Recipe: NY Bagel

Mixing

1. Mixing spiral: 10 min. at low speed and 2 min. at high speed.
2. Dough temperature: 26°C.
3. Bulk fermentation: 5 min. 
4. Scale: 125 g.

Make up

1. Make up: Make medium long. Let the dough rest for 10 min. Make long (± 30 cm) and wind around your hand. Squeeze the dough ends together and roll a bit on the table.
2. Final fermentation: ± 45 min. at 28°C and 80% R.H. Store at 5°C until the next morning. Let the bagels warm up for 30 min. at 28°C and 80% R.H.

Decoration before baking

Directly after make-up, you can top the bagels with poppy seeds, sesame seeds, granulated garlic...

Make up

1. Oven temperature: Roll in oven ± 280°C until 220°C. 4 L steam aftrer 2 min. Open the door for 10 sec.and the damper during 2 min. 
2. Baking time: ± 18 min.