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Korn Pepp - Bagels
Prep Time : 00h 12
Cooking Time : 00h 10
17 Bagels
Preparation Time: 12 – 14 minutes
Proofing and Resting Time: 60 – 70 minutes
Baking Time: 10 – 12 minutes
Outcome: 17 Bagels
Tools needed: Mixer including bowl, kitchen scale, baking tray and baking sheet.
Ingredients
- 50 g Korn pepp
- 450 g Wheat flour (Type 550)
- 20 g Milk powder
- 15 g Sugar
- 15 g Butter
- 9 g Salt
- 7 g Instant yeast
- 275 ml Water, approx.
Method
- Mix all Ingredients except butter with a spiral mixer for 8 – 12 minutes, add butter after half mixing time. We recommend using cold water to keep the dough temperature at max. 27°C.
- Scale the dough into 50 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 - 35 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 225°C when you put the bagels in.
- Bake the bagels for 8 - 12 minutes.