Ingredients
Strong flour (100%) 600g
Sugar (6.5%) 39g
Instant Dry Yeast (1%) 6g
Salt (1.8%) 11g
Water (57%) 342g
Total weight: 998g (Yield:10 bagels)
The Product used: PF102W
Before preparing the dough, be sure to start preheating PF102W at 35℃.
If you are not sure how to use PF102W, please check our YouTube video first.
https://www.youtube.com/watch?v=nY_KfnOKJhI
Since the bagel dough should be baked immediately after boiling it, make sure the oven is preheated to 220℃.
- Combine the dough ingredients and knead until the dough comes together.
- Divide the dough into 10 pieces. (about 100g per piece)
Cover the dough with a wet cloth and rest it for 15 minutes. (Bench rest time)
- Roll out each dough lengthwise into 15cm long. Fold it back 1/3 and let the ends overlap by about 2 cm. When overlapping, one end should be spread to cover the other end.
- Place the shaped dough into PF102W and proof it at 35℃ for 30 minutes.
- While proofing, prepare the pot with sweetened hot water, so that the dough can be boiled after proofing.
- Once proofed, boil the dough for about 40 seconds ~ 1 minute.
- Bake at 190℃ for 15-18 minutes.
* Depending on the type of oven, time and temperature will differ.
- Add your favourite toppings and enjoy!
