Bagels
Three ways to read this recipe
The table
| 1 1/4 cups(295 g)warm water | stir until the malt dissolves | add flour and salt, knead 10 min, rise 1 hour | divide into eight rings, chill overnight | boil 1 min a side | top, bake 475°F 20 min |
| 2 Tbs(40 g)barley malt syrup | |||||
| 2 tsp(6 g)instant yeast | |||||
| 4 cups(540 g)bread flour | |||||
| 2 tsp(12 g)table salt | |||||
| 1 Tbs(14 g)baking soda | |||||
| 2 Tbs(40 g)barley malt syrup | |||||
| 3 Tbs(or sesame or poppy seeds)everything seasoning | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.8 things to get out.
1stir until the malt dissolves
2add flour and salt, knead 10 min, rise 1 hour
goes in with what step 1 made
4boil 1 min a side
goes in with what step 3 made
5top, bake 475°F 20 min
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 13 hr 31 mintwo waits that overlap count once
- Needs you
- 11 minof the steps that give a time
One of the 5 steps never says how long it takes, so both numbers are floors. 1 min of that is counted as needing you only because the step never said otherwise. The recipe itself says 15 hr.
stir until the malt dissolves
not timedfrom the start
add flour and salt, knead 10 min, rise 1 hour
1 hr 10 minneeds you(read off the step)from the start
divide into eight rings, chill overnight
12 hrwalk away(read off the step)1 hr 10 min in
boil 1 min a side
1 minneeds you(assumed)13 hr 10 min in
top, bake 475°F 20 min
20 minwalk away(read off the step)13 hr 11 min in
- needs you
- you can walk away
- never timed
Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.
Goes with
See how it is written
>> title: Bagels
>> category: Breads
>> tags: bread, bagels, boiled, malt, breakfast
>> counters: Deli, Bakery
>> servings: 8
>> time: 15 hr
>> step.1: stir until the malt dissolves
>> step.2: add flour and salt, knead 10 min, rise 1 hour
>> step.3: divide into eight rings, chill overnight
>> step.4: boil 1 min a side
>> step.5: top, bake 475°F 20 min
Stir @warm water{1 1/4%cup}(295 g) with @barley malt syrup{2%Tbs}(40 g) and @instant yeast{2%tsp}(6 g).
Add @bread flour{4%cup}(540 g) and @table salt{2%tsp}(12 g) to @&(~1)mixture{}, then knead ~{10%min} to a stiff dough and rise ~{1%hour}.
Divide @&(~1)dough{} into eight rings and refrigerate ~{12%hours}.
Boil @&(~1)bagels{} for ~{1%min} a side in water with @baking soda{1%Tbs}(14 g) and @barley malt syrup{2%Tbs}(40 g).
Top @&(~1)bagels{} with @everything seasoning{3%Tbs}(or sesame or poppy seeds) and bake at 475°F for ~{20%min}.