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 :
Popular Videos on our channel
Soft Homemade Pita bread Recipe with step by step instructions:
Quick and Easy Recipe for Soft and Fluffy Dinner rolls(only one rise):
Fluffy Swiss Roll Recipe in Three Simple Steps:
Easy No knead Dinner Rolls Recipe :
Best Homemade Croissants:EASY METHOD:
Soft and Delicious Marble Sponge Cake Recipe:
***************************************
PRODUCTS I USE TO FILM MY VIDEO(Amazon affiliate)
My Camera :
My Camera Lens :
My Mic :
My Music :
****************************************
FOLLOW ME
FACEBOOK :
PINTEREST:
INSTAGRAM:
*********************************************************
CONNECT
WEBSITE:
Ellen’s “Almost Detroit” Bagels
For a direct link to this recipe in pdf format, please click below:
Please visit my website for more recipes:
EllensBreadMachineRecipes.com
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!)
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!
Thanks for subscribing! :
For more nutrition info, click here:
x
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:
ORDER MY BOOK!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
Professional Baker Teaches You How To Make BAGELS!
Classic Sesame and Poppy Seed Bagels are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
Subscribe for more video recipes:
Shop Anna Olson Cookbooks:
Recipe
Yield: 12 x 110 g bagels
Prep Time: 60 minutes
Resting Time: 75 minutes + overnight
Cook Time: 35 minutes
Ingredients
Sponge
2 ¼ cups (550 mL) warm water (110 F/43 C)
1 tsp (4 g) instant dry yeast
3 cups (450 g) bread flour
Dough
¾ tsp (3 g) instant dry yeast
2 Tbsp (30 g) honey
2 ½ cups (375 g) bread flour
1 Tbsp (15 g) salt
Assembly
2 Tbsp (30 g) honey
1 tsp (5 g) baking soda
1 egg white, lightly whisked
poppy seeds, sesame seeds, onion flakes, etc for topping
Directions
1. For the sponge, stir the water, yeast and flour together in the bowl of a mixer (but you can mix by hand) or in a big bowl. Let this sit 10 minutes.
2. For the dough, add the yeast, honey, flour and salt to the sponge and mix using a dough hook on low speed until the dough comes together and then increase the speed one level and knead the dough until it is elastic, about 7 minutes. Place the dough into an ungreased bowl, cover and let sit at room temperature for an hour and then chill overnight. If mixing the dough by hand, mix the ingredients into the sponge with a wooden spoon until the dough becomes too stiff and then turn out onto a work surface and knead the dough by hand for about 10 minutes, until elastic.
3. Preheat the oven to 425 F (218 C) and line 2 baking trays with parchment paper.
4. Turn the chilled dough out onto a very lightly dusted work surface and divide the dough (using a scale) into 12 pieces of 110 g each. Shape each piece of dough into a ball. No need to rest the dough here.
5. There are two styles of shaping the dough, and the choice is yours:
a) Roll & Twist – for a bagel that sits taller and with a more defined hole, roll each ball of dough into a rope about 8-inches (20 cm) long and loop up the ends to overlap each other about 2-inches (50 mm) rolling them together with your hand in the middle of the bagel, and placing them on the baking trays (6 per tray), covering with a tea towel and letting rest 15 minutes.
b) Make a Hole – for a bagel that is a little flatter but also wider, use your thumb to poke a hole in the centre of the dough ball and roll it into its shape with your floured hand in the middle. Place them on the baking tray (6 per tray), covering with a tea towel and resting 15 minutes.
6. Place a large stockpot filled halfway with water up to a full boil and have your egg white and bagel toppings on hand. For every 2.5 L of water add 2 Tbsp (30 g) of honey and 1 tsp (5 mL) of baking soda. Using a slotted spoon, gently drop the bagels into the water one at a time, taking care not to overcrowd the water (3-4 bagels at a time). Boil the bagels for 90 seconds to 2 ½ minutes (the longer the boil, the chewier the crust) and remove with the slotted spoon to place back on the baking trays.
7. Brush each bagel with the egg white and sprinkle with toppings as you wish. Bake the bagels for 20 minutes and then turn the oven off and open the door, leaving the bagels in there for 10 minutes more. Remove the bagels to a cooling rack to cool before eating, warm or toasted.
The bagels are best enjoyed the day they are made, but are perfect for toasting for up to 2 days.
Follow Anna on social media:
Pinterest:
Twitter:
Facebook:
Instagram:
Anna's Official Website:
Follow Oh Yum on...
Facebook:
Instagram:
Pinterest:
Twitter:
Official Oh Yum Website:
#OhYum #BagelRecipe #ClassicBagels
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
----------------------------------------------------------------------------------------------------------
For more episodes of 'Handmade,' click here:
Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.
Subscribe to our YouTube Channel now!