|Sesame Bagels and Sesame Parmesan Black Pepper Bagels|
|Yummy Sesame Parmesan Black Pepper Bagels|
|Nice moist flavorful crumb and slightly chewy crust|
For the second batch, I put the bagels in the fridge for the same long fermentation right after kneading and before being shaped, then shape the bagels after, let it rise for another 60 minutes before poaching them. For the second poaching liquid, I add honey according to the recipe and cut back the poaching time half to 60 seconds in total for each bagel.
I think I prefer shaping the bagels after being slowly raised in the fridge, instead of shaping them before being put inside the fridge for the fermentation. Like this, the shape would be better, and there is less chance to over-proof the dough.
|First batch bagels|
|Second batch bagels|