bagels
CATEGORIES
INGREDIENTS
- SPONGE:
- water 1009g
- malt syrup 18g
- hi gluten flour 1009g
- yeast, dry 3g
- final dough
- water 925g
- sponge 2038g
- malt syrup 30g
- hi gluten flour 2358g
- yeast 15g
- salt 78g
DIRECTIONS
- make preferment 1.5 hours before final dough
- mix all ingredients for 4 minutes on speed 4 and 6 minutes on speed 6/8 until intense
- divide dough 150g each mini bagels 76g
- shape, and retard in fridge
- boil bagels by dropping bagels into water with malt syrup using 1 gallon water to 1 oz malt syrup after 20-30 seconds they will float, take out, dry and then bake in oven 500 14-20 minutes