How To make Here's a Bagel Recipe
6 c (to 8c) bread (high-gluten)
-flour 4 tb Dry baking yeast
6 tb Granulated white sugar or
-light honey (clover honey -is good) 2 ts Salt
3 c Hot water
A bit of vegetable oil 1 Gallon water
5 tb Malt syrup or sugar
A few handfuls of cornmeal Large mixing bowl Wire whisk Measuring cups and spoons Wooden mixing spoon Butter knife or baker's -dough blade Clean, dry surface for -kneading 3 clean, dry kitchen towels
Warm, but not hot, place to -set dough to rise Large stockpot Slotted spoon 2 baking sheets
First, pour three cups of hot water into the mixing bowl. The water should be hot, but not so hot that you can't bear to put your fingers in it for several seconds at a time. Add the sugar or honey and stir it with your fingers (a good way to make sure the water is not too hot) or with a wire whisk to dissolve. Sprinkle the yeast over the surface of the water, and stir to dissolve. Wait about ten minutes for the yeast to begin to revive and grow. This is known as "proofing" the yeast, which simply means that you're checking to make sure your yeast is viable. Skipping this step could result in your trying to make bagels with dead yeast, which results in bagels so hard and potentially dangerous that they are banned under the terms of the Geneva Convention. You will know that the yeast is okay if it begins to foam and exude a sweetish, slightly beery smell. At this point, add about three cups of flour as well as the 2 tsp of salt to the water and yeast and begin mixing it in. Some people subscribe to the theory that it is easier to tell what's going on with the dough if you use your hands rather than a spoon to mix things into the dough, but others prefer the less physically direct spoon. As an advocate of the bare-knuckles school of baking, I proffer the following advice: clip your fingernails, take off your rings and wristwatch, and wash your hands thoroughly to the elbows, like a surgeon. Then you may dive into the dough with impunity. I generally use my right hand to mix, so that my left is free to add flour and other ingredients and to hold the bowl steady. Left-handed people might find that the reverse works better for them. Having one hand clean and free to perform various tasks works best. When you have incorporated the first three cups of flour, the dough should begin to become thick-ish. Add more flour, a half-cup or so at a time, and mix each addition thoroughly before adding more flour. As the dough gets thicker, add less and less flour at a time. Soon you will begin to knead it by hand (if you're using your hands to mix the dough in the first place, this segue is hardly noticeable). If you have a big enough and shallow enough bowl, use it as the kneading bowl, otherwise use that clean, dry, flat countertop or tabletop mentioned in the "Equipment" list above. Sprinkle your work surface or bowl with a handful of flour, put your dough on top, and start kneading. Add bits of flour if necessary to keep the dough from sticking (to your hands, to the bowl or countertop, etc....). Soon you should have a nice stiff dough. It will be quite elastic, but heavy and stiffer than a normal bread dough. Do not make it too dry, however... it should still give easily and stretch easily without tearing. Place the dough in a lightly oiled bowl, and cover with one of your clean kitchen towels, dampened somewhat by getting it wet and then wringing it out thoroughly. If you swish the dough around in the bowl, you can get the whole ball of dough covered with a very thin fil of oil, which will keep it from drying out. Place the bowl with the dough in it in a dry, warm (but not hot)pace, free from drafts. Allow it to rise until doubled in volume. Some people try to accelerate rising by putting the dough in the oven, where the pilot lights keep the temperature slightly elevated. If it's cold in your kitchen, you can try this, but remember to leave the oven door open or it may become too hot and begin to kill the yeast and cook the dough. An ambient temperature of about 80 degrees Farenheit (25 centigrades) is ideal for rising dough. While the dough is rising, fill your stockpot with about a gallon of water and set it on the fire to boil. When it reaches a boil, add the malt syrup or sugar and reduce the heat so that the water just barely simmers; the surface of the water should hardly move. Submitted By HUNT@AUSTIN.MEtrOWERKS.COM (ERIC HUNT) On 15 MAR 1995 064641 -0700
How To make Here's a Bagel Recipe's Videos
How to: Peter Reinhart's Bagel Recipe
A copy of the recipe can be found at:
How to Make Homemade Bagels » Poppy Seed + Everything Bagel Recipe
No need to ever go to your local shop again because this homemade bagel recipe is not only incredibly easy to make, it’s also extremely delicious.
Bagels are a simple round bread made with few ingredients that are boiled in a barley syrup solution and then baked until golden brown. Bagels are traditionally a Polish recipe that has been dated back as far as the 15th century. They were introduced into America in the late 19th century from Eastern Europeans in Jewish markets but didn’t become popularized until several decades later.
These easy to make bread products are so much more amazing when made at home that you will never head to Einstein’s ever again.
