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Avena Vital - Bagels
Prep Time : 00h 09
Cooking Time : 00h 22
11 Bagels
Preparation Time: 9 minutes
Proofing and Resting Time: 50 minutes
Baking Time: 22 minutes
Outcome: 11 Bagels
Tools needed: Mixer including bowl, kitchen scale, baking tray and 3 ice cubes
Ingredients
- 250 g Avena Vital
- 585 g German wheat flour, Type 550
- 34 g Vegetable oil
- 8 g Salt
- 10 g Instant yeast
- 460 ml Water, approx.
Method
- Mix all Ingredients with a spiral mixer for 4 minutes slow and 5 minutes fast. We recommend using iced water to keep the dough temperature at max. 25°C.
- Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 15 minutes.
- Scale the dough into 120 g pieces and mould the dough in round shapes. Cover the dough pieces and start the intermediate proof for 10 – 15 minutes.
- Poke a finger through the centre of the ball of the dough. Then use 2 fingers to widen the hole to about 5 cm in diameter and place onto a greased baking tray.
- Allow the dough to final proof for 30 - 40 minutes. Before baking, place bagels in boiling water 30 seconds on each side, until they rise to the surface of the pot.
- When removed from boiling water, dip the tops of the bagels into seed of your choice and place onto a greased baking tray.
- The oven should have a temperature of 230º C when you put the bagels in. We recommend putting 2 – 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust, decrease the temperature to 200 º C
- Bake the bagels for 22 - 25 minutes