How To make The Basic Bagel
2 c Warm water (100 to 115
-deg.F) 2 pk Active dry yeast
3 tb Sugar
3 ts Salt
About 5 3/4 cup all-purpose -flour (unsifted) 3 qt Water with 1 Tbl sugar
Cornmeal 1 Egg yolk beaten with 1 Tbl
-water
Combine water and yeast in the large bowl of an electric mixer; let stand 5 minutes. Stir in sugar and salt; gradually mix in 4 cup of the flour. Beat at medium speed for 5 minutes. With a spoon, mix in about 1 1/4 cups more flour to make a stiff dough. Turn out
on a floured board and knead until smooth, elastic, and no longer sticky, about 15 minutes; add more flour as needed (dough should be firmer than for most other yeast breads). Place in a greased bowl, cover, and let rise in a warm place until almost doubled, about 40 minutes. Knead dough lightly, then divide into 12 equal pieces. To shape, knead each piece, forming it into a smooth ball. Holding ball with both hands, poke your thumbs through the center. With one thumb in the hole, work around perimeter, shaping bagel like a doughnut, 3 to 3 1/2 inches across. Place shaped bagels on a lightly floured board, cover lightly, and let stand in a warm place for 20 minutes. Bring the water-sugar mixture to boiling in a 4 or 5 quart pan; adjust heat to keep it boiling gently. Lightly grease baking a baking sheet and sprinkle with cornmeal. Gently lift one bagel at a time and drop into water; boil about 4 at a time, turning often, for 5 minutes. Lift out with a slotted spatula, drain briefly on a towel, and place on the baking sheet. Brush bagels with the egg yolk glaze and bake in a 400 deg.F oven for about 35 to 40 minutes, or until well browned and crusty. Cool on a rack. Makes 12. WHOLE WHEAT BAGELS
+:
+------ Follow basic recipe, omitting sugar; use 3 Tbl honey instead. In place of the flour, use 2 cups whole wheat, 1/2 cup wheat germ, and about 2 3/4 cups all-purpose flour. Mix in all the whole wheat flour and wheat germ and 1 1/4 cups all-purpose flour before beating dough. Then
mix in about 1 1/2 cups more all-purpose flour, knead, and finish as directed. PUMPERNICKEL BAGELS *+* Follow basic recipe, omitting sugar; instead use 3 Tbl dark molasses. In place of the flour use 2 cups each rye and whole wheat and about 1 3/4 cups all-purpose flour. Add all the rye and 1 cup each of the whole wheat and all-purpose before beating dough. Then add remaining 1 cup of whole wheat and about 3/4 cup more all-purpose flour, knead, and finish as directed. MORE BAGEL VARIETY +:
+------- Try adding 1/2 cup instant toasted onion to the whole wheat or basic bagels; add it to the yeast mixture along with the sugar and salt. Or sprinkle 1/2 tsp poppy or sesame seed or 1/4 tsp coarse salt on each glazed bagel before baking. Or add 1 Tbl caraway seed to pumpernickel bagels, then sprinkle each glazed bagel with 1/2 tsp more caraway seed before baking.
How To make The Basic Bagel's Videos
Easy Bagel Recipe
Easy Bagel Recipe
Mix the following together and sit for 5 minutes
1.25 Cups of water
1 tsp Yeast
1 Tbs Sugar
Add the following into a food processor and blend until it forms a ball
3.5 Cups of White Flour
2 tsp Salt
Put the ball in a bowl and cover with a warm damp cloth for 1 hour
Cut into 8 pieces and form them into a bagel shape on a pan. Cover with a warm damp cloth and let rise for 1/2 hour.
Bring a pot of water to a boil and add 4 Tbs of sugar
Drop bagels into water for 30 seconds per side and place on a pan covered with parchment paper.
Optional : Brush bagel tops with either 50% water mixed with either egg white or an egg substitute and sprinkle on sesame seeds, or anything you'd like.
Bake at 350 degrees for 25 minutes
How to Make Bagels | Easy Homemade From Scratch Bagel Recipe
Print the FULL bagels recipe here:
In this episode of In the Kitchen with Matt I will show you how to make bagels. This homemade from scratch bagel recipe is really easy to make. I love a good bagel in the morning, covered in cream cheese, or butter, or peanut butter. Sometimes I like to make a bagel breakfast sandwich with eggs and bacon. There are so many awesome ways to eat a bagel and these homemade bagels do not disappoint! If I can do it, you can do it. Let's get baking!
What is your favorite way to eat a bagel? Drop a comment down below and let me know. :)
Don't forget to subscribe to my channel, click that notification bell and check out my other videos!
If you have any questions, comments, or requests leave them down below and I will get back to you as soon as I can.
