How To make Bagels 4
1 pk Active dry yeast
1/3 c Warm water
1 t Salt
4 c All-purpose or bread flour
-(I prefer the high gluten) 2 tb Sugar
1 c Milk
1 Egg
-beaten with a little water, - (for glaze) Coarse salt, (optional), Poppy or sesame seeds (opt.)
1. Sprinkle the yeast over the warm water, stir, and
let dissolve. 2. Put the salt, flour, and 4 tsp of the sugar in food processor bowl with dough blade. Pulse several times to mix well and aerate. 3. Combine yeast mixture and milk in a measuring cup. With processor motor running, piur through feed tube. Knead until mixture balls together and is no longer sticky, about 60 seconds. Lightly flour alarge plastic bag, place
the dough in it, squeeze out the air, and close the end of the bag with a twist tie. Let the dough rise until doubled, about 45 minutes. Punch it down. (At this point the dough can be refrigerated for up to 4 days. Bring it to room temperature before proceeding.) 4. Let the dough rest for ten minutes. Pull of pieces
of dough to form 12 two inch balls. Poke a finger through the ball, making a hole the size of a golf ball. With fingers, shape the bagel evenly. Put the bagels on a cookie sheet, cover with oiled plastic wrap, and let them rise until puffy, about 30 minutes. Preheat oven to 400 degrees F. 5. Bring 4 qts. water to boil in a wide pot. Add the
remaining two teaspoons sugar. Poach the bagels, 3 or 4 at a time, for 30 seconds. Turn them and poach for
30 seconds more. Remove with slotted spoon, let drip
briefly on towel and the place 1 inch apart on baking sheets. Brush each bagel with a little of the egg glaze. (At this point sprinkle on any of the optional salt or seeds.) Bake until golden brown, about 15 minutes. Cool on racks.
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Jerusalem Bagel Recipe
Amazing Jerusalem sesame bagels recipe.
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Jerusalem bagel
4 cups (500g) all-purpose flour
1 tbsp active dry yeast
1 tbsp salt
3 tbsp sugar
1½ cups (360 ml) warm water
3 tbsp olive oil
1.25 cups (187g) sesame seeds
Zaatar
Method:
1. Put flour, yeast and sugar in the bowl of a stand mixer. Mix and add salt and water.
2. With dough hook attachment knead the dough for 6-7 minutes, until smooth and elastic. Place in an oiled bowl. Cover bowl with plastic wrap or a damp kitchen towel, let rise until doubled, about 45 minutes.
3. When the dough has risen, punch it down and turn it out onto a lightly floured countertop. Divide into 6 equal pieces. Shape each piece into a ball. Dig your thumbs into the center to create a hole and stretch the dough outward to create an oval ring.
4. Dip the bagels in cold water then dip coat with sesame seeds. Place the bagels on a try lined with parchments paper. Cover and let rest for 20 minutes.
5. Preheat oven to 190C (375F).
6. Bake for 15-20 minutes. Until golden brown.
• Serve with extra virgin olive oil and zaatar.
.
2 Ingredient Bagels in 30 minutes?
Get out your self-rising flour and yogurt -- we're going to make some bagels! ????
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2-Ingredient Doughnuts:
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Chapters:
00:00 Intro
00:12 Sponsorship
1:55 Background of the 2-ingredient bagels.
2:26 Ingredient reveal.
3:20 Blossom video skepticism.
3:49 Starting the recipe.
4:13 Explaining differences between a.p.& self-rising flour.
4:39 Adding flour.
5:25 Kneading the dough.
6:03 Piercing & slicing dough.
7:07 Adding egg wash & toppings.
7:48 Baking instructions.
9:58 Tasting.
11:45 Tasting with cream cheese.
12:47 Bye *burp*.
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4 Ingredient Plain Bagels - Recipe Video ???? #shorts
4 ingredient homemade plain bagels ready in 45 minutes!????
✔️gluten free friendly
✔️dairy free friendly
✔️sugar free
INGREDIENTS????
•all purpose flour (regular or a gluten free blend)
•yogurt (regular or dairy free)
•baking powder
•salt
•water + honey (for boiling, or use water + baking soda or water + molasses)
RECIPE
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Bagel ???? #shorts
## Recipe
Ingredients
- 300ml warm water
- 2 tbsp maple
- 7g active dry yeast
- 440g bread flour, plus more for dusting
- 6g salt (plus 10g more for the pot of water)
- Sesame seeds for the top of the bagels
- Cream cheese, red onions, capers and smoked salmon to garnish
Method
1. In a small bowl, mix together warm water, 1 tbsp maple syrup and yeast and set aside.
2. In the bowl of a stand mixer (you can just use your hands if you don't have a stand mixer) add the flour and salt. Then using the hook attachment, turn onto medium-low heat and slowly pour in the water mixture.
3. Knead this for 8-10 minutes on medium or until you have a nice smooth dough.
4. Turn out onto the bench, fold a couple of times. Dust a mixing bowl with flour and place the dough in there, cover with a tea towel and rest for one hour or until it's doubled in size.
5. Place a large pot of water on to boil and season it with salt and the second tbsp of maple.
6. Turn the dough out, knead a couple of times to knock the air out and cut into eight even balls.
7. Using the palm of your hand, roll each ball as tight as you can get them.
8. Push your finger through the centre of the ball and stretch out to make a bagel shape, then straight away, place it into the simmering water.
9. Simmer for 1-2 minutes and then flip and simmer for another minute on that side.
10. Remove from the water and place straight onto your sesame seeds.
11. If you're baking them in a normal oven, then place onto an oven tray and to 220°c oven for 20-25 minutes.
12. For a pizza oven, try to have the temp at between 230°c-250°c and place the bagel seed side down on a plank of untreated wood. Then slide the wood into the pizza oven.
13. After 3-4 minutes, you can flip the bagels onto the bottom side and continue to cook for 15-20 minutes.
4 ingredient + Low carb Almond Flour Bagels
Bagels made with malted barley syrup | NY-style boiled
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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.