How To make Here's a Bagel Recipe
6 c (to 8c) bread (high-gluten)
-flour 4 tb Dry baking yeast
6 tb Granulated white sugar or
-light honey (clover honey -is good) 2 ts Salt
3 c Hot water
A bit of vegetable oil 1 Gallon water
5 tb Malt syrup or sugar
A few handfuls of cornmeal Large mixing bowl Wire whisk Measuring cups and spoons Wooden mixing spoon Butter knife or baker's -dough blade Clean, dry surface for -kneading 3 clean, dry kitchen towels
Warm, but not hot, place to -set dough to rise Large stockpot Slotted spoon 2 baking sheets
First, pour three cups of hot water into the mixing bowl. The water should be hot, but not so hot that you can't bear to put your fingers in it for several seconds at a time. Add the sugar or honey and stir it with your fingers (a good way to make sure the water is not too hot) or with a wire whisk to dissolve. Sprinkle the yeast over the surface of the water, and stir to dissolve. Wait about ten minutes for the yeast to begin to revive and grow. This is known as "proofing" the yeast, which simply means that you're checking to make sure your yeast is viable. Skipping this step could result in your trying to make bagels with dead yeast, which results in bagels so hard and potentially dangerous that they are banned under the terms of the Geneva Convention. You will know that the yeast is okay if it begins to foam and exude a sweetish, slightly beery smell. At this point, add about three cups of flour as well as the 2 tsp of salt to the water and yeast and begin mixing it in. Some people subscribe to the theory that it is easier to tell what's going on with the dough if you use your hands rather than a spoon to mix things into the dough, but others prefer the less physically direct spoon. As an advocate of the bare-knuckles school of baking, I proffer the following advice: clip your fingernails, take off your rings and wristwatch, and wash your hands thoroughly to the elbows, like a surgeon. Then you may dive into the dough with impunity. I generally use my right hand to mix, so that my left is free to add flour and other ingredients and to hold the bowl steady. Left-handed people might find that the reverse works better for them. Having one hand clean and free to perform various tasks works best. When you have incorporated the first three cups of flour, the dough should begin to become thick-ish. Add more flour, a half-cup or so at a time, and mix each addition thoroughly before adding more flour. As the dough gets thicker, add less and less flour at a time. Soon you will begin to knead it by hand (if you're using your hands to mix the dough in the first place, this segue is hardly noticeable). If you have a big enough and shallow enough bowl, use it as the kneading bowl, otherwise use that clean, dry, flat countertop or tabletop mentioned in the "Equipment" list above. Sprinkle your work surface or bowl with a handful of flour, put your dough on top, and start kneading. Add bits of flour if necessary to keep the dough from sticking (to your hands, to the bowl or countertop, etc....). Soon you should have a nice stiff dough. It will be quite elastic, but heavy and stiffer than a normal bread dough. Do not make it too dry, however... it should still give easily and stretch easily without tearing. Place the dough in a lightly oiled bowl, and cover with one of your clean kitchen towels, dampened somewhat by getting it wet and then wringing it out thoroughly. If you swish the dough around in the bowl, you can get the whole ball of dough covered with a very thin fil of oil, which will keep it from drying out. Place the bowl with the dough in it in a dry, warm (but not hot)pace, free from drafts. Allow it to rise until doubled in volume. Some people try to accelerate rising by putting the dough in the oven, where the pilot lights keep the temperature slightly elevated. If it's cold in your kitchen, you can try this, but remember to leave the oven door open or it may become too hot and begin to kill the yeast and cook the dough. An ambient temperature of about 80 degrees Farenheit (25 centigrades) is ideal for rising dough. While the dough is rising, fill your stockpot with about a gallon of water and set it on the fire to boil. When it reaches a boil, add the malt syrup or sugar and reduce the heat so that the water just barely simmers; the surface of the water should hardly move. Submitted By HUNT@AUSTIN.MEtrOWERKS.COM (ERIC HUNT) On 15 MAR 1995 064641 -0700
How To make Here's a Bagel Recipe's Videos
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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An Awesome & Extremely Reliable Homemade Everything Bagel Recipe
I’d never tried the everything bagel seasoning until testing this recipe, and I’ve got to say, I have fallen in love! A straightforward recipe that produces four beautiful bagels with a melting pot of textures.
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Chapters:
0:00 The plan
0:20 Mixing the dough
2:00 Kneading the dough
3:18 Shaping the bagel
5:06 Proofing in the fridge
5:20 Boil & Bake
7:00 The taste test!
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Homemade Bagel Recipe - SORTED
These homemade bagels have some deliciously chewy centres encased in a crisp outer shell. Serve them with some cream cheese, smoked salmon or with a sweet filling - they're super versatile! Seeded bagels, cinnamon bagels, chive bagels... we've got them all!
Get the full recipe here:
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LETS MAKE A BAGEL WITH CREAM CHEESE #shorts
Making Bagel Boards for Baking Homemade Bagels!
A fun quick project with one of the tastiest payoffs yet. Watch this full process on my channel!
It's fun! You'll enjoy your time. I promise.
#woodworking #baking #shorts