Ingredients
| lb | oz | % | kg | g | |
|---|---|---|---|---|---|
| Bread Flour | 25 | - | 100 | 11 | 340 |
| Star'Bake Rustic | 1 | 4 | 5 | - | 570 |
| Dried Cherries | 5 | - | 20 | 2 | 268 |
| Semi-Sweet Chocolate Chips | 5 | - | 20 | 2 | 268 |
| Vegetable Oil | 1 | 4 | 5 | - | 570 |
| Water +/- | 13 | 12 | 55 | - | 237 |
| Total | 51 | 4 | - | 17 | 253 |
Directions
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
