Brooklyn Water Bagels (Phantom Gourmet)
These are some of the best bagels you can get outside of Brooklyn. Crusty on the outside, soft on the inside, served hot and fresh out of the oven. And believe it or not, the secret ingredient is water.
Bagel Recipe - Easy Homemade Bagels
Homemade Bagel Recipe
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Making Sourdough Bagels The Easy Way!
An easy, overnight sourdough bagel recipe that can be made with whole wheat, all purpose or bread flour. Learn how to make homemade bagels from scratch. We test all our recipes with King Arthur flour. These bagels are baked, soft and chewy on the inside. Top them with sesame seeds, everything bagel seasoning or a variety of seeds.
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SOURDOUGH BAGELS RECIPE:
INGREDIENTS
Ingredients to make ½ cup (100 g) of Active Sourdough Starter
1 tablespoon (15 g) sourdough starter
⅓ cup + 1 tablespoon (50 g) all-purpose flour
3 ½ tablespoons (50 g) water
Bagel Dough
½ cup (100 g) active sourdough starter
1 cup plus 1 tablespoon (255 g) water
2 tablespoons (40 g) honey (or sugar)
2 teaspoons (10 g) fine sea salt
4 cups + 2 tablespoons (500 g) bread flour
Water Bath
6 cups water
1 tablespoon granulated sugar
Optional Toppings
sesame seeds
Everything Bagel Seasoning
salt ( sprinkle on top, don't dip)
poppy seeds
shredded cheese
INSTRUCTIONS
1. FEED YOUR STARTER
12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.
2. MAKE THE DOUGH
In the bowl of a stand mixer, stir together the starter, water, honey and salt with a spatula. Add the bread flour and use your hands to bring the ingredients together as best as possible. The dough will be very stiff. Place the dough hook on the mixer and mix the dough on the lowest speed for 6-7 minutes. (Or 10 minutes by hand.) Cover the bowl and let rest at room temperature for 8-12 hours.
3. SHAPE AND RISE
Line a baking sheet with parchment paper. Turn the dough out onto a clean work surface and divide into 8 equal pieces. Shape each piece into a ball. To shape the bagel, place a dough ball on the surface in front of you and use your thumb to poke a hole straight down through the middle of the dough. Pick the bagel dough up, gently shape the ring and place on the parchment paper. Repeat with remaining dough balls. Cover the dough with a towel and let rise for 30-60 minutes or until puffy.
4. BOIL AND BAKE
Preheat oven to 425°F (218°C) making sure that the oven rack in the center position. Bring 6 cups of water to a boil in a large stockpot and add 1 tablespoon of sugar. Once the bagels have finished rising, boil them for 2 minutes on each side. (Only boil 3-4 at a time, making sure not to crowd the pot.)
Use a mesh stainer to remove the bagels and let rest on the parchment paper until cool enough to handle. Once cool enough, dip one side into your choice of toppings and place back onto the parchment paper.
Bake the bagels at 425°F (218°C) for 25-28 minutes or until golden brown.
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Nana's Bagels- Recipe
I grew up eating my Nana’s bagels which were widely regarded as the best in Wellington. Food and baking played a major part in her life, but it was the bagels she was famous for. She took time to develop her recipe, but once it was in place any variations were quickly dismissed. I remember substituting some of the white flour for spelt flour in a batch – “Mmm ok, but too spelty,” was her verdict. Since then, I’ve mostly stuck to the original recipe.
Makes approximately 25 bagels
Ingredients
1 tsp sugar
600 ml warm water
50g fresh yeast
9 cups high-grade flour
4 tsp salt
3 Tbsp sugar
4 Tbsp oil
1 Tbsp golden syrup
1 egg
Poppy seeds
Sesame seeds
Method
1. Dissolve 1 tsp of sugar in 300ml of warm water, then mix in 50g of fresh yeast.
2. Let this stand for about ten minutes or until it becomes frothy.
3. In a large bowl add 9 cups of high-grade flour, 4 tsp of salt and 3 Tbsp of sugar. Give it a mix and make a well in the middle for the wet ingredients.
4. Into the well add 4 Tbsp of oil, 1 egg, the yeast mixture and a further 300ml of warm water.
5. Stir it with a large spoon until most of the dough is around the spoon.
6. Flour the table lightly, take the dough out and knead again for a
about 5-10 minutes with the heel of your hands - you can never over knead.
7. Grease your large bowl with oil and put your ball of dough in and cut
across the top three times (No one, including Nana knows the reason for that but she always did it).
8. Cover the bowl with something to stop it drying out and put aside to rise, about 1 to 2 hours depending on the temperature of the room.
9. The dough rises at least twice its original size. If you’re not ready to use the dough at this stage you can always bang it down - that is, put it on the table again (only lightly floured) and knead for a little while and start the rising process all over again - you can bang down the dough several times, it’s supposed to improve it - Nana never did it more than twice though.
10. Switch on the oven to 240°C and prepare to cut and shape the bagels
11. Cut the dough into a few pieces and roll these into long sausages of dough.
12. Cut these lengths into pieces that are approximately 75g each. Give or take.
13. Roll these pieces into balls and make the holes with your thumb and forefinger.
14. Boil a large pot of water and put in 1 tablespoon of golden syrup
15. When the water is boiling fast put in the bagels, a few at a time, wait until they come to the top of the water, then take them out with a slotted spoon and place them on a baking sheet with baking paper.
16. Sprinkle with sesame and poppy seeds and bake for about 12 minutes, you will just have to watch them and bake them to your liking, ovens do vary a lot.
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How To Make New York Style Bagels
You can make a pretty darn good New York Style bagel no matter where you live. Here is how you're gonna do it.
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Watch How Easy It Is To Make New York Style Bagels at Home
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