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
How New York's Best Bagel Shop Makes 100,000 Bagels By Hand Every Week | Big Batches | Insider Food
One of New York City’s most iconic foods is the bagel, and Utopia Bagels in Queens has been a destination for both locals and tourists for over 40 years. One of the biggest reasons the shop is so popular is that it bakes up to 15,000 bagels throughout the day. Customers are almost always guaranteed a fresh, hot bagel when they come in.
We visited the shop to see what makes these bagels so famous and how they are made in such big batches.
For More:
MORE BIG BATCHES VIDEOS:
How 1.5 Tonnes Of Döner Kebab Is Made Every Day At This Legendary Kebab Shop In Turkey | Big Batches | Insider Food
How The World’s Biggest Batches Of Food Are Made | Big Batches Season 1 Marathon | Insider Food
How 3,000 Legendary Samsas Are Baked In Uzbekistan | Big Batches | Insider Food
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#Bagels #QueensNY #InsiderFood
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How New York's Best Bagel Shop Makes 100,000 Bagels By Hand Every Week | Big Batches | Insider Food
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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For more episodes of 'Handmade,' click here:
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Easy Cinnamon Raisin Bagels | New York Style Bagel Recipe | No Stand Mixer
After living in New York City for 5 years, I became pretty picky about my bagels. I couldn’t find ones I liked in San Francisco so I learned how to make my own. These are the perfect homemade cinnamon raisin bagels - crunchy on the outside, chewy on the inside with lots of wonderful flavor, and freeze really well. I'll show you how to make bagels that are better than store bought!
Recipe (Yields 8 bagels)
400 g bread flour (approximately 2 ⅔ cup)
150 g whole wheat flour (approximately 1 cup)
1 tsp himalayan pink salt
2 Tbs white sugar
1 tsp active dry yeast
1 Tbs barley malt syrup
1 cup of raisins
2 tsp cinnamon
1 ½ cups warm water
Water bath + 1 Tbs barley malt syrup
1 egg white for egg wash
Bake at 425 deg F until crust is dark brown, about 35-40 minutes
Other videos you might enjoy:
- Easy New York Style Bagels:
- Insanely easy way I make sourdough bread:
- The easiest bread I've ever made:
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SOURDOUGH | EASY BAKING | EASY COOKING | HOMEMADE FOOD | FOOD FROM SCRATCH | DIY | RECIPES | BREAD | HOW TO
#bagels #bagelrecipe #cinnamonraisinbagels #bagel #homemadebagels #newyorkstylebagels #bread #breadrecipe #easybreadrecipe #easybaking #homemade #easybread #recipe #diy #newyorkbagels #perfectbagel #crunchybagel #chewybagel #chewy #brunch #homemaking #familybaking #homestead #fromscratch
Seriously Soft & Chewy Sourdough Bagels | 原味Q弹天然酵种贝果 | Yudane
Never thought I’d obsessed with bagels until I came up with this Seriously Soft Sourdough Bagels! Whilst most bagels are often too chewy and tough for my liking, these bagels has a cushiony-soft interior with not-too-chewy texture and chasing thin-crispy crust. With the special ingredient, water roux (yudane) for this recipe, It helps to lock the moisture and yield longer shelf life too. I hope you try it out!
Boil the bagels for *20-30 SECONDS*
(NOT MINUTE, TYPO MISTAKE IN VIDEO)
Water Roux (Yudane)
40g Bread Flour
40g Hot water
Main Dough
180g Bread Flour
20g All Purpose Flour
15g Sugar
4g Salt
140g Active Sourdough Starter (100% hydration)
65-70g Cold Water
Boiling Water
1000ml Water
50g Sugar
1 tsp Baking soda (optional)
NOTE:
⚠️ Bake at 200C @ 15-20 mins
⚠️ Water roux (yudane) may prepare in advance (overnight)
⚠️ Turn on [CC] for subtitle!
Instagram: @sour.lotti
Wholewheat Bagel Version:
How to strengthen your starter guide:
How to read the dough, not the clock:
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LOFI GIRL - LAZY SUNDAY:
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.
Music- Agave Ferox (feat. Jeremy Hunter)
By- Jet Jaguar