How to Make Perfect Bagels at Home | Serious Eats
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- Опубліковано 13 лип 2024
- These bagels are magical - we swear! They're chewy but tender, with a blistered crust that's eggshell thin and perfectly crisp. The trick is to pre-cook a portion of the flour and water on the stovetop, which improves browning and moisture retention and leads to bagels that won't turn into bricks overnight.They'll stay fresh for days! Stella Parks, AKA Bravetart, will show you how.
RECIPE: www.seriouseats.com/recipes/2...
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why. - Навчання та стиль
This is the clearest presentation on how to make bagels at home that I've ever seen. Can't wait to try it for myself!
Just baked these this evening after making them last night. I will never buy a bagel again. Thank you so much. These were the best I have ever had and I made them at home. I almost forgot, the girl friend loved it also.
Stella and Kenji are just gifts to the rest of us. I really enjoyed Stella's presentation.
Those look fun to make. I'll definitely be making them.
😍😍 Love everything Stella is in!
Thank you, that was quite informative and useful, and more than that very well demonstrated, great job
Yay! A new Stella video!
wow I didn't think making bagels could be so easy . can't wait to make these!
oooooh my God!!! so easy! thank you! you make my mouth watering ....! Blessings!
This recipe is so so so good!
Wow. Non-traditional with the yukone step is right, but the results speak (and taste!) for themselves! I’ve made these twice now and the flavor and texture is just like home which for me was the Lower East Side. Not sure how long these last cause we ate the batches up same day, but this recipe is a winner-best home bagel result I’ve ever achieved! Thank you so much for the method!
Steve K.
Follow-up-I’ve just made these bagels now for the 15th or 20th time. Spectacular recipe.
I do a couple different things I might suggest, but as written results are fabulous-I’m just sharing what works better for me.
I do add about 3/4 tsp of commercial dough enhancer to the recipe to supplement the yeast growth.
I have a vintage Hobart KitchenAid K-5A from the 70’s-still a workhorse after 50-ish years or so-and I do knead the dough 10 minutes in this machine rather than using the food processor. I don’t recommend using any of the currently available non-Hobart KitchenAids for this since only the vintage Hobart KitchenAids have motors and drive-chains strong enough to knead this heavy a dough.
I can go directly to forming the bagels after a 1.5-2 hour rise, or then refrigerate the risen dough overnight for forming the next day.
I also happen to have a combination steam-injection oven (a Miele) and I brush the formed and risen bagels with egg wash(!) and sprinkle over an “everything” bagel mixture I get from Trader Joe’s before steaming the formed and risen bagels for 6 minutes then baking at 395 degrees F. for 20-25 minutes.
These bagels are fabulous fresh, fresh and toasted, and day-old (wrapped with parchment paper, not bagged in plastic) and toasted. Just a spectacular recipe and technique for a true New York style bagel at home.
Thank you again so much for the recipe!
Steve K.
Yudane
that great information
New subscriber here: love your camera goodness. Humour and work makes perfectness
Love your personality. This was a very fun and entertaining. There was lots of good information and I am definitely going to try this one.
Looks easy and delicious. Think I'll give it a go. Cheers
These look so good!
cute sweater! GREAT RECIPE!!
First things first thank you for the recipe it makes very good bagels. also what is the best way to store the bagels? Is there any way you can use this recipe for cinnamon raisin and pumpkin bagels? And if so do you have a video.
You crack me up! Awesome video! Thank you!
Perfect bagels. Thank you. How would I adapt this technique to pumpernickel bagels?
This recipe works! 🔥
Mind blowing. I had no idea bagels were boiled.
These look awesome! I have always used peter reinhart's recipe and it comes out great! but I'm gonna try this one
how long should i leave them in the oven? what temp?
I wish you would link to this video on the recipe. There were multiple steps that weren’t intuitive that I messed up and seeing the video is helping me know what to do better next time.
just bagels ! Enjoyed it , thanks
Nicely done. I like it.
Bravetart, you are a dream baker! Thanks for the video, I will give it a go tomorrow. Happy New Year, Stella and Serious Eats team! ♥
Just bit into my first ever homemade bagel. Wow! So yummy. I won't be buying bagels anymore. Can you do a video on when and how to add things like blueberries and cinnamon and raisins and such. I'd love a pumpkin cranberry bagel for the fall.
