Amazing New York-style Bagels Recipe | The best ever | Foodgeek Baking
The absolute best New York-style bagels recipe that you can bake at home. Crispy crust, chewy crumb, excellent cold-fermented taste.
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Medium bowl:
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Excellent Bread Knife:
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#bagels #newyork #recipe
Assorted Bagels USING 1 RECIPE! ( Everything/Egg/Onion/Poppy/Sesame ) New York Bagels Recipe
Homemade Bagels Recipe ! Learn how to make bagels ( different flavored bagels) using one base bagel recipe! New York Style Bagels
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Bagels Recipe:
- 750 gr All Purpose Flour ( 5 and 1/3 cup)
- 415 gr Warm Water (1 and 3/4 cup )
- 1 packet Dry Yeast
- 50 gr Sugar ( 4 tbsp)
- 1 1/2 tsp Salt
- 2 tbsp Oil
Water to boil the bagels
■ To make Egg Bagels:
Weigh out the dough and for every 200 gr of dough add 1 egg yolk. You will need some additional flour.
■ Onion Bagels:
Add 1/2 tbsp Onion Powder to the entire dough OR 1/4 tsp for every 200 gr of weighed out dough.
Top the bagels with rehydrated dehydrated onion flakes ( check video)
Additional toppings:
- Sesame seeds, Poppy Seeds, Dehydrated Onion, Sea Salt Flakes, Sunflower seeds
Enjoy!
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CHAPTERS
00:00 Intro
0:36 Combine the dry ingredients
0:50 Activate the yeast
1:02 Add the wet ingredients and form the dough
1:33 Knead the dough
2:30 Make the different flavors
4:25 Allow the dough to rise
5:20 Make the bagels
7:14 Boil the bagels
8:15 Bake the bagels
Make Your Own Panera-Style Cinnamon-Sugar Crunch Bagels
Kye is back in the kitchen to show you how to make, boil, bake, and top your very own Cinnamon-Sugar Crunch Bagels. This recipe is our best attempt to turn that crispy chewy sweet bagel you know from Panera into a homemade delight. A riff on our 2022 Recipe of the Year, Ultimate Sandwich Bagels, these bagels are topped with a sweet cinnamon mixture before they’re baked, forming a crackly, craggy crust — and filling your kitchen with a cinnamon bun aroma in the process. The addition of Cinnamon Sweet Bits in the dough itself hammers home the cinnamon flavor, while coarse sparkling sugar in the topping contributes to the extra crunchy texture.
Get the recipe for Cinnamon-Sugar Crunch Bagels:
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Shop our Vietnamese Cinnamon:
Shop our Cinnamon Bits:
Shop our Sparkling Sugar:
Chapters:
0:00-0:53: Introducing the Panera-Style Cinnamon-Sugar Crunch Bagels
0:54-2:38: Using Bread Flour to make the pate fermentee starter
2:39-4:43: Make the cinnamon bagel dough with a stand mixer
4:44-5:50: Pre-shape and roll the bagel dough into balls
5:51-7:13: How to shape bagels
7:14-8:14: Make the cinnamon-sugar crunch topping for the bagels
8:15-10:17: Boil the bagels in water with a little honey
10:18-10:30: Nice catch!
10:31-10:57: Troubleshooting deflated or wrinkly bagels
10:58-11:14: Put cinnamon-sugar mixture topping onto bagels
11:15-11:36: Place the bagels in the oven and bake
11:37-12:32: Take bagels out of oven
12:33: Slice bagels open and enjoy!
Homemade bagels | boiled New York / Montreal style hybrid
Thanks to Skillshare for sponsoring this video! The first 1,000 people to use this link will get a free trial of Skillshare Premium Membership:
***RECIPE, MAKES 12 BAGELS***
2 cups (470mL) warm water
1 tablespoon (20g) honey (or malted barley syrup)
1 tablespoon (9g) dry yeast
1 tablespoon (15g) salt (I use Morton Kosher)
5 cups (650g) bread flour to start with, knead in more
More honey (or barley syrup), toppings and egg wash (egg beaten with a little water)
Everything bagel seasoning:
2 parts coarse salt
3 parts dried onion flakes (might be called dried chopped/minced)
3 parts dried garlic flakes (might be called dried chopped/minced)
3 parts poppy seeds
3-4 parts sesame seeds (a mixture of black and white is nice)
1 part caraway seeds (optional)
1 part fennel seeds (optional)
In a large mixing bowl, mix together the water, honey (or syrup) and yeast and let bloom for a few minutes until bubbly. Stir in the salt and flour, then start kneading, adding more flour as you go. Knead until you have a very smooth, elastic dough, and add flour until it is just barely sticky, or not sticky at all. The less sticky the dough is, the taller and denser the final bagels will be.
