Coffee Classics Bagel

Complexity level:

Mixing Time	5' 1st Speed	9' 2nd Speed
Dough ºC / ºF	26 °C
Bulk Fermentation	10'
Manipulation After Fermentation	Run through bagel machine. If not using bagel machine shape using rope method or create individual rolls and the press holes into the center to get bagel shape.
Scale	115 g
Manipulation After Scale	Place bagels on a board coated with cornmeal or semolina then place rack into proof box. The first proof of the bagel is around 75%. Just until the bagel floats in water.
Manipulation After Make Up	After first proof place bagels in cooler overnight. The following morning allow bagels to come to room temperature (20-30min) and place in proofer for 10 mintutes to ensure internal temp is above 70F
Final Fermentation	20'	37 °C	80 % Humidity

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