Mixing bagels by hand
In the spirit of artisan baking I want to mix by hand, but after mixing a 100% whole wheat recipe from Reinhart’s Whole Grain Breads I’m not sure if I can make enough bagels that way. The book says to knead about 5 minutes but I could barely pass the window-pane test after 10 minutes of intense kneading. I will definitely build muscle this way, but I can’t imagine multiplying this recipe by 10 to satisfy demand of just my close friends. Should I invest in a mixer, or can I scale this method up to around 6 dozen bagels?
Source: Fresh Loaf