Making overnight bagels - may have underkneaded, can I knead it tomorrow?
It's my first time ever making bagels. I followed this recipe with the overnight alteration. I kneaded for about 10-12 minutes. After trying the pull test, it kind of breaks before becoming translucent. It has been in the refrigerator for some time now. My question is whether I can knead them in the morning until they pass the pull test or should I bake them as is?
Best Answer
The given recipe is a very dry one - the author points it out herself - and it’s hard to get a good windowpane test with a low-hydration dough.
Gluten develops in two ways, either by kneading or over time when the flour comes together with water. An extreme example that relies only on the latter are no-knead types of bread.
In your case, the overnight rise should be enough to give you the desired gluten structure. Would probably bake them as is, only if especially large holes have formed would I do a quick re-knead, just to break them up.
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Can you keep bagel dough overnight?
Cover the entire pan with plastic wrap and refrigerate overnight or for up to 2 days. (You can also proof the full piece of dough in the oiled bowl overnight and then shape the bagels on baking day, 60 to 90 minutes before boiling and baking them, or as soon as they pass the float test.)Why is my bagel dough so sticky?
If your dough is too tacky, lightly dust the counter with the baking mix or flour. Gently roll and lightly knead the dough, adding more mix or flour as needed. You'll know it's ready when it's soft and slightly sticky, but no longer tacky. It's okay to let it sit another 5 minutes before cutting into wedges.Can you knead bagel dough by hand?
Stir in most of the flour until dough can no longer be stirred. If using an electric mixer, switch to a dough hook. If kneading by hand, turn out onto a lightly floured board. Knead dough, adding flour as necessary, 8 to 10 minutes by hand, or 8 minutes by machine (it will be a very stiff).Quick And Easy Homemade Bagels Recipe
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