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Bagels

Ingredients Kg Grams %
Flour (Bakers) 2 000 100
Gamma GP 10 0.5
Yeast 40 2
Salt 36 1.8
Water 1 00 50
Granulated Sugar 60 3
Vegetable oil 60 3

Method:

  • Mix all ingredients for  2 minutes slow speed and 8 minutes fast speed using a spiral mixer. Mix into a well-developed dough (dough is stiff)
  • Bulk fermentation: NIL
  • Scale at 1800g for 30pc bdm (60g unit)
  • Intermediate proof: 10 minutes
  • Shape into bagel shape
  • Final proof: 20 minutes
  • Proof temperature: 35°C
  • Relative humidity: 70%
  • Boil in Water with 2% bicarbonate of soda solution until set on surface
  • Place on baking tray
  • Bake temperature: 200°C
  • Bake time: 30 minutes

 

Baker's tips:

 

  • Adjust water and proof times for local conditions and flour type
  • Decorate with poppy seeds/ or Zeelandia mixed seed dressing