Method:

• Mix all ingredients for  2 minutes slow speed and 8 minutes fast speed using a spiral mixer. Mix into a well-developed dough (dough is stiff)
• Bulk fermentation: NIL
• Scale at 1800g for 30pc bdm (60g unit)
• Intermediate proof: 10 minutes
• Shape into bagel shape
• Final proof: 20 minutes
• Proof temperature: 35°C
• Relative humidity: 70%
• Boil in Water with 2% bicarbonate of soda solution until set on surface
• Place on baking tray
• Bake temperature: 200°C
• Bake time: 30 minutes

Baker's tips:

• Adjust water and proof times for local conditions and flour type
• Decorate with poppy seeds/ or Zeelandia mixed seed dressing