Breakfast Bagel Sandwich
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How to Make Homemade Bagels » Poppy Seed + Everything Bagel Recipe
No need to ever go to your local shop again because this homemade bagel recipe is not only incredibly easy to make, it’s also extremely delicious.
Bagels are a simple round bread made with few ingredients that are boiled in a barley syrup solution and then baked until golden brown. Bagels are traditionally a Polish recipe that has been dated back as far as the 15th century. They were introduced into America in the late 19th century from Eastern Europeans in Jewish markets but didn’t become popularized until several decades later.
These easy to make bread products are so much more amazing when made at home that you will never head to Einstein’s ever again.
Ingredients for this recipe:
• 375 grams warm water (115° to 118° F) or 1 3/4 cups
• 16 grams barley malt syrup or brown sugar or 1 tablespoon
• 10 grams active yeast or 1 tablespoon
• 660 grams bread flour or 4 ¼ cup
• 6 grams sea salt or 1 teaspoon
Makes 10
Prep Time: 25 minutes
Rest Time: 75 minutes
Cook Time: 25 minutes
Procedures:
1. In the bowl of a stand mixer, whisk together the water, syrup, and yeast until combined and let sit for 5-7 minutes or until a raft forms on the top.
2. Attach the hook attachment and mix on low speed while adding in the flour until it is completely combined, then add in the salt and mix for 5 minutes.
3. Transfer the dough to a clean floured surface and knead by hand for 5-7 minutes.
4. Place the dough in a bowl with a lid and place it in a warm place for 60-90 minutes or until it has doubled in size.
5. Punch the dough down and divide it into 12 small dough balls and place them on 2 sheet trays lined with parchment paper.
6. Dip your thumb in flour and press down into the center of the ball to make a ring. Stretch the ring out to form into the shape of a bagel. Repeat with the other 11 dough balls and cover and rest.
7. In the meantime, add about 2 gallons of water and about a 1/3 cup or about 80 ML to a large pot and bring to a boil.
8. Cook 3-4 bagels at a time for 60-90 seconds a side flipping them using a slotted spoon.
9. Once they are done in the water solution transfer back to the parchment-lined sheet trays. Sprinkle on any desired toppings at this time and then repeat the process with the other bagels.
10. Now bake the bagels at 425° or 220° for 20-25 minutes or until golden brown.
11. Cool on a rack until room temperature and serve.
Chef Notes:
Make-Ahead: You can make these up to 2 days ahead of time. Keep covered at room temperature or in the refrigerator before serving.
How to Store: These will last covered at room temperature for up to 4 days and in the refrigerator for up to 60 days. These will freeze well covered for up to 3 months. Thaw in the refrigerator for 1 day or until softened before serving.
If you do not have malt syrup when making the dough, please substitute with brown sugar.
You can definitely use a starter in this recipe and remember that you should always use 10% to 15% of the flour weight. Follow my sourdough recipe for folding up until final shape, and then from there follow this recipe.
If you only have instant yeast you can go right into mixing together the water, sugar, yeast, flour, and salt as there is no need to wait.
You will need I high gluten flour so bread flour is preferred, however, you can get away with using all-purpose flour, just reduce the amount of water by 7%.
No problem if you don’t have the malt syrup to boil the bagels in, simply substitute with light molasses or honey.
For proofing add the dough in the covered bowl to an unused over with the door cracked and only the oven light on for a perfect proofing environment.
Bagel Recipe | My Favourite Bread Sandwich
My Favourite Bagels – Bagel is my favourite bread for sandwich. Reason is because it’s not soggy and has a phenomenal texture. A little crispy and chewy on the outside, but soft chewy in the inside. The bread itself is a little dense compared for soft bread loaf. The hydration is about 55-60%, instead of 100% compared to normal bread loaf. That’s one reason is suitable for saucy sandwiches. I’m hungry as I’m describing the sandwich. Bagels can be stored in fridge for couple of weeks or freezer for easily couple months. At the end of the video, I showed you a picture of my sandwich. I hope you’ll be inspired to make some bagels. Enjoy!
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FAQ:
1. Can I replace bread flour with all-purpose flour or plain flour?
Yes you can.
