facebook-tracking-pixelIRCA | CEREAL AND SEED BAGEL


Soft bagel with cereal and seed ideal to be stuffed.

Difficulty level


SOFT BREAD 50% g 1000
CEREAL PLUS 50% g 500
flour - 240W g 500
water g 900-950
olive oil g 80
fresh yeast g 50


Times and temperatures
Dough temperature at 26-27°C
Knead time (spiral mixer) for 13 minutes
Rest 5 minutes at 22-24°C
Proof 80-90 minutes at 28-30°C
Bake with steam at 230-240°C for 12 minutes

Final composition

DOUGH - knead for 3 minutes on first speed and 9-10 minutes on second speed.
Specified times are for the spiral mixers, knead until you obtain a smooth and elastic dough.

REST - let the dough rest at 22-24°C for 5 minutes.

SCALE - divide the dough into 60-100g pieces.

SHAPE - roll up the pieces into loads and then unite the two flaps creating a donut.
Sprinkle over the surface sesame and poppy seed or DECORGRAIN.

PROOF - place into the leavening chamber at 28-30°C with relative humidity of about 75/80% for 60-70 minutes.

BAKE - bake with initial steam at 230-240°C for about 12 minutes
Once the bagels reach a core temperature lower than 25°C, pack them in polythene bags
If kept cool, the product can last up to 5-7 days.

Recipe created for you by Marco De Grada

Pastry Chef, Chocolatier and Baker