Wow, the new Telex block creator is crazy. Every time I want to make a different number of bagels I always have to open up the recipe and recalculate things. I literally just one shotted this by uploading a screenshot of the recipe. Crazy world.
Telex Link if anyone else wants to riff on this very niche block.
🥯 Bagel Recipe Calculator
Instructions
- MIXING: Add all ingredients to the mixing bowl. Mix on first speed for 3 minutes, then second speed for 3 minutes (or 5-6 minutes on second speed for stand mixer). Dough should be tough, strong, and well developed. Desired dough temperature: 24°C (76°F).
- BULK FERMENTATION: 1 hour.
- DIVIDING AND SHAPING: Divide dough into 110g pieces. Flatten and roll into tight cylinders, 25-28cm long. Shape into bagels by wrapping around your hand, overlapping ends, and rolling to seal. Place on sheet pans sprinkled with cornmeal or semolina. Refrigerate for at least 6 hours or overnight, covered with plastic.
- PRE-BOILING PREPARATION: Submerge linen-covered bagel boards in water. These will be placed directly onto the oven hearth or baking stone.
- BOILING: Bring a large kettle of water to the boil. Remove bagels from refrigeration and place several into the kettle (keep heat on, don't overcrowd). Boil for about 45 seconds – they will puff considerably and float.
- COOLING: Remove bagels from boiling water and place them in a bowl of ice water.
- SEEDING/SALTING: After chilling for 3-4 minutes, place 4-5 bagels onto soaked boards. For seeded bagels: Press one side into sesame seeds, poppy seeds, or seeds of choice, then place seeded side down on boards. For salted bagels: Light sprinkling of coarse salt.
- BAKING: Bake at 260°C (500°F). Put bagel boards into oven directly onto hearth or preheated baking stone. After 3-4 minutes when tops have begun to dry out, flip boards so bagels are directly on hearth/stone. Bake until golden, 15-18 minutes total.
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