She actually might do that and I tried making this and it taste amazing
I'm a chef; you and the cinnamon, blueberries, raisins and pumpkin in with the flour before the whisking. Maybe add the blueberries just before roasting
I love your knives collection 🔪♥️
Quarantine do be making me cook doe-
Right now I’m sooo jealous!! Hah! I wanna bagel so bad! Yum yummy yum 🤤
Welcome back Stella, I've missed your pastry arts videos.
While a tangzhong isn’t traditional it’s actually better, because your bagels will be fresher for longer. Unless you finish them all directly after baking which I understand.
I am most impressed.
Excellent tutorial as far as the method. The recipe measurements are a mystery though. Thanks for sharing.
There's a link to the recipe in the description
I luv your sweater ❤️
and bagels too
Bravetart is the best.
Do the formed bagels have to sit overnight in the fridge? Or can you make them right away? What is the purpose of putting them in the fridge overnight?
The bagel goddess has just shown you how to make a proper bagel.
This is the greatest video on UA-cam
Can you use a hand mixer if you don't have a food processor?
OMG I fell in love with you immediately. Love your personality! 😵💫😄
Is it molasses that you put in the water to get the brown color for the bagels? Could not understand the name you mentioned!
She's back! It's been forever.
anyone but Sasha is great
@@glxbe
whoa easy now, he's fine, knows his stuff inside out.
Love the video! I’ve never made bagels before and I’m going to try and make these. How can I get the recipe for the exact measurements for the ingredients? So excited!!!
Since no one answered you I will: Click on MORE . . . under the video and you'll see the link to the full recipe. Or:
www.seriouseats.com/homemade-bagels-recipe
I haven't made them yet but plan to. They look perfect eh?
Useful video, thank you. Could we make the dough using a mixer instead of a processor or does it have to be in a processor?
Hey sorry this reply is late but figured I’d offer my 2 cents - a mixer should be just fine. I make my pizza dough in my kitchenaid mixer and it comes out awesome.
@@naturequeene1372 Thank you
Can you give the actual recipe please..looks great
s
wonderful
There is a reason why the kitchenaid is in full view and not used. Tried using my KSM150 and had to send for repairs as the gear prob broke. And do use a good grade food processor coz mine just overheated and I couldn’t finish off half of my dough. This dough is wicked!
yes. a bagel dough has a much lower hydration and is very stiff. you will overwork your stand mixer, and if not watching it may tumble it over.
Brilliant 👌
so does the malt stuff substitute for baking soda?? What about the taste baking soda gives it???
Great tutorial! If the barley Malt syrup is not available at local stores is there a substitute?
I use honey
@@Bean7968 will it give the same color ? I dont want to buy a whole jar of malt syrup for just 1 experiment. Thanks
Honey, baking soda, corn syrup,...
This recipe is the best very easy and so good! Thank you so much 😊
04:37 Wow that got kinda dark there for a bit.
Love it.
Cause you don't work for Serious Eats at all! No Way! Jesus, really Kenji? You've got sock puppet accounts saying how great your videos are? Same with "hobbies withsteve".
@@D00kerT quit drinking bud, or start taking your pills, or both.
@@bensmith7536 wow! Real creative approach you took there! Love it
@@D00kerT not everything needs an exclamation mark, calm down.
Nice
Great. U know your stuff.
Truth: “If your dough can’t do this, your bagels gonna suck.”
Charles Ward mine didn’t ☹️
I started laughing as soon as she said that!!
Could I make blueberry bagels with this recipe?
So thrilling!!!!
ps. cool shirt
Can you substitute for the Barley Malt Syrup? love the video.
Honey or molasses works fine.
how much yeast and salt?
If I want to put poppy seeds on would they stick or is there something I have to do to make them stick on?
Sprinkle them on when the bagels come out of their bath. That’s how (and when) bagels get their toppings stuck on.
I don’t know how. Or when. But I got this on UA-cam while I got hungry at 3:00 AM...
*am I in danger*
Welcome back, we missed you
Can we use a dough hook?
Can you let us know how many cup of water and flour
(1) I did not know there was such a thing as a Chill Pixie Dream Girl until just now. (2) This video provided exactly the information I was looking for. Thank you. (3) I am going to have PLAIN, BUT FLAVORFUL in Latin above my mantel. It shall be my family crest and inspire all generations to wise choices in food, attire, and conduct.
Awesome.
Think I’m in love ❤️
You're hilarious! But now I have to make bagels. Can you get comparable results WITHOUT a food processor?
