Finally achieved the perfect bagels !

I used the same recipe as before : https://thia.codes/newbagels.html twisted with dough improver (« Scratch Premium Dough Conditioner »), following the author’s advices on that matter :

• Flour : 100% (I use pizza flour with 14% protein, W=360)
• Water : 47,5% (instead of 50%)
• Instant yeast : 0,5%
• Salt : 3% (instead of 2,5%)
• Sunflower oil : 3%
• Packed dark brown sugar : 5%
• Dough improver : 2%

I also swapped peanut oil for sunflower oil, I don’t know if it makes a difference or not.

Process: 10 minutes kneading with dough hook (KitchenAid 7qt Heavy duty), 15 minutes rest, 5 minutes kneading by hand, 5 minutes rest, 5 minutes kneading with dough hook. 30 minutes rest. Weighing 150gr strands and shaping. Proofing for approx 1h30 (20-22ºC in my flat). 28 hours cold rest in the fridge (uncovered for the last 4 hours). I let them 1 hour at room temperature before boiling them with barley malt syrup (10 seconds on each side). I baked them on a perforated metallic pastry tray lined with parchment paper, in a 250°C static oven for approx 20 minutes (I poured hot water in a tray placed in the bottom of the oven, to create steam).

It’s crazy how the dough improver makes the dough feel wetter and so much more workable (despite the drop in hydration).

I think I improved my shaping too, the hole isn’t massive like it used to. Better twist, better lock, thanks to the dough texture being less stiff/dense.

The crust and the crumb are perfect I am SO happy right now. The bagels are so good I can’t believe I just made those. I think the dough improver made the crumb lighter while still being dense and chewy. I will not change a thing to this recipe, it’s on point now !!