BAKE 31 – AUGUST 6, 2020

Yeast Utilized: 1 1/2 teaspoons

It’s bagel time again! After three hours of hard yard work, it was time to do some baking. I got the flour and yeast together with water and let the sponge doing its sponging for two hours. In the meantime, I worked on my lesson plan for a semester I’m incredibly anxious about.

Two hours later, behold!

Fluffy and ready to join the rest of the ingredients.

There is so much flour in this recipe. But anyway! I got to mixing in the bowl, and then started kneading too soon, to be honest. It was unpleasant for a few minutes, but as the flour incorporated, it was lovely. This is a really nice dough to knead. I like it.

Then it was time to divide the dough. I wanted mini-bagels this time, so I chose 2.2-ounce balls, which somehow gave me 23 pieces… Oh, well.

Ready for another brief rise.

To the shaping!

Sleep sweet, little bagels.

After another brief rise, these were given the float test and deemed ready to rest overnight in the fridge.

THE NEXT DAY,

It’s boiling time!

I used my potato masher as an elevator to lower them into the heat.

The ones with the oats on the pan were boiled for two minutes each side, and the rest for one minute each side. That is supposed to impact their chewiness.

To the oven! I baked them a bit longer than the recipe said, looking for that golden brown color.

My parchment paper definitely got browned…

Couldn’t even fit them all on my cooling rack.

I have to say, I can’t tell a lick of difference in the chewiness, but they’re all tasty.

To the next bake—–>