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25d (edited) • 🥖 Saturday Bake Along
Your bagel dough is going to feel wrong.
Your sandwich loaf runs 68 to 72 percent hydration. These bagels run 55 to 60. Montreal is the driest of the four.
So the dough comes together stiff, tight, and a little unfriendly. New bakers almost always add water right here, and that's the mistake. The low hydration is exactly what gives you the dense chew. A wetter bagel is just a roll.
If your mixer sounds like it's working, that's the right amount of working. Ten to twelve minutes on medium and you'll pull a windowpane out of it.
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Your bagel dough is going to feel wrong.
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