How To make Bagels w/Variations
2 c warm water
2 pk Active dry yeast
3 tb Sugar
3 ts Salt
5-3/4 c Flour
3 qt Water
1 tb Sugar
Cornmeal 1 Egg yolk
1 tb Water
WHOLE WHEAT BAGELS: Follow basic recipe, omitting sugar. Use 3 T honey instead. In place of flour, use 2 c whole wheat flour, 1/2 cup wheat germ, and about 2 3/4 cup all purpose flour, blended together. Knead with white flour. PUMPERNICKEL BAGELS: Follow basic recipe, omitting sugar. Use 3 T dark molasses in place of sugar. In place of flour use 2 cups rye, 2 cups whole
wheat, 1 3/4 cups all purpose flour blended together. Knead with white flour. ONION BAGELS: Add 1/2 cup instant toasted onion to basic dough with the yeast , water and sugar in basic recipe. SEEDED BAGELS: Springle boiled bagels with sesame seed, poppy seed, or caraway seed after using egg wash and before baking.
Combine warm water, yeast and sugar. Let stand 5 minutes, stir in salt. Gradually mix in 4 cups of flour, beat at medium speed for 5 minutes. With spoon add 1 1/4 cups more flour to make a stiff
dough. Turn out on a floured board and knead until smooth, elastic, and no longer sticky (about 15 minutes), adding more flour as needed. Dough should be firmer than for most yeast breads. Place in a greased bowl, cover, let rise until almost doubled (about 40 minutes). Knead dough lightly and divide into 12 equal pieces.
To shape, knead each piece, forming it into a smooth ball. Holding ball with both hands, poke your thumbs through the center. With one thumb in hole, work around perimeter, shaping bagel like a doughnut 3 to 3 1/2 inches across. Place shaped bagels on lightly floured board, cover lightly and let stand in a warm place for 20 minutes. Bring the 3 quarts of water and 1 tbls sugar to boiling in large kettle. Adjust heat to keep it boiling gently. Lightly grease baking sheet and sprinkle with cornmeal. Heat oven to 400 degrees. Gently lift one bagel at a time and drop into water, boil about 4 at a time, turning often, for 5 minutes. Lift out with slotted spatula, drain briefly on a towel and place on baking sheet. Brush with glaze made with 1 egg yolk and 1 tbls water. Bake 35 - 40 minutes, or until well browned and crusty. Cool on rack.
How To make Bagels w/Variations's Videos
How to Make Authentic East Coast Bagels Wherever You Live
Nicole Rees and Lisa Bell, the former a food scientist, and the later a former artisan baker, demonstrate how to make authentic, East Coast bagels from basic ingredients.
The complete recipe is on Cooking Up a Story:
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Low Carb Closest To Real Bagels/No Eggs/No Butter/bagels cetogénicos/كيتو بيجلز/키토 베이글/당뇨빵#56
First of all, I want to thank all those who has sent me kind and supportive words.
Many asked me to do a bagels recipe and I'm very pleased to present a successful recipe.
It is chewy outside and delicious I think.
*IMPORTANT - You may need to knead the dough longer than what I do as it works differently for every condition. The dough will only rise when sufficient gluten has developed and a simple windowpane test can be done to see if the dough is kneaded enough.
You may also need an additional 15-30ml of liquid for this recipe if you live in a dry climate.
Keto Lupin Flour Bagels (This recipe makes 6 medium sized bagels)
The net carb of each bagel is 2.5g (without the seeds)
DRY INGREDIENTS
98g (+- 1C, 2 TBSP, 1 tsp) Lupin flour
75g (+- 1/2C) Vital wheat gluten flour
*+ extra 15-20g (1.5 - 2 TBSP) Vital wheat gluten flour ( to give chewiness)
30g (+- 1.4C, 2 TBSP) Oat fibre
4g (1tsp) konjac powder
6-8g (1 - 1.5 tsp) salt
30-50g ( +- 3 - 5 TBSP) sweetener of your choice
3g (1tsp) Dry instant yeast
WET INGREDIENTS
(+-) 160-180ml Warm water
1/2 tsp Honey
Chia seeds, black sesame and white sesame seeds for toppings
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Any malicious comments will be removed without prior notice.
Unauthorized use of this video or 2nd edit and re-upload is prohibited.
많은 분들이 베이글 레시피를 부탁하셨는데 성공적인 레시피를 소개하게 되어 매우 기쁩니다.
겉은 쫄깃쫄깃하고 맛있어요.
성공적인 베이킹을 위해서는 모든 재료를 계량해야 하며 기호에 따라 소금과 감미료도 조절해야 합니다. 저의 레시피는 우리 부부의 입맛에 맞는 것입니다. 그리고 적당량의 액체(물 또는 우유) 또한 제가 사용하는 가루들의 필요로한 양과 매우 다를 수 있습니다. 그리고 오븐 마다 굽는 온도와 시간도 다릅니다.
키토 루팡 밀가루 베이글 (이 레시피는 중간 크기의 베이글 6개를 만듭니다)
각 베이글의 탄수화물 당질은 개당 2.5g (씨앗 제외) 입니다.
가루 성분
루팡가루 98g (+- 1C, 2 TBSP, 1 tsp)
활성 밀 글루텐 가루 75g (+- 1/2C)
+ 활성 밀 글루텐 가루 15-20g (1.5 - 2 TBSP) 추가 (쫄깃함을 위해)
오트 화이버 30g (+- 1.4C, 2 TBSP)
곤약가루 4g (1tsp)
소금 6-8g (1 - 1.5 tsp)
(+-) 알룰로스 감미료 20g ( +- 3 - 5 TBSP)
드라이 인스턴트 이스트 3g (1tsp)
액체 재료
따뜻한 물 160-180ml
꿀 1/2작은술
토핑용 치아씨, 검은깨, 흰깨
Muchos me pidieron que hiciera una receta de bagels y estoy muy contento de presentar una receta exitosa.
