Overnight fermentation hits different.
Time needed: 15 hours (or 2 hours if only ferment for 1 hour)
Serving size: 6 bagels
Ingredients for 6 bagels:
300g bread flour
3g instant dried yeast
20g sugar
160g warm water
A handful of smoked cheese
Water for boiling the bagels:
1L
2tsp baking soda
30g brown sugar
Steps:
1. Mix all the dried and wet ingredients in a stand mixer and knead on medium low speed until the dough comes together and not sticking. It will take roughly 10 mins. You can always knead it by hand.
2. Leave the dough in the fridge overnight- ideally 12-24 hours.
3. Take out the dough from the fridge and let it sit in room temperature for an hour. Divide the dough into 6 equal pieces and roll it into a ball. Let it rest for 10-15mins.
3. Flatten the dough and add in the cheese. Roll it into a bagel shape. Cut out the parchment paper in 6 squares and let it ferment in the room temp for 30-45mins.
4. Prepare a pot of boiling water and boil it for 30s on each side. Place it on the parchment paper and bake at 200 degrees for 15-18 mins or until golden brown.
6. Let it cool slightly before slicing and enjoy x
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