Bagels
Let dough rest for 1 hour, then shape into perfect bagels; no kneading required! Perfectly risen and ready to bake.
Ingredients
- 530 g warm water , 86F
- 3 g instant yeast
- 940 g bread flour
- 10 g diastatic malt powder
- 20 g salt
- 3 – 4 l water , for boiling
- 50 grams molasses
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