Brioche Bagel

Ingredients

Mixing Spiral

Add all ingredients to the mixing bowl.

Mix for 5 minutes on low speed, then 4–5 minutes on high speed.

Dough Temperature 24-25°C
Bulk Fermentation 5 minutes
Scaling Weight

100 grams

Intermediate proof 10 min
Make-up

Make into bagels.

 

Pre-fermentation

45- min. at 28°C and 80% R.H.

Retard over night minimum 12 hours.

Final fermentation

Remove from colour and check if it needs to be proofed more.

Baking

Bake at 210°C with 1.5 L Initial steam. for 2 min

Reduce to 190°C. 1.5 L Steam and bake for 10 +_ min.

Spray with Sunset Glaze and return to the oven for 2 min. This gives the bagels a nice shine.

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