Had a batch of bagels come out like rocks... then a buddy told me to try a cold ferment overnight

I've been at this bagel thing for maybe 6 months and kept getting these dense, tough results even after boiling them. A guy at the local bake shop in Portland told me to just stick the shaped dough in the fridge for 18 hours before the boil and bake. Tried it last weekend and the inside got all chewy and airy like I wanted. Anyone else find that cold proofing makes that much of a difference for bagels?

2 comments

2 Comments

the_faith1d ago

I read somewhere the cold fermentation lets the gluten relax and develop flavor at the same time, so the crust firms up without getting tough. That 18 hour window changed my bagels too.

davis.ruby1d ago

Right? The 18 hour cold ferment is a game changer. My first attempt I was so scared I'd ruin them I left them in the fridge for 36 hours. Bagels came out like hockey pucks with a hint of sour. Now I set a literal timer on my phone and won't touch them until that alarm goes off. My husband thinks I'm crazy talking to dough in the fridge but whatever works.