340g strong flour
10g gluten flour
15g olive oil
20g golden syrup
15g fresh yeast
190g cold water
150g Barker’s Professional Basil & Roast Garlic Breadshot
Mix all of the ingredients to form an elastic dough – once the dough has been developed add the breadshot and back mix this through the dough until clear.
Round up the dough and cover with plastic to prove for 45 minutes.
Knock back the dough and scale pieces at 80g each then roll into rounds.
Make into bagel shape and allow to rest for approximately 20 minutes at room temperature.
Poach the bagels in water bath with the water at boiling point - and transfer onto baking trays – egg wash lightly and seed immediately.
Steam for 4 seconds and bake at 220°C for approximately 12-15 minutes.