Bagels
INGREDIENTS:
2 3/4 qt WATER; WARM
11 1/2 lb FLOUR GEN PURPOSE 10LB
7 oz SUGAR; GRANULATED 10 LB
3 oz YEAST BAKER 2 LB
3 oz SALT TABLE 5LB
2 3/4 qt WATER; WARM
11 1/2 lb FLOUR GEN PURPOSE 10LB
7 oz SUGAR; GRANULATED 10 LB
3 oz YEAST BAKER 2 LB
3 oz SALT TABLE 5LB
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 400 F. OVEN :
1. SPRINKLE YEAST OVER WATER IN MIXER BOWL. DON NOT USE TEMPERATURES ABOVE 110F. MIX WELL. LET STAND 5 MINUTES; STIR.
2. USING A WIRE SHIP, ADD SUGAR AND SALT TO YEAST SOLUTION; STIR UNTIL INGREDIENTS ARE DISSOLVED.
3. USING A DOUGHHOOK, ADD FLOUR; MIX AT LOW SPEED 1 MINUTE OR UNTIL ALL FLOUR IS INCORPORATED INTO LIQUID. CONTINUE MIXING AT MEDIUM SPEED 13-15 MINUTES UNTIL DOUGH IS SMOOTH AND ELASTIC. (DOUGH WILL BE VERY STIFF). DOUGH TEMPERATURE SHOULD BE 78-82 F.
4. COVER; LET REST 15 MINUTES.
5. PLACE DOUGH ON UNFLOURED WORK SURFACE; DIVIDE DOUGH INTO 3 OZ PIECES; KNEAD BRIEFLY; SHAPE INTO BALLS BY ROLLING IN CIRCULAR MOTION ON WORK SURFACE.
6. PLACE BALLS, IN ROWS 4 BY 6, ON 4 UNGREASED SHEET PANS.
7. FERMENT: SET IN WARM PLACE (80F.) ABOUT 15-20 MINUTES OR UNTIL DOUGH INCREASES SLIGHTLY IN BULK.
8. MAKE-UP: SHAPE BAGELS LIKE A DOUGHNUT; FLATTEN TO 1/2" CIRCLES, 3/4" THICK. PINCH CENTER OF EACH BAGEL WTIH THUMB AND FOREFINGER AND PULL GENTLY TO MAKE A 1" DIAMETER HOLE AND A TOTAL 3 1/2" DIAMETER, KEEPING UNIFORM SHAPE. PLACE ON 4 UNGREASED SHEET PANS IN ROWS 4 BY 6 PER PAN.
9. PROOF: AT 90F. UNTIL BAGELS BEGIN TO RISE, ABOUT 20-30 MINUTES.
10. LIGHTLY GREASE 5 SHEET PANS; USE 13 1/3 OZ (2 1/2 CUPS) CORN MEAL. SPRINKLE EACH PAN WITH 1/2 CUP CORNMEAL.
11. ADD 4 GAL WATER TO STEAM JACKETED KETTLE OR STOCK POT; BRING TO A BOIL; REDUCE HEAT TO A SIMMER. ADD 3 1/2 OZ (1/2 CUP) GRANULATED SUGAR TO WATER. STIR UNTIL DISSOLVED. GENTLY DROP BAGELS ONE AT AT TIME, INTO WATER. COOK 30 SECONDS; TURN; COOK 30 SECONDS. REMOVE BAGELS WITH SLOTTED SPOON; DRAIN. PLACE ON SHEET PANS IN ROWS 4 BY 5.
12. BAKE: 30-35 MINUTES OR UNTIL GOLDEN BROWN AND CRISP. REMOVE FROM PAN; COOL ON WIRE RACKS.
NOTE: 1. IN STEP 1, A 60 QT MIXER SHOULD BE USED FOR 100 PORTIONS AS DOUGH IS VERY STIFF. IF USING 20-30 QT MIXERS, PREPARE NO MORE THAN 50 PORTIONS AT A TIME.
