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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.