The Effect of Boiling When Making Bagels
Homemade New York Style Bagels
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SCALE:
PLASTIC DOUGH CARD:
HALF SHEET TRAY + RACK:
PIZZA STEEL:
METAL PIZZA PEEL:
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6.75qt DUTCH OVEN:
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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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Claire Saffitz Makes Homemade Bagels | NYT Cooking
Get the recipe:
Claire Saffitz is here! Follow along as she teaches us how to make bagels at home, from mixing to forming, boiling to baking. The result is a traditionally chewy, crusty bagel that’s far fresher and tastier than those puffy dough rings from your average store. This recipe is an ideal weekend project. Just — like Claire says — please don’t add raisins.
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How To Make Montreal Style Bagels Recipe In A Wood Oven - Glen And Friends Cooking
How to Make Authentic Montreal Style Bagels In A Wood Oven. This is as close as you're going to get to a St-Viateur Montreal bagel recipe... without going to Montreal. (We really suggest you go to Montreal anyway). The difference between a New York Bagel and a Montreal bagel is pretty huge - and both have their fans, but a Montreal bagel recipe is our favourite. The chew, the hint of smoke from the wood ovens, the indescribably something gained from a dip in boiling honey water...
Ingredients:
Dough:
1Kg bread flour
2g instant yeast
40g sugar
9g dry malt extract
1 egg
465g warm water
12 mL vegetable oil
Build:
4L water
60 mL honey (or malt syrup, or brown sugar, or molasses, etc)
100g sesame seeds
Method:
Mix together dry ingredients and wet ingredients separately.
Mix wet ingredients into dry, and combine into a ragged dough.
You can use a stand mixer for this, but it will put a strain on all but the strongest of home units.
Knead the dough on an unfloured surface for 12-15 minutes until smooth and elastic.
This will be a fairly dry dough.
Cover dough and lest rest on the bench for 45 - 60 minutes.
Pre heat oven to 235ºC (450ºF).
Just before shaping the dough place a large pot of water on to just below a boil; dissolve in honey.
Divide dough into approx 100g pieces and shape like in the video on an unfloured surface.
(14 - 16 bagels)
Drop the shaped bagels onto a floured surface and cover as you shape more.
Gently 'boil' the bagels in the honey water for 3-5 minutes - don't overcrowd the pot.
After boiling, transfer to a sheet tray, and then dip in sesames seeds to coat both sides.
After coating in sesame seeds transfer to your parchment covered baking tray.
Bake for 15 minutes or until done, flipping 2-3 times during the process.
These can be baked on a sheet tray or directly on a pizza stone.
Baked in a wood oven is the best, though.
Recipe adapted from:
#LeGourmetTV #GlenAndFriendsCooking
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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