Print this recipe and others here:
Ingredients:
1 1/2 cups of warm water (100 to 110 F / 37 to 44 C) (375ml)
3 tsp. of active dry yeast (9g)
1 tsp. of white granulated sugar
4 cups bread flour or (all-purpose/plain) You may only wind up using about 3.5 cups. (512g)
1 Tbsp. of brown sugar (15g)
2 tsp. of table salt (8g)
Egg Wash:
1 large egg
2 tsp. of water
For Boiling:
2 quarts of water (about 2 liters)
1/4 cup of honey
Tools:
Large pot
Whisk
slotted spatula or spider strainer:
basting brush
dough cutter or knife
bowls
sheet pans
silicone mats or parchment paper:
wire rack
plastic wrap
damp dish cloth
Check out my dance video here:
Find me on other social media platforms here:
Other Youtube Channel:
Facebook:
Twitter:
Instagram:
Steemit:
Instructables:
Check out my dating book here (Food and dating go hand in hand):
Video Production Gear I use:
Canon 70D -
Canon 50mm 1.4 lens -
Canon 28mm 1.8 lens -
Rode Video Mic Pro -
Amazon Basics Mic Stand -
Juiced Link Audio Mixer
Adobe Premiere and After Effects
OBS Studio
Check out my new Amazon Store here:
Some of the above links are affiliate links. As an Amazon Associate I earn from qualifying purchases.
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
쫄깃쫄깃~ 베이글 만들기 : How to make bagel [우미스베이킹:umi's bsking]
♡♡youtube채널 구독하기 .좋아요 및 아래 SNS 구독도 부탁드려요 ♡♡
---------------------------------------------------------------------------------------------------------
쫄깃한 베이글 만들어 보았습니다.
플레인에 참깨, 검은깨를 뿌려서도 만들어 보았습니다.
샌드위치 만들어서 먹어도 너무 맛있는 베이글입니다.
재료
강력분 240g 설탕 20g 소금4g 드라이이스트2g 미지근한물 140g (40℃)
240g bread flour 20g sugar 4g salt 2g dry yeast 140g tepid water (40℃)
카카오채널 :
블로그:
인스타그램: 검색 : umi_s_
#홈베이킹 #baking #빵만들기
PRO LEVEL BAGELS AT HOME (feat. actual bagel man)
Click and use my code BRIAN to get $25 off of your Vessi shoes if you miss the sale! Free shipping to CA, US, AUS, NZ, JP, TW, KR, SGP. Fresh bagels are a beautiful thing, but if you can’t buy a great bagel where you live, I feel you. Check out my method for making NY style bagels at home.
☕Enjoy this content and want to show support? Consider buying me a coffee here:
????INSTAGRAM:
????MY GEAR:
MALT POWDER:
MY FAV STAINLESS BOWL:
CUTTING BOARD:
VITAL WHEAT GLUTEN:
SCALE:
PLASTIC DOUGH CARD:
HALF SHEET TRAY + RACK:
PIZZA STEEL:
METAL PIZZA PEEL:
BAGEL BURLAP:
6.75qt DUTCH OVEN:
SPIDER STRAINER:
------
RECIPE
------
BIGA
150g or 3/4c room temp water
Pinch instant yeast
225g or 1 3/4c bread flour
Add yeast to water. Add flour. Stir ingredients to combine. Cover and allow to ferment at room temperature for 12-24 hours.
BAGELS:
380g or 1 1/2c warm water (86F/30C)
All of the biga (from above)
3g or 1tsp instant yeast
715g bread flour (at least 12% protein)
10g or 1 1/2tsp diastatic malt powder
20g or 1Tbsp + 1/4tsp salt
3-4L or 1gallon water
50g or 2 1/2Tbsp molasses
Everything bagel seasoning (equal parts of the following. Im using 50g or about ¼-⅓ c)
flakey salt
black sesame seeds
white sesame seeds
poppy seeds
dehydrated minced garlic
dehydrated minced onion
Add water to a bowl. Add in biga and break up into the water a bit. Add yeast, flour, malt powder, and salt. Stir until mixture comes together into a lumpy mass then continue mixing with a very wet hand. Once the dough has formed into a shaggy ball, transfer to a work surface and begin to knead for about 10-12min or until the dough is able to pass the windowpane test (when you stretch the dough into a sheet, you can see light through it without the dough ripping or shredding). If it doesn’t pass the test, keep kneading.
Round off dough and place in bowl, covered, to allow to ferment at room temperature for 1 hour. Divide dough into twelve pieces (125g each). Shape each piece as shown in video @4:04. Place onto oiled sheet tray. Cover tightly and allow to cold ferment in the refrigerator for 4-48 hours (more time = more flavor).
Preheat pizza steel/stone in 475/245C on oven rack in the lowest position.
Boil about a gallon of water and stir in molasses. Drop in bagels (as many as will fit comfortably on surface of water) to boil for 30 seconds on side one. Carefully flip and continue to boil for another 30 seconds. Transfer to a wire rack on a sheet tray.
While bagels are still wet and warm, coat one side of each bagel with everything bagel seasoning and place seed side down onto the burlap of a **“bagel board” that has been soaked in water. If you’d like to see how to make your own cedar bagel boards, see how I do that @5:45.
Place boards on top of pizza steel/stone in the oven and bake at 475/245C for 5 minutes. After that 5 minutes carefully flip bagels seed side up, directly onto to the pizza steel, and bake for another 10-12 minutes until golden brown, but not burnt.
**to bake without bagel boards, place bagels directly on pizza stone/steel and bake at 425F/220C
#bagels #everythingbagel #nybagels
|| MUSIC ||
bensound.com
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
The EASIEST bagel recipe ever #shorts #zerowastekitchen #frugalcooking