2. IN STEP 7 AND 9, BAGELS SHOULD NOT DOUBLE IN BULK.
3. IN STEP 12, IF CONVECTION OVEN IS USED, BAKE AT 350F., 15-20 MINUTES ON HIGH FAN, OPEN VENT.
Recipe Number: D01300
SERVING SIZE: 1 BAGEL
1. SPRINKLE YEAST OVER WATER IN MIXER BOWL. DON NOT USE TEMPERATURES ABOVE 110F. MIX WELL. LET STAND 5 MINUTES; STIR.
2. USING A WIRE SHIP, ADD SUGAR AND SALT TO YEAST SOLUTION; STIR UNTIL INGREDIENTS ARE DISSOLVED.
3. USING A DOUGHHOOK, ADD FLOUR; MIX AT LOW SPEED 1 MINUTE OR UNTIL ALL FLOUR IS INCORPORATED INTO LIQUID. CONTINUE MIXING AT MEDIUM SPEED 13-15 MINUTES UNTIL DOUGH IS SMOOTH AND ELASTIC. (DOUGH WILL BE VERY STIFF). DOUGH TEMPERATURE SHOULD BE 78-82 F.
4. COVER; LET REST 15 MINUTES.
5. PLACE DOUGH ON UNFLOURED WORK SURFACE; DIVIDE DOUGH INTO 3 OZ PIECES; KNEAD BRIEFLY; SHAPE INTO BALLS BY ROLLING IN CIRCULAR MOTION ON WORK SURFACE.
6. PLACE BALLS, IN ROWS 4 BY 6, ON 4 UNGREASED SHEET PANS.
7. FERMENT: SET IN WARM PLACE (80F.) ABOUT 15-20 MINUTES OR UNTIL DOUGH INCREASES SLIGHTLY IN BULK.
8. MAKE-UP: SHAPE BAGELS LIKE A DOUGHNUT; FLATTEN TO 1/2" CIRCLES, 3/4" THICK. PINCH CENTER OF EACH BAGEL WTIH THUMB AND FOREFINGER AND PULL GENTLY TO MAKE A 1" DIAMETER HOLE AND A TOTAL 3 1/2" DIAMETER, KEEPING UNIFORM SHAPE. PLACE ON 4 UNGREASED SHEET PANS IN ROWS 4 BY 6 PER PAN.
9. PROOF: AT 90F. UNTIL BAGELS BEGIN TO RISE, ABOUT 20-30 MINUTES.
10. LIGHTLY GREASE 5 SHEET PANS; USE 13 1/3 OZ (2 1/2 CUPS) CORN MEAL. SPRINKLE EACH PAN WITH 1/2 CUP CORNMEAL.
11. ADD 4 GAL WATER TO STEAM JACKETED KETTLE OR STOCK POT; BRING TO A BOIL; REDUCE HEAT TO A SIMMER. ADD 3 1/2 OZ (1/2 CUP) GRANULATED SUGAR TO WATER. STIR UNTIL DISSOLVED. GENTLY DROP BAGELS ONE AT AT TIME, INTO WATER. COOK 30 SECONDS; TURN; COOK 30 SECONDS. REMOVE BAGELS WITH SLOTTED SPOON; DRAIN. PLACE ON SHEET PANS IN ROWS 4 BY 5.
12. BAKE: 30-35 MINUTES OR UNTIL GOLDEN BROWN AND CRISP. REMOVE FROM PAN; COOL ON WIRE RACKS.
NOTE: 1. IN STEP 1, A 60 QT MIXER SHOULD BE USED FOR 100 PORTIONS AS DOUGH IS VERY STIFF. IF USING 20-30 QT MIXERS, PREPARE NO MORE THAN 50 PORTIONS AT A TIME.
2. IN STEP 7 AND 9, BAGELS SHOULD NOT DOUBLE IN BULK.
3. IN STEP 12, IF CONVECTION OVEN IS USED, BAKE AT 350F., 15-20 MINUTES ON HIGH FAN, OPEN VENT.
Recipe Number: D01300
SERVING SIZE: 1 BAGEL