Switched to cold proofing my bagels overnight. Huge difference.

I used to shape and boil my bagels right away. They came out dense and flat. Tried cold proofing in the fridge for 18 hours. The crust got that nice blistered look. Inside stayed chewy but light. Took about 3 tries to get the timing right. Anyone else do an overnight rest for bagels?

2 comments

2 Comments

kai_bennett1mo ago

Cold proofing is the way to go for sure. 18 hours is my sweet spot too, any less and the crust doesn't get that nice blister, any more and they start to get a little gummy on the inside. Make sure your fridge is actually cold enough, like 38-40 degrees. If it's warmer the dough overproofs and you get a dense mess.

maxmurphy1mo ago

Hmm, I gotta push back on the "sweet spot" thing. I actually had better luck with a shorter cold proof, like 10-12 hours, because 18 hours gave me that gummy inside you mentioned but also killed some of the yeasty flavor. Maybe your fridge runs colder than mine or something.