Legendary Handmade New York Bagel Recipe and Technique
Below is the original recipe and how to recreate the original union bakery process at home, for anyone that can't live without it or anyone that wants to experience what the real deal is supposed to taste like, and isn't near a real New York Bakery and not in the 20th century
This bagel baking video is my one departure from the easy quick and delicious format, because almost all the old post-WW2 European immigrant bakers and their apprentices are gone now, so I feel it necessary to share the the almost lost art of how to make a real handmade New York Bagel. You can bake best bagel in the world if you watch this and make the effort.
Some say it can't be made without New York water, but all the bakeries used tap water, not Artesian well water from the NY mountains. If you have BAD tasting water wherever you are it will matter so use any bottled water, otherwise your bagels will be just fine with whatever water you use.
What matters primarily is the flour mixture, and secondly the process. Both are revealed in step by step detail. An original union-made New York Bagel was only made as a plain bagel, with either salt, sesame seeds or no topping. These days everything and anything with a hole in the middle gets called a bagel. A legit NY bagel is more than just bread with a hole in the middle, its message for life is to NOT focus on the hole, but on the bagel!
Makes 12 90-gram Bagels (*****half recipe made in video*****)
680 grams High Protein (14% Min) Unbleached Flour
14 grams kosher or sea salt
2 grams Instant Yeast
22 grams Diastatic Malt Powder
355 grams Water
6 grams pure vegetable oil
Cold ferment/proof-Do not bulk rise or over proof
Bake at 425-460F for 11-18 min depending on your oven
#bagel #bagels #newyorkbagels #nystylebagels #yummy #yum #thetastetellsthetale #baking #bread
How to Make Homemade Bagels » Poppy Seed + Everything Bagel Recipe
No need to ever go to your local shop again because this homemade bagel recipe is not only incredibly easy to make, it’s also extremely delicious.
Bagels are a simple round bread made with few ingredients that are boiled in a barley syrup solution and then baked until golden brown. Bagels are traditionally a Polish recipe that has been dated back as far as the 15th century. They were introduced into America in the late 19th century from Eastern Europeans in Jewish markets but didn’t become popularized until several decades later.
These easy to make bread products are so much more amazing when made at home that you will never head to Einstein’s ever again.
Ingredients for this recipe:
• 375 grams warm water (115° to 118° F) or 1 3/4 cups
• 16 grams barley malt syrup or brown sugar or 1 tablespoon
• 10 grams active yeast or 1 tablespoon
• 660 grams bread flour or 4 ¼ cup
• 6 grams sea salt or 1 teaspoon
Makes 10
Prep Time: 25 minutes
Rest Time: 75 minutes
Cook Time: 25 minutes
Procedures:
1. In the bowl of a stand mixer, whisk together the water, syrup, and yeast until combined and let sit for 5-7 minutes or until a raft forms on the top.
2. Attach the hook attachment and mix on low speed while adding in the flour until it is completely combined, then add in the salt and mix for 5 minutes.
3. Transfer the dough to a clean floured surface and knead by hand for 5-7 minutes.
4. Place the dough in a bowl with a lid and place it in a warm place for 60-90 minutes or until it has doubled in size.
5. Punch the dough down and divide it into 12 small dough balls and place them on 2 sheet trays lined with parchment paper.
6. Dip your thumb in flour and press down into the center of the ball to make a ring. Stretch the ring out to form into the shape of a bagel. Repeat with the other 11 dough balls and cover and rest.
7. In the meantime, add about 2 gallons of water and about a 1/3 cup or about 80 ML to a large pot and bring to a boil.
8. Cook 3-4 bagels at a time for 60-90 seconds a side flipping them using a slotted spoon.
9. Once they are done in the water solution transfer back to the parchment-lined sheet trays. Sprinkle on any desired toppings at this time and then repeat the process with the other bagels.
10. Now bake the bagels at 425° or 220° for 20-25 minutes or until golden brown.
11. Cool on a rack until room temperature and serve.
Chef Notes:
Make-Ahead: You can make these up to 2 days ahead of time. Keep covered at room temperature or in the refrigerator before serving.
