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Flour 100% 10000 g
Crème de Luxe » 10% 1000 g
Fresh Yeast 3% 300 g
Sonplus Krokant Extra (Crispy) » 3% 300 g
Salt 1,5% 150 g
Water approx. 52% 5200 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 27ºC
Scale Approx. 1800 grams (30 pieces)
Dough proof Approx. 10 minutes
Dividing Divide and round up After approx. 5 minutes mould into a bagel Roll the closure tightly It is possible to decorate if desired Place the dough pieces on baking sheets
Final proof Approx. 50 minutes
Baking Approx. 12 minutes at 230ºC with steam
BRC Halal Kosher RSPO Skal

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