How To make Fresh, Hot Bagels
*INGREDIENTS* 1 pk Active dry yeast
1 1/2 c Warm water (105 degrees to
-115 degrees F.) 3 tb Sugar
1 tb Salt
4 c All-purpose flour (4 to
-4-1/2 cups) 1 Gal water
Makes 18 *DIRECTIONS* Stir yeast into 1-1/2 cups warm water in large bowl; let stand until bubbly, about 5 minutes. Stir in sugar, salt and enough flour to make soft dough. Knead dough on lightly floured board until smooth and elastic, adding remaining flour as necessary. Let dough stand covered in warm place 15 minutes. Punch down dough; roll on lightly floured board to rectangle 13x4 inches (about 1-inch thick). Cut dough into 18 strips with floured knife. Roll each strip gently to form rope 1/2-inch thick; moisten ends and press together to form bagels. Place bagels on floured cookie sheets. Let stand covered 20 minutes. Heat 1 gallon water to boiling in large saucepan; reduce heat to medium. Place 3 or 4 bagels in saucepan; simmer uncovered 7 minutes (no longer). Drain on towel. Repeat with remaining bagels. Heat oven to 375 degrees F. Bake bagels on ungreased cookie sheets until golden, 30 to 35 minutes. Cool on wire rack. Makes 18 bagels. Note: To top the bagels with poppy or sesame seeds, remove them from the oven after 10 minutes of baking. Brush them with 1 egg white beaten with 1 tablespoon water, sprinkle with seeds. Continue baking until golden. From: "Bagels! Bagels! and more Bagels!" by Nao Hauser and Sue Spitler, c. Lender's Bagel Bakery, Inc., Bantam Books, 1982. Shared by June Hoffman, 6/93
How To make Fresh, Hot Bagels's Videos
How to Make Authentic East Coast Bagels Wherever You Live
Nicole Rees and Lisa Bell, the former a food scientist, and the later a former artisan baker, demonstrate how to make authentic, East Coast bagels from basic ingredients.
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The Best Bagel And Lox In NYC | Best Of The Best
Sibling duo Aly and Charlie Weisman visit four of New York City’s top-ranked bagel shops to find the best bagel and lox sandwich in the city. The restaurants included are Russ & Daughters, Tompkins Square Bagel, Ess-a-Bagel, and Absolute Bagels. After seeing how they’re made and eating each one, Aly and Charlie announce their pick for NYC’s best bagel and lox.
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Chef Makes Pizza Bagels From Scratch
As you'll find out in this video, when pizza's on a bagel, you really CAN eat pizza any time. Get my favorite cookware from Made In today with a 10% discount using my link
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INGREDIENTS (full process at
For the Bagels:
475 grams (3 ¾ cups) all-purpose flour
10 grams (2 1/2 teaspoons) sugar
12 grams (2 teaspoons) salt
265 grams (1 1/2 cup) 90°F (32°C) beer
6 grams (2 teaspoons) instant yeast
A drizzle of molasses
For the Pizza Sauce:
Long drizzle of olive oil
½ red onion, small diced
3 cloves garlic, minced
Pinch of salt
28 ounce can (800 grams) crushed tomatoes
7 grams (1 ½ teaspoons) salt
10 grams (2 ½ teaspoons) sugar
Pinch of chili flakes
1 gram (½ teaspoon) dried oregano
1 gram (½ teaspoon) dried basil
50 grams (3 tablespoons) tomato paste
CHAPTERS
0:00 Intro
0:32 Making the mini bagels
4:40 Speaking of my sauce pan (ad)
5:42 Making the sauce
6:44 Building and baking the bagels
8:23 Let’s eat this thing
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How New York's Best Bagel Shop Makes 100,000 Bagels By Hand Every Week | Big Batches | Insider Food
One of New York City’s most iconic foods is the bagel, and Utopia Bagels in Queens has been a destination for both locals and tourists for over 40 years. One of the biggest reasons the shop is so popular is that it bakes up to 15,000 bagels throughout the day. Customers are almost always guaranteed a fresh, hot bagel when they come in.
We visited the shop to see what makes these bagels so famous and how they are made in such big batches.
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How New York's Best Bagel Shop Makes 100,000 Bagels By Hand Every Week | Big Batches | Insider Food
10 Fresh bagels baked daily and handmade cream cheese - Korean street food
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