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Everything Bagels (Wood‑Fired)
Homemade chewy everything bagels made with a mix of bread and rye flour, boiled in a barley‑malt syrup solution and baked in a wood‑burning oven. The dough is prepared the night before, shaped, proofed, boiled, coated with an everything topping, and baked at a scorching 500°F for a crisp, caramelized crust.
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Critical Success Points
- • Develop gluten through proper kneading and low‑speed mixing
- • Bulk fermentation and overnight cold retard for flavor
- • Bench rest before final shaping
- • Shaping with an oversized hole to allow expansion
- • Boiling in barley‑malt syrup solution
- • High‑heat baking in a wood‑fired oven
Safety Warnings
- • Boiling water with barley malt syrup is extremely hot; use a slotted spoon and wear oven mitts.
- • Wood‑fired oven reaches >500 °F; handle doors and trays with heat‑proof gloves.
- • Do not leave the boiling pot unattended.
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