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Vi beklager!

What you need:

Dough
915 g. water
4,5 g. instant yeast
1875 g. flour
75 g. sugar
50 g. oile
36 g. malt sirup
39 g. salt

For the boiling liquid:
4 liter water
200 g. malt sirup

Topping
200 g. Sesame seeds
250 g. Seed mix
300 g. Poppy seeds
100 g. Whole wheat bran
300 g. Millet
200 g. Flaxseeds

 

 

 

 

 

1. Mix: combine water and yeast in the mixer's bowl, to dissolve yeast using your hand or a whisk; add the remaining ingredients and mix using a hook attachment on low speed to medium gluten development (3-5 minutes); adjust water if needed but keep in mind that bagels are supposed to be dense, not light and fluffy. Switch to medium speed and mix to full gluten development (4-6 more minutes). Transfer to a lightly oiled tub or bowl and cover well.

2. Bulk ferment for 1 hour.

3. Divide into 140 g pieces.

4. Preshape roll

5. Rest 20 minutes well covered

6. Shape into a ring

7. Proof: 27ºC – 65% rH for 45 min – 1hour ; 21ºC well covered for 1.5-2 hours ; 4ºC 12-15 hours (leave uncovered if you want a crispy crust).

8. Boil the bagels for 30 seconds on each side in the malted barley syup solution. Once boiled, place them on a sheetpan lined with lightly oiled parchment paper.

9. Bake 12-15 minutes at 230 degrees. 

Bagel Toppings
The most common way to garnish bagels is to place the boiled bagels on a bed of the topping in a bowl or tray and then place them on a sheetpan to bake. Getting a dense, even layer of garnish on the top or all over the bagel requires more garnish than will be on the finished product, because some of it falls off during handling and baking. Extra garnish can be saved for more bagels or used in other applications at a later time. The quantities are for 7 bagels and can be used for our slurry method.