Polar Bagel 2.0


Polar Bagel 2.0 is a base that produces bagels that can be frozen for long periods of time.


  1. Critical ingredient scaling is already done for you to avoid costly scaling errors
  2. Makes a uniform batch of bagels every time, in all season and climates
  3. Does not contain azodicarbonamide (ADA)
  4. Does not contain Partially Hydrogenated Oils (PHOs)


Sugar, Salt, Malted Barley Flour (Contains Wheat), Molasses Powder (Molasses, Wheat Starch) and 2% or Less of Each of the Following: Diacetyl Tartaric Acid Esters of Mono-Diglycerides (DATEM), Mono- and Diglycerides, Ammonium Chloride, Ascorbic Acid (Vitamin C), Wheat Flour, Potassium Iodate, L-Cysteine Hydrochloride, Calcium Sulfate, Enzymes (Contains Wheat).

Frozen Dough Bagels



High Gluten Flour
Polar Bagel 2.0 5.00
Yeast, Compressed (Variable)* 2.00
Water (Variable) 48.00
Total Weight 155.00


Mix 2 minutes on low speed

Mix 9-11 minutes on high speed or until developed

Dough Temp: 67-70°F