How To make Bagels 1
2 c Warm water
2 pk Active dry yeast
3 tb Sugar
3 ts Salt
5 3/4 c Flour
3 qt Water
1 tb Sugar
1 Cornmeal
1 Egg yolk
1 tb Water
Combine warm water, yeast and sugar. Let stand 5 minutes, stir in salt. Gradually mix in 4 cups of flour, beat at medium speed for 5 minutes. With spoon add 1 1/4 cups more flour to make a stiff dough. Turn out on a floured board and knead until smooth, elastic, and no longer sticky (about 15 minutes), adding more flour as needed. Dough should be firmer than for most yeast breads. Place in a greased bowl, cover, let rise until almost doubled (about 40 minutes). Knead dough lightly and divide into 12 equal pieces. To shape, knead each piece, forming it into a smooth ball. Holding ball with both hands, poke your thumbs through the center. With one thumb in hole, work around perimeter, shaping bagel like a doughnut 3 to 3 1/2 inches across. Place shaped bagels on lightly floured board, cover lightly and let stand in a warm place for 20 minutes. Bring the 3 quarts of water and 1 tbls sugar to boiling in large kettle. Adjust heat to keep it boiling gently. Lightly grease baking sheet and sprinkle with cornmeal. Heat oven to 400 degrees. Gently lift one bagel at a time and drop into water, boil about 4 at a time, turning often, for 5 minutes. Lift out with slotted spatula, drain briefly on a towel and place on baking sheet. Brush with glaze made with 1 egg yolk and 1 tbls water. Bake 35 - 40 minutes, or until well browned and crusty. Cool on rack. WHOLE WHEAT BAGELS: Follow basic recipe, omitting sugar. Use 3 T honey instead. In place of flour, use 2 cups whole wheat flour, 1/2 cup wheat germ, and
about 2 3/4 cup all purpose flour, blended together. Knead with white flour. PUMPERNICKEL BAGELS: Follow basic recipe, omitting sugar. Use 3 T dark molasses in place of sugar. In place of flour use 2 cups rye, 2 cups whole wheat, 1 3/4 cups all purpose flour blended together. Knead
with white flour. ONION BAGELS: Add 1/2 cup instant toasted onion to basic dough with the yeast , water and sugar in basic recipe. SEEDED BAGELS: Springle boiled bagels with sesame seed, poppy seed, or caraway seed after using egg wash and before baking.
How To make Bagels 1's Videos
New York Style Bagels - Classic & Blueberry Bagels Recipe - Urdu/Hindi [English Subtitles] - HSF
Hello Everyone!!
Today I'm going to show you how to make Classic Sesame & Poppy Seeds Bagels as well as Blueberry Bagels!! The recipes are very simple and easy to follow. Make sure to stay tuned until the end so you don't miss out on anything. Also follow my social media pages. The links are down below.
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Here are the ingredients I used:
Classic Bagels:
1) 2 Cups All – Purpose Flour
2) ¾ Tbsp Sugar
3) ¾ Tsp Salt
4) ½ Tbsp Yeast
5) Egg Wash
6) Sesame Seeds & Poppy Seeds
Blueberry Bagels:
1) 2 Cups All – Purpose Flour
2) ½ Tsp Salt
3) ¾ Tbsp Yeast
4) 1 ½ Tbsp Sugar
5) 200mL Blueberry Paste
Hope You Enjoy!
- Humaira Sid's Fusion
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#classicbagels #blueberrybagels #newyorkstylebagels #humairasidsfusion
Chewy New York Style Everything Bagels! - How to Make Chewy and Fluffy Bagels at Home
Looking for that perfectly chewy bagel that is just like something you'd get from a New York deli? It's easier than you think and tastes even better fresh from the oven! See below for recipe & details.
Makes 8 medium sized bagels.
3-1/2 cups (500 g) bread flour
2 teaspoons instant yeast (can use active dry yeast but will need to combine with water and sugar for ~5 min until bloomed and activated)
1-1/2 tablespoons granulated white sugar
1 teaspoon salt
1-1/4 cups (300 ml) warm water (~105-110 F or 41-43 C)
1 large egg mixed with 1 tablespoon water for egg wash
Toppings: sesame seeds, poppyseeds, caraway seeds, dried onion flakes, salt, etc...
Combine dry ingredients in a large bowl and add water. Mix until all the flour is moistened and it comes together to form a shaggy dough. Knead until smooth and elastic (springs back when lightly pressed). Place into a lightly greased bowl and cover with plastic wrap. Allow to proof and double in size, ~1 hour. Punch down the dough to release some of the gases. Allow to rest for 10 minutes. Once rested, weight out the dough on a kitchen scale and divide into 8 even pieces. Each bagel should weigh ~95 grams. Shape and roll into balls. Pierce the center to create a hole and stretch and pull to slowly create a larger bagel hole. Allow to proof for an additional 10-20 minutes. Meanwhile, preheat oven to 425 F (220 C) and have a large pot of boiling water ready. Boil bagels for 1-2 minutes depending on your desired chewiness. The longer you boil them, the chewier they will be. Place onto a lightly greased cookie sheet, brush with egg wash, and bake for 20 minutes. Allow to cool and serve with cream cheese, lox, egg and cheese or whatever you like!
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How to make Bagels (All purpose Dough )- Step by Step / Detailed - Episode 2020
this makes 16
Bake at 420 Deg. F for 20 mins
2 1/4 cups lukewarm water
1 tbsp instant yeast
2 tbsp sugar
5 cups all purpose flour
1 1/2 tsp salt
1/4 cup soft butter
1 egg with 1 tsp water or butter
For a sweet dough add 1/2 cup sugar to the dough with dried fruits or berries.
#BAGELS #EASYBAGELRECIPE
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Claire Saffitz Makes Homemade Bagels | NYT Cooking
Get the recipe:
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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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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How to make Bagels | Jamie Oliver
Bagels are one of those bread recipes that seem a bit intimidating, but the reality is they’re super straight forward, and of course, home made always wins. Give them a go!
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