Ingredients:
- High-gluten flour: 200g
- Water: 112g
- Dry yeast: 2g
- Salt: 2g
- Sugar: 10g
Instructions:
- Mix all the ingredients until a smooth dough forms. Divide it into five portions, shape them into rounds, and cover with plastic wrap. Let them rest for 15 minutes.
- Roll each portion into a rectangular shape, then roll it up from top to bottom. Seal the seam with the roll facing up. Roll one end with a rolling pin and fold the other side over it, sealing the edges tightly.
- Place parchment paper in a dumpling tray, cover the surface with plastic wrap, and refrigerate for 10-12 hours (at 4 degrees Celsius).
- The next morning, take them out. The bagels should have increased in volume by about one circle. Press them lightly; if they bounce back, the fermentation is complete.
- Boil water directly (preheat the oven simultaneously). Boil the bagels in plain water; once the water is boiling, place them in and maintain a low simmer for 20 seconds on each side.
- Remove and drain excess water, then place them on a baking sheet. Preheat the oven to 200 degrees Celsius (top heat) and 190 degrees Celsius (bottom heat). Bake for 16 minutes. (The browning level may vary with different ovens; cover with aluminum foil to your liking.)
- This was my first attempt at making bagels with overnight cold fermentation, and I love the results! The bubbles on the surface are beautiful, and the bagels have a crispy crust and a resilient, airy interior.
- Next time, I’ll try different flavors!
Note: The quantities in the instructions are approximate; adjust to your liking.
