Culinary Institute of America

Bagels

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Preparation info
  • Makes

    8 lb

    dough. DDT: 78°F/26°C
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient Baker’s % U.S. Metric
High-gluten flour

Method

  1. 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.
  2. Divide the dough into 5-oz/140-g pieces. Preshape each piece of dou