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My favorite bagel recipe from Maurizio at The Perfect Loaf Blog. These are chewy, crispy and perfect with some cream cheese and lox! Ingredients Levain 116g high protein flour 58g water 23g sourdough starter, ripe Main Dough 848g high protein flour 472g water 29g sugar 29g barley malt syrup 18g salt 7g diastatic malt 197g levain 1 Levain (the night before mixing, 9:30 p.m.) Mix all the Levain ingredients in a container and leave it at a warm temperature for 12 hours. 2 Mix (9:30 a.m) Add the mix
1:59
My favorite bagel recipe from Maurizio at The Perfect Loaf Blog. These are chewy, crispy and perfect with some cream cheese and lox! Ingredients Levain 116g high protein flour 58g water 23g sourdough starter, ripe Main Dough 848g high protein flour 472g water 29g sugar 29g barley malt syrup 18g salt 7g diastatic malt 197g levain 1 Levain (the night before mixing, 9:30 p.m.) Mix all the Levain ingredients in a container and leave it at a warm temperature for 12 hours. 2 Mix (9:30 a.m) Add the mix
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