Super Tender Einkorn Hybrid Bagels

I know I usually share sourdough only but I'm dabbling with long fermented, sourdough AND instant yeast. Why? Because sometimes I crave the soft texture and yeasty flavor of yeast. These still fermented for 5 hours, then went in the fridge, then got shaped, back into the fridge and then baked the next day. Pretty much the same timing as my sourdough recipe AND still has the digestibility of true sourdough. I also used Einkorn (30%) for its health benefits and the softness, since it isn't a hard wheat.

Mixing the Dough

1. Combine everything except the salt and oil. Mix at 35% for 3 minutes, scraping the bowl halfway.
2. Rest for 5 minutes.
3. Add the salt and oil, then mix 4 more minutes at 50% until the dough becomes super smooth.

• By hand: After mixing, give the dough two folds, spaced 30 minutes apart.
• If fully mixed in a mixer: No folds needed.

Bulk Fermentation

Let the dough rise until doubled in size, about 5 hours, depending on room temperature.

Shaping — Same-Day Bagels

1. After doubling, divide into ~124g pieces.
2. Round each piece into a ball, cover, and let relax for 30 minutes.
3. Poke a hole in the center and shape into bagels.
4. Dunk each bagel in whole-grain flour to prevent sticking during the final proof. (You can also place them on pieces of parchment to make boiling easier.)
5. Let them proof until they're puffy and nearly doubled.

Shaping — Overnight Bagels

After shaping and flour-dunking, refrigerate overnight.

• If the bagels look huge in the morning, boil straight from the fridge.
• Otherwise, let them sit out 1 hour before baking.

Boiling

Boil the bagels in water with a generous squeeze of honey. Top immediately with your favorite toppings.

Baking

Bake at 425°F for 20–25 minutes until golden brown.