쫄깃쫄깃~ 베이글 만들기 : How to make bagel [우미스베이킹:umi's bsking]
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재료
강력분 240g 설탕 20g 소금4g 드라이이스트2g 미지근한물 140g (40℃)
240g bread flour 20g sugar 4g salt 2g dry yeast 140g tepid water (40℃)
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#홈베이킹 #baking #빵만들기
When bored of plain cream cheese bagels, try these super quick, no-whip, few ingredients spreads
With just a few simple steps, you can turn ordinary cream cheese into a delicious spread that rivals what you'd find at a bagel shop. These three recipes are quick and easy to make, and they'll take your bagel game to the next level in no time. Plus, you can keep them in the fridge for up to five days for added convenience.
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Get the full recipe:
INGREDIENTS (2 servings each)
Garlic Onion:
3 Tbsp plain cream cheese
½ tsp onion powder
⅕ tsp garlic powder
Cucumber for garnish
Mixed Berries:
3 Tbsp plain cream cheese
1 Tbsp frozen mixed berries
1½ tsp honey
Berries for garnish
Cinnamon Sugar:
3 Tbsp plain cream cheese
¼ tsp cinnamon powder
1½ tsp brown sugar
Apple for garnish
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Music:
Walk In The Park by Audionautix is licensed under a Creative Commons Attribution license (
Artist:
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5-minute recipes, quick and easy recipes, easy breakfast ideas, breakfast bagels, bagel sandwich, cream cheese spreads, flavored cream cheese
크림치즈 베이글
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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????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:
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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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Easy Homemade Bagels
You won’t believe how easy it is to make this homemade Bagel recipe with only a few simple ingredients! You will fall in love with these bagels as they are so soft on the inside, with the perfect amount of chewiness along with a deliciously crisp exterior. This foolproof recipe will have you enjoying freshly baked bagels in no time.
RECIPE:
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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
➤ SUBSCRIBE to my channel here:
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!
♥
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
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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