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
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2 Ingredient Bagels in 30 minutes?
Get out your self-rising flour and yogurt -- we're going to make some bagels! ????
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Chapters:
00:00 Intro
00:12 Sponsorship
1:55 Background of the 2-ingredient bagels.
2:26 Ingredient reveal.
3:20 Blossom video skepticism.
3:49 Starting the recipe.
4:13 Explaining differences between a.p.& self-rising flour.
4:39 Adding flour.
5:25 Kneading the dough.
6:03 Piercing & slicing dough.
7:07 Adding egg wash & toppings.
7:48 Baking instructions.
9:58 Tasting.
11:45 Tasting with cream cheese.
12:47 Bye *burp*.
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How to Make Perfect Bagels at Home | Serious Eats
These bagels are magical - we swear! They're chewy but tender, with a blistered crust that's eggshell thin and perfectly crisp. The trick is to pre-cook a portion of the flour and water on the stovetop, which improves browning and moisture retention and leads to bagels that won't turn into bricks overnight.They'll stay fresh for days! Stella Parks, AKA Bravetart, will show you how.
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HOMEMADE BAGELS • sourdough • freshly milled flour
Learn how to make the most delicious bagels at home! Use freshly milled or all purpose flour.
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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.
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Bagel Cream Cheese (Bagel Recipe) - Hot Bagels w/ Cream Cheese - Bagel Breakfast Ideas - Homeycircle
Homemade bagel recipe using plain bagels, and Philadelphia cream cheese spread. Turn plain bagels into creamy and yummy homemade bagels using Philadelphia cream cheese with this simple bagel recipe.
????TIP (for serving): Best serve as hot bagels, serve right after making. Great with hot drinks like coffee or hot milk chocolate drink. This easy-to-make cream cheese bagel recipe is great for breakfast, or as a snack.
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