"Japanese" Bagel

its really just a bagel...

YIELD = 8 bagels

DAY1 :

Water [ warm ] 350g

Yeast [ Active Dry ] 8g

Salt 8g

Honey [ or maple ] 30g

combine in stand mixer bowl

let rest for 5 min [ yeast will get foamy ]

Bread Flour 560g

mix with stand mixer, med speed, appx 7 min

[ dough will stick to dough hook, pull away from sides ]

use a bit more flour or water to coax in to the ball

move dough ball to greasy bowl ( oil / butter / etc. )

wrap in platis

chill in refrigerator overnight ( slow proof )

DAY2:

move ball [ now 2x size] from greasy bowl to floured countertop

overnight weight = appx 950g

cut into 8x equal size hunks

appx 118g each

form into balls or bagels ( punch hole in ball, = bagel OR roll a log and twist into bagel

place on greasy tray

grease top of bagel also, ( spray avocado oil works good )

wrap in plastic + towel on top

leave on counter, let rise 1 hour

BOIL WATER  -- & -- PRE-HEAT oven to 425 degrees

add honey and salt to water

boil bagels 1 minute each side

remove bagels from water, let drip dry on wire rack for a bit

bake 10 minutes, rotate pan

continue another 15-20 minutes