Step 1: Mix 5 minutes slow, 3 minutes fast. Remove 1/3 of the dough and continue to mix for 2 minutes. Remove dough and set aside.
Step 2: Add the reserved dough along with the black cocoa powder and water, mix 1 minute slow and 2 minutes fast.
Step 3: Combine the white and dark dough into the mixing bowl and mix on slow for 30 seconds. Dough Temperature: 20-22°C / 68-72°F
Scale & Make-Up
Scale: 100 gram pieces
Make-up: Shape into a bagel. Place on lightly dusted boards with cornmeal.
Retard: Overnight at 4°C / 39°F.
Final fermentation: 30-40 minutes at room temperature.
Topping: Boil and top with sesame or poppy seeds.
Oven temperature: 250°C / 482°F
Baking time: 14-16 minutes
Step up your bagel game with the addition of O-tentic, a sourdough-based product that delivers incredible, long lasting flavour. The swirl brings a unique visual appeal to traditional bagels.