"Japanese" Bagel

its really just a bagel...

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

one big ball, very little mess on 1sides

move ball to greasy bowl

wrap

chill in refrigerator overnight

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 rolls or balls or bagels

place on greasy tray

grease top of bagel also,

wrap in plastic + towel

let rise 1 hour

BOIL WATER

add honey and salt to water

boil bagels 1 minute each side

bake 10 minutes, rotate pan

continue another 20 minutes