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Bagels
Preparation info
- Makes
8 lb
dough. DDT: 78°F/26°C - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | Baker’s % | U.S. | Metric |
| High-gluten flour |
Method
- Combine the flour and yeast. Add the water, salt, and diastatic malt syrup to the mixer, then add the flour and yeast. Mix with the dough hook attachment on low speed for 4 minutes and on medium speed for 5 minutes. The dough should be stiff, dry, and elastic and have strong gluten development.
- Divide the dough into 5-oz/140-g pieces. Preshape each piece of dou
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