Bagels made with malted barley syrup | NY-style boiled
Thanks to Surfshark for sponsoring this video! Get Surfshark VPN at - Enter promo code ADAMRAGUSEA for 83% off and 3 extra months for free!
My old, simpler bagel recipe that uses honey:
***RECIPE, MAKES 12 BAGELS***
1 3/4 cups (415mL) water
1/4 cup (16mL) warm water
2 tablespoons (40g) malted barley syrup (could use honey instead)
1 packet (~9g) dry yeast
1 tablespoon (15-20g) salt (I use Morton Kosher)
4 cups (500g) bread flour to start with, knead in more
More barley syrup (or honey), 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, combine the 1 3/4 cups water and as much flour as you can easily mix in — about 4 cups. Mix/knead until all the flour is wet, then cover and let sit (autolyse) at least 20 minutes, but an hour is better.
Form the dough into a nest shape — with a big valley in the center. Add the malt syrup, drizzling most of it outside the hole in the center — only about a teaspoon should be in the hole. Put the 1/4 cup warm water in the hole and stir in the yeast. Let the yeast bloom for about 5 minutes, then put in the salt, another dusting of flour and start kneading. Keep kneading in basically as much flour as the dough can absorb — the drier the dough, the taller the bagels will be. Cover and let the dough rise until doubled, 1-2 hours.
Punch down the dough and divide it into 12 smooth balls. Cover them and let them rest for about a half hour. Meanwhile, lightly grease two sheet pans. Form each of the balls into bagels (watch the video for technique, describing it here would be futile), and place them on the greased sheets. Cover loosely with plastic wrap and let rise at room temperature for about half an hour, or in the refrigerator for a day or two. The long, cold rise tastes better.
Get your widest cooking vessel filled with water (leaving plenty of headroom) and bring it to a boil. Stir in enough malt syrup to make the water the color of caramel. Boil the bagels 1-2 minutes per side. While they're boiling, cover the sheet pans with parchment paper so the bagels won't get greasy when you return them to the pans. If you're topping your bagels, dip them in egg wash and then into the topping mixture.
Bake at 425ºF/220ºC convection, or 450ºF/230ºC conventional until brown and crispy, 20-25 minutes.
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.
☕Enjoy this content and want to show support? Consider buying me a coffee here:
????INSTAGRAM:
????MY GEAR:
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:
------
RECIPE
------
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
|| MUSIC ||
bensound.com
**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!
How to Make Bagels | Easy Homemade From Scratch Bagel Recipe
Print the FULL bagels recipe here:
In this episode of In the Kitchen with Matt I will show you how to make bagels. This homemade from scratch bagel recipe is really easy to make. I love a good bagel in the morning, covered in cream cheese, or butter, or peanut butter. Sometimes I like to make a bagel breakfast sandwich with eggs and bacon. There are so many awesome ways to eat a bagel and these homemade bagels do not disappoint! If I can do it, you can do it. Let's get baking!
What is your favorite way to eat a bagel? Drop a comment down below and let me know. :)
Don't forget to subscribe to my channel, click that notification bell and check out my other videos!
If you have any questions, comments, or requests leave them down below and I will get back to you as soon as I can.
Print this recipe and others here:
Ingredients:
1 1/2 cups of warm water (100 to 110 F / 37 to 44 C) (375ml)
3 tsp. of active dry yeast (9g)
1 tsp. of white granulated sugar
4 cups bread flour or (all-purpose/plain) You may only wind up using about 3.5 cups. (512g)
1 Tbsp. of brown sugar (15g)
2 tsp. of table salt (8g)
Egg Wash:
1 large egg
2 tsp. of water
For Boiling:
2 quarts of water (about 2 liters)
1/4 cup of honey
Tools:
Large pot
Whisk
slotted spatula or spider strainer:
basting brush
dough cutter or knife
bowls
sheet pans
silicone mats or parchment paper:
wire rack
plastic wrap
damp dish cloth
Check out my dance video here:
Find me on other social media platforms here:
Other Youtube Channel:
Facebook:
Twitter:
Instagram:
Steemit:
Instructables:
Check out my dating book here (Food and dating go hand in hand):
Video Production Gear I use:
Canon 70D -
Canon 50mm 1.4 lens -
Canon 28mm 1.8 lens -
Rode Video Mic Pro -
Amazon Basics Mic Stand -
Juiced Link Audio Mixer
Adobe Premiere and After Effects
OBS Studio
Check out my new Amazon Store here:
Some of the above links are affiliate links. As an Amazon Associate I earn from qualifying purchases.
