Oregon Hazelnut Bagels

Serves: 
145

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

Ingredients

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)

Steps

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.

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.

More From FoodService Director

Industry News & Opinion

The menu served at Ottawa General Hospital in Ottawa, Ontario, is headed for an overhaul after its CEO and management team ate a strict hospital food diet for a week and were unhappy with their options. The foodservice department has been fielding patient complaints for years, but decided to take action after facing the issue head on.

“Getting food managers to eat three meals of hospital food a day for a week brought the point home that much of the food being served was bland, institutional and not what people would normally eat,” Director of Food Services Kevin Peters told Ottawa...

Industry News & Opinion

With overtime pay likely to become a reality for some salaried foodservice employees after Dec. 1, operators are rethinking what they expect managers to do off-site as part of their responsibilities. Answering email or scheduling shifts at home didn’t matter when the employees were exempted from overtime if they earned more than $23,660 per year. But with that threshold more than doubling on Dec. 1 to $47,476, a half hour spent here and there on administrative tasks could push a salaried manager over the 40-hours-per-week threshold and entitle him or her to overtime. And how does the...

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

FSD Resources