Punjabi bagel

A colorful and fragrant bagel !

 Preparation time: 2h15

Base temperature : 50-54°C

Ingredients for the bagel

11

g of yeast

418

g of water

865

g of GEM 250

0.5

g of Top Soft Bagel (ascorbic acid, enzymes)

285

g of Gruau flour

220

g of sourdough (Stiff starter)

352

g of milk

77

g of butter

22

g of salt

18

g of honey

Ingredients for the filling (for 1 bagel)

40

g of chicken Tikka

15

g of lettuce

50

g of tomatoes

50

g of cucumbers

20

g of cream cheese

Preparation

1

Bagel preparation

Mix the yeast and cold water and let it rest for 5 minutes.

2

Kneading

Using a spiral mixer, knead all the ingredients for 3 minutes on low speed and 9 minutes on high speed. Dough temperature: 23°C – 73°F.

3

Resting in bulk

35 minutes at 27°C (80°F). The volume should double.

4

Shaping

Form 110g balls of dough. Let them rest for 10 minutes.
Stretch them slightly and let them rest for another 10 minutes.

 

5

Proofing

1 hour at 25°C (77°F).

6

Baking

Bake the bagels for 8-10 minutes at 85°C (185°F) in a steam oven.
Glaze them with egg white, then bake in a deck oven for 14 minutes at 220°C (428°f).

7

Assembly

Once cooled, cut the bagel in half and spread the cream cheese.
Arrange sliced tomatoes, a few cucumber slices, pieces of chicken tikka, more cucumber, tomato and lettuce. Close.