Bagels Sow Project Curriculum
Production Recipe • Scaled x10
Yield: Approximately 80 Bagels
Prep Time: 20 Minutes
Cook Time: 20–25 Minutes
Proof Time: 1 Hour 20 Minutes
Total Time: Approximately 2 Hours
Ingredients
60 g active dry yeast
190 g granulated sugar
3 liters of warm water
(additional warm water as needed during mixing)
4.4 kg bread flour or high-gluten flour
(additional flour as needed during kneading)
60 g salt
Optional Toppings: Sesame seeds
Poppy seeds
Everything seasoning
Flake salt
Dehydrated onion or garlic
Method
In a mixing bowl, combine the yeast, sugar, and a portion of the warm water. Allow the mixture to sit for 5 minutes until the yeast begins to bloom.
In a large mixing bowl or commercial mixer, combine the flour and salt. Add the yeast mixture and remaining warm water. Mix until a rough dough forms.
Continue mixing and kneading until the dough becomes smooth, firm, and elastic. The dough should feel slightly tacky but not wet.
Transfer the dough to a lightly oiled container. Cover and allow to rise in a warm place for approximately 1 hour, or until doubled in size.
Punch down the dough and allow it to rest for 10 minutes.
Divide the dough into approximately 80 equal portions, roughly 145–155 grams each.
Shape each portion into a tight dough ball. Allow the dough to rest briefly if it becomes resistant during shaping.
Using a floured finger, press through the center of each dough ball and gently stretch to form a bagel shape.
Place shaped bagels onto lightly oiled or parchment-lined sheet trays. Cover lightly and allow to rest for 10 minutes.
Preheat oven to 425°F.
Bring a large pot of water to a gentle boil.
Boil the bagels for 1 minute per side for a traditional texture, or up to 2 minutes per side for a chewier New York-style bagel.
Apply toppings immediately after boiling, if desired.
Transfer bagels to parchment-lined baking trays.
Bake for 20–25 minutes, rotating trays halfway through baking, until deep golden brown.
Cool completely on wire racks before serving.
Production Notes
For best results, use high gluten flour.
This dough performs best when mixed in a commercial mixer fitted with a dough hook.
Bagels should have a firm structure with a smooth exterior before boiling.
For consistency in baking and presentation, weigh all dough portions before shaping.
Rotating sheet trays during baking will promote even coloration and crust development.
These bagels freeze well after baking and cooling.
Formula Reference
Bread Flour: 4,400 g
Water: 3,000 g
Sugar: 190 g
Salt: 60 g
Active Dry Yeast: 60 g
