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 |