Easy Cinnamon Raisin Bagels | New York Style Bagel Recipe | No Stand Mixer
After living in New York City for 5 years, I became pretty picky about my bagels. I couldn’t find ones I liked in San Francisco so I learned how to make my own. These are the perfect homemade cinnamon raisin bagels - crunchy on the outside, chewy on the inside with lots of wonderful flavor, and freeze really well. I'll show you how to make bagels that are better than store bought!
Recipe (Yields 8 bagels)
400 g bread flour (approximately 2 ⅔ cup)
150 g whole wheat flour (approximately 1 cup)
1 tsp himalayan pink salt
2 Tbs white sugar
1 tsp active dry yeast
1 Tbs barley malt syrup
1 cup of raisins
2 tsp cinnamon
1 ½ cups warm water
Water bath + 1 Tbs barley malt syrup
1 egg white for egg wash
Bake at 425 deg F until crust is dark brown, about 35-40 minutes
Other videos you might enjoy:
- Easy New York Style Bagels:
- Insanely easy way I make sourdough bread:
- The easiest bread I've ever made:
I've included Amazon affiliate links to help you find the products I've used in this video. As an Amazon Associate I earn a small commission from qualifying purchases at no additional cost to you. All products that I highlight in these links are ones that I've used regularly and love. I hope you love them too and I greatly appreciate your support for my channel!
- Barley malt syrup:
- Parchment sheets:
- Proofing containers:
- Stackable cooling rack:
For additional items:
If you’d like to support my channel directly and contribute to my flour stash, please check out this link:
|| LET’S CONNECT ||
Rosie’s Instagram:
For business inquiries or collaborations: simplelifeofrosie@gmail.com
SOURDOUGH | EASY BAKING | EASY COOKING | HOMEMADE FOOD | FOOD FROM SCRATCH | DIY | RECIPES | BREAD | HOW TO
#bagels #bagelrecipe #cinnamonraisinbagels #bagel #homemadebagels #newyorkstylebagels #bread #breadrecipe #easybreadrecipe #easybaking #homemade #easybread #recipe #diy #newyorkbagels #perfectbagel #crunchybagel #chewybagel #chewy #brunch #homemaking #familybaking #homestead #fromscratch
Claire Saffitz Makes Homemade Bagels | NYT Cooking
Get the recipe:
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.
------------------------------------------
VISIT NYT COOKING:
SUBSCRIBE to NYT COOKING:
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
YOUTUBE:
INSTAGRAM:
FACEBOOK:
TWITTER:
PINTEREST:
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
How to Make Bagels | Easy Homemade Bagels Recipe
Find the written homemade bagels recipe here on my website:
In this episode of In The Kitchen With Matt, learn how to make bagels at home from scratch. This easy bagel recipe is awesome. If you love bagels, give this recipe a try. If I can do it, you can do it. Let's get baking!
#bagels #recipe
This is a shorter version of a longer video. If you would like to watch that version you can find it here:
Buy my new mini-cookbook All Things Chocolate here on Etsy: Or buy the Kindle version here on Amazon:
Don't forget to subscribe to my channel, click that notification bell and check out my other videos!
If you have any questions, comments, or requests leave them down below and I will get back to you as soon as I can.
Check out my dance video here:
Ingredients:
1 1/2 cups of warm water (100 to 110 F / 37 to 44 C) (355ml)
1 Tbsp. of active dry yeast (9g)
1 tsp. of white granulated sugar (5g)
4 cups bread flour or (all-purpose/plain) You may only wind up using about 3.5 cups. (580g)
1 Tbsp. of brown sugar (15g)
2 tsp. of table salt (8g)
Egg Wash:
1 large egg
2 tsp. of water
For Boiling:
2 quarts of water (about 2 liters)
1/4 cup of honey
Tools:
Large pot
Whisk
slotted spatula or spider strainer:
basting brush
dough cutter or knife
bowls
sheet pans
silicone mats or parchment paper:
wire rack
plastic wrap
damp dish cloth
Find me on other social media platforms here:
My website:
Pinterest:
Other Youtube Channel:
Facebook:
Twitter:
Instagram:
My Creative Dates Website:
Check out my dating book here (Food and dating go hand in hand):
Video Production Gear I use:
Canon 90D-
Canon 70D -
Canon EFS 24mm -
Canon 50mm 1.4 lens -
Canon 28mm 1.8 lens -
Rode Video Mic Pro -
Amazon Basics Mic Stand -
Juiced Link Audio Mixer
Adobe Premiere and After Effects
OBS Studio
Check out my new Amazon Store here:
Some of the above links are affiliate links. As an Amazon Associate, I earn from qualifying purchases.