I’m making bagels for the first time, and I’m a bit apprehensive! The recipe I plan to use: sallysbakingaddiction.com/homemade-bagels/
I chose this recipe because it is relatively simple. But some confusing info has me doubting. The recipe says the dough is heavy enough that it might stress out my KA, so it should be hand kneaded. But the hydration is, like, 74%! 1. That seems awfully wet, and 2. how could it be so heavy with such high hydration? Is this something y’all are on board with? (Mark got the KA for my birthday a few years ago; it was top-of-the-line at the time. It even says in the manual that I should adjust kneading time down because the motor is so powerful.)
I’m gonna make the dough tonight, and give it a slow fridge rise overnight. I’ll have fresh, warm bagels in the morning with cream cheese and poached salmon!
I chose this recipe because it is relatively simple. But some confusing info has me doubting. The recipe says the dough is heavy enough that it might stress out my KA, so it should be hand kneaded. But the hydration is, like, 74%! 1. That seems awfully wet, and 2. how could it be so heavy with such high hydration? Is this something y’all are on board with? (Mark got the KA for my birthday a few years ago; it was top-of-the-line at the time. It even says in the manual that I should adjust kneading time down because the motor is so powerful.)
I’m gonna make the dough tonight, and give it a slow fridge rise overnight. I’ll have fresh, warm bagels in the morning with cream cheese and poached salmon!