Bagels Homemade Dengan Breadmaker | Easy Breadmaker Bagels Recipe
Resepi roti yang berasal dari Vienna, Austria ini memang unik dan lain dari roti biasa dari segi rasa dan tekstur. Roti bagels yang biasanya dijadikan sebagai roti sandwich atau boleh juga disapu dengan krim keju dan jem pilihan mempunyai tekstur luaran yang agak kenyal dan rangup, terutama ketika masih panas, manakala tesktur di dalamnya sedikit mampat dan lembut. Resepi bagels yang asli tiada tambahan minyak sayuran ataupun mentega, tetapi saya lebih suka bagels yang ditambah sedikit minyak agar tidak terlalu liat setelah sejuk.
Selamat mencuba!
Jumlah Hidangan: 6 biji
BAHAN-BAHAN:
215 ml air sejuk | 3/4 cawan & 2 sudu besar & 1 sudu teh (pakai air suam jika uli pakai tangan)
24 gram gula halus | 2 sudu besar
4 gram yis kering segera | 1 & 1/2 sudu teh
15 ml minyak sayuran | 1 sudu besar
250 gram tepung roti | 2 cawan
125 gram tepung gandum | 1 cawan
6 gram garam | 1 sudu teh
AIR REBUSAN:
1500 ml air | 6 cawan
26 gram gula merah/madu/gula perang | 2 sudu besar
HIASAN:
Putih telur/air
Bijan hitam
Bijan putih
SUHU MEMBAKAR : 200℃ | 395℉ selama 20 ke 25 minit, atau sehingga keemasan. Bakar menggunakan api atas bawah, rak tengah. Panaskan dahulu ketuhar selama 10 ke 15 minit.
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[ENGLISH]
Bagels, a popular breakfast bread in Western countries is originated from Vienna, Austria has it's own uniqueness in terms of flavor and texture. Bagels has crispy and slightly chewy crust, especially when it is warm while the inside is compact and soft. The authentic bagels is made without the addition of fat such as vegetable oil and butter. But I like softer bagels texture, that's why I added some vegetable oil in my bagel's recipe.
Happy baking!
Yields : 6 large pieces
INGREDIENTS:
215 ml cold water | 3/4 cup & 2 tbsp & 1 tsp (use lukewarm water if hand kneaded)
24 grams fine sugar | 2 tbsp
4 grams instant dry yeast | 1 & 1/2 tsp
15 ml vegetable oil | 1 tbsp
250 grams bread flour | 2 cups
125 grams all purpose flour | 1 cup
6 grams salt | 1 tsp
BOILED WATER MIXTURE:
1500 ml water | 6 cups
26 grams raw molasses sugar/brown sugar/honey | 2 tbsp
TOPPING:
Egg white/water
White sesame
Black sesame
BAKING TEMPERATURE : 200℃ | 395℉ for 20 to 25 minutes, or till golden brown. Bake at center rack, with top & bottom heat mode. Oven is preheated for 10 to 15 minutes.
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[INDONESIA]
BAHAN:
215 ml air dingin | 3/4 cup & 2 sdm & 1 sdt (gunakan air hangat jika diulen tangan)
24 gram gula halus | 2 sdm
4 gram ragi kering instan | 1 & 1/2 sdt
15 ml minyak sayur | 1 sendok teh
250 gram tepung roti/ terigu pro tinggi | 2 cangkir
125 gram tepung serbaguna/terigu pro sedang | 1 gelas
6 gram garam | 1 sendok teh
CAMPURAN AIR REBUS:
1500 ml air | 6 cangkir
26 gram gula molase mentah/gula merah/madu | 2 sdm
TAMBAHAN:
Putih telur/air
wijen putih
Wijen hitam
[ARABIC}
مكونات:
215 مل ماء بارد | 3/4 كوب و 2 ملعقة كبيرة و 1 ملعقة صغيرة (استخدم الماء الفاتر إذا عجن باليد)
24 جرام سكر ناعم | 2 ملعقة كبيرة
4 جرام خميرة جافة فورية | 1 و 1/2 ملعقة صغيرة
15 مل زيت نباتي | 1 ملعقة كبيرة
250 جرام دقيق خبز | 2 كوب
125 جرام طحين لجميع الأغراض | 1 كوب
6 جرام ملح | 1 ملعقة صغيرة
خليط الماء المغلي:
1500 مل ماء | 6 أكواب
26 جرام دبس سكر خام / سكر بني / عسل | 2 ملعقة كبيرة
تتصدر:
بياض البيض / الماء
سمسم ابيض
السمسم الأسود
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Recipe- Bread Machine Bagels
A recipe for delicious bread machine bagels. There are quite a few steps but they are definitely worth it!
