How To make Fresh, Hot Bagels
*INGREDIENTS* 1 pk Active dry yeast
1 1/2 c Warm water (105 degrees to
-115 degrees F.) 3 tb Sugar
1 tb Salt
4 c All-purpose flour (4 to
-4-1/2 cups) 1 Gal water
Makes 18 *DIRECTIONS* Stir yeast into 1-1/2 cups warm water in large bowl; let stand until bubbly, about 5 minutes. Stir in sugar, salt and enough flour to make soft dough. Knead dough on lightly floured board until smooth and elastic, adding remaining flour as necessary. Let dough stand covered in warm place 15 minutes. Punch down dough; roll on lightly floured board to rectangle 13x4 inches (about 1-inch thick). Cut dough into 18 strips with floured knife. Roll each strip gently to form rope 1/2-inch thick; moisten ends and press together to form bagels. Place bagels on floured cookie sheets. Let stand covered 20 minutes. Heat 1 gallon water to boiling in large saucepan; reduce heat to medium. Place 3 or 4 bagels in saucepan; simmer uncovered 7 minutes (no longer). Drain on towel. Repeat with remaining bagels. Heat oven to 375 degrees F. Bake bagels on ungreased cookie sheets until golden, 30 to 35 minutes. Cool on wire rack. Makes 18 bagels. Note: To top the bagels with poppy or sesame seeds, remove them from the oven after 10 minutes of baking. Brush them with 1 egg white beaten with 1 tablespoon water, sprinkle with seeds. Continue baking until golden. From: "Bagels! Bagels! and more Bagels!" by Nao Hauser and Sue Spitler, c. Lender's Bagel Bakery, Inc., Bantam Books, 1982. Shared by June Hoffman, 6/93
How To make Fresh, Hot Bagels's Videos
Perfect Bagels Baked at Home with Martin Philip
Get the recipe for Martin's Bagels:
Martin is well known for his bagel recipe and techniques - and it's no wonder why. Today he walks you through the steps to make incredibly flavorful and satisfying bagels with a crisp-chewy exterior, fluffy crumb, and all the seeds and toppings that a baker can handle. From the poolish (preferment) to bowl folds, from making that classic O shape to boiling each one the right way, Martin has all the tips and suggestions you'll need to perfect the art of the bagel.
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Credits
Host: Martin Philip
Producer: Tucker Adams
Chapters
0:00-0:46: Introduction to Bagels with Martin
0:47-1:31: Mix the poolish (preferment) to develop flavor
1:32-3:40: Mix the poolish with flour and yeast to make bagel dough
3:41-4:40: Give the dough a bowl fold to develop strength
4:41-6:06: After overnight rest, divide and pre-shape dough into balls
6:07-7:47: Create holes and stretch dough into bagel shape
7:48-9:27: Boil the bagels three at a time with barley malt or molasses
9:28-10:54: Place and roll bagels into seeds and salt if desired
10:55: Bake the bagels, slice open, and add toppings
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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The Best Bagel And Lox In NYC | Best Of The Best
Sibling duo Aly and Charlie Weisman visit four of New York City’s top-ranked bagel shops to find the best bagel and lox sandwich in the city. The restaurants included are Russ & Daughters, Tompkins Square Bagel, Ess-a-Bagel, and Absolute Bagels. After seeing how they’re made and eating each one, Aly and Charlie announce their pick for NYC’s best bagel and lox.
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#Bagel #Lox #FoodInsider
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The Best Bagel And Lox In NYC | Best Of The Best
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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Homemade Bagels Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Homemade Bagels.
Bagels are a doughnut shaped white yeast bread. They have a wonderfully chewy outside crust and a dense yet soft interior. They are unique in that, like pretzels, they are first boiled and then baked. It is the boiling that gives the outside of the Bagel its beautiful color and that uniquely crisp and chewy texture.
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2 Ingredient Bagels in 30 minutes?
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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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