Bagel

Knead the ingredients for the Pâte Fermentée thoroughly and let it ferment at room temperature for about 12 to 14 hours.

For the main dough, briefly knead the Pâte Fermentée with the water, wheat flour, and whole wheat flour and allow it to ferment for 30 minutes (autolyse).

After the autolyse, add the remaining ingredients and knead the dough for 8 to 10 minutes.

Cover the bowl and let the dough ferment for 2 hours.

Then, divide the dough into approximately 130g portions and roll them into dough strands about 25cm long.

Wrap these strands around the palm of your hand so the ends overlap, and roll the ends once more around the hand, creating a closed dough ring.

Place the shaped bagels on a baking sheet lined with parchment paper and encase the whole setup in a plastic bag.

Put the bagels, including the baking tray, in the refrigerator for 12 to 24 hours.

The next day, bring a pot of water and 1 tablespoon of honey to a boil and boil the bagels for 1 minute, then flip and boil for another minute.

Place the boiled bagels back on the baking tray and, if desired, sprinkle with sesame seeds or flaxseeds.

Then bake directly on the tray in a pre-heated oven at 230°C (about 446°F) for approximately 20 minutes until golden brown.

Tip from Marian:

Bagels freeze wonderfully. Simply bake them 5 minutes less, put them lukewarm into a ziplock bag, and freeze. When needed, toast the still-frozen bagels or bake at 230°C (about 446°F) for 10 minutes. This way, you always have fresh bagels at home.

Ingredients | Pâte fermentée

270 g wheat flour type 700
150 g water
1 g yeast
8 g salt

ingredients | Main dough

Pâte Fermentée
600 g water
800 g wheat flour type 700
235 g wheat wholemeal flour finely sieved
12 g salt
12 g sugar
8 g yeast

Good luck!
Your Marian Moschen
www.mannbackt.de