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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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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Amazing New York-style Bagels Recipe | The best ever | Foodgeek Baking
The absolute best New York-style bagels recipe that you can bake at home. Crispy crust, chewy crumb, excellent cold-fermented taste.
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How I Made Blueberry Bagels at Home / Easy, Fun and Delicious
How I made blueberry bagels at home? It's surprisingly easy and fun. The fresh homemade blueberry bagels are crispy on the outside and perfectly chewy.
Homemade Blueberry Bagels
(4 servings)
Ingredients:
1/4 cup (60ml) warm water
1 Tbsp (15g) sugar
1 tsp (3g) dry instant yeast
3/4 cup (100g) fresh blueberries
1 2/3 cups (250g) bread flour
1/4 tsp (2g) salt
1500ml water
2 Tbsp (30g) dark brown sugar
(425F/220C) Bake 15 -18 minutes
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Instructions:
1. Start with yeast mixture
Prepare ¼ cup (60ml) warm water (the temperature is around 96F/35C)
Add 1 Tablespoon (15g) of sugar
Add 1 teaspoon (3g) of yeast
And then mix together
Set it aside and rest around 5 minutes
2. Add ¾ cup (100g) fresh blueberries in a bowl
Use a fork to mash the blueberries
3. Prepare a big bowl
Add 1 2/3 (250g) of bread flour
¼ teaspoon (2g) of salt
Mix them together
4. Add yeast mixture into the flour
Add mashed blueberries
Use a spatula to mix together
Then use hands to mix and knead in the bowl
Until it roughly becomes a dough ball
Cover the dough and rest 10 minutes
5. After 10 minute, transfer the dough to a work surface
Knead the dough around 10 minutes
Until the dough is smooth
(Since I’m using bread flour here, it takes more effort and time)
Put the dough back into the big bowl
Cover the dough, and let it proof for around 60 minutes
6. After 60 minutes, the dough has doubled in size.
It’s ready for shaping
Turn it out of the bowl
Divide it into four pieces
Start with one piece at a time
Roll it into a smooth and round ball
Use same method to finish all of them
7. Shape the dough to bagel looking
First Use the index finger to poke a hole through the center of the dough ball
Slowly stretch the hole
Then twirl the dough on the finger to make the hole bigger
Until it’s about 11/2” in diameter
8. After shape all of bagels
Cover them and let them rest for around 20 minutes
9.Preheat the oven to 425F/220C
Prepare a big pot of water around 1500ml
Add 2 tablespoon (30g) of brown sugar
Bring it to boil
10. After 20 minutes, bagels are ready to go into the water
Gently put the bagel into water, one by one
Two at a time
Cook the bagels for 30 seconds
Then Flip them over and cook another 30 seconds
Remove the bagels from the water and place them on the baking sheet
Repeat with another two bagels
11. Transfer the bagels to the preheated oven
Bake for 15-18 minutes
Or until they’re brown looking
Cool them completely on a rack
Thank you for watching!
If you like this video, please LIKE, SHARE and SUBSCRIBE to my channel.
Lynn
#bagels #blueberrybagels #homemadebagels
Homemade Bagels Recipe | Sally's Baking Recipes
This easy homemade bagels recipe proves that you can make deliciously chewy bagels in your own kitchen with only a few basic ingredients and baking tools!
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#baking #recipes #bagels
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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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All the food that’s fit to eat (yes, it’s an official New York Times production).
Make Your Own Panera-Style Cinnamon-Sugar Crunch Bagels
Kye is back in the kitchen to show you how to make, boil, bake, and top your very own Cinnamon-Sugar Crunch Bagels. This recipe is our best attempt to turn that crispy chewy sweet bagel you know from Panera into a homemade delight. A riff on our 2022 Recipe of the Year, Ultimate Sandwich Bagels, these bagels are topped with a sweet cinnamon mixture before they’re baked, forming a crackly, craggy crust — and filling your kitchen with a cinnamon bun aroma in the process. The addition of Cinnamon Sweet Bits in the dough itself hammers home the cinnamon flavor, while coarse sparkling sugar in the topping contributes to the extra crunchy texture.
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Chapters:
0:00-0:53: Introducing the Panera-Style Cinnamon-Sugar Crunch Bagels
0:54-2:38: Using Bread Flour to make the pate fermentee starter
2:39-4:43: Make the cinnamon bagel dough with a stand mixer
4:44-5:50: Pre-shape and roll the bagel dough into balls
5:51-7:13: How to shape bagels
7:14-8:14: Make the cinnamon-sugar crunch topping for the bagels
8:15-10:17: Boil the bagels in water with a little honey
10:18-10:30: Nice catch!
10:31-10:57: Troubleshooting deflated or wrinkly bagels
10:58-11:14: Put cinnamon-sugar mixture topping onto bagels
11:15-11:36: Place the bagels in the oven and bake
11:37-12:32: Take bagels out of oven
12:33: Slice bagels open and enjoy!