I think you've convinced me to get a food processor.
How much of water and flour do I need for the first step?? Also can i still do it without a food processor???
The recipe is posted in the show notes
Hypothetically, what would be the impact if I shortened the overnight rest in the fridge from 24 hours to 2 hours?
Chris Killian that’s fine
Hi. Just wondering why no bulk fermentation..?
Can you use regular syrup instead of using maple Bay syrup
How long and how can I store them?
Is there an alternative to the syrup if syrup isn't available where you live? For instance, will honey work?
from what I know you can use honey or brown sugar instead
@@mholtieable thank you! 💙
1:36 Tip - I heard that it's better to put the yeast on the other side/away from of the salt because the salt would destroy the yeast.
Once it’s dispersed in the flour like that it won’t kill the yeast. It’s not concentrated enough
Are there any ways around this if you don't have a food processor?
I like the way u make hole in the middle to make a ring instead of the traditional way
This recipe works. Which food processor is Stella using?
is the over night totally necessary?
What can we use to subtitute the barley malt syrup?
I am not sure how similar the flavor is but I usually just use a tablespoon of honey since malt syrup is hard to come by where I live.
Works just fine and gives the bagels a nice finish.
Can you use active dry yeast instead of instant?
If you go to the website and read her recipe she has a link talking about the different types of yeasts
Is that taylor swift or holly flax? Can't decide!
She's Holly after 2 months with Michael in Boulder, Colorado
Fanny smelmore wife of orville Tootenbacher.
Annoying Annie
Getting Brie Larson vibes. Good recipe, good method :)
Can you make the dough without the food processor???
Nice video, but I never have room in my fridge for a sheet of bagels overnight. Never.
And the KitchenAid stand mixer is dying in shame in the background while bagel dough is made in a, wait for it, -food processors-...
Right?!!?
Good, it's not just me... My stupid processor died😒
She explained it in the recipe itself, but it calls for a food processor because most mixers can't handle such a dough. She has one who definitely can, but she uses the food processor because this is an instruction vid for the recipe and she wants to be as true to it as possible.
@@itamarolmert3549 as soon as possible as possible? 😆
@@itamarolmert3549 Ah, I must have missed some of that. I'm still mad my processor died...😣
two questions: (1) what happens if you don't let them have a long enough pre-boil chill? (2) do you not suggest lye because you don't like the result, or because it's kind of dangerous?
You can even use baking soda instead of lye, a lot easier and safer for the home cook ;)
I thought lye was for making pretzels, not bagels.
@@paulamsden8420, maybe, I'm basing my question on the fact that the only person I know who regularly makes bagels swears by lye, not personal expertise of any kind. ^_^
FWIW, I use lye. It comes in pill form and you don't need much. Highly recommend it.
How you add that tasty onions?
You got a touch of crazy, I like it, and the bagels look great too! Thanks
Excellent video. Thanks!
Girl you did that
Yo! Bravetart! One, you #$%^ing rock! B, son has nut allergies and is coming home for XMAS, so I'll make them this weekend and freeze them. No wait, I'm going to Cape May. Ok. Next weekend. Nope. I have to work Saturday and Sunday (OT). The weekend after damn! Gotta travel to DC. Need them for XMAS Eve breakfast. Fine. I'm Superman. I'll figure it out. Anyway, I am confident in my abilities to create your culinary chewiness, so yeah. Thank you. Woo hoo! I'm a gunna make me some beguls!
I have a stand mixer with a dough hook - but no food processor. Can this work with a mixer?
It depends. Mixers with plastic gears will break, but mixers with metal gears can handle.
I tried a stand mixer, it took me about 20 minutes😂 because the dough is stiff... I think food processor works best
where can I get a proper recipe
More videos staring her!
How much flour and water
Lovely Gel painted nails.
strong video
Did she list the recipe. Does anyone know. Measurements?
She: Is thrilling!!!! (with poker face) hahahahah
hahaha so funny
Coudnt find barley malt syrup, any substitute?
Montreal bagels often use honey
@@_mattm_ thx
You can get it at a home brew supply store.
@Matthew McPherrin I have the same problem but I am allergic to Pollen and always always get an allergic response to honey as a result. Any other suggestions?
@@AutoGamerZ_ Perhaps just some sugar? It's the sugars that easily caramelize and brown the bagel..
Can we make the dough by hand and not in a food processor
Yes but it will take more time