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
The EASIEST bagel recipe ever #shorts #zerowastekitchen #frugalcooking
The Best New York Style Bagels at home
High gluten flour, New York water, vital wheat gluten, 48-hour cold fermentation, barley malt syrup, and lye... I'm not gonna lie New York-style bagels can be complex if you want to go down that path, but do you need all of those things to make some great bagels at home? Nope, because I didn't, let's make some bagels.
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► CHEAP, but useful Kitchen Gear
- Whetstone for sharpening:
- Scale:
- 8-inch Chef's knife:
- Nicer 8-inch Chef Knife:
- Cast iron:
- Baking Sheet:
- Wire Rack:
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- Wood cutting board:
- (NOT cheap) Amazing Pan:
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with lav mic
Edited in: Premiere Pro #NewYorkBagels
Sources / Inspiration:
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- maker-tour-203288
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Affiliate Disclosure:
Cook with E is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
How to make the perfect Montreal bagel: 100 years of wisdom from Fairmount Bagel
How to Make Perfect Bagels at Home | Serious Eats
These bagels are magical - we swear! They're chewy but tender, with a blistered crust that's eggshell thin and perfectly crisp. The trick is to pre-cook a portion of the flour and water on the stovetop, which improves browning and moisture retention and leads to bagels that won't turn into bricks overnight.They'll stay fresh for days! Stella Parks, AKA Bravetart, will show you how.
RECIPE:
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Homemade bagels | boiled New York / Montreal style hybrid
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***RECIPE, MAKES 12 BAGELS***
2 cups (470mL) warm water
1 tablespoon (20g) honey (or malted barley syrup)
1 tablespoon (9g) dry yeast
1 tablespoon (15g) salt (I use Morton Kosher)
5 cups (650g) bread flour to start with, knead in more
More honey (or barley syrup), toppings and egg wash (egg beaten with a little water)
Everything bagel seasoning:
2 parts coarse salt
3 parts dried onion flakes (might be called dried chopped/minced)
3 parts dried garlic flakes (might be called dried chopped/minced)
3 parts poppy seeds
3-4 parts sesame seeds (a mixture of black and white is nice)
1 part caraway seeds (optional)
1 part fennel seeds (optional)
In a large mixing bowl, mix together the water, honey (or syrup) and yeast and let bloom for a few minutes until bubbly. Stir in the salt and flour, then start kneading, adding more flour as you go. Knead until you have a very smooth, elastic dough, and add flour until it is just barely sticky, or not sticky at all. The less sticky the dough is, the taller and denser the final bagels will be.
Cover the dough int the bowl and let it rise until doubled in size, 1-2 hours. Take it out, punch it down, and divide it into 12 pieces. Role each piece into a smooth ball. For slightly smoother-looking bagels, let the balls rest and proof for 20 minutes before proceeding. Pinch a hole in the middle of each ball and gently stretch the resulting loop until the hole is about 3x bigger than you want it in the end. Place each shaped bagel onto baking sheets dusted with flour, cornmeal, or both.
Cover the shaped bagels and either let them proof on the counter for 20 minutes, or put them in the fridge and let them proof slowly for up to two days. (A long, slow proof results in better flavor.)
Bring a wide pot of water to a boil with a big squeeze of honey/syrup, maybe a tablespoon per quart (950mL). Boil the bagels in batches, 1-2 minutes per side — longer boiling makes chewier bagels with thicker crusts. Make sure the bagels don't stick to the bottom of the pot.
Dip or brush the tops of the bagels with egg wash before scattering on toppings. If possible, position topped bagels on a different pan from plain bagels, because the topped ones might need to bake a little longer.
Bake at 425ºF/220ºC convection, or 450ºF/230ºC conventional until brown and crispy, 20-25 minutes.