Dacor Wall Ovens, Manual

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RECIPES
55
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.