Method:

• Place flour, Instant Yeast, sugar, and NFDM in mixer bowl.
• Mix at low speed just enough to blend.
• Add water slowly.
• Using dough hook, knead at low/2nd speed, for 5 minutes or until all liquid is incorporated into flour.
• Add melted shortening; knead at low/2nd speed 5 minutes.
• Add salt; knead at low/2nd speed 5 minutes.
• Dough temperature should be between 78 F. to 82 F.
• FERMENT: Cover and set-in warm place, 70 - 80 F. until double in bulk.
• PUNCH.
• MAKE UP: Scale into 8- 75 G pieces.
• Shape each piece into a smooth ball; let rest 20 minutes.
• Shape each piece of dough into balls by rolling with a circular motion on worktable.
• Place on 2 greased ¼ sized sheet pans in in 2 rows of 2.
• When half-proofed, flatten with hand or small can to about 1/2-inch thickness and 4-inch diameter, brush with Milk Wash. Sprinkle on seeds, sesame, poppy, everything bagel, etc.
• Proof at 90 F. until double in bulk.
• Bake in 350 F. convection oven for 10 to 15 minutes or until golden brown. Internal temp of 195 to 200° F.
• Cool.