Bread Flour 1000g
Sugar 50g
Salt 20g
Mauripan Instant Yeast 11g
Finetex 10g
Milk Powder 20g
Water ± 580g
Shortening 20g

Baking Step:

  1. Put all the ingredients except shortening into mixer dough hook attached.
  2. Mix for 5 minute and put in the shortening. Continue mixing for another 5 minute until the gluten is fully developed. The desired dough temperature is 27-28°C.
  3. Rest the dough for 10 minutes and divide to desired size. Continue to rest for 10 minute.
  4. Shape it to traditional bagel shape and proof for 10 minutes.
  5. Bake it using 210°C (top) / 190°C (bottom) using steam (steam 3 times – first entry, middle of baking time and last 2-3min before out of oven).