Recipes for Steam Cooking

breads
138
MINI BAGELS
INGREDIENTS
1 tsp. sugar
1 tsp. dried yeast
2
1
⁄3 cups our
3
⁄4 cup water, lukewarm
1
⁄2 tsp. salt
1 tbsp. oil
In Addition
1 egg white, whisked
Sesame or poppy seeds
SETTINGS
PROOF, 100°F
1. 20 minutes (1
st
rise)
2. 10 minutes (2
nd
rise)
Bowl on Wire Rack (Level 2)
STEAM, 210° F
3 – 5 minutes
Perforated + Baking Pan (Level 2)
To Bake
STEAM CONV, 350°F
20 – 25 minutes
Baking Pan (Level 2)
22
Stir the sugar, dried yeast and 1 tbsp. our into
¾ cup warm water and dissolve. Mix the
remaining our with salt. Add the yeast mixture and the oil to the our and knead to form
an elastic dough. Leave to proof as indicated.
Thoroughly knead the dough once more and divide into 10 pieces. Make a small
ball from each piece of dough and push a hole into the center. Using circular
movements, increase the size of the hole to approximately
¾ inch. Leave to proof
as indicated.
Steam the bagels as indicated. Then pat dry, brush with whisked egg white and coat one
side with sesame or poppy seeds. Line the baking pan with parchment paper, place the
bagels inside and bake as indicated. Place on the wire rack to cool.
VARIATIONS:
Savory Bagels: Knead some roasted onions into the dough.
Cinnamon Raisin Bagels: Add
½ cup raisins and 1 tbsp. each of sugar and
cinnamon to the dough.
Makes 10 small bagels