Perfect Bake® recipe


Bagels

Typically bagels need a long fermentation to achieve the depth of flavor and texture that is expected with a tradition bagel. Here we have given flexible instruction where a shorter or longer rise is appropriate without compromising the final outcome. For a rich flavor, longer is better and you may want to make the dough a day or two before you plan to bake them.


Ingredients

Units:
US | Metric
Metric | US
Servings : 12 bagelss
  • Water - 6⅜ oz
  • Granulated Sugar - 1/8 oz
  • Active Dry Yeast - 1/4 oz
  • Shortening - 1⅜ oz
  • Water - 12¾ oz
  • Bread Flour - 1⅝ lb
  • Salt - 5/8 oz
  • Granulated Sugar - 3/4 oz
  • Egg white - 1 oz
  • Water - 1/8 oz