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Sunflower Bagels
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2 lbs, 3 oz wheat flour
1 lb, 3 1/3 oz milk
7 oz light cream cheese
2 oz yeast
1 1/4 oz baking powder
1 3/4 oz butter or sunflower margarine
1/4 oz granulated sugar
1/2 oz sunflower kernels
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Combine ingredients. Mix at second speed of a three-speed mixer until dough is formed. Proof dough at 75 degrees Fahrenheit for about 30 minutes. Roll dough to about 3 inches thick. Using a bagel cutter to make free-form rings, cut about 18 to 20 rings. Place on baking sheet and proof at 85 degrees Fahrenheit with a relative humidity of 70 percent to 80 percent until the three-quarter stage. Cool slightly; plunge dough rings into boiling water for 7 minutes.
Remove and sprinkle with sunflower kernels while bagels are still wet. Place on baking sheet and bake at 450 degrees Fahrenheit until browned, approximately 20 to 30 minutes. |
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| 18 to 20 bagels. |
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