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Market 32 Bagels, Plain, 6 Pack
Market 32 Bagels, Plain, 6 Pack
6 each
About
Details
Partially produced with genetically modified ingredients.
Ingredients
Plain Bagels (Enriched Flour [Wheat Flour, Niacin, Reduced Iron, Ascorbic Acid Added as a Dough Conditioner, Thiamine Mononitrate, Riboflavin, Enzyme, Folic Acid], Water, Sugar, Salt, Molasses, Yeast, Brown Sugar, Cellulose Gum, Dextrose, Corn Meal, Malted Barley Flour, Soybean Oil, Ascorbic Acid, Enzymes), Corn Meal, High Heat Oil Spray (Soybean Oil (Adds a Trivial Amount of Fat), Canola Oil (Adds a Trivial Amount of Fat), Capric/Caprylic Triglycerides, Phosphated Mono and Diglycerides, Calcium Stearate, Silicon Dioxide, Propellant).
Directions
Bake: Preparation: Proof & Bake Rack Oven Bagels: 1. Place 12 frozen bagels on a baking screen with a lightly sprayed pan liner. 2. Cover bagels with a rack cover and place in cooler overnight. Boiled & baked bagel oven bagels 1. Place 20 (5x4) bagels on a bagel board covered with cornmeal. 2. Cover bagels with rack cover and place in cooler overnight. 3. Next day - remove bagels from cooler and allow to slack out and proof on floor for 1-3 hours. 4. Bagels will be ready when you place them in a container of room temperature water, and they begin to float. 5. Return bagels to cooler overnight uncovered. 6. Proofing time will vary depending on shop conditions and bagel flavor. Proofing/Baking/Cooking/Cooling/Frying/Finishing Instructions: Proof & Bake Rack Oven Bagels: 1. Next day - remove bagels from cooler, keep bagels covered and allow to slack out for 15-20 minutes. 2. After, place bagels into proof box for 45-50 minutes at 90-100 degrees and 85-95% humidity. 3. Preheat rack oven to 480 F. 4. Bake bagels at 400 F 30 seconds steam. Opening vent after steaming. 5. Bake for 14-18 minutes or until a golden-brown color. Boiled & Baked Bagel Oven Bagels: 1. Pull proofed bagels from cooler and allow to slack out for 15-29 minutes. 2. Boil bagels for 30-60 seconds. 3. Place 4 bagels cornmeal side up on burlap. 4. Covered bagel boards place boards into 500 F oven for 2-3 turns or until bagels feel dry to touch. 5. Flip bagels off boards directly onto hearth, cornmeal side down. 6. Continue baking for 14-18 minutes until bagels are a golden brown. 7. Slide oven peel under bagels, remove from oven and place into baskets.
Shelf Life: 3 days.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 350
- Total Fat 20g26%
- Saturated Fat 0g0%
- Cholesterol 0mg0%
- Sodium 630mg27%
- Total Carbohydrate 70g25%
- Dietary Fiber 3g11%
- Sugars 4g
Details
Partially produced with genetically modified ingredients.
Ingredients
Plain Bagels (Enriched Flour [Wheat Flour, Niacin, Reduced Iron, Ascorbic Acid Added as a Dough Conditioner, Thiamine Mononitrate, Riboflavin, Enzyme, Folic Acid], Water, Sugar, Salt, Molasses, Yeast, Brown Sugar, Cellulose Gum, Dextrose, Corn Meal, Malted Barley Flour, Soybean Oil, Ascorbic Acid, Enzymes), Corn Meal, High Heat Oil Spray (Soybean Oil (Adds a Trivial Amount of Fat), Canola Oil (Adds a Trivial Amount of Fat), Capric/Caprylic Triglycerides, Phosphated Mono and Diglycerides, Calcium Stearate, Silicon Dioxide, Propellant).
Directions
Bake: Preparation: Proof & Bake Rack Oven Bagels: 1. Place 12 frozen bagels on a baking screen with a lightly sprayed pan liner. 2. Cover bagels with a rack cover and place in cooler overnight. Boiled & baked bagel oven bagels 1. Place 20 (5x4) bagels on a bagel board covered with cornmeal. 2. Cover bagels with rack cover and place in cooler overnight. 3. Next day - remove bagels from cooler and allow to slack out and proof on floor for 1-3 hours. 4. Bagels will be ready when you place them in a container of room temperature water, and they begin to float. 5. Return bagels to cooler overnight uncovered. 6. Proofing time will vary depending on shop conditions and bagel flavor. Proofing/Baking/Cooking/Cooling/Frying/Finishing Instructions: Proof & Bake Rack Oven Bagels: 1. Next day - remove bagels from cooler, keep bagels covered and allow to slack out for 15-20 minutes. 2. After, place bagels into proof box for 45-50 minutes at 90-100 degrees and 85-95% humidity. 3. Preheat rack oven to 480 F. 4. Bake bagels at 400 F 30 seconds steam. Opening vent after steaming. 5. Bake for 14-18 minutes or until a golden-brown color. Boiled & Baked Bagel Oven Bagels: 1. Pull proofed bagels from cooler and allow to slack out for 15-29 minutes. 2. Boil bagels for 30-60 seconds. 3. Place 4 bagels cornmeal side up on burlap. 4. Covered bagel boards place boards into 500 F oven for 2-3 turns or until bagels feel dry to touch. 5. Flip bagels off boards directly onto hearth, cornmeal side down. 6. Continue baking for 14-18 minutes until bagels are a golden brown. 7. Slide oven peel under bagels, remove from oven and place into baskets.
Shelf Life: 3 days.
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