Everything’s Better with Bagels |
While there are various styles of bagels, they are characterized by their O-ring shape, shiny tough crust and a chewy crumb. The dough is made using a no-time dough system.
High protein flour (13.5–14.5% protein and 0.50% ash) and the mixing of bagel dough to full development are essential for its unique chewy texture. High protein flours can be prepared by blending standard patent flour with semolina or by fortifying lower quality flours with vital wheat gluten. Addition of oxidizing agents, strengtheners or emulsifiers is also an option for enhancing the flour quality via improving gluten aggregation. Bagel dough is very stiff and its mixing can be energy-intensive. Spiral mixers are used with small- and medium-size batches while large batches require horizontal mixers.
Their unique flavor and distinct crust are a result of the cold yeast fermentation step, known as retardation. Yeast levels can be adjusted depending on the processing conditions and speed of line. The lower the proofing temperatures, the higher the yeast level needed. Check out a typical bagel formula on our BAKERpedia page! |
