Soft, buttery and slightly sweet brioche bagels bring a luxurious twist to a beloved classic. Combining the rich tender crumb of brioche with the chewy satisfaction of a traditional bagel, this recipe is perfect for those who crave indulgence without sacrificing comfort. Whether toasted with a pat of butter, layered with smoked salmon, or simply enjoyed plain, brioche bagels offer a versatile base for both sweet and savoury creations.
| Mixing Spiral | Add all ingredients to the mixing bowl. Mix for 5 minutes on low speed, then 4–5 minutes on high speed. |
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| Dough Temperature | 24-25°C |
| Bulk Fermentation | 5 minutes |
| Scaling Weight | 100 grams |
| Intermediate proof | 10 min |
| Make-up | Make into bagels.
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| Pre-fermentation | 45- min. at 28°C and 80% R.H. Retard over night minimum 12 hours. |
| Final fermentation | Remove from colour and check if it needs to be proofed more. |
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| Baking | Bake at 210°C with 1.5 L Initial steam. for 2 min Reduce to 190°C. 1.5 L Steam and bake for 10 +_ min. Spray with Sunset Glaze and return to the oven for 2 min. This gives the bagels a nice shine. |
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