How To Make New York Style Bagels
You can make a pretty darn good New York Style bagel no matter where you live. Here is how you're gonna do it.
Recipe:
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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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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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Making Sourdough Bagels The Easy Way!
An easy, overnight sourdough bagel recipe that can be made with whole wheat, all purpose or bread flour. Learn how to make homemade bagels from scratch. We test all our recipes with King Arthur flour. These bagels are baked, soft and chewy on the inside. Top them with sesame seeds, everything bagel seasoning or a variety of seeds.
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SOURDOUGH BAGELS RECIPE:
INGREDIENTS
Ingredients to make ½ cup (100 g) of Active Sourdough Starter
1 tablespoon (15 g) sourdough starter
⅓ cup + 1 tablespoon (50 g) all-purpose flour
3 ½ tablespoons (50 g) water
Bagel Dough
½ cup (100 g) active sourdough starter
1 cup plus 1 tablespoon (255 g) water
2 tablespoons (40 g) honey (or sugar)
2 teaspoons (10 g) fine sea salt
4 cups + 2 tablespoons (500 g) bread flour
Water Bath
6 cups water
1 tablespoon granulated sugar
Optional Toppings
sesame seeds
Everything Bagel Seasoning
salt ( sprinkle on top, don't dip)
poppy seeds
shredded cheese
INSTRUCTIONS
1. FEED YOUR STARTER
12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.
2. MAKE THE DOUGH
In the bowl of a stand mixer, stir together the starter, water, honey and salt with a spatula. Add the bread flour and use your hands to bring the ingredients together as best as possible. The dough will be very stiff. Place the dough hook on the mixer and mix the dough on the lowest speed for 6-7 minutes. (Or 10 minutes by hand.) Cover the bowl and let rest at room temperature for 8-12 hours.
3. SHAPE AND RISE
Line a baking sheet with parchment paper. Turn the dough out onto a clean work surface and divide into 8 equal pieces. Shape each piece into a ball. To shape the bagel, place a dough ball on the surface in front of you and use your thumb to poke a hole straight down through the middle of the dough. Pick the bagel dough up, gently shape the ring and place on the parchment paper. Repeat with remaining dough balls. Cover the dough with a towel and let rise for 30-60 minutes or until puffy.
4. BOIL AND BAKE
Preheat oven to 425°F (218°C) making sure that the oven rack in the center position. Bring 6 cups of water to a boil in a large stockpot and add 1 tablespoon of sugar. Once the bagels have finished rising, boil them for 2 minutes on each side. (Only boil 3-4 at a time, making sure not to crowd the pot.)
Use a mesh stainer to remove the bagels and let rest on the parchment paper until cool enough to handle. Once cool enough, dip one side into your choice of toppings and place back onto the parchment paper.
Bake the bagels at 425°F (218°C) for 25-28 minutes or until golden brown.
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Best Homemade Bagels: 8 Tips To Make Them Great!
Bagels are one of my husband's passions. He's been making them for 4-5 years, tweaking them along the way. This recipe below is the culmination of all that learning making countless batches of bagels enjoyed by family and friends.
Recipe for 8 good sized bagels or 12 smaller bagels
Dry Ingredients:
600g Bread Flour (King Arthur bread flour is fantastic if you can get it)
1 tsp of Instant Yeast
1 1/2 tsp of fine Sea Salt
1 tsp Diastatic Malt Powder ( Link below)
Wet Ingredients:
342g of Spring Water
1 tsp of Barley Malt Syrup ( Link below)
2 tsp of Honey
Optional Toppings
Egg wash (1 egg beaten with a little water)
Toppings: Poppy Seeds, Sesame Seeds, Everything Mix, Dried Onions, Corse Salt, Caraway Seeds, etc...
Instructions:
1. Combine Dry Ingredients and sift together
2. Bring Spring water to 100-110 Fahrenheit
3. Combine wet ingredients until dissolved
4. Add Wet Ingredients to stand mixer bowl
5. Add Dry Ingredients and set mixer to low speed and combine ingredients until they come away from the sides of the bowl. Let it sit for 5-10 minutes to allow the dough to hydrate. This dough is dense and stiff. My Kitchenaide Classic is only 325 Watts and is good making 1-2 batches, but by the third batch it starts to heat up. Letting the dough rest makes it much easier on the mixer or the baker if you are kneading by hand.
6. Knead the dough on Medium Low for 10 minutes. If kneading by hand, you may have to knead for 15-20 minutes.
7. Turn the dough out, form into a ball and place it in a lightly oiled bowl. Cover and let proof for 30 minutes
8. Divide Dough into 8 pieces (120-122g each if you are using a scale) and form each one into a ball. Cover, let sit for 5 minutes.
9. Form each ball into bagel shape by piercing a hole through the center of the ball and then twirling and gently expanding the hole until it is 1-2 in diameter.
10. Place on lightly oiled parchment paper on a sheet pan and cover.
11. Place bagels in refrigerator over night (You can let them cold ferment in the refrigerator for 3-5 days. The longer you let them ferment, the better they will taste.)
Next Morning
1. Take the bagels out of the refrigerator and let them rest covered for 30 minutes
2. Set oven to 425
3. Bring a water to a boil (about 3 inches deep in a 10 diameter or larger pot)
Note: after 30 minutes, if your yeast is good and it's not freezing cold in your kitchen, the bagels should be ready. You can check them by doing a float test. Add cold water to a bowl and place a bagel in the water. If it floats, they are ready. If they don't float, let them rest until they do. If they never float, your yeast died.
4. When the bagels are ready, add 2 TBSP of salt to the water, and 1 TBSP of BAKED Baking Soda (or just plain baking soda). See below
5. Bring the water back to a gentle boil.
6. Place 3-4 bagels in the water, but do not crowd them, for 1 1/2 - 2 minutes. Then flip to the other side for an additional 1 1/2 -2 minutes.
7. Transfer to your baking sheet and continue boiling the bagels until your tray is full
8. If you are topping your bagels, brush with egg wash and sprinkle on your toppings
9. Bake for 20-22 minutes at 425, turning the sheet half way through the bake time
10 Allow to cool fully before eating
Enjoy!
Baked Baking Soda:
1. Line a baking sheet with Tin Foil
2. Spread a thin layer 1/8-1/4 of baking soda on tin foil
3. Bake in a 400 degree oven for 1 hour
4. Carefully put the baked baking soda in an airtight container. you may want to use gloves as this is a bit caustic. You can keep it for many months.
Links:
Diastatic Malt Powder
This is what I have
Barley Malt Syrup
Instant Yeast:
I recently bought 1lb package of SAF at Smart and Final on sale for $3.99. on Amazon it is a bit more expensive, but found Fleischmann's for a reasonable price:
Check out my Instagram Page for a few more pics of Bagels and other things
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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New York Bagels
How to make an Old Fashion NY Bagel. Also check out how to make a NY Bialy -
Visit Chef Mark at farmfoodcooking.com and the Farm Food Cooking YouTube Channel to learn techniques for cooking pasture raised beef.
Episode 1: The Hamburger -
Episode 2. The Steakhouse Steak -