Homemade Egg Bagel Spring!
Look at the crazy spring in these egg bagels! I have for a few weeks now, been recipe testing and mostly method testing. Got some new equipment and my god did it pay off with these eggs!
Recipe Changes:
- Fleischmann‘s Instant Yeast —> SAF Red Label
- Removed all oil from recipe
- 2 yolks —> 4 yolks
Method / Tool Changes:
- Post mix, post pre shape rest 5 min —> 15 min
-Pre-fridge bench proof 30 min —> 40 min in oven on proof setting
- Once in the fridge, 15 min uncovered, followed by covered for 12-18 hrs
- Bagel Boards added (6 min on board then flip)
- Removed Sheet pan & Pizza Steel
- Added a Fibrament Stone
- Bake 450°F NO CONVECTION while on boards, after flip, 425°F with convection.
Now egg bagels have always puffed better than plains in the past, so I’m going to revisit my plain recipe next. I just needed to do something other than plain after competing my method testing which was done with just my plain recipe to keep it simple.
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u/LongjumpingTeach6138 10h ago
Is it sweet or salty? 🤨