Ingredients:
375g [2¾ cup] bread flour OR all-purpose flour
8g [1¼ tsp] salt
3g [1 tsp] instant yeast
15g [1 tbsp] fine sugar
170g [½ cup + 3 tbsp] luke warm water
25g [2 tbsp] butter, softened
15g [1 tbsp] honey OR sugar
Toppings: (optional)
Black sesame seeds
White sesame seeds
Instructions:
1. In the mixing bowl, add flour, salt, yeast and sugar. Give it a quick mix.
2. On low speed, gradually add in the water.
3. Add in the softened butter. Continue mixing on low speed until the dough comes together.
4. Mix on medium speed for another 13 minutes.
5. Shape the dough in a ball shape. Transfer into a bowl. Cover with cling film and proof the dough for 35-40 minutes.
6. Divide the dough into 6 pieces. Knead into a ball shape. Cover with cling film or tea towel and let it rest for 15 minutes.
7. Roll and shape each of the dough ball into a typical bagel shape. Place each bagel on a small piece of parchment paper. Cover with cling film or tea towel and let it proof for the last time for 30 minutes.
8. Preheat oven at 200°C/390°F.
9. Preheat a hot water pot over a small heat. Add in the honey into hot water. You can also add sugar instead of honey.
10. Gently place the bagel into the hot water. Remove the paper. The purpose of the paper so that we don’t have contact with the inflated dough, as the dough is very delicate. Dip into the hot water for 15 seconds on each side. Remove and lightly strain the bagel. Place them on a baking tray.
11. Bake at 200°C/390°F for 15-18 minutes.
12. You can serve while it’s hot or let it cool an store in air tight container.
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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
Easy Healthy WHOLE WHEAT BAGELS Recipe | How to Make New York Style Bagels at Home
#bagels #bagelsandwich #foodtoliverecipe
Discover how simple and healthy it can be to make your own Whole Wheat Bagels right at home. Enjoy the wholesome goodness of fresh-baked bagels for breakfast or anytime you crave a tasty treat.
Prep Time: 1 hour 30 min | Cook Time: 25 min | Total Time: ~ 2 hours | Servings: 8 bagels
Calories: 193 | Total Fat: 2.6g | Fiber: 7.4g | Sugar: 8g | Protein: 6.2g
INGREDIENTS:
For bagel dough:
• 1 cup lukewarm water
• 1 tbsp active dry yeast
• 1 tbsp honey
• 1 cup whole wheat bread flour (
• 1 cup all-purpose flour
• 1 cup oat flour (
• 1 tsp salt (
• 1 tbsp vegetable oil
For bagel boiling:
• 2-3 quarts of water
For bagel topping:
• 1 egg, beaten
• 3 tbsp Everything Bagel Seasoning (
INSTRUCTIONS:
1. In a small bowl, whisk together warm water, yeast, and honey. Allow it to rest for 5 min.
2. In a large bowl, combine the whole wheat bread flour, all-purpose flour, oat flour, and salt. Pour in the yeast mixture and stir until just blended. Add the oil and knead the dough for 10 to 15 min until it becomes smooth. Alternatively, you can use a kneading machine for 8-10 min.
3. Form the dough into a ball and place it in a bowl. Cover it with a kitchen towel and let it rise in a warm spot for 60 to 90 min until the dough doubles in size.
4. Once risen, transfer the dough to a work surface and divide it into 8 equal pieces. Shape each portion into a round ball.
5. Poke a hole in the center of each dough ball and gently widen the hole to create the classic bagel shape. Repeat this step for all the dough balls. Cover the shaped bagels with a kitchen towel and let them rest for 10 to 15 min.
6. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
7. In a large pot, bring water to a boil. Reduce the heat to a gentle simmer. Carefully place 3 to 4 bagels into the simmering water at a time, depending on the pot's size. Boil the bagels for 30-60 seconds on each side.
8. Using a slotted spoon, remove the boiled bagels from the water and transfer them to the prepared baking sheet. Brush the tops of the bagels with the egg wash and sprinkle them with Everything Bagel Seasoning.
9. Bake the bagels in the preheated oven for 20-25 min or until they turn a beautiful golden brown. 10. Once done, transfer them to a wire rack to cool. Enjoy your homemade bagels!
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Three generations of our family are working together to bring you top-quality foods from different corners of the world. At Food to Live, we believe that food is more than a source of nutrition: it’s the key to your health.
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