Yeast Water levain bagels- lye bath
As far as I can tell these are a first ! No one’s ever posted an Apple Yeast Water levain bagel. I used to make bagels all the time. Have always and only used the formula from Wild Yeast blog. They are always perfect. I always use a lye bath. It’s extremely easy and so dilute there’s no danger at all.
Three qts water and add 3 tsp lye. Bring to boil. Can reuse stored water. I’m stirring up another batch of bagels in the next couple days so covered and left on back burner.
I subbed my unfed stored YW 150g added to 150g t80 flour as that’s all I use now for white flour. They were shaped and left to rise 4 hrs and retarded 5 hrs after shaping. Boiled 20 seconds per side and baked at 400 for 18 min. Fragrance is fantastic and a beautiful brown shiny crisp crust. Will post crumb in the AM with homemade jam 😊