u/gingerlovepoopface

I baked at a higher oven temperature today and was pleasantly surprised by the results. I still would love to get more volume, I think it’s more of a dough/gluten structure issue. Maybe a second knead is in order. My mixer is struggling to handle the dough so I only make 8 at a time.

Presently:
600g KA Bread Flour
355g Water
24g Barley Malt Syrup
12g Salt
6g Diastatic Malt Powder
4g Instant Yeast

Kneading in a KitchenAid Ultra Power ~15minutes
30 minute bulk rest
Shape into ~120g balls, rest 10 minutes
Shape bagels
Cold ferment ~12 hours

Preheat oven with baking sheet to 550 ~45 minutes
Boil in Water + Malt Syrup + TBSP Baking Soda ~35-40 seconds per side.
Season if needed
Bake on preheated sheet 7-8 minutes, rotate, then 7-8 minutes or until desired color.

Any suggestions/comments? TIA!

Good day, r/bagels!

I’m Robb. I started baking with intent on getting better about a decade ago. I started with cookies and gradually got to brownies and cakes, desserts and the likes. In more recent years I went to sourdough, and ribboned at the state fair. I moved in to another baked good that always baffled me…. Bagels. I’ve start this journey of tweaking a trying and present my lates batch

This is batch 10. What do you guys think?