Bagel Most – Pretzel Bagel

Bagel Most – Item #40048 – Pack Size 50 lb. Bag

Chewy pretzel bagels made with malt, a hint of sugar, and finished with coarse pretzel salt.  Made easy with BreadPartners’ Bagel Most.

Bagel Dough

Ingredient%
High Gluten Flour100%
Water50%
Dry Yeast.5%
Bagel Most5%
Total155.5%

Lye Solution

Ingredient%
Warm Water100%
Food Grade Lye4%
Total104%

Procedure

  1. Incorporate all ingredients on 1st speed for 3 – 4 minutes.
  2. Mix on 2nd speed for 7 – 9 minutes or until fully developed. DDT 78°F.
  3. Divide dough to desired size, between 4.25 to 4.5 oz. and shape.
  4. Proof bagels for 45 minutes at 95°F and 85% RH.
  5. Retard overnight at 40°F.
  6. Boil bagels in a rolling boil for 45 – 60 seconds each side.
  7. To prepare lye solution add warm water to lye and gently stir to combine. Lye is a caustic solution.  Wear personal protective equipment when handling lye.
  8. Place bagels in lye solution for 30 seconds each side.
  9. Remove from lye solution and top with pretzel salt.
  10. Bake at 450°F for 15 minutes.

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