Bagels and Variability
"Didn't you already post about bagels...?" He asked.
I had. Two times, already.
"Yes, but these are different." I said.
The Devil is in the Details
The dough proofed in a metal bowl covered with plastic wrap on the radiator for three hours. Then into the fridge overnight. Then back onto the radiator the next morning for two hours more.
I precisely weighed out each bagel. 121 grams.
I created a ball.
I poked a hole and stretched. No snaking. No pinching.
The formed dough sat another two hours before boiling and baking.
They boiled for one minute each side.
They baked for 24 minutes at 450 degrees. Rotating halfway through. This did not change.
I used the lighter aluminum pan, covered with parchment this time instead of the heavier non-stick pan covered with parchment.
"Are they too brown?" I asked.
"Not at all." He said.
This is the best batch yet. I only wish it made more than six.