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Bagels
Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 013 00
BAGELS
Yield 100
Portion 1 Bagel
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
242 cal
48 g
8g
2g
0 mg
375 mg
11 mg
Ingredient
Weight
Measure
Issue
YEAST,ACTIVE,DRY
3-3/8 oz
1/2 cup
WATER,WARM
5-3/4 lbs
2 qts 3 cup
SUGAR,GRANULATED
7 oz
1 cup
3-3/8 oz
1/4 cup 1-2/3 tbsp
SALT
FLOUR,WHEAT,BREAD
13-7/8 lbs
2 gal 3-1/2 qts
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
Method
1 Sprinkle yeast over water in mixer bowl. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes; stir.
2 Using a wire whip, add sugar and salt to yeast solution; stir until ingredients are dissolved.
3 Using a dough hook, add flour; mix at low speed 1 minute or until all flour is incorporated into liquid. Continue mixing at medium
speed 13 to 15 minutes until dough is smooth and elastic. (Dough will be very stiff). Dough temperature should be 78 F. to 82 F.
4 Cover; let rest 15 minutes.
5 Place dough on unfloured work surface; divide dough into 3 ounce 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: Cover. Set in warm place (80 F.) about 15 to 20 minutes or until dough increases slightly in bulk.
8 MAKE UP: Shape bagels like a doughnut; flatten to 2-1/2-inch circles, 3/4-inch thick. Pinch center of each bagel with thumb and
forefinger and pull gently to make a 1-inch diameter hole and a total 3-1/2-inch diameter, keeping uniform shape. Place on 4
ungreased sheet pans in rows 4 by 6 per pan.
9 PROOF: At 90 F. until bagels begin to rise, about 20 to 30 minutes.
Lightly spray 5 sheet pans with non-stick cooking spray. Sprinkle each pan with 1/2 cup cornmeal.
Add water to steam-jacketed kettle or stock pot; bring to a boil; reduce heat to a simmer. Add 1/2 cup granulated sugar to water.
Stir until dissolved. Gently drop bagels, one at a 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.
BAKE: 30 to 35 minutes or until golden brown and crisp in 400 F. oven. Remove from pans; cool on wire racks.
Notes
1 In Step 1, a 60-quart mixer should be used for 100 portions as dough is very stiff. If using 20 to 30 quart mixers, prepare no more than
50 portions at a time.
2 In Steps 7 and 9, bagels should not double in bulk.
3 In Step 12, if convection oven is used, bake at 350 F. for 15 to 20 minutes on high fan, open vent.



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Bagels

Yield: 100 Portion: 1 Bagel
Calories: 242 cal
Carbohydrates: 48 g
Protein: 8g
Fat: 2g
Cholesterol: 0 mg
Sodium: 375 mg
Calcium: 11 mg

Ingredient Weight Measure Issue
YEAST,ACTIVE,DRY 3-3/8 oz 1/2 cup
WATER,WARM 5-3/4 lbs 2 qts 3 cup
SUGAR,GRANULATED 7 oz 1 cup
SALT 3-3/8 oz 1/4 cup 1-2/3 tbsp
FLOUR,WHEAT,BREAD 13-7/8 lbs 2 gal 3-1/2 qts
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method:
1 Sprinkle yeast over water in mixer bowl. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes; stir.
2 Using a wire whip, add sugar and salt to yeast solution; stir until ingredients are dissolved.
3 Using a dough hook, add flour; mix at low speed 1 minute or until all flour is incorporated into liquid. Continue mixing at medium
speed 13 to 15 minutes until dough is smooth and elastic. (Dough will be very stiff). Dough temperature should be 78 F. to 82 F.
4 Cover; let rest 15 minutes.
5 Place dough on unfloured work surface; divide dough into 3 ounce 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: Cover. Set in warm place (80 F.) about 15 to 20 minutes or until dough increases slightly in bulk.
8 MAKE UP: Shape bagels like a doughnut; flatten to 2-1/2-inch circles, 3/4-inch thick. Pinch center of each bagel with thumb and
forefinger and pull gently to make a 1-inch diameter hole and a total 3-1/2-inch diameter, keeping uniform shape. Place on 4
ungreased sheet pans in rows 4 by 6 per pan.
9 PROOF: At 90 F. until bagels begin to rise, about 20 to 30 minutes.
Lightly spray 5 sheet pans with non-stick cooking spray. Sprinkle each pan with 1/2 cup cornmeal.
Add water to steam-jacketed kettle or stock pot; bring to a boil; reduce heat to a simmer. Add 1/2 cup granulated sugar to water.
Stir until dissolved. Gently drop bagels, one at a 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.
BAKE: 30 to 35 minutes or until golden brown and crisp in 400 F. oven. Remove from pans; cool on wire racks.
Notes
1 In Step 1, a 60-quart mixer should be used for 100 portions as dough is very stiff. If using 20 to 30 quart mixers, prepare no more than
50 portions at a time.
2 In Steps 7 and 9, bagels should not double in bulk.
3 In Step 12, if convection oven is used, bake at 350 F. for 15 to 20 minutes on high fan, open vent.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/breads_and_sweet_doughs/bagels.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence