How To make No Fail Bagels
2 Packets active dry yeast
1/2 c Warm water (105-115f)
2 ts Sugar
2 c Lukewarm water
2 1/2 ts Salt
6 c Bread flour
1/2 c Yellow cornmeal
Place yeast in glass with 1/2 cup warm water. Stir in sugar until yeast is disolved. Let stand for 5 minutes, until foamy on top. Pour this mixture into a bowl and add 2 cups lukewarm water. Stir in salt. Add the 5 1/2 cups flour a cup at a time, mixing with a wooden spoon to blend after each addition. Dough will be sticky. Spread 1/4 cup of the remaining flour on a work surface. Place dough on flour. Place 1/4 cup flour on top of the dough. Begin kneading slowly until the flour comes together with the rest of the dough. Knead vigorously for 15 minutes. You may have to add several tablespoons of flour if the mixture is sticky. Use a sharp knife dipped in flour cut the dough into 16 equal portions. Roll each portion into a ball.
Poke your thumbs through the center to make a hole about the size of a quarter. Spread 1/4 cup cornmeal on each of two trays or cutting boards and place 8 formed bagels on each about 1 inch apart. Cover with a clean dish towel and place
in a warm draft free spot for 45 minutes to rise. Remove towel and place trays of bagels in the refrigerator for 1 hour. Pre-heat oven to 400 degrees. Boil 3 cups water in a large pot. Spread 1/4 cup yellow cornmeal on 2 cookie sheets. Place bagels four at a time into the boiling water. The perfect bagel should sink to the bottom and rise immediatly. Boil about 4 minutes turning about every 30 seconds. Don't worry if your bagels don't sink to
the bottom; however if they sink to the bottom and lie there, wait until they flost to the top before timing the 4 minutes. Remove bagels with a slotted spoon and place on a clean towel for a few seconds to drain excess water. Place 8 bagels on each cookie sheet. You can now add a favorite topping sesame, garlic or onion if desired. Bake 35 minutes or until golden. Remove bagels from cookie sheet and let them cool on a wire rack. From: Gary Fricke
How To make No Fail Bagels's Videos
【cc】Homemade Bagels Recipe ????/ Without machine / Quick And Easy / Crusty and chewy
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????INGREDIENTS
Makes 6 bagels
Sponge:
Water 170g (170ml)
Instant yeast 1Tsp (3g)
Bread flour 150g (1cup)
Dough:
The sponge made ahead
Bread flour 150g (1cup)
Salt 1/4Tsp
Brown sugar 1Tbsp
Boiling water 1000ml
Brown sugar 60g (1/3cup)
☘️*Preheated oven 430°F / 220°C. Bake for 15 minutes
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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.
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Easy New York Style Bagels | No Knead | No Stand Mixer
I spent 5 years living in NYC and was sad I couldn’t find comparable bagels when I moved to San Francisco so I decided to make my own! They are the perfect homemade everything bagels - crunchy on the outside, chewy on the inside with lots of wonderful flavor, and freeze really well. I’ve been making these bagels almost every 2 weeks for the last few years!
Recipe (Yields 8 bagels)
Dough:
550g flour total (I usually use a combination of 450g bread flour and 100g sprouted whole wheat flour but 100% bread flour tastes more authentic)
10g pink himalayan salt (2 tsp)
1 Tbs white sugar
1 tsp active dry yeast
1 Tbs barley malt syrup
1 ½ c warm water (might need a few tbs more or less depending on humidity)
Any topping you want (everything seasoning, sesame seeds, poppy seeds, etc.)
3L Water bath + 1 Tbs barley malt
1 egg white for egg wash
Bake at 425 deg F until crust is dark brown, about 35-40 minutes
Other videos you might enjoy:
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- The easiest bread I've ever made:
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- Barley malt syrup:
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2-ingredient bagels in the air fryer! #easyrecipe #shorts
How to Make Fresh Bagels for Breakfast Every Day | Cold Proofing Mehod
Cold proofing is really growing on me. It is the perfect method for breakfast bakes because all the work is done the previous evening and the only thing left to do the next day is baking. Having freshly baked homemade bread in the morning could not be simpler. These super tasty and chewy bagels are just waiting for some awesome fillings.
As an added extra this is a no-knead recipe, so that makes it even simpler. There is no excuse not to bake these bad boys!
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Perfect Bagels Baked at Home with Martin Philip
Get the recipe for Martin's Bagels:
Martin is well known for his bagel recipe and techniques - and it's no wonder why. Today he walks you through the steps to make incredibly flavorful and satisfying bagels with a crisp-chewy exterior, fluffy crumb, and all the seeds and toppings that a baker can handle. From the poolish (preferment) to bowl folds, from making that classic O shape to boiling each one the right way, Martin has all the tips and suggestions you'll need to perfect the art of the bagel.
Shop AP Flour:
SAF Instant Yeast:
Bowl Scraper:
Everything Bagel Topping:
Credits
Host: Martin Philip
Producer: Tucker Adams
Chapters
0:00-0:46: Introduction to Bagels with Martin
0:47-1:31: Mix the poolish (preferment) to develop flavor
1:32-3:40: Mix the poolish with flour and yeast to make bagel dough
3:41-4:40: Give the dough a bowl fold to develop strength
4:41-6:06: After overnight rest, divide and pre-shape dough into balls
6:07-7:47: Create holes and stretch dough into bagel shape
7:48-9:27: Boil the bagels three at a time with barley malt or molasses
9:28-10:54: Place and roll bagels into seeds and salt if desired
10:55: Bake the bagels, slice open, and add toppings