Bagels

Grams/ Weight Measurement
Yield = 9-10 bagels

7.5 g instant dry yeast
6 g sugar
120 g milk
27 g butter
6 g salt
420 g Nextjen All Purpose Baking Blend (flour)
6 g baking powder
270 g hot water

Make a sponge by mixing yeast, sugar and milk and let rise for 5 minutes.
Combine the sponge with all the remaining ingredients in a mixer with a paddle attachment and mix for 2-3 minutes.
Roll out on a sweet rice floured surface and cut into 9-10 bagel shapes.
Lower bagels into a pot of boiling, salted water and cook until they float (about 30 seconds).
Remove with a slotted spoon and drain before placing bagels on a cornmeal dusted tray.
Roll the tops of the bagels in poppy seeds, sesame seeds or another garnish of your choosing.
Proof for 30 minutes or until double in size.
Bake at 350°F for 12-15 minutes.
Test temperature with a probe to reach 87-95°C (190-200°F).

** See subs & additions page for more garnishes for these!

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Cups / Imperial Measurement
Yield = 9-10 bagels

1 1/2 tsp instant dry yeast
1 tsp sugar
1/2 cup milk
3 tbsp butter
1 tsp salt
3 cup Nextjen All Purpose Baking Blend (flour)
1 tsp baking powder
1 tsp +
1 tbsp hot water

Make a sponge by mixing yeast, sugar and milk and let rise for 5 minutes.
Combine the sponge with all the remaining ingredients in a mixer with a paddle attachment and mix for 2-3 minutes.
Roll out on a sweet rice floured surface and cut into 9-10 bagel shapes.
Lower bagels into a pot of boiling, salted water and cook until they float (about 30 seconds).
Remove with a slotted spoon and drain before placing bagels on a cornmeal dusted tray.
Roll the tops of the bagels in poppy seeds, sesame seeds or another garnish of your choosing.
Proof for 30 minutes or until double in size.
Bake at 350°F for 12-15 minutes.
Test temperature with a probe to reach 87-95°C (190-200°F).

** See subs & additions page for more garnishes for these!

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