Oregon hazelnut bagel
Oregon hazelnut bagel
| Ingredients | Lbs. | Ozs. | Method |
| High gluten wheat flour | 10 | Combine all ingredients. Mix until dough is fully developed. Final dough temperature should be 77°F to 80°F. Proof for 10 minutes. |
|
| Water (variable) | 4 | 13 | |
| Oregon hazelnuts (thinly sliced) 2 | 2 | 8 | |
| Salt | 3 | ||
| Malt syrup (non-diastatic) | 4-3/4 | ||
| Honey | 4-3/4 | ||
| Yeast, compressed | 3-1/2 | ||
| Tot. Appr. Dough Wt. | 18 | 5 |
Instructions: Scale dough into 2-oz. pieces and shape.
Proof for 30 minutes. Boil for about one minute and drain.* Bake at
390°F for 16 to 19 minutes, or until light golden brown.
*The boiling may be eliminated when using low-pressure steam
baking. Flip bagels after baking for several minutes to yield a
rounder surface on both sides of the bagel.
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© 2008 Penton Media Inc.
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