Dough Yield: 9 pcs at 100 g each
- Flour, bread 500 g
- Water 250 g
- Yeast, fresh 5 g
- Salt 10 g
- Sugar 20 g
- Malt syrup 5 g
- Butter 25 g
- Levain 100 g
- Total Dough 915 g
Preparation Method
- Add all the ingredients to the mixing bowl, except the butter. In a spiral mixer, mix on first speed for 5 minutes to incorporate the ingredients.
- Add the butter in chunks.
- Finish mixing on second speed – for about 3 minutes. The dough should be elastic and firm, with full gluten development.
- Desired dough temperature: 24°C-25°C (75°F to 77°F)
- Allow the dough to rest and ferment for 4 hours.
- Divide the dough into 100 g rolls. Pre-shape lightly into rounds and place on a lightly floured work surface, seams down. Cover the rounds with plastic. When the dough has relaxed sufficiently (1/2 hour), shape into bagels and place on parchment lined sheet pans.
- Boil in simmering water for 2 minutes on each side and place on parchment lined sheet pans.
- Egg wash and top with sesame seeds, poppy seeds, or dried herbs.
- Bake at 204°C (400°F) for 20 to 25 minutes until golden brown on top and bottom.