Bagel production methods and tips. Since bagel dough is usually stiff and requires a lot of energy to mix properly, it is necessary to match your dough batch size to your mixer size. The batch should be easily mixed without pulling down or over heating the mixer. It is best to start mixing in medium speed to bring the ingredients together and then switch to low speed for the majority of the mixing time.
Some bakers add the salt mixed in a water solution near the end of the mixing time.
When the batch size does not match the mixer size, the correct temperature will be difficult to achieve and the rest of the production process may be harder to control and may certainly cause unwanted variables. A spiral mixer is the best for mixing smaller batches of bagel dough. Horizontal mixers are best used for large production batches. Many bakers begin makeup immediately after mixing with no floor time in between. This practice is valid for those that use conditioners for no time doughs and for those that use a long retarding process to develop better texture and flavor.