How to Store: These will last covered at room temperature for up to 4 days and in the refrigerator for up to 60 days. These will freeze well covered for up to 3 months. Thaw in the refrigerator for 1 day or until softened before serving.
If you do not have malt syrup when making the dough, please substitute with brown sugar.
You can definitely use a starter in this recipe and remember that you should always use 10% to 15% of the flour weight. Follow my sourdough recipe for folding up until final shape, and then from there follow this recipe.
If you only have instant yeast you can go right into mixing together the water, sugar, yeast, flour, and salt as there is no need to wait.
You will need I high gluten flour so bread flour is preferred, however, you can get away with using all-purpose flour, just reduce the amount of water by 7%.
No problem if you don’t have the malt syrup to boil the bagels in, simply substitute with light molasses or honey.
For proofing add the dough in the covered bowl to an unused over with the door cracked and only the oven light on for a perfect proofing environment.
This Is Like Being in New York Again! NYC Style Bagel Recipe - The Scran Line
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RECIPE
Bagels
375ml - 1 1/2 cups warm water
4 1/2 tsp granulated sugar
2 tsp active dry yeast
525g - 3 1/2 cups bread flour + extra for kneading
2 tsp salt
Everything Bagel Topping
1 tbsp fried shallots
1 tbsp fried garlic (see notes)
2 tbsp poppy seeds
2 tbsp white sesame seeds
2 tbsp black sesame seeds
1 tsp caraway seeds (optional)
2 tsp flaked sea salt
Instructions:
Bagels
Add the warm water into a jug along with the sugar and dry yeast. Store to combine and cover. Leave in a warm spot to activate for 5 minutes. You should end up with a frothy like substance on top.
Add the flour and salt to a large mixing bowl. I used my stand mixer for this recipe fitted with a dough hook. Whisk or stir to combine. Add the yeast mixture and knead on low speed for 10 minutes. If doing by hand dust your workbench with flour and knead by hand for 6-18 minutes. Either method should result in an elastic, smooth and firm dough. Cover with plastic wrap and set aside in a warm spot to rise for 1 hour until the dough has doubled in size. Punch the dough down and let it rise for another 10 minutes.
Divide the dough into 8 pieces. I found the best way to do this is by weighing the dough using kitchen scales and just dividing the number by 8. I tested this recipe several times and it usually adds up to 112g per piece. Shape each piece into a round of dough. Pres it gently against the workbench and cup it with your hand. Move around to seal up the bottom and form a rounder ball shape. Watch the video for a clearer view on how to do this. Do this for all 8 dough balls.
Dip one of your fingers in some flour and use that finger to press a hole in the centre of each ball. Stretch the ring to about 1/3 of the diameter of the bagel and place on a lightly oil baking tray. Cover with a damp towel and allow to rest for 30 minutes.
Preheat your oven to 200°C / 390°F.
Add water to a deep skillet or large pot and bring to a boil. Gently drop 3 bagels in at a time, allowing to simmer in the gently boiling water for 2 minutes on each side. If you want a chewier bagel, you can boil for an additional 2 minutes on each side. Place back on the baking tray and sprinkle your topping of choice. The water will help the toppings stick. Alternatively, you can brush them with 1 egg white mixed with 1 tbsp of water (whisked together) before you sprinkle your toppings.
Bake for 20 minutes. If you want a darker looking bagel, bake for an additional 5 minutes. Allow to cool for 10 minutes before serving. So delicious, thank me in the comments!
Notes
Storage
Bagels can be stored in an airtight container for up to three days. To freshen up, simply slice in half and toast until golden.
Fried garlic
I used store bought fried garlic. But you can use dried garlic or even freshly minced garlic. Although if you use fresh garlic you won’t be able to store it to use again.
Bagel Recipe in The Bread Kitchen
Bagels are just awesome fresh out of the oven, but when you make your own they're even better! Recipe at
English closed captions courtesy of Daniel Bartolo (denbi90).
