Hamelman's Bagels

• 908 g bread flour (100%)
• 527 g water (58.12%)
• 6 g diastatic malt powder (.62%)
• 17 g salt (1.88%)
• 4 g dry instant yeast (.44%)
• Total 1.462 kg

%	Ingredient	Metric	U.S.	Volume
100%	bread flour	908 g	1 lb, 16 oz	6 7/8 cup
58.12%	water	527 g	1 lb, 2.6 oz	2 3/8 cup
.62%	diastatic malt powder	6 g	.2 oz	1 3/4 tsp
1.88%	salt	17 g	.6 oz	2 3/4 tsp
.44%	dry instant yeast	4 g	.14 oz	1 1/4 tsp
	Total	1.462 kg	3 lbs, 3.54 oz

1. Mix 3 minutes @ 1 speed; 3-6 minutes on speed 2
2. 1 hour bulk ferment (DDT 76°F)
3. scale to 4oz / 113g pieces