u/Brooklyn_Dough

This week I was testing out a new recipe and process based on my past experience with sourdough bagels but with the goal of making them more like a New York bagel than a bread circle.

The first two pictures are from the first batch, they turned out almost perfect. These were a super short process, I mixed the stiff that I used in the dough at 8 AM and the bagels were out of the oven by 5 PM the same day. These were poke and stretch

The last two pictures are the same recipe and process but hand rolled and with an overnight cold ferment. They overproofed a bit and the dough was starting to collapse, not much oven spring, so they came out dense and a little tough. I also reduced the weight per piece but not the diameter which i regret

It all started when a customer ordered a giant everything bagel (last picture) with cream cheese to serve as a birthday cake. We got a few more orders later on from people who had seen it on instagram. Kinda tricky to pull off so I’d usually have to make like 6 and sell the best looking one. Toaster pic shows size comparison next to regular production bagels