36-Hour Cold-Fermented Bagels

Ingredients

• 1000 g bread flour (Total flour weight; the formula percentages are calculated from this amount. Other flour types may be used, but whole-grain flour may require more water.)
• 560 g water (56% of the flour weight. For whole-grain flour, consider increasing the water multiplier to 0.58–0.60.)
• 20 g barley malt syrup (2% of the flour weight. Non-diastatic malt powder may be substituted; increase the water multiplier by 0.02 when doing so.)
• 20 g sugar (2% of the flour weight.)
• 25 g salt (2.5% of the flour weight.)
• 5 g active dry yeast (0.5% of the flour weight. If using instant dry yeast instead, use a 0.004 multiplier, or 4 g for 1,000 g flour.)

Steps

1. 1

   Determine the total flour weight. The demonstrated formula uses 1,000 g flour, and all other ingredient quantities are calculated as percentages of that weight.

2. 2

   Calculate the water at 56% of the flour weight. For 1,000 g flour, use 560 g water. This relatively low hydration creates a stiff dough that is easier to shape and roll and produces a dense, chewy bagel texture.

3. 3

   Calculate the barley malt syrup at 2% of the flour weight. For 1,000 g flour, use 20 g malt syrup. The malt contributes classic bagel flavor, browning, and crust character.

4. 4

   Calculate the sugar at 2% of the flour weight. For 1,000 g flour, use 20 g sugar. It is intended to provide additional fermentation food and support browning and flavor balance rather than make the bagels sweet.

5. 5

   Calculate the salt at 2.5% of the flour weight. For 1,000 g flour, use 25 g salt. The salt helps tighten the dough, control fermentation, and season the finished bagels.

6. 6

   Calculate the active dry yeast at 0.5% of the flour weight. For 1,000 g flour, use 5 g yeast. The intentionally small amount is suited to the long, cold fermentation.

7. 7

   Combine the calculated flour, water, barley malt syrup, sugar, salt, and active dry yeast to make the bagel dough. The source does not provide detailed mixing or kneading instructions.

8. 8

   Allow the dough to ferment or proof in the refrigerator for about 36 hours. The slow fermentation is intended to develop flavor while preserving enough yeast activity for the bagels to rise when boiled and baked.

Notes

The source provides the ingredient formula and cold-fermentation guidance but does not specify mixing, kneading, dividing, shaping, boiling, baking temperature, baking time, or final internal temperature. The formula is: 56% water, 2% malt syrup, 2% sugar, 2.5% salt, and 0.5% active dry yeast, based on total flour weight. For whole-grain flour, use a 0.58–0.60 water multiplier. For non-diastatic malt powder, increase the water multiplier by 0.02. For instant dry yeast, use a 0.004 multiplier.

Nutrition per serving

• bread
• bagels
• baked
• long-fermentation
• cold-fermented
• vegetarian