Oregon Hazelnut Bagels


Sliced hazelnuts add nice crunch and a bit of sweet nuttiness to this bagel. Toast and serve with flavored cream cheese.


10 lb. high-gluten wheat flour
13 oz. water
8 oz. Oregon Hazelnuts (thinly sliced)
3 oz. salt
4 3⁄4 oz. malt syrup (non-diastic)
4 3⁄4 oz. honey
3 1⁄2 oz. yeast (compressed)


1. Add all ingredients and mix to full development. Final dough temperature should remain within 77° F. and 80° F.

2. Allow about 10 min. proof time prior to make-up.


1. Scale at the desired weight (i.e. 2 oz.) and shape by hand or automated forming equipment. Allow about 30 min. proof time.

2. Boil for about one min.; drain.*

3. Bake at 390° F. for 16-19 min. or until light golden brown.

*NOTE: The boiling step may be omitted, with the use of low-pressure steam baking. Bagels may be flipped over in oven after several min. for a rounded surface on both sides.

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