Cover the dough int the bowl and let it rise until doubled in size, 1-2 hours. Take it out, punch it down, and divide it into 12 pieces. Role each piece into a smooth ball. For slightly smoother-looking bagels, let the balls rest and proof for 20 minutes before proceeding. Pinch a hole in the middle of each ball and gently stretch the resulting loop until the hole is about 3x bigger than you want it in the end. Place each shaped bagel onto baking sheets dusted with flour, cornmeal, or both.
Cover the shaped bagels and either let them proof on the counter for 20 minutes, or put them in the fridge and let them proof slowly for up to two days. (A long, slow proof results in better flavor.)
Bring a wide pot of water to a boil with a big squeeze of honey/syrup, maybe a tablespoon per quart (950mL). Boil the bagels in batches, 1-2 minutes per side — longer boiling makes chewier bagels with thicker crusts. Make sure the bagels don't stick to the bottom of the pot.
Dip or brush the tops of the bagels with egg wash before scattering on toppings. If possible, position topped bagels on a different pan from plain bagels, because the topped ones might need to bake a little longer.
Bake at 425ºF/220ºC convection, or 450ºF/230ºC conventional until brown and crispy, 20-25 minutes.
How to Make Bagels | Homemade Bagel Recipe
In this video, I will guide you through the process of making delicious homemade bagels that are chewy and golden. Whether you're a bagel enthusiast or a novice baker, this step-by-step bagel recipe will help you achieve bakery-quality results right in your own kitchen.
Learn the secrets to creating the perfect texture and taste as we share our foolproof techniques for boiling and baking bagels. We'll also explore various options, from classic plain to allowing you to personalize your bagel creations.
If you follow along with my easy-to-follow instructions, you'll be enjoying fresh, homemade bagels in no time.
Don't miss out on this bagel-making adventure! Subscribe to my channel and hit the notification bell to stay updated on my latest videos. Get ready to impress your friends and family with your newfound bagel-making skills. Let's get started on this delicious journey together!
Thanks for watching!
How to Make Bagels: Chewy and Golden Homemade Bagel Recipe
500g x Strong White Bread Flour
5g x Dried Yeast
10g x Fine Salt
250ml x Warm Water
20g x Caster Sugar
50ml x Vegetable oil + Extra for greasing
To Glaze
1 x Free Range Egg (beaten)
Seeds of Choice
1. Place the flour, yeast, salt, water, caster sugar, and vegetable oil into a bowl.
2. Mix to form a dough and then turn it out onto a clean work surface and knead for 5 to 10 minutes until smooth and elastic. Shape into a ball and place into an oiled bowl, cover with a clean damp tea towel, and allow to rise until it has doubled in size.
3. Once doubled in size knock the air out and divide the dough into 12 equal-sized pieces.
4. Roll each dough piece into 12 to 15-cm sausage shapes. Wet each end with water and press together to form a ring. Leave to prove on a lightly oiled metal or plastic tray and cover with a damp clean cloth until doubled in size.
5. Preheat the oven to 200°C, lightly oil some baking sheets and place a large, wide pan over medium heat with roughly 10cm depth of water in and bring to a boil.
6. Once they have doubled in size they are ready for poaching, you will need to do this in batches. Turn the water down to a simmer and gently place the bagels in and cook for one minute on each side. Place onto a clean tea towel to drain.
7. Place the poached bagels onto the oiled baking trays and brush them with the beaten egg. Sprinkle with seeds of your choice or leave plain. Bake in the preheated oven for 15 minutes until glossy and golden brown. Place on a cooling rack to cool.
Enjoy!
#bagels #recipe #bagelrecipes
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Homemade Bagels Recipe | Sally's Baking Recipes
This easy homemade bagels recipe proves that you can make deliciously chewy bagels in your own kitchen with only a few basic ingredients and baking tools!
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