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Mr. Cowcill's bagel class / shaping & fermentation
Dear Mr. Cowcill,
Dear Bagel Experts,
I am only in the learning phase regarding bagels, but I have been using several different types of doughs in my bakery so far.
My questions are regarding the technology that would best fit with my normal processes.
a) Would it work if i cut the dough first to 110-120 gr pieces, sent them through a rolling machine, then shaped them as you showed by hand? Would I get similar results?
b) As for proofing before soaking the bagels, is it advisable to use a proofer to keep them moist? Or is it better to leave them dry a little before soaking them to reach the perfect crust?
c) And last but not least, I am mainly working with sourdough, and using as little yeast as possible, so I usually work with overnight fermentation in the fridge, and forming, final proofing in the morning (for my rolls in general). Would this type of technology work with bagels as well?
Thank you very much, I really appreciate your comments.
Kind regards,
Bea
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2 Replies
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Level:
Scoolinary Team
Dear Bea,
Thank you so much for your message and for sharing your interest in perfecting the art of bagel making! We’re truly happy to hear that you’re diving into this technique with such dedication especially coming from the world of artisan baking.
I’m happy to answer your questions one by one:
a) Can I portion the dough first and then knead each piece individually?
Yes, your idea is absolutely valid. Dividing the dough into individual portions of 110–120 g and then running them through a kneading machine before shaping by hand can work well especially if you’re aiming for efficiency in your bakery.
The key is to ensure that the dough maintains a firm structure with well-developed gluten, which is essential for the dense and elastic texture that defines a proper bagel. As long as the machine doesn’t overheat or overwork the dough, the results should be very similar to the traditional method.
b) Is it advisable to use a proofing chamber to keep the bagels moist before boiling?
Great question. A proofing chamber can definitely be helpful—with some precautions. If your environment is very dry, proofing in a chamber or covering the bagels can help prevent a tough skin from forming too early.
That said, a slight surface drying before boiling can actually be beneficial, as it helps develop a better crust and enhances the color and texture after baking.
Our recommendation: if your chamber allows you to control both temperature (22–25°C) and humidity, feel free to use it. If not, simply covering the bagels with a damp cloth or plastic wrap works very well too.
c) Can I use cold fermentation with sourdough and minimal yeast?
Absolutely! Long, cold fermentation works beautifully for bagels—especially when you’re working with sourdough.
Shaping and final proofing in the morning after overnight fermentation in the fridge is a perfectly suitable workflow.
Just make sure that the bagels reach their optimal fermentation point before boiling meaning they should float in cold water. Keep in mind that with sourdough, fermentation times can be a bit more variable compared to using commercial yeast.
Thank you again for sharing your process. We love seeing how you’re adapting the course to your own baking style, and we’re sure you’ll achieve delicious results.
I hope this information is helpful, and if you have any other questions, I’m here and happy to assist you.
Warm regards and wishing you great success with your bagels,
Sussan
Scoolinary Team-
Hello Sussan. Once you bake them can you freeze for future use? Thank you in advanced.
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