Perfect Bagels Baked at Home with Martin Philip

Summary by Krater

Martin from King Arthur Baking Company demonstrates how to make homemade bagels using a poolish, a 24-hour cold ferment, and a boiling step before baking.

From the video

Answers: How do you make homemade bagels with a poolish?

• bagel making
• poolish preferment
• bread dough fermentation
• shaping bagels
• boiling bagels
• everything bagel seasoning

Ingredients

• water
• flour
• yeast
• about 1 tablespoon salt
• barley malt
• everything bagel topping
• cream cheese
• smoked salmon
• avocado
• red onion
• capers
• Korean chili
• sesame seeds

What it concludes

• A poolish gives the dough time to mature and develop flavor components similar to bread baking.
• Letting the dough sit for an hour after mixing before folding significantly increases dough strength and extensibility.
• Boiling bagels with barley malt creates shine on the crust and thickens the crust texture.
• Stretching bagel dough slightly bigger than needed accounts for the strong elastic retraction of the dough.