Ingredients for this recipe:
• 375 grams warm water (115° to 118° F) or 1 3/4 cups
• 16 grams barley malt syrup or brown sugar or 1 tablespoon
• 10 grams active yeast or 1 tablespoon
• 660 grams bread flour or 4 ¼ cup
• 6 grams sea salt or 1 teaspoon
Makes 10
Prep Time: 25 minutes
Rest Time: 75 minutes
Cook Time: 25 minutes
Procedures:
1. In the bowl of a stand mixer, whisk together the water, syrup, and yeast until combined and let sit for 5-7 minutes or until a raft forms on the top.
2. Attach the hook attachment and mix on low speed while adding in the flour until it is completely combined, then add in the salt and mix for 5 minutes.
3. Transfer the dough to a clean floured surface and knead by hand for 5-7 minutes.
4. Place the dough in a bowl with a lid and place it in a warm place for 60-90 minutes or until it has doubled in size.
5. Punch the dough down and divide it into 12 small dough balls and place them on 2 sheet trays lined with parchment paper.
6. Dip your thumb in flour and press down into the center of the ball to make a ring. Stretch the ring out to form into the shape of a bagel. Repeat with the other 11 dough balls and cover and rest.
7. In the meantime, add about 2 gallons of water and about a 1/3 cup or about 80 ML to a large pot and bring to a boil.
8. Cook 3-4 bagels at a time for 60-90 seconds a side flipping them using a slotted spoon.
9. Once they are done in the water solution transfer back to the parchment-lined sheet trays. Sprinkle on any desired toppings at this time and then repeat the process with the other bagels.
10. Now bake the bagels at 425° or 220° for 20-25 minutes or until golden brown.
11. Cool on a rack until room temperature and serve.
Chef Notes:
Make-Ahead: You can make these up to 2 days ahead of time. Keep covered at room temperature or in the refrigerator before serving.
How to Store: These will last covered at room temperature for up to 4 days and in the refrigerator for up to 60 days. These will freeze well covered for up to 3 months. Thaw in the refrigerator for 1 day or until softened before serving.
If you do not have malt syrup when making the dough, please substitute with brown sugar.
You can definitely use a starter in this recipe and remember that you should always use 10% to 15% of the flour weight. Follow my sourdough recipe for folding up until final shape, and then from there follow this recipe.
If you only have instant yeast you can go right into mixing together the water, sugar, yeast, flour, and salt as there is no need to wait.
You will need I high gluten flour so bread flour is preferred, however, you can get away with using all-purpose flour, just reduce the amount of water by 7%.
No problem if you don’t have the malt syrup to boil the bagels in, simply substitute with light molasses or honey.
For proofing add the dough in the covered bowl to an unused over with the door cracked and only the oven light on for a perfect proofing environment.
Making Bagel Boards for Baking Homemade Bagels!
A fun quick project with one of the tastiest payoffs yet. Watch this full process on my channel!
It's fun! You'll enjoy your time. I promise.
#woodworking #baking #shorts
LETS MAKE A BAGEL WITH CREAM CHEESE #shorts
Easy Bagel Recipe
This easy homemade bagel recipe is made from scratch with just five (5) ingredients – flour, Greek yogurt, egg white, baking powder and salt! No yeast, no boiling, no fancy mixer. Bake them in the oven or in the air-fryer!
3 Freestyle Points • 152 Calories
print the full recipe here:
Cheaper To Make At HOME | Homemade Bagel Recipe | Anyone Can Make These
With the rising cost of eggs and bread products at the grocery store it is much cheaper to make these at home. This video is for you if you want to know how to make homemade bagels. These are so so easy to make!
Recipe (Makes 8 Bagels) -
- 1 1/2 cups warm water
- 2 3/4 teaspoons instant or active yeast
- 4 cups of flour
- 1 tablespoon sugar
- 2 teaspoon salt
- eggwash (1 egg dash of milk)
- 2 quarts of water
- 1/4th cup honey
Our website! -
Jed's channel (Jenn's Brother) -
Support Our Channel:
***BECOME A MEMBER -
***To have a gift sent to our house from our amazon wishlist -
***PayPal -
***Amazon Affiliate Link -
Stivers Homestead Sponsors and Favorite Companies:
***Hoss Tools -
***Greenstalk -
------PROMO CODE: STIVERS for $10 OFF
***AMAZON STOREFRONT for ALL our favorite products -
SOCIAL MEDIA:
*** Our website -
***Facebook Group -
***Facebook Page -
***EMAIL - Stivershomestead@gmail.com
ALL MUSIC IN VIDEOS - epidemicsound.com
NEW PO BOX -
PO Box 1537
Barbourville KY, 40906
#Bagels #StiversHomestead #homemade