|Semi-Sweet Chocolate Chips||5||-||20||2||268|
Blend all dry ingredients for 1 minute in a mixer at a slow speed. Continue mixing for 4 minutes on your mixer’s first speed and then for an additional 5 to 6 minutes on your mixer’s second speed, or until the dough is 95% developed. Next, add dried cherries and chocolate chips and blend on low until combined. Maintain the dough temperature at 80°F (27°C).
Once the dough is fully developed, divide dough into 4.2 oz (120 g) portions and form dough into the desired shape. Traditional bagel rings, bagel sticks, or bite-sized portions are recommended. Once the dough has been formed, retard bagels for a minimum of 4 hours in a cooler.
Next, place bagels into boiling water, containing honey, for several minutes or until the bagels begin to float to the surface. Option: top each bagel with cinnamon sugar.
Bake at 428°F (220°C) in a wood·fired, rack, deck or revolving oven. Bake for 15 to 18 minutes, let cool and enjoy.
Formulation courtesy of Lesaffre