Tuna Melt Bagel Recipe MYVIRGINKITCHEN
Barry & Phoebe show you how to make some delicious tuna melt bagels
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Ingredients
Bagels of your choice (would make enough for 4 bagels / 8 halves easily)
100g grated cheese
150g sweetcorn
250g tuna drained
2tbsp mayo
1tbsp ketchup
1 red pepper finely chopped #barrylewis
PRO LEVEL BAGELS AT HOME (feat. actual bagel man)
Click and use my code BRIAN to get $25 off of your Vessi shoes if you miss the sale! Free shipping to CA, US, AUS, NZ, JP, TW, KR, SGP. Fresh bagels are a beautiful thing, but if you can’t buy a great bagel where you live, I feel you. Check out my method for making NY style bagels at home.
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MALT POWDER:
MY FAV STAINLESS BOWL:
CUTTING BOARD:
VITAL WHEAT GLUTEN:
SCALE:
PLASTIC DOUGH CARD:
HALF SHEET TRAY + RACK:
PIZZA STEEL:
METAL PIZZA PEEL:
BAGEL BURLAP:
6.75qt DUTCH OVEN:
SPIDER STRAINER:
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RECIPE
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BIGA
150g or 3/4c room temp water
Pinch instant yeast
225g or 1 3/4c bread flour
Add yeast to water. Add flour. Stir ingredients to combine. Cover and allow to ferment at room temperature for 12-24 hours.
BAGELS:
380g or 1 1/2c warm water (86F/30C)
All of the biga (from above)
3g or 1tsp instant yeast
715g bread flour (at least 12% protein)
10g or 1 1/2tsp diastatic malt powder
20g or 1Tbsp + 1/4tsp salt
3-4L or 1gallon water
50g or 2 1/2Tbsp molasses
Everything bagel seasoning (equal parts of the following. Im using 50g or about ¼-⅓ c)
flakey salt
black sesame seeds
white sesame seeds
poppy seeds
dehydrated minced garlic
dehydrated minced onion
Add water to a bowl. Add in biga and break up into the water a bit. Add yeast, flour, malt powder, and salt. Stir until mixture comes together into a lumpy mass then continue mixing with a very wet hand. Once the dough has formed into a shaggy ball, transfer to a work surface and begin to knead for about 10-12min or until the dough is able to pass the windowpane test (when you stretch the dough into a sheet, you can see light through it without the dough ripping or shredding). If it doesn’t pass the test, keep kneading.
Round off dough and place in bowl, covered, to allow to ferment at room temperature for 1 hour. Divide dough into twelve pieces (125g each). Shape each piece as shown in video @4:04. Place onto oiled sheet tray. Cover tightly and allow to cold ferment in the refrigerator for 4-48 hours (more time = more flavor).
Preheat pizza steel/stone in 475/245C on oven rack in the lowest position.
Boil about a gallon of water and stir in molasses. Drop in bagels (as many as will fit comfortably on surface of water) to boil for 30 seconds on side one. Carefully flip and continue to boil for another 30 seconds. Transfer to a wire rack on a sheet tray.
While bagels are still wet and warm, coat one side of each bagel with everything bagel seasoning and place seed side down onto the burlap of a **“bagel board” that has been soaked in water. If you’d like to see how to make your own cedar bagel boards, see how I do that @5:45.
Place boards on top of pizza steel/stone in the oven and bake at 475/245C for 5 minutes. After that 5 minutes carefully flip bagels seed side up, directly onto to the pizza steel, and bake for another 10-12 minutes until golden brown, but not burnt.
**to bake without bagel boards, place bagels directly on pizza stone/steel and bake at 425F/220C
#bagels #everythingbagel #nybagels
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EVERYTHING BAGEL PIZZA (Redefining Breakfast!)
Everything bagel pizza. It’s exactly what you think it is and it tastes INCREDIBLE.
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????INSTAGRAM:
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EVERYTHING BAGEL SEASONING:
PYREX CONTAINERS:
PIZZA STEEL:
BOOS BLOCK CUTTING BOARD:
PLASTIC DOUGH CARD:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
KITCHEN AID MIXER:
MY FAV STAINLESS BOWL:
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RECIPE
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BAGEL PIZZA CRUST
(stand mixer version)
▪450g or 1 3/4c+2tbsp warm water (86F/30C)
▪8g or 3tsp instant yeast
▪5g or 1 1/4tsp sugar
▪690g or 5 1/2c AP flour (11.7% protein)
▪18g or 1Tbsp salt
▪Everything Bagel Seasoning Mix (Sesame, salt, garlic, onion, poppy seed - I used store bought Borsari brand)
Add ingredients to the bowl of a mixer and mix on low with dough hook attachment for 3 minutes or until dough begins forming into a ball. Increase speed to high and continue to mix for another 4 minutes until dough has become more smooth and doesn’t tear when you gently pull it. See video @0:52 for instructions and recipe to mix by hand.
Turn out dough onto floured surface and divide dough into 4 equal pieces (285g each). Shape balls as shown @3:00. Place in oiled containers with lids (or an oiled tray) and refrigerate for hours to a few days.
45 minutes before you’re ready to make pizza, remove dough balls from fridge to temper.
Preheat oven to 550F/287C with baking stone/steel on rack near the bottom ⅓ of oven.
Flour dough and work surface, then flip a dough ball onto work surface. Place the top/wet side of dough into a bowl of everything bagel spice mix then transfer dough back to work surface, spice mix side up. Stretch dough into pizza shape as shown @8:29. Add more bagel seasoning if needed.
Generously dust a pizza peel with semolina then transfer pizza dough onto peel. Load pizza onto pizza steel/stone. Bake 6-10min (depending on of your oven). When crisped and lightly browned, it’s done.
See below for more info on toppings.
To finish your everything bagel pizza, allow crust to cool for at least 5min then spread cream cheese onto crust, top with capers, smoked salmon, pickled red onions, and fresh dill.
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TOPPINGS:
▪Smoked salmon (about 225g or 1/2lb for 2 pizzas)
▪Capers (30ish per pizza)
▪Fresh dill
▪Pickled Red Onions:
2 red onions (about 1 quart sliced)
400g or 1 1/2c distilled white vinegar
400g or 1 1/2c water
80g or 1/3c sugar
8g or 1 1/3tsp salt
Cut onions in half then slice pole to pole. Heat vinegar, water, salt and sugar over high heat until boiling then add red onions. Stir to submerge then remove from heat. When cooled, place in a container and refrigerate until ready to use.
▪Whipped Cream Cheese:
450g or 16oz cream cheese (2 packages), room temp
Whisk room temp cream cheese for 2-3 min until whipped and fluffy
Chapters:
0:00 dough mix - stand mixer
0:50 dough mix - by hand
2:33 shaping and fermenting dough
4:01 Kove audio ad
5:05 Pickled red onions + tempering dough
6:49 whipping cream cheese + prepping toppings
7:53 shaping and bageling the dough
9:30 baking
10:15 building the pizza
#everythingbagelpizza #bagelpizza #everythingbagel
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**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
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