Recipe - Bagels (Instant Yeast)

Yields: 6 bagels

INGREDIENTS:

Yudane Dough:

80g bread flour (I used Japan High Gluten Flour)

80g boiling water

Main Dough:

320g bread flour (I used Japan High Gluten Flour)

All the yudane dough (above)

4g instant dry yeast

20g brown sugar (I used organic brown sugar)

1 1/4 tsp (6g) sea salt

165 - 170 water (About 61% - 62% total hydration) - For the bread flour I used need 170g

15g vegetable oil (I used extra virgin olive oil)

Boiling/Scalding Water:

1.2 liter water

2 Tbsp brown sugar

2 Tbsp baking soda

Utensil:

Baking tray

6 pieces - 4.5" X 4.5" parchment papers

METHOD:

1. Yudane (Prepare 1 day or at least 4 hours in advance):  
1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon until no dry flour.
2. Cling film and use at least 4 hours later.  You can prepare a day before and place in the fridge and Take out from the fridge 30 minutes before using to return to room temperature.
2. Main Dough:
1. Put all ingredients into a bowl of stand mixer.
2. Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out.  Using the paddle attachment, mix for about a minute or until all incorporated. 
3. Change to hook attachment and knead for about 9 - 10 minutes or until the dough comes together and elastic.  This is low hydration recipe and the dough is slightly stiff. It is not required to check window pane stage as it is not soft sandwich loaf or buns. The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
3. 1st Proofing:
1. Overnight Retard - Cover the bowl and transfer to refrigerator for overnight retard, about 8 – 16 hours.  I retarded in the fridge for 13 hours.  I found with overnight retard the texture is even softer and better aroma compared with same day bake.
2. Same Day Bake - Let the dough rise on in room temperature (28C) for 60 - 90 minutes until double in size. I usually left the dough in the same mixing bowl and cover with cling film. 
4. Shaping:
1. Take out dough from the fridge and leave on counter for around 15 mins to soften and relax the dough for overnight retard.
2. Transfer the dough to a clean floured surface then divide dough into 6 equal portions (approx. 114g - 115g each). Please use a kitchen scale if you want to be exact.  Form each portion to a ball.  Rest for 15 minutes.
3. Flatten a dough ball.  Roll like a swiss roll. Then roll into a long strand (about  9 inches length)
4. Please watch the video "How To Shape Bagel"  
5. Place the bagel onto parchment paper.  Rest in the fridge while shaping the rest.  This will prevent the bagels shaped earlier of over proofing.
5. Final Proofing:
1. Arrange and place the bagels on the baking tray.
2. I made marks with a pencil about 0.75 cm away from the original size of the bagels.  Let them proof at a warm place until the dough rise and reach the pencil marks.   It took about 45 minutes at 29C room temperature. The duration of proofing depends on your ambient temperature.
6. Boiling/Scalding:
1. In a sauce pan, combine the water, sugar and baking soda.  Bring to boil then turn to low heat.  Drop one or two bagels at a time in and simmer each side for about 30 seconds. 
2. Remove the bagels with strainer ladle and place back onto the parchment paper.  Arrange and place into a tray.
7. Baking:
1. Preheat oven at 220C (top & bottom heat) or 200C (fan-forced) for 15 minutes.
2. Bake in a preheated oven for about 20 - 22 minutes, or until golden brown.
3. Remove bagel from oven and let them cool on rack.

Yudane Dough

Main Dough

1. First Proofing:
• Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger.  If it bounces back immediately without any indentation then it needs more time.
• If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.  
• If it bounces back just a little, then the dough is ready to be punched down and shaping.
2. Second Proofing:
• Lightly press the side of the proved dough with your finger.  If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
• If the indentation stays and it doesn’t bounce back, it means it has been over proved.
• If the indentation slowly bounces back and leave a small indentation, it is ready to bake. 
• There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring.