The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Cold proof shaped bagels or cold bulk ferment batch Dough

Levon95's picture

Cold proof shaped bagels or cold bulk ferment batch Dough

Hello when making sourdough bagels which method do you prefer yields the best tall puffy sourdough bagels?

A longer bulk fermentation of un-shaped dough or short 3 hour bulk then shape and proof shaped bagels in fridge?

The Roadside Pie King's picture
The Roadside Pi...

Truth be told I never fiddled with the formula. (Commercial yeast) I am also in the camp of, if it works don't fix it. I knew this in my working life. However, it took too long to transfer that pearl to baking. I spent too much time trying to build a better wheel. 


UVCat's picture

i make sourdough bagels and also cold proof the shaped bagels, not the dough. the yeasted recipe i was working off of did the same, so that’s what i do. i give the dough ~1h of room temp rest/proof after mixing/kneading before shaping. that’s for 20% pre-fermented flour. less starter would need a longer room temp bulk, i assume.

that said, people’s bagel preferences seem to vary widely. i wouldn’t say i’m aiming for a puffy bagel. i’m aiming for bagels like i used to get in nyc, or skokie, IL, before i moved to a place that mostly has bagel-shaped rolls, lol. i like a bagel with some chew. 

just my $0.02!