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Water Bath



The setup takes 3-4 hours, followed by a long cold rise.

  1. Mix the starter together in the stand mixer with the paddle
  2. Add all dough ingredients except 50g of flour on top of the starter, but do not mix in
  3. Cover with plastic and stand 1h
  4. Mix slowly, knead at #4 for about 5 minutes, stopping occasionally to mix the dough ball that forms back in. Finish kneading on counter. Dough should be loose but coherent and not tearing.
  5. Rise warm until doubled, then punch down and fold and rise covered in the fridge for 4-48h (usually overnight)
  6. Preheat the oven to 500F with a baking stone.
  7. Warm the dough for an hour from the fridge, then shape, targeting about 100g per bagel and weighing the mass of dough to determine the exact amount. Usually the total mass is 1350g, so about 104g each makes a baker’s dozen. Roll each bagel, stretching it to a large size as it will spring back while proofing.
  8. Allow bagels to prove about 15 minutes before boiling. Boil 2-3 bagels for 90s per side. Transfer to a rack to cool briefly, top, and arrange on a baking sheet.
  9. Put the pan on the baking stone and bake for 5m. Drop the temp to 450 and baken another 20m. Turn off the oven, wait 5m, then open the oven and wait another 5m, then remove and cool.