Step 2: Kneading
Bagel dough
- mixed dough
Once rested, turn the dough onto the counter, do not add extra flour. the dough by pressing with the heel of your hand away from you, fold the dough back over and repeat.
Continue kneading for 8-10 minutes (set a timer). The dough will be stiff due to the low hydration but as it is kneaded it will become more pliable and smooth on the outside.
After the 8-10 minutes, test for gluten development by cutting off a small piece of the dough and stretching it very thin to see if it is slightly translucent before tearing.
- Note: The is the key to understanding if the flour has been hydrated enough. If the dough tears before getting to a slightly translucent window, continue with the kneading for another couple of minutes.