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

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

Menu Development
sweet pea ravioli

On any given night at the Wake Robin senior living facility in Shelburne, Vt., residents may find spring sweet pea and mascarpone ravioli with white wine cream sauce or acorn squash stuffed with quinoa and cranberries on the menu. These dishes, along with a new sweet-potato burger topped with cilantro aioli, aren’t just delicious, says Director of Dining Services Kathy King. They’re also completely vegetarian.

The popularity of Meatless Mondays and the growing number of people who call themselves “flexitarians” have impacted menu development in every noncommercial sector. Although...

Managing Your Business
umass amherst food

Restaurateurs in Amherst, Mass., aren’t happy with UMass Dining .

Registered dietitian Dianne Sutherland told local NBC affiliate WWLP News in May that the high quality of food served on campus means students aren’t visiting neighborhood eateries as frequently as those businesses might like.

“Even our vendors who we work with, they get complaints from the restaurants that students are staying on campus,” she said. “They are already paying for the food; why should they [go] off campus to eat?” More than 19,000 Amherst students are on a meal plan—6,000 of whom live off campus...

Ideas and Innovation
lettuce eat dining

Forced to battle crumbling infrastructure and a constant churn of trends, sometimes the best way to save a foodservice operation is to change it entirely. As Steve Mangan, director of dining at the University of Michigan, puts it, “At some point when your building starts to fail, the cost of maintenance stands out.” But for operators with limited budgets, the challenge is discerning the right time to do so—and how far to take it.

At Jefferson High School, change came because little worked anymore. The Cedar Rapids, Iowa, school’s cafeteria hadn’t been updated since 1957; students...

FSD Resources