Bagel
Ingredients
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- 1
Mix all ingredients: speed 1 for 4 min, speed 2 for 8 min. Firm dough, temp: 24°C.
- 2
Bulk ferment 1h under film.
- 3
Divide into 100 g pieces, shape tight rounds, bench rest 10 min.
- 4
Shape into rings: poke a hole in centre and stretch to 3-4 cm opening.
- 5
Retard cold 12h (0-4°C).
- 6
Poach 1 min per side in simmering water + honey (1 tbsp/L).
- 7
Drain, place on tray, top with seeds if desired.
- 8
Bake 18-20 min at 220°C. Brown well.
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Per 100g
Allergens
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