  2. Knead for 10 mins
  3. Rest for 30 mins to 1 hour
  4. Divid into equal portions (about 120 grams per bagel should be OK - or whatever size you want to make it) > shape each piece into a ball
  5. Rest for 15 mins
  6. Flatten it out with a rolling pin - like you’re making a rectangular pita > roll into a tight log length wise > pinch the seams > roll back and forth to blend in the seam > roll around your hand and roll out where both ends connect to make a bagel
  7. Put each bagel on a sheet tray sprinkled with some corn meal to prevent sticking
  8. Cover with cling film > into the fridge overnight
  9. For baking -> pre-heat your pizza steel for 1 hour @ 425 F.
  10. Boil the bagels right out of the fridge - about 30 secs to 1 min per side, or until they float in a boiling water bath of equal parts baking soda + honey
  11. Use toppings if you want and then bake on the pizza steel - about 15 to 20 mins for a good crust
  12. Done