Desert Valley Date

         Date and Walnut Bagel

Ingredients
Weight
%
Dough:
Bread Flour
2542 grams
 
46.22
Water, cold
1904 grams
 
34.60
Dates, 3/8", diced/oat floured
660 grams
 
12.00
Walnut Pieces
238 grams
 
4.33
Vital Wheat Gluten
79 grams
 
1.43
Salt
39 grams
 
0.71
Barley Malt
20 grams
 
0.36
Instant Yeast
20 grams
 
0.36
Boiling Water:
Water
125,080 grams
 
99.19
Barley Malt
985 grams
 
0.78
Salt
33 grams
 
0.03
       
 
Directions
 
1. Put cold water, salt, flour, wheat gluten, and barley malt in a mixing bowl
 
2. Mix with a dough hook on low speed, sprinkling on yeast while mixing
 
3. Mix until dough is smooth and elastic
 
4. Add dates and walnuts and mix on medium speed briefly just until particulate is evenly distributed
 
5. Remove dough from mixer and knead by hand on a floured surface for about 30 seconds
 
6. Place dough in a bowl, cover, and refrigerate for 4 hours to allow dough to rest
 
7. Scale dough into 113 gram portions and roll each piece into a cylinder approximately 7" long and 1" in diameter
 
  
Pinch ends together and form into round bagel shape
 
8. Place formed bagels onto a sheet pan, cover, and refrigerate for at least 24 hours
Boiling:
1. Place water, salt, and barley malt into a large, shallow pot and bring to a boil.
2. Drop bagels into the boiling liquid (bagels will sink at first and then float to the surface).
3. Boil for 4 minutes, turning over after 2 minutes.
4. Rmove from water using a slotted spoon to drain off excess water.
5. Place bagels onto a papered sheet pan that has been sprinkled with cornmeal.
Baking:
- Bake in a standard oven at 475-500 F for 15-20 minutes.
- Remove and allow to coat at room temperature.