Veggie bagels made with NEW Utterly Fruity



  • Add dry ingredient to spiral mixing bowl then add water.
  • Mix on slow for 2 minutes, then mix fast for 4-6 minutes depending on mixer type.
  • Final dough temperature should be 23-25˚C.
  • Dough should be stiff but developed and resilient and add fruit (carrot or beetroot) mix on slow speed until evenly dispersed throughout the dough.
  • Scale at 100-110g, mould into rounds land leave to rest 5 mins to relax.
  • Roll into elongated sausage shape and join to form a bagel shape.
  • Prove at 36˚C 60 minutes +/- 10 80% RH.
  • Retard chill at 4 ˚C 80% RH 60 minutes.

Two options for baking:

Option 1 (assuming a boiler is available)

  • Boil at 90˚C for 40 seconds, then bake at 240-250 for 9-12 minutes.

Option 2 Using Revent style oven.

  • Add steam for 40 seconds.
  • Bake at 240-250˚C for 9 -12 minutes

Final bagels should have a great shine with a crispy and chewy crust.


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