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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Fresh Bagels
Recipe barely adapted from Sophisticated Gourmet’s New York Style bagel
For bread
2 tsp | 6 g active dry yeast or instant yeast
2 tbsp | 35 g sugar
1.25 cups | 300ml water
3.5 cups flour | 440 g bread flour (+ extra half cup or 60 g for kneading) I ended up needing to use this (so 500 g in flour total). If you have a scale, please weigh it! Or if you are going to use a measuring cup, this measurement is achieved by ensuring that your flour is well aerated, ie stir flour in the bag to loosen it up and use a tbsp to scoop this into your measuring cup (otherwise you will use more flour than intended!)
1 tsp | 6 g salt
For boiling and topping
¼ cup sesame seeds
1 tbsp Molasses – for boiling
Method
Mix all the ingredients for the bread and knead for about 10 minutes until smooth. Rest in a warm place for an hour. (It is cold where I am so I left it on the counter top for about 2 -2.5 hours). Once the dough has doubled in size, deflate it and portion and roll into 8 dough balls. Rest for about 15 minutes. You can start preheating your oven now to 220c / 200 c fan.
Once rested, make a hole in the centre of the dough ball and stretch the dough until it looks like a bagel. Next you need to boil them in a pan of water ( I added molasses to the water). The water should not be boiling hot, only tiny tiny bubbles should barely break at the surface. Add your bagel in and boil for 1-2 mins on each side (I did 2 mins). Once the time is up, take the bagel out and you can dip it into your topping of choice. The moisture form on the dough will help the topping stick. Once all bagels are coated, Bake for 20 -25 minutes (I did 20). They are done when they are a nice brown caramelly colour.
#shorts #recipe #bread
HOMEMADE BAGELS • sourdough • freshly milled flour
Learn how to make the most delicious bagels at home! Use freshly milled or all purpose flour.
Instagram: @homemaking.with.joy
Recipe from Little Spoon Farm:
Loaf bread mentioned:
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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Homemade Authentic NY Bagels
Follow along as Andrew Penzi of Vital Point cooks up some Homemade Authentic NY Bagels. This recipe is best if you use all of the ingredients listed (some are a bit unique). They came out even better than I expected, and it doesn't get much better than fresh hot bagels with some butter.... YUM!!! Full Recipe below.
Dough:
6.5 Cups Flour, + more as needed (Bread Flour is best)
1 TBSP Active Dry Yeast
2 TBSP Diastatic Malt Powder (I ordered mine from Barry Farm Enterprises)
2 TBSP Barley Malt Syrup (I ordered mine from Barry Farm Enterprises)
1 TBSP Kosher Salt
3 Cups Warm Water
1 TBSP Melted Butter and 1 Beaten Egg for brushing on dough
Bagel Toppings of your choice (Everything, Sesame, Poppy Seed...)
Water Bath:
Large Pot of Boiling Water
1/4 Cup Barley Malt Syrup
1 TBSP Kosher Salt
1 TBSP Baking Soda
Directions for Dough:
Combine the 3 cups 110 degree water with 2 tbsp Barley Malt Syrup & Yeast, & let rest 10 minutes to activate. In a Kitchen Aid type mixer with paddle attachment, add the activated yeast mixture, Salt, Diastatic Malt Powder, and flour one cup at a time until dough comes together. Switch paddle for a dough hook, add flour and mix until edges of bowl come clean.
Brush bowl & dough with a little melter butter to keep moist, and let rise in warm place until doubled (2 hours +-). Dump dough out onto flour dusted surface, and divide dough into 4 pieces. Divide each of those into 4 more pieces, and roll them into balls. Cover and let sit for 20+ minutes. (Then refrigerate until chilled for best results).
Combine water bath ingredients and bring to boil. Grab each dough ball and use your thumb to push a hole in the center. Roll lightly with hands as needed to make a bagel shape, and drop into hot water bath for 1 minute on each side. Allow to dry slightly on wire rack. Brush surface lightly with a beaten egg, and coat with your favorite toppings. Place on oven tray that has been lightly dusted with flour.
Place in a preheated oven at 500 degrees, and bake until lightly
browned (about 15 minutes). Enjoy warm with butter, cream cheese, or just by themselves.
HOMEMADE EVERYTHING BAGELS
Making Bagels at home from scratch is easier than you think! Recipe Below.
INGREDIENTS:
1 Tablespoon of yeast
1 1/3 cups of warm water
1/2 teaspoon of oil (for greasing the bowl)
2 teaspoons of salt
4 tablespoons brown sugar, divided
4 cups of flour
Everything Bagel Seasoning
1 egg (for egg wash-optional)
INSTRUCTIONS:
1. Sprinkle yeast over 1 1/3 cups warm water, let sit for 10 minutes. Meanwhile, lightly oil a large bowl and set aside.
2. Add salt and 1 tablespoon of brown sugar to the yeast mixture and stir. Pour into the bowl of a stand mixer with the dough hook attached.
3. Add 2 cups of flour and turn on the mixer to the lowest setting. Once the ingredients are combined, add the remaining flour and mix some more. When it has mostly come together, turn it out on a flat surface and knead until the consistency is smooth. This can take up to ten minutes.
4. Place the dough in the oiled bowl and let rise 90 minutes.
5. Turn the dough out on a flat surface, gently knead one or two times. Add the bagel seasoning, and continue to knead until it is dispersed throughout the dough. Shape into a log and cut into 12 equal sections.
6. Roll each section into a ball, place on a parchment lined baking sheet. Let rise for 30 minutes.
7. While the dough balls are rising, prepare your water bath. Bring about 3 quarts of water to a gentle boil. Add 3 tablespoons of brown sugar and stir until dissolved.
8. Once the dough balls have risen, shape them into bagels.
9. Working in batches, place the bagels in the water bath. Boil for 2 minutes on the first side, gently flip and boil for an additional minute. Then remove the bagels and place them back on the baking sheet.
10. Gently brush the top of each bagel with the egg wash and add more seasoning.
11. Bake at 425 degrees for 20-25 minutes.