The Best New York Bagel Recipe, Secret Revealed By Master Chef~ | Nino's Home
The Best New York Bagel Recipe, Secret Revealed By Master Chef @Yummy Dude | 맛있는 친구 ~ | Inspired By @Nino's Home
#howtomake #bagels #newyork #asmr #yummydude #ninoshome
Bagels are very popular in America & Brazil cuz of its reaaly unique & delicioua taste.Toasted Doughs which are also sometimes known as Bagels are really easy to make at home.In this video I explained & revealed the Secret behind Popular New York Bagels Recipe at home.
@Nino's Home @Yummy Dude | 맛있는 친구
Watch till end cuz its really derailed tutorial & will definitely help you out How to make bagels at homw with ease & comfort.@Nino's Home @Yummy Dude | 맛있는 친구
If you are new here then please give a like to the video & comment to share your opinions about Bagels.Most importantly share it to your friends & family who loves baking recipes especially Bagels.
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Ingredients:-
• 125g water
• 2g dry yeast
• 90g high-gluten flour
• 135g high-gluten flour
• 2g salt
• 15g caster sugar
• water 1000g
• fine sugar 50g
@Nino's Home @Yummy Dude | 맛있는 친구
재료:-
• 물 125g
• 드라이 이스트 2g
• 고글루텐 밀가루 90g
• 고글루텐 밀가루 135g
• 소금 2g
• 설탕 15g
• 물 1000g
• 고운 설탕 50g
@Nino's Home @Yummy Dude | 맛있는 친구
_____________________________________________
Disclaimer:/ Video Ownership/Attributions:-
All rights are reserved & protected by real owner.We used chinese chef work & edited & translated in English to make everyone enjoy.If real owner has any problem with video then please let us know at our email account i.e yummydude254@gmail.com.We will remove the video.
Thanks for your understanding~
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How to Make Bagels | Homemade Bagel Recipe
In this video, I will guide you through the process of making delicious homemade bagels that are chewy and golden. Whether you're a bagel enthusiast or a novice baker, this step-by-step bagel recipe will help you achieve bakery-quality results right in your own kitchen.
Learn the secrets to creating the perfect texture and taste as we share our foolproof techniques for boiling and baking bagels. We'll also explore various options, from classic plain to allowing you to personalize your bagel creations.
If you follow along with my easy-to-follow instructions, you'll be enjoying fresh, homemade bagels in no time.
Don't miss out on this bagel-making adventure! Subscribe to my channel and hit the notification bell to stay updated on my latest videos. Get ready to impress your friends and family with your newfound bagel-making skills. Let's get started on this delicious journey together!
Thanks for watching!
How to Make Bagels: Chewy and Golden Homemade Bagel Recipe
500g x Strong White Bread Flour
5g x Dried Yeast
10g x Fine Salt
250ml x Warm Water
20g x Caster Sugar
50ml x Vegetable oil + Extra for greasing
To Glaze
1 x Free Range Egg (beaten)
Seeds of Choice
1. Place the flour, yeast, salt, water, caster sugar, and vegetable oil into a bowl.
2. Mix to form a dough and then turn it out onto a clean work surface and knead for 5 to 10 minutes until smooth and elastic. Shape into a ball and place into an oiled bowl, cover with a clean damp tea towel, and allow to rise until it has doubled in size.
3. Once doubled in size knock the air out and divide the dough into 12 equal-sized pieces.
4. Roll each dough piece into 12 to 15-cm sausage shapes. Wet each end with water and press together to form a ring. Leave to prove on a lightly oiled metal or plastic tray and cover with a damp clean cloth until doubled in size.
5. Preheat the oven to 200°C, lightly oil some baking sheets and place a large, wide pan over medium heat with roughly 10cm depth of water in and bring to a boil.
6. Once they have doubled in size they are ready for poaching, you will need to do this in batches. Turn the water down to a simmer and gently place the bagels in and cook for one minute on each side. Place onto a clean tea towel to drain.
7. Place the poached bagels onto the oiled baking trays and brush them with the beaten egg. Sprinkle with seeds of your choice or leave plain. Bake in the preheated oven for 15 minutes until glossy and golden brown. Place on a cooling rack to cool.
Enjoy!
#bagels #recipe #bagelrecipes
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