bagel stuff

1. knead everything but the salt until just incorporated & rest, covered, for 90 minutes
2. add dough, salt, & 2-5g water to stand mixer bowl & mix on first speed, until dough is smooth
3. rest dough until roughly 1.5x in size (2-4 hour minimum) performing one set of stretch & folds after the first 30-45 minutes
4. divide into 6 logs @ ~135g
5. rest covered for 30 minutes
6. to shape: fold the log into a ring around your fingers, with 1/5 to 1/4 of the length at each end overlapping
7. roll the overlapping portion under your hand, back and forth, firmly and swiftly, to seal
8. place with any clear seam-side down on a lined sheet tray
9. rest, covered, on lined tray for 10 minutes, then refrigerate overnight

1. whisk barley malt syrup into water
2. add all dry ingredients to a stand mixer bowl
3. slowly add water + malt syrup and mix on low speed for roughly 8 minutes until a strong dough forms
4. rest dough until roughly 1.5x in size (2-3 hours)
5. divide into 6 logs @ ~145g
6. to shape: fold the log into a ring around your fingers, with 1/5 to 1/4 of the length at each end overlapping
7. roll the overlapping portion under your hand, back and forth, firmly and swiftly, to seal
8. place with any clear seam-side down on a lined sheet tray
9. rest, covered for 5-10 minutes, then refrigerate overnight

the next morning:

1. heat a baking stone to 450º F
2. boil large pot of water & add 2 heaping TBS of barley malt syrup
3. boil bagels for 45-60 seconds per side
4. transfer to ice bath, pat dry, then move to a parchment lined peel
5. if you like a shinier crust, brush with egg or cornstarch wash
6. top bagels as you like
7. bake 16-20 minutes (rotating after 12)

during method step #4:

1. after the first 1.5 hours, add dough back to stand mixer bowl
2. add 60g raisins & 22g cinnamon
3. mix on low for 90 seconds
4. return dough to covered bowl and rest at least 2-3 more hours before shaping*

*this time may vary