It seems you are using Internet Explorer 11, which is not supported by this website. We recommend Google Chrome for the best browsing experience.

Recipe: NY Bagel

6 Oct 2017



  • 3000 g (100%) of Tegral bagel
  • 1350 g (45%) of Water
  • 30 g (1%) of Fresh yeast

Working Method

  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.