In general, most bagels contain hi-gluten white flour, sugar, salt, water, yeast, dough conditioner and other seasonings. Typically, the other seasonings can include, whole wheat flour, cinnamin, raisins, blueberries and more.
Of course, many bagels are seasoned with sesame seeds, minced onion, poppy seeds, or other toppings. The trend in recent years has been to top the bagels off with cheeses, such as cheddar cheese, or asiago cheese.
Fresh raw dough bagels should be proofed and retarded before being boiled and baked.
The process of bagel making is more complicated then mixing some ingredients together, rather there is a science to bagel making. The ingredients need to be wieghed out exactly to the specifications, or your bagels will not taste or bake well. The water which is added to the mix needs to be at a certain temperature for the dough to come out best. Additionally, the bagel dough, after being formed, needs to be proofed and retarded. Bagel shops that want to serve a consistently great product, often purchase already made raw dough bagels and then bake the bagels fresh in their store. The freshly baked bagels are a tasty breakfast delicacy. Raw Dough bagel maker A&S Bagels, Inc. makes fresh raw dough bagels and freezes the bagel rings to be shipped to bagelry's. The bagelry's then are able to boil and bake the bagels and serve hot fresh bagels to their customers. To purchase raw dough bagels for your bagel shop, visit the web-site http://www.aandsbagels.com for more information.
This article was written by Gregory Scolieri and is copyrigted. No use of this article is permitted without permission from the author.
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