Bagels in the bread machine – my own recipe.
I have a 1-lb. Zojirushi Mini Maestro, and the recipe has worked consistently on the dough setting in that particular machine. Depending on the volume of dough you are mixing - as well as on the nuances of your machine while on the dough cycle (heat,duration) - YMMV.
Hydration: 58.5%
Protein content of the flour blend: 12.86% to 13.57%
INGREDIENTS:
135 g. warm water (90 degrees F)
50 g. sourdough discard, unfed*
120 g. bread flour
120 g. KAF high-protein flour
8 g. medium rye flour
1 ½ T. granulated sugar
¾ t. granulated salt
1 t. instant (bread machine) yeast
Mix the dough on the dough cycle. Divide dough into 6 equal portions. Ball. Cover and rest 10 minutes. Shape the bagels. Cover and rest 15 minutes. Chill overnight for 18 hours. Boil. Bake at 425 for about 15 minutes. (Watch the bottoms - if necessary, double the sheet pan at about the 12-minute mark).
*If you don’t use sourdough discard, omit and add back 25 g. AP flour and 25 g. water.
