The secret to shaping a bagel PERFECTLY every time.
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- Опубліковано 21 чер 2020
- There are many ways to shape a bagel, but this is probably the most classic, most efficient, and produces the best bagel. A quick roll with the hand ensures your sourdough bagel is round with a properly sized center hole.
For the recipe, visit:
www.theperfectloaf.com/sourdo... - Навчання та стиль
Nice. I was led to your channel by Josh Weissman. This was really helpful. Can't wait to see some more vids from you.
More in the works! Happy baking 🙂
You're the best!
Hey Maurizio, this was excellent! I found following your instructions made it very easy to form these bagels - I had a much easier time than with your Brezeln (of course they're worth the extra work :)) Thanks so much for posting this! I actually ended up with 13 instead of 12 bagels following your recipe, though the last one was only a bit over 100 grams. Hopefully boiling and baking them tomorrow will be just as easy, though I don't own a baking steel/stone.
Hey there! So glad this method worked for you, it's my go-to shaping style for bagels. Fingers crossed they'll turn out great this morning and enjoy!
@@theperfectloaf These came out so fantastic, Maurizio! And they were such a hit with the whole family. My parents are flying to Greece next week and my mom froze two to take on their trip because she loved them so much. That's the biggest compliment :) So thank you wholeheartedly for sharing all your wisdom and knowledge, Maurizio. It's truly appreciated!
@@MsCalliopeK that's amazing to hear, makes me happy you all enjoyed them so much! Thanks for coming back and for the comments. Enjoy!
Thank you for this excellent demonstration! I've watched a few hand-rolling tutorials where the baker says to seal the seams by rolling forward *only*, rather than the repeated forward-and-backward method that you demonstrate. They never explain why, though. Any thoughts on that?
You're welcome, Dan! Interesting, I'm not 100% sure. My guess would be that it's just faster and a better way to work into a process for doing many, many bagels. I could imagine if I had to roll out 100 bagels, you'd only want to go forward, which likely is more efficient since you can lean a bit down and forward on the dough. That's my guess!
Thank you man!
No problem!
Would love to see the finished product
More videos coming soon 🙂
Thank you
how do I keep the bagels from going flat when I put them in the water bath?
If they're deflating, the dough might have proofed too long. They shouldn't flatten! Pull back on the proof time, either when they're in the fridge, or before they go in (better).
How many grams per bagel please advised
The dough is divided into 125g pieces. (Full recipe here: www.theperfectloaf.com/sourdough-bagel/)
Yessssss
🙂
ThankS deeply for sharinG your super easy to make Bagel!!!👍Today iS the very firSt day that I shall be makinG Bagels and I want to get it right the firSt time!!!👍🌹🥯🌹☕☕☕
You’re welcome. Have fun!
@@theperfectloaf ✌😄
No matter what recipe I use no matter how I let it rise no matter what I modify, the dough never ever behaves like that. And it never sticks to itself when rolling. The moment the yeast starts to do its thing and makes bubbles its ruined and will shred apart with little effort when attempting to roll.
Hmm, that's strange. I do notice that if you let the dough dry out too much it's hard to stick together. Be sure to keep it covered at all times (like I do here).
Thank you for the video! Can you please explain why your method of shaping bagels is better/different than the one where you make a boule first and then make a hole in it, like in this video, for example: ua-cam.com/video/W8j-ZUp7KD0/v-deo.html
I'm not sure it's "better," it's just a different way to go about it. I feel like the method I use here in my video is more "classic" in the bagel shaping sense. Additionally, rolling it out the way I have done will help ensure the hole doesn't close in on you.
Thank you
You're welcome