Bagel
Ingredients
Part Preparo
Part Acabamento
Process
01. Place Zeelandia Versamix, eggs, and part of the cold water (270 ml) in the mixer.
02. Mix on low speed (speed 1) for approximately 3 minutes.
03. Gradually add the fresh yeast and the remaining cold water (100 ml) and mix on high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
04. Divide into 80 g portions. Round them into balls.
05. Cover with plastic. Let rest for 30 minutes.
06. Press to puncture the center of the dough with your finger.
07. Shape into a ring.
08. Place on greased baking sheets.
09. Ferment in a fermentation chamber (32ºC) for approximately 20 minutes.
FINISHING
01. Place the water and honey in a pan and bring to a boil.
02. Brush the surface of the bagels.
03. Bake at 210°C for approximately 17 minutes in a steam deck oven.
Tips
* Turbo Oven with steam: 180°C for approximately 8 minutes.
- Topped bagels: after brushing, you can sprinkle Parmesan cheese, black or white sesame seeds, or other grains.
- The mixture of water and honey for brushing can be substituted with beaten whole eggs.
Yield
18 Units of 70 g
Equipment
Mixer , Steam Oven , Stove , Pan , Scale , Flat Baking Sheets , Brush , Fermentation Chamber
Suggested shelf life
72
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 117 | % VD (*) |
| Carboidratos (g) | 20 | % VD (*) |
| Açúcares totais (g) | 1.4 | % VD (*) |
| Aç adicionados (g) | 0.8 | % VD (*) |
| Proteínas (g) | 3.1 | % VD (*) |
| Gorduras totais (g) | 2.6 | % VD (*) |
| Gorduras saturadas (g) | 1.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 187 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Bagel
Ingredients
Part Acabamento
How to make it
PREPARATION
01. Place Zeelandia Versamix, eggs, and part of the cold water (270 ml) in the mixer.
02. Mix on low speed (speed 1) for approximately 3 minutes.
03. Gradually add the fresh yeast and the remaining cold water (100 ml) and mix on high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
04. Divide into 80 g portions. Round them into balls.
05. Cover with plastic. Let rest for 30 minutes.
06. Press to puncture the center of the dough with your finger.
07. Shape into a ring.
08. Place on greased baking sheets.
09. Ferment in a fermentation chamber (32ºC) for approximately 20 minutes.
FINISHING
01. Place the water and honey in a pan and bring to a boil.
02. Brush the surface of the bagels.
03. Bake at 210°C for approximately 17 minutes in a steam deck oven.
Tips
* Turbo Oven with steam: 180°C for approximately 8 minutes.
- Topped bagels: after brushing, you can sprinkle Parmesan cheese, black or white sesame seeds, or other grains.
- The mixture of water and honey for brushing can be substituted with beaten whole eggs.
Yield
18 Units of 70 g
Equipment
Mixer , Steam Oven , Stove , Pan , Scale , Flat Baking Sheets , Brush , Fermentation Chamber
Suggested shelf life
72 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 117 | % VD (*) |
| Carboidratos (g) | 20 | % VD (*) |
| Açúcares totais (g) | 1.4 | % VD (*) |
| Aç adicionados (g) | 0.8 | % VD (*) |
| Proteínas (g) | 3.1 | % VD (*) |
| Gorduras totais (g) | 2.6 | % VD (*) |
| Gorduras saturadas (g) | 1.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 187 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.