Bagels
Bagels — a Zeelandia recipe, makes 30 pieces of 60 g (scaled at 1800 g). Uses Zeelandia Gamma GP Bread Improver 12.5 kg.
- mixing time (slow speed)
- 2 min
- mixing time (fast speed)
- 8 min
- intermediate proof time
- 10 min
- final proof time
- 20 min
- proofing temperature
- 35 °C
- proofing relative humidity
- 70 %
- baking temperature
- 200 °C
- baking time
- 30 min
Ingredients
| Ingredient | Quantity | Baker's % |
|---|---|---|
| Flour (Bakers) | 2000 g | 100% |
| Zeelandia Gamma GP Bread Improver 12.5 kg | 10 g | 0.5% |
| Yeast | 40 g | 2% |
| Salt | 36 g | 1.8% |
| Water | 1000 g | 50% |
| Granulated sugar | 60 g | 3% |
| Vegetable oil | 60 g | 3% |
Method
Mix all ingredients for 2 minutes at slow speed and 8 minutes at fast speed using a spiral mixer. Mix into a well-developed dough (the dough is stiff).
Bulk fermentation: none.
Scale at 1800 g for 30 pcs bdm (60 g unit).
Intermediate proof: 10 minutes.
Shape into bagel shape.
Final proof: 20 minutes at 35°C and 70% relative humidity.
Boil in water with a 2% bicarbonate of soda solution until set on the surface.
Place on a baking tray.
Bake at 200°C for 30 minutes.
Baker's tips: adjust water and proof times for local conditions and flour type. Decorate with poppy seeds or Zeelandia mixed seed dressing.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.