 |
Ingredients
| lb | oz | % | kg | g | |
|---|---|---|---|---|---|
| Bread Flour | 50 | - | 100 | 20 | - |
| Sea Salt | 1 | - | 2 | - | 400 |
| Saf-Pro Croustilis | - | 1.6 | 0.2 | - | 40 |
| Saf-Instant Red | - | 4 | 0.5 | - | 100 |
| Red Star Dry Malt 20° Lintner | - | 8 | 1 | - | 200 |
| Saf-Pro Softness 3.1+V | - | 2 | 0.25 | - | 50 |
| Honey | 1 | 8 | 3 | - | 600 |
| Unsalted Butter | 1 | 8 | 3 | - | 600 |
| Water +/- | 26 | - | 52 | 10 | 400 |
| Total | 79 | 31.6 | - | 32 |
390 |
Directions
Combine dry ingredients in a spiral mixer and blend at a low speed for 1 minute. Add water, honey, butter and unsalted butter. Continue to mix for 4 minutes on your mixer’s first speed and then for an additional 6 minutes on your mixer’s second speed, or until dough is fully developed. Maintain dough temperature at 78°F (26°C).
Once the dough is fully developed, allow it to rest, covered, for 10 minutes. Next portion dough into 3.5 oz (100 g) portions and shape into bagels. Allow dough portions to proof for 20 minutes. Place bagels into a cooler or retarder for 2 to 4 hours.
Prior taking them heat water to approximately 180°F (82°C) add Red Star 3 LD Dry Malt 1% based on water weight. Place the bagels in the malt water and allow them to float to the surface. With a scope or sifter transfer the bagels to a baking sheet, apply toppings like cheese, sesame or poppy seeds and bake at 450°F (232°C) for 15 to 18 minutes until golden.
Formulation courtesy of Lesaffre
