Janey Lou’s #: 1530800
Pack Size: 60/4.0 Oz
Shelf Life Frozen: 120
Shelf Life Prepared: 3
Net Weight: 15
Gross Weight: 15.5
Case Dimensions: 13.65 w 10.05 l 6.15 h
- Place bagels 4×3 onto a lined baking sheet or a baking screen with pan release.
- Cover and place in cooler overnight.
- The next day remove from cooler and keep covered. Let rolls slack at room temperature until dough reaches 55-65 F.
- If desired, seed or top the bagels.
- Place in proof box at 105F with 85% humidity for approximately 30-40 minutes or until the dough doubles in size. (Please note, all flavors do not proof at the same rate.)
- Remove and let bagels sit at room temperature for 5 minutes.
- Bake at 425 F for 2 minutes with 30 seconds or maximum steam.
- Open the door or damper after 2 minutes to release steam.
- Bake for an additional 12 minutes at 350 F.
- Allow to cool before packaging.