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HOW TO MAKE BAGELS 3 WAYS at home with a bread maker! recipe by Kanekocooks on TikTok homemade
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Ellen’s “Almost Detroit” Bagels
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Ellen’s “Almost Detroit” Bagels (yields 10 bagels)
Though I haven’t lived in Detroit, Michigan since 1965, the legend of the Detroit bagels lives on in my taste memory! Whenever my dad or both parents would fly back east to Detroit for a family function, they would take an empty suitcase. The day they were flying back they would go to a Detroit bagel factory and fill that suitcase with yummy bagels! No matter what time my dad or my parents got home from the airport, we would attack the bagel suitcase and begin stuffing our faces with the best bagels in the world.
Where I live in Southern California, bagels are fat, tall, and fluffy with a lot of the inner dough. In Detroit, the bagels were flatter, had crisper crust, and a more chewy, dense texture. I’ve been tweaking my bagel dough in order to get what I want and I today I finally achieved it! I talked to many bread/bagel bakers and even to the experts on the King Arthur Bakers’ Hotline. I read a lot of bagel recipes. I finally figured out what I wanted to do and made bagels the “new” way today! Note: This recipe is easier if two people form, boil, egg wash, and bake the bagels as a team!
300 grams water (If your bread machine does not have a rest/preheat cycle, you’ll have to warm the water.)
488 grams High Gluten Flour (14.2% protein content) This is a higher protein content than bread flour. (THIS IS NOT THE SAME AS VITAL WHEAT GLUTEN!!!)
24 grams granulated sugar
5 grams table salt
3 grams SAF instant yeast
Extra ingredients:
Honey, toppings of your choice, flour for the counter
Equipment:
*Bread machine
*Solid surface for working with dough
*Bench scraper
*At least 4 cookie sheets
*3 cooling racks
*Chopsticks or skewers for flipping bagels in the boiling water
*Wide spatula for lifting bagels out of boiling water
1. Put the ingredients into your bread machine pan in the order your manual instructs you to do and set for Dough Course. After the first 5 minutes of kneading, watch the dough to make sure it isn’t too wet or too dry. Add flour or water as needed.
2. When dough is ready, turn onto lightly floured surface. Using a bench scraper, divide dough into 10 pieces and roll into balls. Cover with a dish towel and let rest for 10 minutes.
3. While the dough balls are resting, cut 10 pieces of parchment paper into approximately 5-6” squares. Lay the parchment squares on two cookie sheets
4. After the ten minutes, form the bagels one of these two ways: a. Poke a hole in the middle and use two index fingers to roll and stretch out the hole in the middle until it is about 1 ½ inches in diameter. The other method is to roll the dough into ropes and join the ends. Experiment with both and see what you prefer!
5. Lay each formed bagel on one of the small cut pieces of parchment. Spray with water and let rest for 20 minutes. Prepare two more cookie sheets with whole pieces of parchment and place near the cooktop.
6. While they are resting, boil water in a big pot with 50 grams of honey.
7. When the water is boiling and the 20 minutes have passed, use the parchment to pick up the bagels and put them upside down (parchment side up) into the boiling water. Set a timer for 1 minute. After a few seconds you should be able to lift off the parchment and put aside. After one minute, flip the bagel to the other side and boil for another minute. Set your timer! We find that the easiest way to flip the bagels is with a pair of chopsticks! One chopstick in the hole, one on the side works easily. Preheat oven to 425.
8. At the end of the minute on the second side, use a flat spatula (hamburger turner) to place on one of the cookie sheets line with full sheets of parchment. You can get about 6 bagels on each cookie sheet.
9. When all ten bagels have been boiled and placed on the cookie sheets, egg wash (one whole egg and a splash of water beat together) and top as you like. We like kosher salt, sesame seeds, everything bagel seasoning, onion, cheese, and poppyseed. We make a variety!
10.Put one cookie sheet of bagels in the oven with the rack in the center position. If you have two ovens, bake one tray in each. Set timer for 14 minutes and bake until the bagels are a perfect golden brown.
11.Cool on racks.
12.Freeze in freezer bags what you are not going to eat the day you bake them.
13.These bagels will be a shallow bagel with a crispy crust. They will not have a huge amount of dough on the inside. If you want a fluffy, doughy bagel, you will not like these. The only way these could taste more like Detroit bagels is if I had Detroit water to boil them in! (As a joke, I called my uncle who still lives in the Detroit area and asked him to ship me Detroit water!)
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!
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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.
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