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!)
The Secrets Behind New York's Best Bagel — Handmade
Utopia Bagels co-owner Scott Spellman has been making fresh, New York-style bagels for over 40 years. Here he takes us through his bagel-making process, and talks us through his philosophy on what makes an NYC bagel the one to beat.
Credits:
Producer/Director: Carla Francescutti
Camera: Murilo Ferreira, Carla Francescutti
Editor: Carla Francescutti
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Supervising Producer: Stefania Orrù
Associate Director of Audience: Terri Ciccone
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Easy Homemade Bagels
You won’t believe how easy it is to make this homemade Bagel recipe with only a few simple ingredients! You will fall in love with these bagels as they are so soft on the inside, with the perfect amount of chewiness along with a deliciously crisp exterior. This foolproof recipe will have you enjoying freshly baked bagels in no time.
RECIPE:
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How to make EVERYTHING BAGEL BREAD in your Bread Machine
Everything Seasoning White Bread Recipe
Makes: 1.5 lb. loaf
1 C warm water
3 T avocado oil (or any light oil)
3 C bread flour (I used Organic)
3 T sugar
2 T everything seasoning
2 ¼ tsp. dry active yeast
1 ½ tsp. kosher salt
Put the ingredients into the bowl of your bread machine in the order listed above (or by your bread machine manufacturer’s recommendations).
Set your machine for 1.5 lb. loaf and choose the color of the crust. I like mine medium. Click start and in just a few hours you’ll have delicious bread.
Note: if you leave out the everything seasoning, you will have a fabulous basic white bread.
As an Amazon Associate I earn from qualifying purchases. Some of my links below are affiliate links, which means if you click through and make a purchase, I'll receive a small commission. It does not affect the price you pay.
Here's the link to the bread machine on Amazon (my affiliate link):
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How to Make Everything Bagel Bread in a Bread Machine
Baking Everything Bagel bread in your bread machine is as easy as 1, 2, 3!
Featured in The Ultimate Bread Machine Cookbook by Tiffany Dahle but you can get the sneak peek recipe here:
Serve it warm as a pull-apart bread or let it cool and slice it for sandwiches or toast. Perfect for using that jar of Everything But the Bagel Seasoning from Trader Joe's!
Bread Machine NEW YORK STYLE BAGELS | Bread Machine Bagel Recipe | Easy and Soft Homemade Bagel
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Super easy and very delicious New York style bagel! These are amazing homemade bagels. Easy bagel recipe. Easy bagel recipe in a bread machine. Bagel in a bread maker. My house smells like Heaven with these super delicious bagels in the oven! You won't believe how easy is it to make bagels at home!
Ingredients:
440g Water
2 tbsp Canola Oil
750g All Purpose Flour
50g Sugar
1 1/2 tsp Salt
8g Instant Yeast
Toppings
Sesame Seeds, Roasted Sesame Seeds, and Poppy Seeds
Bake 18min at 430F
#bagel #bagelrecipe #breadmachinerecipes
Hope you try it!
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