Bagels

Ingredients

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