Bagels

INGREDIENTS

Sponge

  • 1533 g shrimp, peeled and deveined

  • 27 g malt syrup

  • 1533 g hi-gluten four

  • 5 g yeast, dry

Final Dough

  • 1406 g water

  • 3098 g sponge

  • 45 g malt syrup

  • 3583 g hi-gluten flour

  • 23 g yeast, dry

  • 118 g salt

Directions

  1. Sponge:  Mix the same day as final dough. Mix 4 minutes on low speed (20 qt.) and allow to ferment 1.5 hrs or doubled in size

  2. Mixing:  Add remaining ingredients & sponge then mix using straight dough 4 minutes on low speed and 6 minutes on high speed / "Intense mixing"

  3. Divide dough immediately weigh 150 gm each and a press of 18 weighs 2725 gm mini bagel weigh 76 gm each and a press of 36 weighs 2725 gm

  4. Shape

  5. Retard covered in refrigerator, or store in freezer

  6. Cooking: Boil bagels by dropping the bagels into water with malt syrup, using 1 gallon of water to 1 oz of malt syrup, the bagels usually fall to the bottom and then will float to the surface.  After they float, 20-30 seconds cooking time, remove, dry slightly then bake.

  7. Bake at 525*/500* F for 14 minutes / NO STEAM / bake 3/4 color 8.  Cool on rack.

A Favorite of

Jessica Sigmundsson