Formulas
Bagels
Versatile and nutritious, the bagel has made the transition from being an ethnic specialty to a national treasure. You’re sure to find plenty of inspirational ideas for bagel-based delights among the formulas listed here!
Basic Make-up
Bagels Variations
Trouble-shooting
|
|
Basic make-up
MIX the bagel dough to full gluten development. (Dough will be very stiff.)
Bring dough out of mixer at 80°F.
*note: when adding particulates such as raisins, nuts, etc., add after dough
is fully developed and mix only to incorporate evenly into the total dough.
DIVIDE
dough into 2.5 oz. pieces (or any other desired size) and form immediately into
bagels.
PROOF the bagels either:
a) In the retarder overnight (8 to 48 hours), then bring to room temperature 20
to 30 minutes.
or
b) In the proof box (100°F, 80% R.H.) 30 to 60 minutes.
BOIL
the bagel in water (205-210°F) for 30 to 60 seconds on each side. Remove from water
and drain.
BAKE
at 400-425°F for 15 to 18 minutes, or until golden brown.
Bagels
Variations
Trouble-shooting
|
Problem |
Possible Cause |
Solution |
|
Dull surface |
Boiling water too cold; not boiled long
enough. |
Maintain boiling water between 200° and
212°F or increase time of boiling. |
|
Blistering surface |
Bagels retarded too long or retarder is
too dry. |
Reduce time in retarder. Cover bagels in
the retarder. |
|
Surface tears in oven |
Dough is old |
Check make-up procedure. Verify salt level. |
|
Flat bottomed bagels |
Soft dough |
Reduce moisture in dough; increase mix-time
to fully develop dough. |
|
Bagels shrink in oven |
Under-developed dough |
Mix to proper dough development and dough
temperature. |
|
Bagels collapse in oven |
Over-proofed |
Reduce proof time before boiling |
|
Bagels large and soft |
Over-proofed, inadequate boiling. |
Reduce proof time. Increase boiling time.
Reduce yeast level and check the salt level. |
