Sunflower bagel
2 lbs, 3 oz wheat flour
1 lb, 3 1/3 oz milk
7 oz light cream cheese
2 oz yeast
1 1/4 oz baking powder
1 3/4 oz butter or sunflower margarine
1/4 oz granulated sugar
1/2 oz sunflower kernels
Combine ingredients. Mix at second speed of a three-speed mixer until dough is formed. Proof dough at 75 degrees Fahrenheit for about 30 minutes. Roll dough to about 3 inches thick. Using a bagel cutter to make free-form rings, cut about 18 to 20 rings. Place on baking sheet and proof at 85 degrees Fahrenheit with a relative humidity of 70 percent to 80 percent until the three-quarter stage. Cool slightly; plunge dough rings into boiling water for 7 minutes.
Remove and sprinkle with sunflower kernels while bagels are still wet. Place on baking sheet and bake at 450 degrees Fahrenheit until browned, approximately 20 to 30 minutes.
18 to 20 bagels.
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