It is best to start mixing in medium speed to bring the ingredients together and then switch to low speed for the majority of the mixing time. Some bakers add the salt mixed in a water solution near the end of the mixing time. When the batch size does not match the mixer size, the correct temperature will be difficult to achieve and the rest of the production process may be harder to control and may certainly cause unwanted variables. A spiral mixer is the best for mixing smaller batches of bagel dough. Horizontal mixers are best used for large production batches.
Many bakers begin makeup immediately after mixing with no floor time in between.
This practice is valid for those that use conditioners for no time doughs and for those that use a long retarding process to develop better texture and flavor. The yeast has time to properly ferment, the enzymes in the flour and dough conditioner have time to properly relax the dough. Some bakers retard bagels for 12 hours. However, even a few hours will help the flavor and texture of the finished bagel. Whenever the retarding step is eliminated, bagels may have a wide swing of variation in size, crust color and other properties that are valued consistencies.