Chef Nun successfully worked as a Cook and Chef De Partie in various 5 Star Hotels throughout Bangkok and joined Schmidt Co., Ltd. as Technical Advisor in 2009. He has been sent several times to Germany for specialized training.
Mix all Ingredients for 4 minutes slow and 5 minutes fast. We recommend to use iced water to keep the dough temperature at max. 25° C
Cover the bowl and start the bulk fermentation for 15 minutes.
After bulk fermentation, scale the dough into 120 g per pieces.
Mould the dough in your preferred shape, we recommend round and place onto a greased baking tray.
Allow the dough to intermediate proof for 10 – 15 minutes, cover with a kitchen towel or plastic foil.
Shape the dough pieces by poking a finger through the centre of the dough. Then use 2 fingers to widen the hole to about 5 cm in diameter. Place onto a greased baking tray.
Allow the dough to final proof for 30 - 40 minutes, we recommend covering the baking tray with plastic foil or cling film to keep the moisture in the dough.
Before baking place bagels in boiling water 30 seconds on each side or until they rise to the surface of the pot. Remove the bagels and dip one side into toppings such as seeds or sesame. With the topping facing up, place onto a greased baking tray.
The oven should have a temperature of 230° C when you put the bagels in. We recommend to put 2 – 3 ice cubes on the bottom of the oven to get a steaming effect decrease the temperature to 200° C.
