Posted by hans on August 13, 1998 at 02:44:57:
In Reply to: NEED BAGEL RECIPES FOR A SMALL SHOP posted by LAUREN on August 12, 1998 at 23:14:21:
: I AM CONSIDERING OPENING A BAGEL SHOP OVER SEAS. UNFORTUNATLY I DO NOT KNOW MUCH ABOUT THE BAGEL MAKING INDUSTRY. ANY INFORMATION (EVEN HOW TO BAKE A BAGEL) WOULD BE HELPFULL.
: THANKS!
: LAUREN
Lauren. Practical baking by W. J. Sultan, AVI Publishing is one of the better books on baking. Used about $20-30. Write it off as a business expense. The more you know, the better you're off, well at least most of the time.
Below are some of my recipes, but there are many more varieties, almost like doughnuts. without a bagel maker it's a pain, the forming that is.
I also provided a link to the General Mills Bagel Page. some good formulas.
Check with equipment suppliers on bagel making machines, you be lost without one, even in a small shop.
Good luck with your business. Don't forget the Lox, the Cream Cheese Schmeer and fresh smoked Whitefish or Bückling.
Sincerely,
HWK, CMC, Staatlich Geprüfter Küchenmeister (no period and not A.C.F. afiliated)
Basic Bagel 1
2 lbs Water
3 ounces Yeast
4 lbs Bread Flour (Big Loaf or similar)
2 ounces Malt Sugar Sugar (Diamalt)
1.5 ounces Salt
1 ounce oil
Straight dough method, 12 minutes, low speed.
Malt Solution
2 Gallons Water, Boiling
4 ounces Malt Sugar, dried (Dia Malt)
or 1 pint Malt Syrup
Proof Bagels and boil in malt solution for 30 seconds.
Bake at 425 F for 18 to 25 minutes or till golden.
Egg Bagels
Recipe By : HWK, CMC
Serving Size : 1 Preparation Time :0:30
Categories : Breads,Brunch Breads, Specialty Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 lbs High Gluten Flour -- up to 6 lbs, depending on brand. Should be a good patent flour.
3 ounces Yeast
1 cup Water, handwarm -- Dissolve yeast
4 ounces Sugar
1 ounce Diamalt
1 1/4 ounces Salt
5 each Eggs
2 each Eggyolks
6 ounces Oil
1 1/2 pints Water -- Mix with above
Develop at slow speed for about 15 minutes. The dough will be very stiff and heats up easily from friction during mixing. Use low speed only.
Proof for about one hour (double) punch and benchrest for 15 minutes.
Makeup without flour, or the ends will not close properly and you end up with amateur looking bagels.
They can be proofed fully, eggwashed, seeded and baked or they can be 3/4 proofed, boiled and baked. Either method will be fine.
Boiled bagels should be turned once during baking, to prevent excessive flattening.
Eggbagels should be baked at 400F or a little less or they will get too brown before beeing done.
A good Bagel is crusty and chewy.
The best bagel is the freshly baked bagel. This can be done by retarding part of the madeup bagels, fully proofing them and baking them as needed.
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