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.
Quick and Easy Bagel Recipe :Crispy Crust and Chewy Bagels , Best Recipe for Homemade Bagels
Easy Bagel Recipe will help you make the best homemade bagels with crispy crust and chewy texture in 90 minutes!
Easy bagels recipe :You will get Complete written recipe :
For this quick bagels recipe, you don’t need to proof the dough two times.So you can save a lot of your time.
This quick and easy bagel recipe was one of my experiments with making easy homemade bagels..and the result was so beautiful..I learned a thing that, we can make super delicious bagels at home, without double proofing.
I am so happy to share this quick and easy method of making awesome bagels at home.
What you will love about this easy homemade bagel recipe
Quick and Easy to make: You can make homemade bagels from scratch within 90 minutes!
Simple Ingredients :In this Easy Bagel Recipe, we use only five basic ingredients to make the bagel dough.
For this quick bagels recipe, we don’t need to proof the dough two times.So we can save a lot of our time.
The resulting bagels are super tasty and they have a shiny golden crust which is crispy and has a soft crumb with that characteristic chewy texture.
How to make homemade bagels using this Easy Bagel Recipe
In this easy bagel recipe, we use only five simple ingredients and “one rise” proofing method.
You can make this quick and easy bagels in five simple steps
Prepare the dough
Divide and shape the bagels
Proof the bagels
Boil and sprinkle with toppings
Bake the bagels
Hope you loved this homemade bagels recipe.Hope you make this delicious bagels at home and everybody would enjoy!
Complete written recipe :
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How To Make New York Style Bagels
You can make a pretty darn good New York Style bagel no matter where you live. Here is how you're gonna do it.
Recipe:
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Cheesy Egg Bagels #FoodPorn #Recipe
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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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MALT POWDER:
MY FAV STAINLESS BOWL:
CUTTING BOARD:
VITAL WHEAT GLUTEN:
SCALE:
PLASTIC DOUGH CARD:
HALF SHEET TRAY + RACK:
PIZZA STEEL:
METAL PIZZA PEEL:
BAGEL BURLAP:
6.75qt DUTCH OVEN:
SPIDER STRAINER:
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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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Best Bagels Recipe - Turkish Buns
View the full recipe (ingredients and method) here:
These bagels are so soft and yummy and you will not believe how easy they are to make. Açma Turkish bagels are made out of twisted layers of dough and butter that will just melt in your mouth. They are a combination between bagels and croissants.
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Video Timestamps:
0:00 Intro
0:12 Adding the ingredients
0:38 Making the dough
0:50 Layering the dough and adding butter
1:44 Forming the bagels
2:49 Brushing with egg yolk
3:05 Baking the bagels
3:15 Coating in butter
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