How To Make Bagels | BEST Bagel Recipe
Looking for the best bagel recipe? Today I'll be showing you how to make bagels. But, they are without yeast! I have loved bagels for as long as I can remember. Actually, one of my favorite sandwich combinations is a bagel with cream cheese, smoked salmon some lettuce, and fresh spring onion (yummy). But since we moved to the countryside, bagels are not easy to come by. So I had to find a fast and easy way to make delicious bagels for my smoked salmon sandwiches. Yeast-based bagels are great but they take time to proof and I don't always have a lot of time during the day. So bagels without yeast are the perfect solution for me.
????All the steps are included with pictures and instructions on my FOOD BLOG
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????INGREDIENTS
BAGEL DOUGH
✔️2 Cups (50g) All-Purpose Flour
✔️1 1/2 Cups (300g) Greek Yoghurt Any fat percentage works
✔️4 Tsp Baking Powder
✔️1 Tsp Salt
TOPPINGS
✔️1 Large Egg For Egg wash
✔️1/3 Cup (50g) Sesame Seeds Or other toppings
????PREP TIME: 10 minutes
????COOK TIME: 12 minutes
????TOTAL TIME: 22 minutes
????SERVINGS: 8 Bagels
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➡️Caramel Blondie Recipe with Walnuts
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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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PLASTIC DOUGH CARD:
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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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Soft Chewy Easy Bagel Recipe That You Can Make at Home | Episode 6 4K
Today we are gonna make easy home made bagels that anyone can make at home and in their kitchen. You only need a few basic ingredients like flour, salt, yeast, and sugar and the rest of it comes down to the technique. Homemade bagels taste better and are cheaper. The other day I bought bagels from the store. And they were not that great. So I thought I can do better, and so I did! Here is my recipe.
Time Stamps
0:00 - B-Roll
0:22 - Intro
0:40 - Yeast Mixture
1:02 - Making the dough
2:00 Shaping the bagels
3:00 Boiling the bagels
3:15 Bagel Seasoning and Toppings
3:55 Baked Bagels
4:12 Bagel Sandwich
Ingredients
1 and 1/3 cup of warm water or about 310 ml
1.5 tablespoons or 18g sugar
1 tablespoon active dry yeast or 7g
3.5 cups or 445g bread flour (about 3.5 cups)
1.5 teaspoons salt or 7g
Seasoning:
1 tbsp white sesame seeds
1 tbsp black sesame seeds
Toppings
1/4 cup or 25g of Cheddar Cheese
1/4 cup or 25g of mozzarella cheese
Instructions
We are going to take about 1 and 1/3 cup or 310 ml of warm water and then add about 1.5 tbsp or 18g of sugar, add 1 packet, or 7g of dry active yeast. Then stir it up and put it to the side for 10 mins. Next, we’re going to add 3.5 cups or 445g of flour in a bowl to which we will add about 1.5 tsp or 9g of salt. We will pour in our yeast mixture and start mixing everything up. If you have a mixer then kneed the dough for about 5 mins. If kneading by hand then do it for about 8-10 mins or until you get a smooth texture. Coat your hands with oil and create a firm dough ball, cover your bowl up and place it in a warm place for 1 hour. Next, take out the dough and kneed it until air comes out. You are going to divide this dough into 8 individual balls. To shape the bagels, pinch your finger and create a hole in the center and stretch out the dough until a loop forms. (You have to see the video for better instructions). Again set the dough aside for 30 mins and let the bagels rise. After 30 mins, you are going to boil the bagels. For the perfect chewy texture, boil for 1 min on each side. Next, we’re gonna make the egg wash. To make the egg wash I use the splash of milk and one egg white. for some reason, I wasn’t in the mood of an egg yolk. Next season your bagel by sprinkling a 50/50 mixture of black and white sesame seeds. I used about 1tbsp for each seed. You can use any season like garlic and poppy seeds. You can also find a bagel seasoning at the store. It’s really up to you how you wanna season your bagels. Then To take my bagels up to the next level I topped it with a 50-50 mix of cheddar and mozzarella cheese. I used about 1/4 cup of mozzarella and 1/4 cup of cheddar to 4 of my bagels. Finally, bake this at 400f or 200c for about 20 mins. The bagels should come out nice and golden. A good way to tell if things are baked properly is by looking at the bottom. It should be nicely toasted. And that’s pretty much it for making bagels. I hope you try it out and let me know how it turned out.
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This Two-Ingredient Bagel Recipe Blew Us Away! | How to Make Bagels at Home the Easiest Way
This two-ingredient bagel recipe not only works, but we were surprised at just how easy it is! Traditional bagels require many steps, including resting to let the dough rise, and boiling before baking. Not with this recipe! All you need is self rising flour and Greek yogurt. While the final product might not be 100% authentic, it’s really close and we would definitely do this again!
Get the recipe:
Mix together 1 cup low-fat or nonfat Greek yogurt and 1 cup self-rising flour. If you only have all-purpose flour, you can probably still make the bagels: just whisk in 1½ teaspoons baking powder and ½ teaspoon of salt to each cup of flour.
Once the yogurt and flour are mixed together, turn the dough out onto a floured work surface and knead it together until it’s smooth. Cut the dough into 4 pieces.
Roll each piece of dough into a rod about 6 inches long, then press the ends together to form rounds. Place the bagels onto a parchment paper-lined sheet pan.
At this point, the recipe actually proved itself to call for a third ingredient—an egg—which you beat into a wash for the tops of each bagel. Not only does the egg wash help the bagels get golden brown in the oven, it also helps any toppings stick to the bagels. And speaking of toppings, that does mean we’re not technically at upwards of 4 ingredients. However, since toppings are my favorite part of bagels, I wasn’t mad about it.
