How To make Fresh, Hot Bagels
*INGREDIENTS* 1 pk Active dry yeast
1 1/2 c Warm water (105 degrees to
-115 degrees F.) 3 tb Sugar
1 tb Salt
4 c All-purpose flour (4 to
-4-1/2 cups) 1 Gal water
Makes 18 *DIRECTIONS* Stir yeast into 1-1/2 cups warm water in large bowl; let stand until bubbly, about 5 minutes. Stir in sugar, salt and enough flour to make soft dough. Knead dough on lightly floured board until smooth and elastic, adding remaining flour as necessary. Let dough stand covered in warm place 15 minutes. Punch down dough; roll on lightly floured board to rectangle 13x4 inches (about 1-inch thick). Cut dough into 18 strips with floured knife. Roll each strip gently to form rope 1/2-inch thick; moisten ends and press together to form bagels. Place bagels on floured cookie sheets. Let stand covered 20 minutes. Heat 1 gallon water to boiling in large saucepan; reduce heat to medium. Place 3 or 4 bagels in saucepan; simmer uncovered 7 minutes (no longer). Drain on towel. Repeat with remaining bagels. Heat oven to 375 degrees F. Bake bagels on ungreased cookie sheets until golden, 30 to 35 minutes. Cool on wire rack. Makes 18 bagels. Note: To top the bagels with poppy or sesame seeds, remove them from the oven after 10 minutes of baking. Brush them with 1 egg white beaten with 1 tablespoon water, sprinkle with seeds. Continue baking until golden. From: "Bagels! Bagels! and more Bagels!" by Nao Hauser and Sue Spitler, c. Lender's Bagel Bakery, Inc., Bantam Books, 1982. Shared by June Hoffman, 6/93
How To make Fresh, Hot Bagels's Videos
Chef Makes Pizza Bagels From Scratch
As you'll find out in this video, when pizza's on a bagel, you really CAN eat pizza any time. Get my favorite cookware from Made In today with a 10% discount using my link
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INGREDIENTS (full process at
For the Bagels:
475 grams (3 ¾ cups) all-purpose flour
10 grams (2 1/2 teaspoons) sugar
12 grams (2 teaspoons) salt
265 grams (1 1/2 cup) 90°F (32°C) beer
6 grams (2 teaspoons) instant yeast
A drizzle of molasses
For the Pizza Sauce:
Long drizzle of olive oil
½ red onion, small diced
3 cloves garlic, minced
Pinch of salt
28 ounce can (800 grams) crushed tomatoes
7 grams (1 ½ teaspoons) salt
10 grams (2 ½ teaspoons) sugar
Pinch of chili flakes
1 gram (½ teaspoon) dried oregano
1 gram (½ teaspoon) dried basil
50 grams (3 tablespoons) tomato paste
CHAPTERS
0:00 Intro
0:32 Making the mini bagels
4:40 Speaking of my sauce pan (ad)
5:42 Making the sauce
6:44 Building and baking the bagels
8:23 Let’s eat this thing
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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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All the food that’s fit to eat (yes, it’s an official New York Times production).
Bagels made with malted barley syrup | NY-style boiled
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My old, simpler bagel recipe that uses honey:
***RECIPE, MAKES 12 BAGELS***
1 3/4 cups (415mL) water
1/4 cup (16mL) warm water
2 tablespoons (40g) malted barley syrup (could use honey instead)
1 packet (~9g) dry yeast
1 tablespoon (15-20g) salt (I use Morton Kosher)
4 cups (500g) bread flour to start with, knead in more
More barley syrup (or honey), toppings and egg wash (egg beaten with a little water)
Everything bagel seasoning:
2 parts coarse salt
3 parts dried onion flakes (might be called dried chopped/minced)
3 parts dried garlic flakes (might be called dried chopped/minced)
3 parts poppy seeds
3-4 parts sesame seeds (a mixture of black and white is nice)
1 part caraway seeds (optional)
1 part fennel seeds (optional)
In a large mixing bowl, combine the 1 3/4 cups water and as much flour as you can easily mix in — about 4 cups. Mix/knead until all the flour is wet, then cover and let sit (autolyse) at least 20 minutes, but an hour is better.
Form the dough into a nest shape — with a big valley in the center. Add the malt syrup, drizzling most of it outside the hole in the center — only about a teaspoon should be in the hole. Put the 1/4 cup warm water in the hole and stir in the yeast. Let the yeast bloom for about 5 minutes, then put in the salt, another dusting of flour and start kneading. Keep kneading in basically as much flour as the dough can absorb — the drier the dough, the taller the bagels will be. Cover and let the dough rise until doubled, 1-2 hours.
Punch down the dough and divide it into 12 smooth balls. Cover them and let them rest for about a half hour. Meanwhile, lightly grease two sheet pans. Form each of the balls into bagels (watch the video for technique, describing it here would be futile), and place them on the greased sheets. Cover loosely with plastic wrap and let rise at room temperature for about half an hour, or in the refrigerator for a day or two. The long, cold rise tastes better.
Get your widest cooking vessel filled with water (leaving plenty of headroom) and bring it to a boil. Stir in enough malt syrup to make the water the color of caramel. Boil the bagels 1-2 minutes per side. While they're boiling, cover the sheet pans with parchment paper so the bagels won't get greasy when you return them to the pans. If you're topping your bagels, dip them in egg wash and then into the topping mixture.
Bake at 425ºF/220ºC convection, or 450ºF/230ºC conventional until brown and crispy, 20-25 minutes.
Easy Homemade Bagels
You won’t believe how easy it is to make this homemade Bagel recipe with only a few simple ingredients! You will fall in love with these bagels as they are so soft on the inside, with the perfect amount of chewiness along with a deliciously crisp exterior. This foolproof recipe will have you enjoying freshly baked bagels in no time.
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Fresh Hot Bagels in One Hour
Cheater way to make fresh hot bagels in one hour, but they're so good you can keep it a secret and no one will know...
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: