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
  1. make preferment 1.5 hours before final dough
  2. mix all ingredients for 4 minutes on speed 4 and 6 minutes on speed 6/8 until intense
  3. divide dough 150g each mini bagels 76g
  4. shape, and retard in fridge
  5. 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