Working Method

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

Cooking Water
  1. 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.
  2. 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 minutes. TOTAL TIME IN WATER IS ± 3 MINUTES.
  3. 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:  


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