Homemade New York Style Bagels
GET A PERSONALIZED VIDEO FROM ME!
Follow me on Tikok!
Follow my on Instagram!
Seriously Soft & Chewy Sourdough Bagels | 原味Q弹天然酵种贝果 | Yudane
Never thought I’d obsessed with bagels until I came up with this Seriously Soft Sourdough Bagels! Whilst most bagels are often too chewy and tough for my liking, these bagels has a cushiony-soft interior with not-too-chewy texture and chasing thin-crispy crust. With the special ingredient, water roux (yudane) for this recipe, It helps to lock the moisture and yield longer shelf life too. I hope you try it out!
Boil the bagels for *20-30 SECONDS*
(NOT MINUTE, TYPO MISTAKE IN VIDEO)
Water Roux (Yudane)
40g Bread Flour
40g Hot water
Main Dough
180g Bread Flour
20g All Purpose Flour
15g Sugar
4g Salt
140g Active Sourdough Starter (100% hydration)
65-70g Cold Water
Boiling Water
1000ml Water
50g Sugar
1 tsp Baking soda (optional)
NOTE:
⚠️ Bake at 200C @ 15-20 mins
⚠️ Water roux (yudane) may prepare in advance (overnight)
⚠️ Turn on [CC] for subtitle!
Instagram: @sour.lotti
Wholewheat Bagel Version:
How to strengthen your starter guide:
How to read the dough, not the clock:
Music by
LOFI GIRL - LAZY SUNDAY:
Professional Baker Teaches You How To Make BAGELS!
Classic Sesame and Poppy Seed Bagels are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
Subscribe for more video recipes:
Shop Anna Olson Cookbooks:
Recipe
Yield: 12 x 110 g bagels
Prep Time: 60 minutes
Resting Time: 75 minutes + overnight
Cook Time: 35 minutes
Ingredients
Sponge
2 ¼ cups (550 mL) warm water (110 F/43 C)
1 tsp (4 g) instant dry yeast
3 cups (450 g) bread flour
Dough
¾ tsp (3 g) instant dry yeast
2 Tbsp (30 g) honey
2 ½ cups (375 g) bread flour
1 Tbsp (15 g) salt
Assembly
2 Tbsp (30 g) honey
1 tsp (5 g) baking soda
1 egg white, lightly whisked
poppy seeds, sesame seeds, onion flakes, etc for topping
Directions
1. For the sponge, stir the water, yeast and flour together in the bowl of a mixer (but you can mix by hand) or in a big bowl. Let this sit 10 minutes.
2. For the dough, add the yeast, honey, flour and salt to the sponge and mix using a dough hook on low speed until the dough comes together and then increase the speed one level and knead the dough until it is elastic, about 7 minutes. Place the dough into an ungreased bowl, cover and let sit at room temperature for an hour and then chill overnight. If mixing the dough by hand, mix the ingredients into the sponge with a wooden spoon until the dough becomes too stiff and then turn out onto a work surface and knead the dough by hand for about 10 minutes, until elastic.
3. Preheat the oven to 425 F (218 C) and line 2 baking trays with parchment paper.
4. Turn the chilled dough out onto a very lightly dusted work surface and divide the dough (using a scale) into 12 pieces of 110 g each. Shape each piece of dough into a ball. No need to rest the dough here.
5. There are two styles of shaping the dough, and the choice is yours:
a) Roll & Twist – for a bagel that sits taller and with a more defined hole, roll each ball of dough into a rope about 8-inches (20 cm) long and loop up the ends to overlap each other about 2-inches (50 mm) rolling them together with your hand in the middle of the bagel, and placing them on the baking trays (6 per tray), covering with a tea towel and letting rest 15 minutes.
b) Make a Hole – for a bagel that is a little flatter but also wider, use your thumb to poke a hole in the centre of the dough ball and roll it into its shape with your floured hand in the middle. Place them on the baking tray (6 per tray), covering with a tea towel and resting 15 minutes.
6. Place a large stockpot filled halfway with water up to a full boil and have your egg white and bagel toppings on hand. For every 2.5 L of water add 2 Tbsp (30 g) of honey and 1 tsp (5 mL) of baking soda. Using a slotted spoon, gently drop the bagels into the water one at a time, taking care not to overcrowd the water (3-4 bagels at a time). Boil the bagels for 90 seconds to 2 ½ minutes (the longer the boil, the chewier the crust) and remove with the slotted spoon to place back on the baking trays.
7. Brush each bagel with the egg white and sprinkle with toppings as you wish. Bake the bagels for 20 minutes and then turn the oven off and open the door, leaving the bagels in there for 10 minutes more. Remove the bagels to a cooling rack to cool before eating, warm or toasted.
The bagels are best enjoyed the day they are made, but are perfect for toasting for up to 2 days.
Follow Anna on social media:
Pinterest:
Twitter:
Facebook:
Instagram:
Anna's Official Website:
Follow Oh Yum on...
Facebook:
Instagram:
Pinterest:
Twitter:
Official Oh Yum Website:
#OhYum #BagelRecipe #ClassicBagels
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
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.
#woodworking #baking #shorts
Bread Machine NEW YORK STYLE BAGELS | Bread Machine Bagel Recipe | Easy and Soft Homemade Bagel
Please, like, subscribe, and leave a comment to support my channel!
Super easy and very delicious New York style bagel! These are amazing homemade bagels. Easy bagel recipe. Easy bagel recipe in a bread machine. Bagel in a bread maker. My house smells like Heaven with these super delicious bagels in the oven! You won't believe how easy is it to make bagels at home!
Ingredients:
440g Water
2 tbsp Canola Oil
750g All Purpose Flour
50g Sugar
1 1/2 tsp Salt
8g Instant Yeast
Toppings
Sesame Seeds, Roasted Sesame Seeds, and Poppy Seeds
Bake 18min at 430F
#bagel #bagelrecipe #breadmachinerecipes
Hope you try it!
If you liked this recipe, please rate the video to support my channel
Leave me a comment or ask something about the recipe. That would make me very happy!
Share this video with your friends, subscribe, and hit the notifications bell not to miss any other videos!
Thanks for watching and see you in the next video!