You’ve got an oven, why not add fresh breads to your menu? This fresh bagel recipe featuring four-hour fermentation is a great place to start!
Dough Yield: 18 pieces at 100 grams each
Everything Seasoning recipe
Mix together equal quantities of poppy seeds, sesame seeds, dried garlic, dried onion and salt in a small bowl. Transfer to an airtight jar.
- Final dough mixing:
a. Add all the ingredients to the mixing bowl except the butter. In a spiral mixer, mix on first speed for 5 minutes in order to incorporate the ingredients.
b. Add the butter in chunks.
c. Finish mixing on second speed (intensive mix – gluten fully developed) for about 3 minutes. The dough should be elastic and firm, with full gluten development.
d. Desired dough temperature: 75 F to 77 F.
- Bulk fermentation: 4 hours.
- Dividing and shaping:
a. Divide the dough into 100 g rolls.
b. Pre-shape lightly into rounds and place on a lightly floured work surface, seams down.
c. Cover the rounds with plastic.
d. When the dough has relaxed sufficiently (1/2 hour), shape into bagels and place on parchment-lined sheet pans.
- Boil in simmering water for 90 seconds on each side and place on parchment-lined sheet pans.
- Egg wash and top with Everything Seasoning.
- Baking: Bake at 400 F for 20 to 25 minutes until golden brown on top and bottom.
Anthony Borgo is the coordinator of the Baking and Pastry Arts program and professor of Culinary and Cook Apprenticeship programs in the Hospitality, Tourism and Recreation department of Georgian College.
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