Bagel

A shiny, tough crust, chewy crumb and doughnut-shaped are some of the key characteristics of a classic bagel. Did you know bagel is boiled in water for a couple of minutes before baking? Give this easy to make recipe a try today!

INGREDIENTS

DoughQuantity
Wheat flour900g
Potato flakes100g
Water630ml
Salt18g
Saf-instant® Red Instant Dry Yeast8g
Margarine40g

FEATURED PRODUCT

Saf-instant® Red

PREPARE THE DOUGH

  1. Place all the dough ingredients into the mixer.
  2. Mix the ingredients for 4 minutes on low speed and 4 minutes on high speed.
  3. Final dough temperature should be approximately 26˚C.
  4. Place the dough into a bowl, cover with plastic and let it rest for 60 minutes at 25˚C.

SHAPING

  1. Divide the dough into 14 pieces at approximately 120g each.
  2. Pre-shape in small oval shape like navettes.
  3. Let the dough rest for 20 minutes at room temperature.
  4. Shape the dough into a long oval shape like navettes. Join both ends together to make a circle, press the ends together to stick them well.
  5. Let the dough rest for 30 minutes at around 30˚C.

BAKING

  1. Preheat oven at 240˚C.
  2. Boil the dough in water. Let them sit for 1 minute before gently flip them over to boil for another minute on the other side.
  3. If you’re intending to place any toppings on the bagel such as sesame seeds, poppyseeds and etc, this will be the time to do it.
  4. Bake for 20 minutes at 240˚C or till uniformly golden brown.
  5. Let it cool before serving.

Professional

Home Baking

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