Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
0.500
50
All Purpose Flour
0.500
50
Salt
0.020
2
BAKELS CRUSTY BREAD CONCENTRATE
0.030
3
BAKELS SHORTENING
0.010
1
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1
Water
0.570
57
Total Weight: 1.640

Method

How to do it:

1. Combine all ingredients and mix until fully developed.
2. Form into a big ball and rest for 20 minutes.
3. Scale into 60-gram pieces and form into balls.
4. Rest for another 10 minutes.
5. Form into bagel shape and proof until double in size.
6. Boil in water approximately 2 minutes (at least 1 minute per side).
7. Bake directly after boiling at 200°C for 25-30 minutes (baking with steam is an option).

Yield

25 piece x 60g dough

Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
0.500
50
All Purpose Flour
0.500
50
Salt
0.020
2
BAKELS CRUSTY BREAD CONCENTRATE
0.030
3
BAKELS SHORTENING
0.010
1
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1
Water
0.570
57
Total Weight: 1.640

Method

How to do it:

1. Combine all ingredients and mix until fully developed.
2. Form into a big ball and rest for 20 minutes.
3. Scale into 60-gram pieces and form into balls.
4. Rest for another 10 minutes.
5. Form into bagel shape and proof until double in size.
6. Boil in water approximately 2 minutes (at least 1 minute per side).
7. Bake directly after boiling at 200°C for 25-30 minutes (baking with steam is an option).

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Lean