Claire Saffitz Makes Homemade Bagels | NYT Cooking
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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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Watch the Co-founder of Utopia Bagels Bake Up Classic New York-Style Bagels
Watch Utopia Bagels’ co-founder Scott Spellman bake up his classic New York-style bagels on Goldbelly TV! Going strong in Queens since 1980, Utopia is renowned as one of New York’s very best bagel shops: they’re hand-rolled, kettle-boiled, and baked in an oven from 1947. They’re slightly chewy, a little crusty on the outside, and soft on the inside, with a satisfying maltiness that just can’t be faked. When partnered up with the best Norwegian Nova, capers, freshly whipped cream cheese, and optional tomato and onion, it’s the perfect New York brunch. Shop now to have this taste of NYC delivered to your door!
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The Julia Louis Dreyfus Bagel | How does she taste? | Between Bread |
Julie Louis Dreyfus is one of my favorite actors. From Seinfeld to The New Adventures of Old Christine. I especially love her in Veep. Her dramatic range and comedic timing throughout the series is incredible.
That begs the question, what would she be like if she were between bread?
Roast Chicken:
Chicken
Salt
Pepper
(that was easy)
Big Salad Dressing:
1/4 olive oil
1.5 tbsp Dejon Mustard
Juice of half a lemon
salt pepper.
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How to Make Homemade Bagels » Poppy Seed + Everything Bagel Recipe
No need to ever go to your local shop again because this homemade bagel recipe is not only incredibly easy to make, it’s also extremely delicious.
Bagels are a simple round bread made with few ingredients that are boiled in a barley syrup solution and then baked until golden brown. Bagels are traditionally a Polish recipe that has been dated back as far as the 15th century. They were introduced into America in the late 19th century from Eastern Europeans in Jewish markets but didn’t become popularized until several decades later.
These easy to make bread products are so much more amazing when made at home that you will never head to Einstein’s ever again.
Ingredients for this recipe:
• 375 grams warm water (115° to 118° F) or 1 3/4 cups
• 16 grams barley malt syrup or brown sugar or 1 tablespoon
• 10 grams active yeast or 1 tablespoon
• 660 grams bread flour or 4 ¼ cup
• 6 grams sea salt or 1 teaspoon
Makes 10
Prep Time: 25 minutes
Rest Time: 75 minutes
Cook Time: 25 minutes
Procedures:
1. In the bowl of a stand mixer, whisk together the water, syrup, and yeast until combined and let sit for 5-7 minutes or until a raft forms on the top.
2. Attach the hook attachment and mix on low speed while adding in the flour until it is completely combined, then add in the salt and mix for 5 minutes.
3. Transfer the dough to a clean floured surface and knead by hand for 5-7 minutes.
4. Place the dough in a bowl with a lid and place it in a warm place for 60-90 minutes or until it has doubled in size.
5. Punch the dough down and divide it into 12 small dough balls and place them on 2 sheet trays lined with parchment paper.
6. Dip your thumb in flour and press down into the center of the ball to make a ring. Stretch the ring out to form into the shape of a bagel. Repeat with the other 11 dough balls and cover and rest.
7. In the meantime, add about 2 gallons of water and about a 1/3 cup or about 80 ML to a large pot and bring to a boil.
8. Cook 3-4 bagels at a time for 60-90 seconds a side flipping them using a slotted spoon.
9. Once they are done in the water solution transfer back to the parchment-lined sheet trays. Sprinkle on any desired toppings at this time and then repeat the process with the other bagels.
10. Now bake the bagels at 425° or 220° for 20-25 minutes or until golden brown.
11. Cool on a rack until room temperature and serve.
Chef Notes:
Make-Ahead: You can make these up to 2 days ahead of time. Keep covered at room temperature or in the refrigerator before serving.
How to Store: These will last covered at room temperature for up to 4 days and in the refrigerator for up to 60 days. These will freeze well covered for up to 3 months. Thaw in the refrigerator for 1 day or until softened before serving.
If you do not have malt syrup when making the dough, please substitute with brown sugar.
You can definitely use a starter in this recipe and remember that you should always use 10% to 15% of the flour weight. Follow my sourdough recipe for folding up until final shape, and then from there follow this recipe.
If you only have instant yeast you can go right into mixing together the water, sugar, yeast, flour, and salt as there is no need to wait.
You will need I high gluten flour so bread flour is preferred, however, you can get away with using all-purpose flour, just reduce the amount of water by 7%.
No problem if you don’t have the malt syrup to boil the bagels in, simply substitute with light molasses or honey.
For proofing add the dough in the covered bowl to an unused over with the door cracked and only the oven light on for a perfect proofing environment.
Tuna Melt Bagel Recipe MYVIRGINKITCHEN
Barry & Phoebe show you how to make some delicious tuna melt bagels
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Ingredients
Bagels of your choice (would make enough for 4 bagels / 8 halves easily)
100g grated cheese
150g sweetcorn
250g tuna drained
2tbsp mayo
1tbsp ketchup
1 red pepper finely chopped #barrylewis
SNACK PROTEICO :BAGEL (PT.2/S1)
Rivisitazione Proteica dei famosi Bagel americani!
Vi guiderò passo dopo passo sul come prepararli, regalandovi qualche risata
tra un passaggio e l'altro :D
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