How To make Bagels(Water Type)
1 pk Yeast, active dry
2 ts Sugar
1 1/2 ts Salt
2 3/4 c Flour, all-purpose
2 qt Water
Dissolve yeast in 1 cup warm water in large mixing bowl. Stir in sugar, salt, and 1 2/4 cups of flour. beat till smooth. Stir inremaining flour. Turn dough onto lightly floured surface; knead untilsmooth and elastic (about 10 minutes). Place in greased bowl; turn greased side up. turn over and let rise in warm place until double (about 15 minutes). Dough is ready if an indentation remains when touched. Punch down dough; divide into 8 equal parts. Roll each part into a rope 6 inches long; moisten ends with water and pinch together to form a circle. Or, shape each part into a smooth ball; punch hole in center and roll gently to enlarge hole and make uniform shape. Let rise for 20 minutes Heat oven to 375F. Heat 2 qts. water to boiling in large kettle. Reduce heat; add 4 bagels. Simmer for 7 minutes, turning once. Drain on kitchen towel. Repeat with remaining bagels, simmering four at a time. VARIATION: EGG BAGELS: Increase total amount of flour to 4 Cups. knead for 5 minutes. Let rise until double (about 45 minutes). Divide dough into 16 equal parts; shape; and let rise as directed. Add 2 T sugar to boiling water. Simmer for 4 minutes, turning once. Beat 1 egg yolk and 1 T. water slightly; brush over simmering bagels. Bake as directed. Makes 16 bagels
How To make Bagels(Water Type)'s Videos
How to make Bagels | Jamie Oliver
Bagels are one of those bread recipes that seem a bit intimidating, but the reality is they’re super straight forward, and of course, home made always wins. Give them a go!
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New York Style Sourdough Discard Bagels Recipe and Tutorial
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Homemade New York Style Bagels are easier than you think. Learn how to make chewy delicious bagels with your sourdough starter. The discard adds depth of flavor and keeps the bagels fresh longer!
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The Secrets Behind New York's Best Bagel — Handmade
Utopia Bagels co-owner Scott Spellman has been making fresh, New York-style bagels for over 40 years. Here he takes us through his bagel-making process, and talks us through his philosophy on what makes an NYC bagel the one to beat.
Credits:
Producer/Director: Carla Francescutti
Camera: Murilo Ferreira, Carla Francescutti
Editor: Carla Francescutti
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Supervising Producer: Stefania Orrù
Associate Director of Audience: Terri Ciccone
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Homemade New York Style Bagels
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Quick And Easy Homemade Bagels Recipe
How to make a Quick and Easy Homemade Bagels without machine. Crusty and chewy you can't get enough of it.
Here's what you'll need:
1 cup warm water (250ml)
3 tbsps sugar (45g)
2 tsp instant yeast (6g)
3 cups all purpose flour (375g)
1 tsp salt (5g)
2 tablespoons honey for boiling water
egg wash: 1 egg plus 2 tbsps milk
some sesame seeds for toppings
Thank you all my Darlings! I hope you'll give this a try. Please let me know and comment down below if you liked this recipe. If there's any recipe you would like me to create or recreate, please let me know. Thank you all so much!
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Claire Saffitz Makes Homemade Bagels | NYT Cooking
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Claire Saffitz is here! Follow along as she teaches us how to make bagels at home, from mixing to forming, boiling to baking. The result is a traditionally chewy, crusty bagel that’s far fresher and tastier than those puffy dough rings from your average store. This recipe is an ideal weekend project. Just — like Claire says — please don’t add raisins.
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