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
Quick And Easy Homemade Bagels Recipe
How to make a Quick and Easy Homemade Bagels without machine. Crusty and chewy you can't get enough of it.
Here's what you'll need:
1 cup warm water (250ml)
3 tbsps sugar (45g)
2 tsp instant yeast (6g)
3 cups all purpose flour (375g)
1 tsp salt (5g)
2 tablespoons honey for boiling water
egg wash: 1 egg plus 2 tbsps milk
some sesame seeds for toppings
Thank you all my Darlings! I hope you'll give this a try. Please let me know and comment down below if you liked this recipe. If there's any recipe you would like me to create or recreate, please let me know. Thank you all so much!
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#Bagels
#EasyBagels
#QuickBagelRecipe
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 Homemade Bagels: 8 Tips To Make Them Great!
Bagels are one of my husband's passions. He's been making them for 4-5 years, tweaking them along the way. This recipe below is the culmination of all that learning making countless batches of bagels enjoyed by family and friends.
Recipe for 8 good sized bagels or 12 smaller bagels
Dry Ingredients:
600g Bread Flour (King Arthur bread flour is fantastic if you can get it)
1 tsp of Instant Yeast
1 1/2 tsp of fine Sea Salt
1 tsp Diastatic Malt Powder ( Link below)
Wet Ingredients:
342g of Spring Water
1 tsp of Barley Malt Syrup ( Link below)
2 tsp of Honey
Optional Toppings
Egg wash (1 egg beaten with a little water)
Toppings: Poppy Seeds, Sesame Seeds, Everything Mix, Dried Onions, Corse Salt, Caraway Seeds, etc...
Instructions:
1. Combine Dry Ingredients and sift together
2. Bring Spring water to 100-110 Fahrenheit
3. Combine wet ingredients until dissolved
4. Add Wet Ingredients to stand mixer bowl
5. Add Dry Ingredients and set mixer to low speed and combine ingredients until they come away from the sides of the bowl. Let it sit for 5-10 minutes to allow the dough to hydrate. This dough is dense and stiff. My Kitchenaide Classic is only 325 Watts and is good making 1-2 batches, but by the third batch it starts to heat up. Letting the dough rest makes it much easier on the mixer or the baker if you are kneading by hand.
6. Knead the dough on Medium Low for 10 minutes. If kneading by hand, you may have to knead for 15-20 minutes.
7. Turn the dough out, form into a ball and place it in a lightly oiled bowl. Cover and let proof for 30 minutes
8. Divide Dough into 8 pieces (120-122g each if you are using a scale) and form each one into a ball. Cover, let sit for 5 minutes.
9. Form each ball into bagel shape by piercing a hole through the center of the ball and then twirling and gently expanding the hole until it is 1-2 in diameter.
10. Place on lightly oiled parchment paper on a sheet pan and cover.
11. Place bagels in refrigerator over night (You can let them cold ferment in the refrigerator for 3-5 days. The longer you let them ferment, the better they will taste.)
Next Morning
1. Take the bagels out of the refrigerator and let them rest covered for 30 minutes
2. Set oven to 425
3. Bring a water to a boil (about 3 inches deep in a 10 diameter or larger pot)
Note: after 30 minutes, if your yeast is good and it's not freezing cold in your kitchen, the bagels should be ready. You can check them by doing a float test. Add cold water to a bowl and place a bagel in the water. If it floats, they are ready. If they don't float, let them rest until they do. If they never float, your yeast died.
4. When the bagels are ready, add 2 TBSP of salt to the water, and 1 TBSP of BAKED Baking Soda (or just plain baking soda). See below
5. Bring the water back to a gentle boil.
6. Place 3-4 bagels in the water, but do not crowd them, for 1 1/2 - 2 minutes. Then flip to the other side for an additional 1 1/2 -2 minutes.
7. Transfer to your baking sheet and continue boiling the bagels until your tray is full
8. If you are topping your bagels, brush with egg wash and sprinkle on your toppings
9. Bake for 20-22 minutes at 425, turning the sheet half way through the bake time
10 Allow to cool fully before eating
Enjoy!
Baked Baking Soda:
1. Line a baking sheet with Tin Foil
2. Spread a thin layer 1/8-1/4 of baking soda on tin foil
3. Bake in a 400 degree oven for 1 hour
4. Carefully put the baked baking soda in an airtight container. you may want to use gloves as this is a bit caustic. You can keep it for many months.
Links:
Diastatic Malt Powder
This is what I have
Barley Malt Syrup
Instant Yeast:
I recently bought 1lb package of SAF at Smart and Final on sale for $3.99. on Amazon it is a bit more expensive, but found Fleischmann's for a reasonable price:
Check out my Instagram Page for a few more pics of Bagels and other things
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 Bagels
It’s not quite a New York style bagel, and it’s not quite a Montreal style bagel. Black Seed Bagel’s Dianna Daoheung makes her signature bagel, inspired by New York and made with some baking techniques borrowed from Montreal. Dianna shares important tips about bagel making like “pulling a window” and incorporating honey into the recipe.
Check out the recipe here:
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