Fruity Bagel

10 min. 1st speed - 2 min. 2nd speed, add the fruits at the end (if you presoak them in hot water, reduce the hydration of the dough by 2-3%)

Scale into 100g pieces. Make long and make into bagel shape as pictured.

One hour in proof chamber, 30°C at 80% humidity, do a test in a jug of hot water to see if it floats. Then overnight, 5°C in fridge.

Bake in hot rotation oven at 270°C with 3L steam and open after 3 min. to let steam out.