Flax bagels

Ingredients / Lbs. Ozs. / Method

Bread flour 10 lbs.

Milled flaxseed 1 lb. 7 oz.

Active dry yeast 2-1/2 oz.

Sugar 8 lbs.

Salt 4 oz.

Combine.

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Water 6 lbs. 10 oz.

Add water. (Amount may vary.) Mix at 2nd speed of 3-speed mixer until combined. Dough should be stiff and about 82·-90·F. Continue mixing at 2nd speed for about 5 minutes, until fully developed.

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Instructions: Scale dough into 2-1/2 oz. pieces immediately after mixing. Proof at 100·-105·F for 45 minutes. Place bagels in hot, but not boiling, water and remove immediately. Air dry for 5 minutes. Bake at 450·F for about 17 minutes. Yields about 12 dozen 2-1/2 oz. bagels.

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This formula was contributed by The Flax Council of Canada Food Technology Program.