How to Make Bagels — Max Kelly's Vegan Cooking Show
Learn how to make delicious homemade bagels with this step-by-step 100% vegan recipe!
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Recipe:
Dough Ingredients:
- 500g (~4.25 cups) bread flour
- 275 – 300g (~1.25 – 1.5 cups) room temperature to lukewarm water
- 1 tbsp (~20g) maple syrup or white/brown sugar
- 2 tsp (6g) kosher salt, or 1.5 tsp fine salt
- 2 tsp (7.5g) instant or active dry yeast
1. Combine dry ingredients in bowl of food processor; pulse to mix, then pour in wet ingredients while running; dough should form within 90 seconds. You may also knead with a stand mixer (follow manufacturer's instructions, should take 10 – 15 minutes) or by hand, although the latter method is somewhat difficult.
2. Knead dough for 1 – 2 minutes; cover and let rise until doubled in volume, roughly 1 hour depending on ambient temperature.
3. Divide dough into 8 equal pieces (roughly 102g each) and roughly shape into balls; let rest, covered, for 10 – 15 minutes.
4. Roll each ball into a thin log 10 – 12 in length; twist and join ends with a 1 – 2 overlap, and roll on counter until seam disappears. Alternately, press a finger through the center of a ball and stretch it into bagel shape. Place formed bagels on a parchment-lined sheet pan or dip in cornmeal or semolina to prevent sticking.
5. Allow bagels to rise overnight in refrigerator; 6 – 8 hours minimum is recommended, up to 24 hours is fine and will improve flavor.
6. Remove bagels from fridge, preheat oven to 475˚F (450˚F if your oven runs hot), and bring a large wide pot filled with water to a boil and add 1 tbsp each of baking soda, salt, and maple syrup (or sugar, malt syrup, etc.). Prepare a rimmed sheet pan with a wire rack.
7. Boil bagels for 30 seconds on each side, drain with a spider or slotted spoon, and place on wire rack to finish draining.
8. Top bagels with seasonings, if desired, and bake for 10 minutes on a baking steel, baking stone, or directly on the wire rack if neither is available.
9. Flip bagels, then return to oven and bake for 8 more minutes. If your oven heats unevenly, rotate the pan or swap the locations of the bagels as you flip them.
10. Remove from oven and let cool on a wire rack for at least 5 minutes, preferable 15 – 20. Serve as desired. Bagels will keep at room temperature for 1 day (toasting is recommended if eating next day), but taste best fresh from the oven. They probably can be frozen, but I've never had enough leftovers to try!
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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????MY GEAR:
MALT POWDER:
MY FAV STAINLESS BOWL:
CUTTING BOARD:
VITAL WHEAT GLUTEN:
SCALE:
PLASTIC DOUGH CARD:
HALF SHEET TRAY + RACK:
PIZZA STEEL:
METAL PIZZA PEEL:
BAGEL BURLAP:
6.75qt DUTCH OVEN:
SPIDER STRAINER:
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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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EVERYTHING New York Style Bagels RECIPE • REC TEC Greg
Woke up early on a Saturday and decided i was in need of a good bagel and what better way than to cook them on the RT-680, check out rectecgrills.com for more information
Friends Cookbook Morning's Here BAGEL Recipe
We're kicking off 2023 with an episode inspired by the TV show Friends. I mean, come on, who doesn't loovvvveeee Friends? We decided to try Joey's Morning's Here Bagels because Luiz just loves the episode where Rachel yells at the singing neighbor. (Fun Fact: Luiz has actually sung Morning's Here off our apartment balcony a few years ago. Be sure to check out our Instagram/Facebook for this fun extra video)
We grabbed our Friends Official Cookbook (linked below) and got to work! Using just a few simple ingredients, a little bit of time and some effort (Luiz kneading the dough for 15 minutes that is!) our bagels came out perfect! We napped, we fought, we conquered Friends trivia questions but most of all had a fun time with all of you, our Friends!
#friends #friendstvshow #friendstvshowclips #morningshere #bagels #cookingchannel
Friends Official Cookbook Amazon link:
Disclaimer:
*This episode is not sponsored or affiliated with the Friends franchise.*
Intro:
Happy by MBB
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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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