How To make Water Bagels
1 c Milk, Scalded
1/4 c Butter
1 tb Sugar
1 t Salt
1 Pkg Active Dry Yeast
2 Eggs
3 3/4 c All-Purpose Flour
2 qt Water, Almost Boiling
1 tb Sugar
1 Egg White, Beaten
Preheat oven to 400 degrees. Combine the scalded milk, butter, sugar and salt. Warm gently to a temperature of between 105 degrees and 115 degrees. Remove from the heat and add and dissolve the yeast in the mixture. Wait 3 minutes while the yeast works. Blend in the eggs and flour. Knead this soft dough for 10 minutes, adding flour if needed to make it firm enough to handle. Place in a greased bowl, cover and let rise until doubled in bulk. Punch down and divide into equal parts (one part for each finished bagel). Roll each piece into a rope about 7" long and tapered at the ends. Wet the ends and form a doughnut-shaped ring from each rope. Cover and let rise on a floured board for about 15 minutes. Place in a refrigerator for 2 hours to firm up the dough. Bring the water to a boil and add the sugar. Drop the rings, one at a time, into the boiling sugar water. When the bagels surface, turn them over and cook an additional 3 minutes. Skim the bagels out of the water and place on an ungreased baking sheet. Coat each with beaten egg white. Bake in the oven until golden brown (The longer you bake, the crisper the bagel).
How To make Water Bagels's Videos
New York Bagels
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Brooklyn Water Bagels (Phantom Gourmet)
These are some of the best bagels you can get outside of Brooklyn. Crusty on the outside, soft on the inside, served hot and fresh out of the oven. And believe it or not, the secret ingredient is water.
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.
CHECK IT OUT! ⬇️ ????️ PRINTABLE RECIPE BELOW ????️ ⬇️
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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Assorted Bagels USING 1 RECIPE! ( Everything/Egg/Onion/Poppy/Sesame ) New York Bagels Recipe
Homemade Bagels Recipe ! Learn how to make bagels ( different flavored bagels) using one base bagel recipe! New York Style Bagels
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Bagels Recipe:
- 750 gr All Purpose Flour ( 5 and 1/3 cup)
- 415 gr Warm Water (1 and 3/4 cup )
- 1 packet Dry Yeast
- 50 gr Sugar ( 4 tbsp)
- 1 1/2 tsp Salt
- 2 tbsp Oil
Water to boil the bagels
■ To make Egg Bagels:
Weigh out the dough and for every 200 gr of dough add 1 egg yolk. You will need some additional flour.
■ Onion Bagels:
Add 1/2 tbsp Onion Powder to the entire dough OR 1/4 tsp for every 200 gr of weighed out dough.
Top the bagels with rehydrated dehydrated onion flakes ( check video)
Additional toppings:
- Sesame seeds, Poppy Seeds, Dehydrated Onion, Sea Salt Flakes, Sunflower seeds
Enjoy!
♥
CHAPTERS
00:00 Intro
0:36 Combine the dry ingredients
0:50 Activate the yeast
1:02 Add the wet ingredients and form the dough
1:33 Knead the dough
2:30 Make the different flavors
4:25 Allow the dough to rise
5:20 Make the bagels
7:14 Boil the bagels
8:15 Bake the bagels
GLUTEN FREE BAGELS | Easy New York bagels recipe
Want to make your own gluten free bagels? This easy recipe tutorial shows you how to make my New York-style gluten free bagels including my homemade 'Everything' bagel topping! Find the full written recipe on the blog, link below!
FULL RECIPE HERE:
INGREDIENTS:
400ml warm water
4 tsp sugar
14g dried quick yeast
600g gluten free bread flour
2 tsp xanthan gum
2 tsp salt
2 tsp baking powder
4 tbsp vegetable oil
1 egg (beaten, for brushing)
For the topping:
2 tbsp sesame seeds
2 tbsp poppy seeds
1/2 tsp onion salt
1/2 tsp garlic granules
DON'T FORGET TO CHECK OUT MY GLUTEN FREE EBOOK FOR MORE RECIPES HERE: (AD - OWN PRODUCT)
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Bagel Recipe - Easy Homemade Bagels
Homemade Bagel Recipe
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Beach Party - Islandesque by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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