|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.
|Oregon hazelnuts (thinly sliced) 2||2||8|
|Malt syrup (non-diastatic)||4-3/4|
|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.