Stone-ground, organic rye flour gives this bagel a slightly softer texture. Freshly toasted, ground caraway provides classic pumpernickel flavor. Malted barley flour gives this bagel its gorgeous dark brown color.
2.247 kilograms high-protein flour
0.374 kilograms bread flour
0.118 kilograms organic, stone ground rye flour
1.159 kilograms water
0.374 kilograms water, 65°F
0.085 kilograms fine sea salt
0.059 kilograms fresh yeast
0.206 kilograms non-diastatic barley malt powder
0.132 kilograms caraway, toasted, ground
0.118 kilograms barley malt syrup
0.118 kilograms sugar
0.009 kilograms starter
Stoneground rye flour, as needed
Mix preferment by hand until incorporated. Ferment for 12 hours at 72°F.
Using a spiral mixer, mix for 3 minutes on first speed and 3 minutes on second speed. Dough temperature 77 °F.
Divide dough into 125-gram pieces. Pre-shape into rope, 10 inches long. Shape into bagels.
Prepare three full-size sheet pans: Line each pan with parchment paper, spray parchment lightly with cooking spray, then dust lightly with rye flour. Place bagels on sheet plan with 2-inch spacing, 18 per sheet. After placing bagels, cover sheet pans with plastic wrap (spray side that will touch bagels with cooking spray). Proof 30-45 minutes at 72°F, then a minimum of 8 hours at 38°F.
Bring large pot of water to boil, then remove bagels from refrigerator. Boil 20 seconds each side. Boil bagels in batches.Bagels should float, an indication they are properly proofed. After boiling 2nd side, remove to sheet pan for baking.
Bake in a convection oven for 10 minutes at 400°F, rotate and then bake another 10 minutes at 350°F.
About the Baker
Melissa Weller is a master baker whose work has received critical acclaim. She is the owner and founder of Sadelle’s, a bakery restaurant in the Soho neighborhood of New York City. Prior to pursuing a culinary career, she worked as a chemical engineer, developing fuel cell engines for alternative fuel vehicles. In 2004, she turned her career toward bread and pastry at the French Culinary Institute. In 2013, she created a sensation by selling her hand-rolled bagels at the outdoor Smorgasburg market in Brooklyn. Those bagels led to her partnership with the Major Food Group to create and open the bagel-centric restaurant Sadelle’s.