Plain Bagel Bun

Product Code: OK9000

The bagel’s origins date back to the 17th century and has been a staple of Polish and Slavic cuisine for hundreds of years. Traditionally known as “the roll with a hole’, the bagel bun has no hole but still maintains the dense, chewy light crust and flavor. The bun style bagel can be a part of many culinary creations like bunwiches, gourmet burgers, breakfast buns and pizza buns to mention a few. Trans fat free. Sustainably made from wholesome ingredients.

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Handling Methods Ingredients Nutritional

Wheat Flour, Water, Untreated Pastry Flour, Light Rye Flour, Yeast, Sugar, Dry Malt (Wheat Flour, Dextrose, Malted Barley), Salt, Canola Oil, Soy Lecithin, Improver (Wheat Flour, Ascorbic Acid, Xylanase, Lipase, Soya Oil, Amylase), Wheat Gluten

Nutritional Facts	Amounts Per 1 Bun Baked (73g)	% Daily Value
Calories	260
Fat Saturated + Trans	2g 0.5g 0g	3% 3%
Carbohydrate	52g	17%
Fibre	3g	9%
Sugars	5g	5%
Protein	9g
Cholesterol	0mg
Sodium	570mg	25%
Potassium	75mg	2%
Calcium	10mg	1%
Iron	3mg	16%

1. Breakout & Thaw

Break product out onto flat baking pans lined with parchment paper. Space 12 buns (3 x 4) on baking sheet. Remember to keep belt mark of bun down. Cover rack and put in retarder or cooler overnight to thaw.

2. Morning

Remove rack from retarder, remove plastic cover and put back into proofer or keep plastic cover on if floor proofing product until space is available in proofer. Add topping if desired. Proof until product is about 2 – 3 times its original size. This should take approximately 60 minutes.

OPTIONAL TOPPING: Sesame seed, Poppy seed or your favorite topping

3. Bake Time

SCORING: None

Bake at 400˚F for 15 – 20 minutes. Use steam if available. When bake cycle is complete, remove from oven and let product completely cool before packaging.

*Times and temperatures are a guideline only, specific shop conditions & equipment may vary results.