Lesaffre Logo in white colour.

Lesaffre UK & Ireland – Home of innovative baking solutions

Bagels

Bagels

TIME

Bagels, the ubiquitous bread roll introduced to the world by Jewish bakers from Poland, are fascinating.
Their explosion from a food primarily of the Jewish diaspora to mainstream staple; their production method, as one of the very few doughs that are cooked twice; and the speed at which a skilled bagel maker can shape them are all intriguing.
But what’s more intriguing than any of that? Eating them! Make mine a fresh, untoasted, New York everything bagel with cream cheese, lox, capers, and red onion. That and a cup of coffee make the perfect Sunday breakfast.

INGREDIENTS

 Quantity (kg)% OFW ingredients
Wheat Flour1.000100
Devitalized dry sourdough Livendo® S4000.0202
Water0.50050
Salt0.0151.5
Sugar0.0303
Vegetable Oil0.0404
DCL Craft Bake High Active Yeast0.0252.5
HS Improver0.0101
Total1.640kg 

preparation instructions

Mixing: SPIRAL 3 minutes slow, 5 minutes fast
Initial fermentation 20 minutes @ ambient temp.
Divide 80g
Preshape Batards 150 mm
Resting 0 minutes
Shaping Bagels
Final proof 40 minutes at 35°C 80%RH
Boiling 2 minutes in boiling water
Topping Sesame seeds
Bake 20 minutes @ 230°C

PRODUCTS USED
IN THIS RECIPE

We deliver A wide range
of
baking ingredients
and services
for
professionals

More than
170 years
of knowledge
70 factories
for yeast &
ingredients

51 baking
center
around
the world

Search
Processing...
Thank you! Your subscription has been confirmed. You'll hear from us soon.
ErrorHere