Es masticable por fuera y delicioso, creo.
Tenga en cuenta que para el éxito de su cocción, todos los ingredientes deben pesarse y también deben agregarse sal y edulcorantes según sus preferencias. Lo que pongo en la receta es lo suficientemente bueno para nosotros. Y, la cantidad adecuada de líquido (agua o leche) volvería a variar según sus harinas secas y el entorno que podría ser muy diferente al nuestro. Finalmente, tenga en cuenta que la temperatura y el tiempo de horneado de cada horno también varían.
Bagels de harina de lupino keto (esta receta hace 6 bagels de tamaño mediano)
El carbohidrato neto de cada bagel es de 2.5 g (sin las semillas)
INGREDIENTES SECOS
98g de harina de altramuz (+- 1C, 2 TBSP, 1 tsp)
75g de harina de gluten de trigo vital (+- 1/2C)
15-20g (1.5 - 2 TBSP) extra de harina de gluten de trigo vital (para masticar)
30g de fibra de avena (+- 1.4C, 2 TBSP)
4g de konjac en polvo (1tsp)
6-8 g de sal (1 - 1.5 tsp)
20g de edulcorante a elección ( +- 3 - 5 TBSP)
3g de levadura instantánea seca (1tsp)
INGREDIENTES HÚMEDOS
160-180ml de agua tibia
1/2 cucharadita de miel
Semillas de chía, sésamo negro y semillas de sésamo blanco para aderezos
طلب مني الكثيرون عمل وصفة خبز وأنا مسرور جدًا بتقديم وصفة ناجحة.
إنه مطاطي بالخارج ولذيذ على ما أعتقد.
يرجى ملاحظة أنه من أجل نجاح الخبز ، يجب وزن جميع المكونات ، كما يجب إضافة الملح والمحليات وفقًا لتفضيلاتك. ما أضعه في الوصفة هو ما يكفي لنا. وستختلف الكمية المناسبة من السائل (الماء أو الحليب) مرة أخرى وفقًا لسلعك المجففة والبيئة التي قد تكون مختلفة تمامًا عن بيئتنا. أخيرًا ، يرجى العلم أن درجة حرارة ووقت الخبز تختلف أيضًا.
Keto Lupine Flour Bagels (هذه الوصفة تصنع 6 كعكات متوسطة الحجم)
صافي الكربوهيدرات لكل خبز 2.5 جرام (بدون البذور)
المكونات الجافة
98 جرام (+ - 1 درجة مئوية ، 2 ملعقة صغيرة ، 1 ملعقة صغيرة) طحين الترمس
75 جم (+ - 1/2C) دقيق جلوتين القمح الحيوي
+ 15-20 جم إضافي (1.5 - 2 ملعقة كبيرة) دقيق جلوتين القمح الحيوي (لإعطاء المضغ)
30 جم (+ - 1.4 درجة مئوية ، 2 تيرابايت) ألياف الشوفان
4 غ (1 ملعقة صغيرة) مسحوق كونجاك
6-8 جم (1 - 1.5 ملعقة صغيرة) ملح
20 جرام (+ - 3 - 5 TBSP) من اختيارك
3 جم (1 ملعقة صغيرة) خميرة فورية جافة
المكونات الرطبة
160-180 مل ماء دافئ
1/2 ملعقة صغيرة عسل
بذور الشيا والسمسم الأسود وبذور السمسم الأبيض للإضافات
Bagel World in Toronto makes over 10 kinds of bagels
Bagel World in Toronto has been around for over 40 years, with their Wilson Avenue location being their first one ever. There are over 10 different kinds of bagels here that made in three different styles. Find it at 336 Wilson Ave.
Read more:
Easter Breakfast Bagel Casserole
We went back into our recipe archives for this one and made a few changes. Perfect for Easter breakfast or brunch, the best thing about it is you can make it ahead of time. As you can see from the recipe, you can easily customize this recipe to your tastes!
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How Jerusalem Bagels Are Made - Fatty Mart & CÉOR Bread
Jerusalem Bagels: a delicious baked good made with ancient grains and date syrup. This is the story of how they're curated. ????
This week, we visit Guy Frankel, the talented bread maker behind CÉOR Bread. After growing up in Israel, Guy pulled inspiration from back home to form his Jerusalem Bagels.
Even better? CÉOR exclusively mills their whole grains in-house to help unleash their creativity and support local grain farmers. We can't wait for you to see and try many of their baked goods in our new market!
This is the new era for bread, and you get to experience it with us!
Stay tuned as we'll be sharing more in the coming weeks! ????
#fattymart #littlefatty #losangeles #Taiwanese #taiwanesestreetfood #losangelesrestaurant #larestaurant #restaurant #losangelesfood #losangeleseats #laeats #lafood #cheftips #breadrecipe #bagels #bread
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Are these the BEST bagels in New York?
Made In is offering their best deals of the year (up to 30% off)!
Click the link to check it out! - Thanks again to Made In for sponsoring this video!
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???? TABLE OF CONTENTS
0:00 - Spot #1 - Best Bagel and Coffee
1:08 - Spot #2 - Ess-a-Bagel
2:03 - Spot #3 - Utopia Bagels
4:07 - Spot #4 - Tomkins Square Bagels
7:00 - Spot #5 - Russ & Daughters
8:45 - Spot #6 - Absolute Bagels
10:11 - What Makes a Perfect NYC Bagel?
Written and Filmed by: Charlie Anderson
Edited by: Van Clements and Charlie Anderson
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