Jewish Poland, then New York
Bagels
A tight, boiled ring with a shiny hide. High-protein spring wheat is the whole game.
Your loaf
Scaled to your flour, protein, and hydration.
Suggested hydration 60%. Mix protein 12.6% · after VWG 14% protein · 12% gluten. Effective liquid 58.5% (water + milk/eggs/etc).
Rest
10 min
Bulk / rise
35 min
Proof
9h 55m
Bake
20 min
Times follow this dough weight and hydration — wetter and whole-grain run faster; bigger loaves bake longer. Timers below match these numbers.
| Ingredient | Baker’s % | Weight |
|---|---|---|
| Whole-grain flour | 100 | 500 g |
| Flour | 100 | |
| Vital wheat gluten | % | |
| Water | % | |
| Salt | % | |
| Yeast | % | |
| Sugar | % | |
| Dough total | 832 g |
Same list as a classic baker’s % calculator: Flour and Water stay on. Check Milk, Yeast, Oil, Honey… then OK. Percents are of flour weight.
- Hard White Wheat can take a real knead and a higher hydration. Give it a windowpane if the style wants one.
- Fresh whole-grain flour ferments faster and drinks more water. Watch the dough, not the clock, and consider a slightly cooler bulk.
Hands, rest, heat
Knead
10–12 minutes. The dough should be stiff, smooth, and barely tacky.
Rest
10 minutes after a first mix if the flour looks dry — then knead. It will come together. For this batch: about 10 min.
Rise / bulk
Short bulk 30–45 minutes, then shape and cold-proof overnight. For this batch: about 35 min.
Proof
The fridge is the proof. In the morning they should look slightly puffed, not doubled. For this batch: about 9h 55m.
Bake
Boil 30–45 seconds per side in water with barley malt or honey, seed, then 425°F 18–22 minutes. For this batch: about 20 min.
If your flour is under 13% protein, add vital wheat gluten — bagels go slack without it.
Method
- Mix a stiff dough. Knead until smooth.
- Rest 30 minutes. Divide 90–110 g. Shape rings (rope-and-join or poke-and-stretch).
- Refrigerate on oiled, covered trays 8–24 hours.
- Boil a few at a time. Drain, seed, bake on a stone or parchment.
- Cool on a rack so the bottoms stay dry.
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Your bake
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