I Want To Show You How I Make My Bagels Now.
- Some Bread Flour
- Dry Yeast
- Vegetables Oil
- Poppy Seeds
- Sesame Seeds
- Onion Flakes
- Garlic Flakes
You need is some bread flour, sugar, salt, warm water. You’ll need additional sugar in some active dry yeast now my water is nice and warm but about 110 to 115 degrees Fahrenheit.I’m going to add my little bit of yeast and my sugar. I’m just going to let that sit aside until it becomes all foamy and the yeast activates but. I also wanted to just talk to you a little bit about bread flour because. you can substitute all-purpose flour and you can you can use all-purpose flour but what you have to remember is that bread flour has a higher content of gluten and therefore it’s going to provide that really chewy texture that bagels are known for so for me personally bread flour is interchangeable. I mean you can do all-purpose flour or bread flour but I do lean more on the bread flour because I just really enjoy that chewy bagel texture so if,you want that classic texture. You need to use bread flour if it doesn’t matter to.you you can use either one so,I hope that helps ok.I’m just going to add these to my standing mixer I’m just going to wait until my yeast is activated as.
You can see the yeast has gotten nice and foamy that’s a good sign good things are going to happen and now.I’m just going to add my water my yeast and sugar mixture to my bowl now before. I turn this on because it’s going to get loud you need to mix this for about eight minutes.you need to make sure that that gluten is developed if.you don’t have a standing mixture and you do it by hand you’re most likely going to have to knead it for about 25 minutes to achieve the same result. so, you can do it by hand it’s just going to take a whole lot longer than 8 minutes so, keep that in mind. I’m going to let this go for a while and then.I’ll show you what it looks like when it’s done and also just oiled it the same Bowl that. I had the flour in with some veg oil so,that it’s ready for it when it is ready to go end perfect so if,you have a standing mixer like mine.I just keep it on the number two the entire eight minutes and it works out perfect every single time.
I love this dough it really is wonderful it’s foolproof like once you Oh once you make it one once you make it one once you make it once and you work with it once you understand like you can make different sizes of bagels it’s just wonderful I don’t know if you can tell but you see how it’s leaving marks behind you see it’s tacky that’s really important you don’t want you don’t want your dough to be really dry you want to be quite tacky otherwise it won’t work otherwise when you try to roll your bagels it just trust me it just won’t work so make sure that you know it’s it’s nice and tacky and I just like to take whatever leftover oil and just tap it around the top and the sides now.what I’m going to do is.I’m going to cover this with some plastic wrap.
I need to put it somewhere to rise you don’t want this to rise until it’s doubled because if you right if it rises until it’s doubled the dough becomes too soft to work with so you want it until it’s about why don’t I have times the size of this now so this usually takes about an hour and 10 minutes or so,I’m going to do that and then. we’ll start shaping them my dough looks perfect this is what you want it to look like now before.I handle it you want to get a large pot.I like to use my big Dutch oven for this.I add some water to it and then add some honey now.what I’ve done this was already warm so,what I need to do now is bring this up to a boil.I also have my oven preheated to 425 and you want to place one of your oven racks in the upper two-thirds of your oven because if,you bake these at the very lowest like bottom rack the bottoms will burn middle rack.I still feel like the bottom gets a little bit dark but if, you place this on the upper two-thirds rack of the oven then they just get beautiful beautiful color and I’ve got a large baking sheet with some parchment paper you might want to do two baking sheets.
I’m doing eight bagels today out of this mixture so, it’s going to work out perfectly now you’ll notice there’s no flour anywhere near me and that’s because you need your dough to be quite tacky when you go ahead and roll these so and you don’t want to add any if you can help it you don’t want to add flour to this is all. I’m saying so what I also have here is a clean kitchen towel that’s been dampened and now out of this.I am going to get eight bagels you can get a scale out if, you want to and measure them to make sure.they’re perfect but if you and I know each other well.which I like to think we do then you know that.I’m not about that life.I don’t really mind if,some are bigger than others to me that’s kind of the beauty of home cooking is to just. I don’t like that feeling of having everything being so,perfect and looking like a machine did it because that’s just that’s not how I operate in my real life so,I don’t want to operate that way just on camera.
I like things to be homemade and carefree and easy and so,now you need to shape these which is very easy but I’m going to show you no take your piece of dough you kind of roll it like this sort of it’s kind of like a little you can kind of cup it with your hand then on a clean work surface you take it and you roll and roll and roll and roll hear that and you’re you’re going to have no seam so,you just need to roll that between the palm of your hand if,you look up close my thumb and my pinky keep it in its shape see how my thumb and my pinky never ever move.I mean they don’t I don’t spread them out or anything that keeps the shape.you see that that is looking perfect if,it’s got just a little bit of a seam underneath that’s fine but what you don’t want is to have like it break apart so this is just about.where I want it and because we didn’t add any flour it’s not rolling around all over the place so,I’ve got one down.
I’m going to place it on my baking sheet and as I place them on there.I’m going to just get my clean kitchen towel and just cover it and I’m just going to continue to roll the rest so,now that you have these all rolled out.you need to form them.you need to shape them into bagels and here’s how you do it you take your in you take your two index fingers where’s mine.I’m gonna call my i-told-you-so fingers you take your one finger you poke it into the center to make a hole like that and then.you stretch it you fit your other finger in there and then.you roll and I count to about 15 and that should be perfect and then what you do is you place it down on your baking sheet and then you just you give it a little flat you know you just kind of flatten it a little bit with your the palm of your hand then.
I’m going to continue to do this to all of them.I’m going to cover them.I’m going to keep them covered with my damp kitchen towel and I’m going to keep it that way until my water is up to a rolling boil so probably another ten minutes or so of them resting and then we’re in business my water and honey mixture is to a boil.I’m going to lower this now to about medium-low.I want it to be about a simmer not a rolling boil these have only been resting for several minutes and all.I’m going to do now and this is what I want you to keep in mind.I’m going to do four at a time.I like to put them in there top side up and leave them in there for one minute then flip them let them cook for one minute on the other side so a total of two minutes per bat and then.I’m going to put put them back onto the seam baking sheet that’s been lined with parchment paper.
So, I’m just going to keep an eye on these and I’ll show you what they look like when they come out these are all ready.I’ve just let them sit here for a few minutes so,that the water kind of absorbs also.when I put them back onto my baking sheet.I flip them so,that their top side up if,you will because it just looked better now what I’m going to do what I have here is an egg white that. I’ve been with a little bit of water to make an egg white wash.I just like to top you know brush the tops with these one because it gives you a beautiful colored butt too because if,you’re going to use any toppings like.I’m going to do a couple with some poppy seeds and a couple using some sesame seeds. you need to make sure that they stick really so this kind of adds like a layer of edible glue if,you will for my toppings if,you want to add like onion flakes or garlic flakes to this my suggestion would be to wait and see until these are halfway cook through because they do tend to burn if,you put them on for the full 20 minutes of baking.
I’ve tried and they just burn but the poppy seeds and the sesame seeds don’t so,I’m going to do two with sesame seeds because sesame seed bagels are my favorite. I’m going to chew with those and then.I’m going to do two with poppy seed bagels because Joe loves poppy seed bagels and because they’re delicious.