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 Most – Pretzel Bagel
Bagel Dough
| Ingredient | % |
|---|---|
| High Gluten Flour | 100% |
| Water | 50% |
| Dry Yeast | .5% |
| Bagel Most | 5% |
| Total | 155.5% |
Lye Solution
| Ingredient | % |
|---|---|
| Warm Water | 100% |
| Food Grade Lye | 4% |
| Total | 104% |
Procedure
- Incorporate all ingredients on 1st speed for 3 – 4 minutes.
- Mix on 2nd speed for 7 – 9 minutes or until fully developed. DDT 78°F.
- Divide dough to desired size, between 4.25 to 4.5 oz. and shape.
- Proof bagels for 45 minutes at 95°F and 85% RH.
- Retard overnight at 40°F.
- Boil bagels in a rolling boil for 45 – 60 seconds each side.
- 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.
- Place bagels in lye solution for 30 seconds each side.
- Remove from lye solution and top with pretzel salt.
- Bake at 450°F for 15 minutes.
