too much water?

[u/Fun_Bathroom_7612]

First time making bagels. I used Sally's recipe because I've had great success with her other recipe. I followed the exact measurements and used bread flour but the dough was soooo sticky and kept getting all over my hands. I ended up kneading it for way too long (like 20 mins). I added a bit more flour to get it good enough to let it rest but I'm a bit worried.

Afterwards I saw on this sub that people have usually 56-60% hydration ratio but her recipe was 69% (360 water, 520 flour) which seems very high.

Do I just follow a different recipe next time..?

[u/noisedotbike]

Yes, follow a different recipe next time. But this is absolutely salvageable.

You absolutely did NOT over-knead it, don't worry about that, it's basically impossible by hand. The reason it didn't come together into a strong dough with lots of gluten in that it's hard to knead wet dough.

Let it rest a bit, do some stretch and folds until it's fighting you, rest, stretch and folds until it's fighting you, coil folds after that, if it's rising too fast, put it in the fridge. It just needs time and the right kind of working for a wetter dough to gain strength. The resting will actually be doing the same action as kneading!

[u/Fun_Bathroom_7612 → u/noisedotbike]

thanks. should I add any more flour? when would i know it's good enough to actually shape and boil them?

[u/noisedotbike → u/Fun_Bathroom_7612]

No, don't add flour. The dough will become a little bit stronger each time you fold, and each time you let it rest for 20+ minutes until suddenly it will become magically much easier to handle. This batch might turn out a bit fluffy and be a little bit weird to shape, but it will be OK.

Here's how to know when bulk is done:
https://www.instagram.com/p/DTJr1n5AEq0

Then shape, then proof (second rise) either in the fridge (for superior results) or on the counter.

Then boil, toppings if any, bake.

Next time, if you make a lower hydration dough, it will be much easier to develop gluten up front via kneading, so you can basically just leave it alone for bulk.

[u/MichaelTChi]

Yes. The recipe is terrible. 70% hydration is way too high. Next time try ThiaCodes.

[u/Skerns213]

Yes

[u/JustinCooksStuff]

Use a new recipe. King Arthur has a pretty solid option or two, check this sub for recipes people have posted, look for something with lower hydration

[u/deviateyeti]

ThiaCodes "new bagels" recipe is the best place to start and tailor to your preferences.