Jennifer Garner's Pretend Cooking Show - Episode 15: Homemade Bagels
Homemade bagels = ❤️.
You win some, you lose some. I squeaked out a W today. ????????????????
Base recipe by Mel's Kitchen Cafe, water bath brought to us by Rose Levy Beranbaum.
Ingredients:
- 1/2 cup unbleached bread flour
- 1/4 cup cool water
- pinch of instant yeast
- 4 cups unbleached bread flour
- 1 1/4 cups cool water
- 1 3/4 teaspoons salt
- 1 1/2 teaspoons instant yeast
- water to fill a 10” diameter pan about 1” deep
- 2 tablespoons molasses
- 1 teaspoon baking soda
Instructions:
1. Combine the starter ingredients in a medium bowl, cover, let rest at room temperature overnight.
2. Next day, combine the puffy starter ????????♀️ with all of the dough ingredients and knead - by hand, electric mixer, or bread machine - to form a stiff but not dry dough. Since we’re using a high-protein bread flour here, you might notice it takes a bit more effort and time to develop the gluten. Place the dough in a lightly greased bowl, cover, and set aside to rise for an hour. Gently deflate the dough, and let it rise for another 30 minutes.
3. Transfer the dough to a work surface and divide it into 12 pieces. Roll each piece into a smooth, round ball. Cover the balls with plastic wrap and let them rest for 30 minutes. They’ll puff up very slightly.
4. While the dough is resting, prepare the water bath by heating the water to a very gentle boil in a wide-diameter pan. Add the molasses and baking soda. Stir.
5. Use your index finger to poke a hole through the center of each dough ball, then twirl the dough on your finger to stretch the hole till it’s about 2 inches in diameter. Place each bagel on a lightly greased or parchment-lined baking sheet, and repeat with the remaining pieces of dough.
6. Transfer the bagels, four at a time if possible, to the simmering water. Increase the heat under the pan to bring the water back up to a gentled simmering boil, if necessary. Cook the bagels for 2 minutes, flip them over, and cook 1 minute more. Using a skimmer or strainer, remove the bagels from the water and place them back on the baking sheet. Repeat with remaining bagels.
7. Bake the bagels for about 25 minutes, or until they’re as deep brown as you like. Remove from the oven and cool completely on a rack.
DATE: 10, May 2019.
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
How to Make Bagels | Easy Homemade Bagels Recipe
Find the written homemade bagels recipe here on my website:
In this episode of In The Kitchen With Matt, learn how to make bagels at home from scratch. This easy bagel recipe is awesome. If you love bagels, give this recipe a try. If I can do it, you can do it. Let's get baking!
#bagels #recipe
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Ingredients:
1 1/2 cups of warm water (100 to 110 F / 37 to 44 C) (355ml)
1 Tbsp. of active dry yeast (9g)
1 tsp. of white granulated sugar (5g)
4 cups bread flour or (all-purpose/plain) You may only wind up using about 3.5 cups. (580g)
1 Tbsp. of brown sugar (15g)
2 tsp. of table salt (8g)
Egg Wash:
1 large egg
2 tsp. of water
For Boiling:
2 quarts of water (about 2 liters)
1/4 cup of honey
Tools:
Large pot
Whisk
slotted spatula or spider strainer:
basting brush
dough cutter or knife
bowls
sheet pans
silicone mats or parchment paper:
wire rack
plastic wrap
damp dish cloth
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How to Make Bagels | Homemade Bagel Recipe
In this video, I will guide you through the process of making delicious homemade bagels that are chewy and golden. Whether you're a bagel enthusiast or a novice baker, this step-by-step bagel recipe will help you achieve bakery-quality results right in your own kitchen.
Learn the secrets to creating the perfect texture and taste as we share our foolproof techniques for boiling and baking bagels. We'll also explore various options, from classic plain to allowing you to personalize your bagel creations.
If you follow along with my easy-to-follow instructions, you'll be enjoying fresh, homemade bagels in no time.
Don't miss out on this bagel-making adventure! Subscribe to my channel and hit the notification bell to stay updated on my latest videos. Get ready to impress your friends and family with your newfound bagel-making skills. Let's get started on this delicious journey together!
Thanks for watching!
How to Make Bagels: Chewy and Golden Homemade Bagel Recipe
500g x Strong White Bread Flour
5g x Dried Yeast
10g x Fine Salt
250ml x Warm Water
20g x Caster Sugar
50ml x Vegetable oil + Extra for greasing
To Glaze
1 x Free Range Egg (beaten)
Seeds of Choice
1. Place the flour, yeast, salt, water, caster sugar, and vegetable oil into a bowl.
2. Mix to form a dough and then turn it out onto a clean work surface and knead for 5 to 10 minutes until smooth and elastic. Shape into a ball and place into an oiled bowl, cover with a clean damp tea towel, and allow to rise until it has doubled in size.
3. Once doubled in size knock the air out and divide the dough into 12 equal-sized pieces.
4. Roll each dough piece into 12 to 15-cm sausage shapes. Wet each end with water and press together to form a ring. Leave to prove on a lightly oiled metal or plastic tray and cover with a damp clean cloth until doubled in size.
5. Preheat the oven to 200°C, lightly oil some baking sheets and place a large, wide pan over medium heat with roughly 10cm depth of water in and bring to a boil.
6. Once they have doubled in size they are ready for poaching, you will need to do this in batches. Turn the water down to a simmer and gently place the bagels in and cook for one minute on each side. Place onto a clean tea towel to drain.
7. Place the poached bagels onto the oiled baking trays and brush them with the beaten egg. Sprinkle with seeds of your choice or leave plain. Bake in the preheated oven for 15 minutes until glossy and golden brown. Place on a cooling rack to cool.
Enjoy!
#bagels #recipe #bagelrecipes
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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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Chewy New York Style Everything Bagels! - How to Make Chewy and Fluffy Bagels at Home
Looking for that perfectly chewy bagel that is just like something you'd get from a New York deli? It's easier than you think and tastes even better fresh from the oven! See below for recipe & details.
Makes 8 medium sized bagels.
3-1/2 cups (500 g) bread flour
2 teaspoons instant yeast (can use active dry yeast but will need to combine with water and sugar for ~5 min until bloomed and activated)
1-1/2 tablespoons granulated white sugar
1 teaspoon salt
1-1/4 cups (300 ml) warm water (~105-110 F or 41-43 C)
1 large egg mixed with 1 tablespoon water for egg wash
Toppings: sesame seeds, poppyseeds, caraway seeds, dried onion flakes, salt, etc...
Combine dry ingredients in a large bowl and add water. Mix until all the flour is moistened and it comes together to form a shaggy dough. Knead until smooth and elastic (springs back when lightly pressed). Place into a lightly greased bowl and cover with plastic wrap. Allow to proof and double in size, ~1 hour. Punch down the dough to release some of the gases. Allow to rest for 10 minutes. Once rested, weight out the dough on a kitchen scale and divide into 8 even pieces. Each bagel should weigh ~95 grams. Shape and roll into balls. Pierce the center to create a hole and stretch and pull to slowly create a larger bagel hole. Allow to proof for an additional 10-20 minutes. Meanwhile, preheat oven to 425 F (220 C) and have a large pot of boiling water ready. Boil bagels for 1-2 minutes depending on your desired chewiness. The longer you boil them, the chewier they will be. Place onto a lightly greased cookie sheet, brush with egg wash, and bake for 20 minutes. Allow to cool and serve with cream cheese, lox, egg and cheese or whatever you like!
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