Bagels
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Bagels

Price range: R44.00 through R88.00

Classic bagels are chewy but soft, making the best sandwhiches. Ideally eaten fresh on day of baking, but they freeze well and are delicious toasted.  

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Description

Bread + Milk bagels are made the old school way by being boiled and then baked.

Bagels are a classic sandwhich style bread, they can be toasted or eaten fresh and topped with any variety of toppings. Popular favourites are cream cheese and smoked salmon (schmear and lox) , or roasted vegetables and salads, you really can put anything on a bagel.

These bagels are made with sourdough and yeast, as the added commercial yeast gives a softer and less chewy result. However, all bagel dough is cold fermented overnight so you still get those added benefits of slow fermentation that make sourdough so delicious.

Ingredients: Stoneground white bread flour, wholewheat flour, spring water, sourdough yeast culture, yeast, sea salt (un iodated), honey, sugar.

Pack size:
120 – 125g bagel (rounded with a hole)
(130g dough weight +-10% loss occurs during baking)

Additional information

Pack size

4 Pack, 6 Pack, 8 Pack
STORING NOTE:

Bagels are a lean dough, this means they have no oil, butter, or egg. This will affect their shelf life. bagels are best eaten on the day of baking, but can be frozen and the defrosted or heated straight from frozen. it is recommended to freeze on the day of purchase otherwise keeping them in an airtight bag they will stay fresh and soft for a further day.
HEATING NOTE: 

Preheat oven to 180°C. Defrost completely before baking. Bake for about 2 – 5 minutes until soft and warm to the touch.
Defrost. halve and toast
FREEZER NOTE: 

All bagels freeze very well, but they must be fully defrosted to be able to slice them.
You can always slice and then freeze and pop straight into the toaster from frozen.
White or Wholewheat

White, Wholewheat

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