I used the same recipe as before from this link, but added a twist with a dough improver (“Scratch Premium Dough Conditioner”) as recommended by the author:
Flour: 100% (using 14% protein pizza flour, W=360)
Water: 47.5% (instead of 50%)
Instant yeast: 0.5%
Salt: 3% (up from 2.5%)
Sunflower oil: 3% (swapped from peanut oil)
Dark brown sugar: 5%
Dough improver: 2%
Process: I kneaded for 10 minutes with a dough hook (KitchenAid 7qt), rested for 15 minutes, kneaded 5 minutes by hand, rested another 5 minutes, then kneaded again for 5 minutes with the dough hook. After a 30-minute rest, I divided into 150g strands and shaped them. I let them proof for about 1.5 hours at room temp (20-22ºC), then did a 28-hour cold rest in the fridge (uncovered for the last 4 hours). After an hour at room temp, I boiled them with barley malt syrup (10 seconds each side) and baked at 250°C on a perforated tray with parchment paper for 20 minutes, adding hot water in a tray for steam.
The dough improver made the dough feel wetter and much easier to work with, even with less hydration. My shaping has improved too—better twist and lock, and the hole isn’t too large. The crust and crumb came out perfect! The dough improver made the crumb lighter yet still dense and chewy. I’m so happy with these bagels—they’re exactly how I want them! No changes needed; this recipe is perfect…
Ming said:
What is dough improver? Is it different from vital wheat gluten?
Here is the definition: “A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes, yeast nutrients, mineral salts, oxidants and reductants, bleaching agents, and emulsifiers. They are food additives combined with flour to improve baking functionality. Flour treatment agents are used to increase the speed of dough rising and to improve the strength and workability of the dough.”
It is very different from vital wheat gluten which is used to improve flour strength.
Landry said:
Thanks for sharing. These look great!
As someone who has certainly never mastered or even come close to baking good bagels, I’ll definitely give this recipe and method a go.
Thank you! This was my 4th attempt at bagels, so I am no master either, but this batch was straight perfection. The recipe is very solid; it’s coming from a skillful redditor, she is a real bagel master.
.