Bagels

	Units	%
Part 1
Cake flour	5000g	0
Sweet & Soft 20% Premix	1000g	0
NCP Yeast Wet	125g	0
Water	2500g	0
Egg	100g	0
Part 1 total	0
Cooking Water
White Sugar	100g	0
Water	5000g	0
Cooking Water total	0

Units

Part 1

Cake flour

5000g

Sweet & Soft 20% Premix

1000g

NCP Yeast Wet

125g

Water

2500g

Egg

100g

Part 1 total

Cooking Water

White Sugar

100g

Water

5000g

Cooking Water total

Working Method

Part 1

Place the ingredients into the mixing bowl. Then add measured water.
Mix for +- 2 minutes slow and +- 6 minutes fast, depending on type of mixer used.
Scale dough at 2700kg, round and rest for 5 minutes.
Divide the dough in the bun divider then mould the dough pieces through the hot dog roll moulder.
Mould into a ring by hand.
Place bagel rings onto floured pans.
Rest for 30 minutes.

Cooking Water

While dough is resting fill a large pot with water and place a 100g sugar inside. Place pot on the stove and let water get hot. N.B. Do not boil the water.
Using a spatula so as not to leave finger marks on the bagels, place them in the hot water as quickly as possible. Turn each bagel after 1.5 minute. TOTAL TIME IN WATER IS +- 3 MINUTES.
Place bagels back on pan and bake at 240°C for +- 20 minutes. Lower the temperature in the last 5 minutes. so as to dry bagels out properly.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:

Oven temperature	240°C
Baking time	± 20 minutes

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Ingredients

Working Method

Part 1

Cooking Water

Baking Overview

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