The bagels bake at 350ºF for 24 minutes, then for another 3-5 minutes at 450ºF.
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This Two-Ingredient Bagel Recipe Blew Us Away! | How to Make Bagels at Home the Easiest Way
No YEAST Everything Bagel Recipe | Easy Bagel Recipe | Simple and Delish by Canan
NO YEAST or rising or waiting required to make these Bagels.
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Ingredients:
1 cup all purpose flour
2 teaspoon baking powder
1 cup low fat yogurt
1 teaspoon salt
1 egg
Everything bagel seasoning
Insturctions:
1- Preheat your oven to 375°F (190°C)
2- In a lager mixing bowl combine flour, salt and baking powder whisk it.
3-Slowly add the yogurt mixture to the flour mixture. Using a spoon, or your hands, mix until the dough should be soft, but not sticky.
3-Transfer the dough to a lightly floured surface and form into a ball. If the dough is too sticky to work with, add in a little more flour.
4-Divide dough into 4 equal portion and roll each portion into a rope using your hands and cinch ends together to form a bagel
5-Place onto the prepared baking sheet. Brush the egg wash over the tops of the bagels and top with desired toppings.
6-Bake in the preheated oven for 20-25 minutes, or until golden brown.
Enjoy!
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#easybagel #noyeastbagel #everythingbagel
Simple Bagel Recipe (Two Hour Start to Finish)
Ingredients:
1 1/2 cups tepid water (105°F to 110°F) plus 1 tablespoon for the egg wash
1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
1 teaspoons granulated sugar (4g)
480g bread flour (4 cup-ish)
2 tablespoons malt syrup (or molasses)
8g (2 teaspoons) Diastatic Malt Powder (optional)
2 teaspoons kosher salt (12g)
1 large egg white (optional)
Sesame seeds, poppy seeds, or coarse salt for topping
Mandatory Tools:
[*] Large mixing bowl
[*] Medium mixing bowl
[*] Measuring cups or scale
[*] Measuring spoons or scale
[*] Baking pan/sheet
[*] Stove/Oven
[*] Faucet
[*] Large pot (boil water)
[*] Baking cloths and/or paper towels
[*] Patience
Recommended Tools:
[*] Large mixer (Kitchen aid)
[*] Parchment paper
[*] Dough cutter
[*] Cooking scale (very helpful for consistency)
[*] Cooling rack (important after bagel is boiled)
Instructions:
Place 1 1/2 cups of the tepid water in a bowl and dissolve the sugar and yeast completely (2-3 minutes); set aside.
Combine flour*, malt syrup, salt, and (optional) diastatic malt powder in the bowl of a stand mixer fitted with a dough hook attachment. Add yeast mixture, scraping any undissolved yeast out of the bowl with a spatula.
* Weighing the flour is important. If scale is not available, reduce flour to 3 ½ cups and add more as necessary.
Mix on low until most of the loose flour has been worked into the dough and the dough looks shredded, about 2 minutes. Increase the speed to medium low and continue mixing until the dough is stiff, smooth, and elastic, about 7 minutes more. (If the dough gets stuck on the hook or splits into 2 pieces, stop the machine, scrape off the hook, and mash the dough back into the bottom of the bowl.) The dough should be dry, smooth, not tacky or sticky, and somewhat stiff.
Shape the dough into a ball, place it in a large very lightly oiled (or using Pam for baking) bowl, and turn it to very lightly coat in oil.
Cover the bowl with a damp towel and let the dough rise in a warm place*, until it is noticeably puffy and springs back when you poke it, about 25 - 30 minutes. (The dough will not double in size.) Recommend placing in the oven set to ‘proof’. Optionally, place a cup of boiling water in the microwave and proof in the microwave for 25 – 30 minutes.
Meanwhile, heat the oven to 415°F and arrange the rack in the middle. Fill a large, wide, shallow pan (about 3 to 6 quarts) with water, bring to a boil over high heat, then reduce heat to medium low and let simmer. Cover until you’re ready to boil the bagels. Line a baking sheet with parchment paper greased with oil or cooking spray. Place a metal rack inside of a second baking sheet and set aside.
Turn the risen dough out onto a dry surface. Divide the dough into 8 equal pieces, about 100g ounces each. (While you work, keep the dough you’re not handling covered with a damp towel to prevent drying.) Roll each piece into a 9-inch-long rope, lightly moisten the ends with water, overlap the ends by about 1 inch, and press to join so you’ve created a bagel. As necessary, widen the hole in the middle so it is approximately the size of a quarter. Cover the shaped bagels with a damp towel and let rest 10 minutes.
After resting, stretch the dough to retain the quarter-size hole (the dough will have risen a bit) and boil the bagels 3 or 4 at a time, making sure they have room to bob around. Cook for about 30 seconds on each side until the bagels have a shriveled look. Place the boiled bagels in a bowl of ice water for 60 seconds and ensure both sides have been cooled. Remove from the water to the baking sheet with the rack in it. Adjust heat as necessary so the water stays at a simmer.
(Optional) If not using diastatic malt powder, for a crispier crust, whisk together the remaining 1 tablespoon water and the egg white until evenly combined. Brush the egg wash all over the bagels.
Sprinkle as desired with dried garlic, dried onion, poppy seeds, sesame seeds, or coarse salt. Arrange the bagels with the *toppings side down* on the baking sheet lined with parchment paper about 1 inch apart and bake.
After 6 minutes, flip the bagels over. After another 6 minutes, rotate the pan. Finally check bagels again after 5 minutes. Bake until the bagels are a deep caramel color and have formed a crust on the bottom and top
Remove from the oven and let cool on a rack for at least 30 minutes so the interiors finish cooking and the crusts form a chewy exterior.