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Bakery – Breads 1
Bagels – Basic Recipe
Bagels
Default Mode and Temperature: Surround Convection Bake/425˚F
Suggested Time: 18-20 minutes
Tips: Use cookie sheet. Use rack position 2. For two sheets, use rack positions 2 and 4.
Path to reach this function: DACOR GUIDE-BAKERY-BREADS 1-#1 Bagels
Types of Bagels: The Dacor guide is for uncooked, homemade bagels.
2 cups warm water
1 Tablespoon active dry yeast
6-7 cups bread flour
2 ounces plus 1 cup malt syrup (this can be found at health food stores)
1 Tablespoon salt
2 Tablespoons vegetable oil
2 Tablespoons of any of the following toppings: poppy seeds, dried onions, sesame seeds, etc.
In a large mixer, combine warm water and yeast. Allow to bubble for 5 minutes. Add in flour, malt syrup, salt and oil. Knead the
dough for 8-10 minutes using a dough hook. Allow dough to Proof in the oven for 1 hour or until doubled in size.
Tear off a small section of dough. Shape into a 4" flat circle. Poke your finger through the center of the circle and “spin” the circle
on a lightly floured surface to make the traditional doughnut shaped bagel. Place bagels on a cookie sheet about 1 inch apart from
each other.
Allow bagels to proof for an additional 30 minutes.
Bring 1 gallon of water with 1 cup malt syrup to a boil. Drop bagels in malt solution and boil for 1 minute. Remove and place on
cookie sheet, again about 1 inch apart. Sprinkle with sesame seeds, dried onions, poppy seeds, or coarse salt.
Adjust oven rack to position 2. In Dacor Guide, select Bagels. Allow oven to preheat. Place in oven on rack position 2 and bake for
10 minutes, then flip bagels over and bake for an additional 10 minutes.
After Baking: Remove bagels from pan and cool on a wire rack. Store completely cooled bagels in an airtight plastic bag for
2-3 days. Bagels can also be frozen in the same way for up to 1 month.
Makes 1 dozen bagels.