Professional Baker Teaches You How To Make BAGELS!
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- Опубліковано 22 чер 2020
- Classic Sesame and Poppy Seed Bagels are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 12 x 110 g bagels
Prep Time: 60 minutes
Resting Time: 75 minutes + overnight
Cook Time: 35 minutes
Ingredients
Sponge
2 ¼ cups (550 mL) warm water (110 F/43 C)
1 tsp (4 g) instant dry yeast
3 cups (450 g) bread flour
Dough
¾ tsp (3 g) instant dry yeast
2 Tbsp (30 g) honey
2 ½ cups (375 g) bread flour
1 Tbsp (15 g) salt
Assembly
2 Tbsp (30 g) honey
1 tsp (5 g) baking soda
1 egg white, lightly whisked
poppy seeds, sesame seeds, onion flakes, etc for topping
Directions
1. For the sponge, stir the water, yeast and flour together in the bowl of a mixer (but you can mix by hand) or in a big bowl. Let this sit 10 minutes.
2. For the dough, add the yeast, honey, flour and salt to the sponge and mix using a dough hook on low speed until the dough comes together and then increase the speed one level and knead the dough until it is elastic, about 7 minutes. Place the dough into an ungreased bowl, cover and let sit at room temperature for an hour and then chill overnight. If mixing the dough by hand, mix the ingredients into the sponge with a wooden spoon until the dough becomes too stiff and then turn out onto a work surface and knead the dough by hand for about 10 minutes, until elastic.
3. Preheat the oven to 425 F (218 C) and line 2 baking trays with parchment paper.
4. Turn the chilled dough out onto a very lightly dusted work surface and divide the dough (using a scale) into 12 pieces of 110 g each. Shape each piece of dough into a ball. No need to rest the dough here.
5. There are two styles of shaping the dough, and the choice is yours:
a) Roll & Twist - for a bagel that sits taller and with a more defined hole, roll each ball of dough into a rope about 8-inches (20 cm) long and loop up the ends to overlap each other about 2-inches (50 mm) rolling them together with your hand in the middle of the bagel, and placing them on the baking trays (6 per tray), covering with a tea towel and letting rest 15 minutes.
b) Make a Hole - for a bagel that is a little flatter but also wider, use your thumb to poke a hole in the centre of the dough ball and roll it into its shape with your floured hand in the middle. Place them on the baking tray (6 per tray), covering with a tea towel and resting 15 minutes.
6. Place a large stockpot filled halfway with water up to a full boil and have your egg white and bagel toppings on hand. For every 2.5 L of water add 2 Tbsp (30 g) of honey and 1 tsp (5 mL) of baking soda. Using a slotted spoon, gently drop the bagels into the water one at a time, taking care not to overcrowd the water (3-4 bagels at a time). Boil the bagels for 90 seconds to 2 ½ minutes (the longer the boil, the chewier the crust) and remove with the slotted spoon to place back on the baking trays.
7. Brush each bagel with the egg white and sprinkle with toppings as you wish. Bake the bagels for 20 minutes and then turn the oven off and open the door, leaving the bagels in there for 10 minutes more. Remove the bagels to a cooling rack to cool before eating, warm or toasted.
The bagels are best enjoyed the day they are made, but are perfect for toasting for up to 2 days.
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#OhYum #BagelRecipe #ClassicBagels - Навчання та стиль
If anyone is hesitant about making bagels, please try this recipe. I followed Anna’s video tutorial and recipe and honestly, the bagels are perfection. Thank you Anna once again, for passing on your expertise. So appreciated.
Did you have to bake yours longer than 20 minutes I know it says 10 minutes with the oven off but I mean longer than the initial 20 minutes?
I forgot to bubble my spongIform
Thanks! I just tried 2 recipes and they turned out hard as a rock and didn't even taste like bagels. I'll try Anna's
I was a professional baker for 20 years. Managing shops that we're not ma and pa. (Good job girl)! You are spot on.
One quick note for everybody. One of the reasons why your bagels are too sticky and breaking down is because you're using a soft flour. You need to purchase a high gluten flower (defined as high protein). This will give your dough strength, so when you're handling it it's not going to collapse on you.
I think I just love Anna...and of course her baking!!!
I tried these and they're delicious. Don't be discouraged by the slow fermentation over night. It makes all the difference between bagel and normal bread. I didn't add baking soda to the last step, because from past experience it left a taste that I didn't like.
I made these and they turned out so good! By far my favorite bagel recipe I've tried!
Amazing recipe, love the way you explain everything. Thanks anna you are one of the best baker ❤
So glad you're using metric weights. Love watching your tutorials. Pauline from Australia
Wow looks yummy 😋
Dearest Chef Anna - I've been watching you many years ago with great admiration. You are a very good teacher, your instructions are well organize and in full details. Thank you so much for sharing your very yummy and wonderful recipes.
Amazing recipe! They turned out so soft, such nice crust and chewiness. This will be my go to recipe now.
I’ve made these twice in two weeks! YUM!!! Thank you!!!
These bagels are amazing!! I make them so often!
This bagel recipe is fantastic Anna, I have never made my own but I’d really love to give them a go. 😍
wow, they look absolutely terrific
You're The Best Chef Ever with the Best Recipes
You explain things so nice and easy
Just one thing to say: It's yummy yummy time. Thank you, Anna! Hugs from. Norway.
OMG! Drooling over those bagels...they look delish!!!
Just made my first dozen bagels using your instructions. Delicious results. Thank you.
Perfect.. Am really gonna try this... Thank yew...!!
I made these but cooked them in my kettle BBQ that I turned into a pizza oven, used wood and charcoal, absolutely delicious !!! Took a few days to get the dough fermented but so worth the efforts. Thank you Anna for your easy to follow recipes. I know I can always have success with your recipes.
Ooh wow. they look great!
Wow these look delicious
Thank you Chef Anna Olson, I trust only you, when it comes to baking... thank you...🌷
Yumy, they look fantastic.
What a great presenter. Calm and natural.
I've tried different bagels but they never turned out.
2 days ago I came across this video and gave it a try. They turned out amazing!!! Thank you for easy directions and for this delicious recipe. Can't wait to try your pretzels.
Definately gonna try those!!
I'm happy to see your method. I've tried in the past, wasn't too satisfied. But your way gives me a better idea. I think that allowing the sponge ferment over night is the choice I'd choose and again I'd also let the dough rise overnight as well, just to make sure this time around it would be perfect. I absolutely love bagels and I go out of my way to buy really good ones. So I want to make them the right way.
Awesome recipe .
Love to follow your recipe ♡♡.
Thanks for sharing.
🤗🤗🤗🤗🤗
Thanks very good recipe ❤
Very nice thanks for shearing 👍👍
Your kitchen aid colour looks awesome ofcourse your tutorial so good...
Great recipe! Very impressed that you use metric measurements! Thank you!
Thanks for sharing and complete description . in my country (Iran 🇮🇷)we don’t have this bread but I am going to bake it and enjoy baking it
That's simple recipe thanks.
I love your cooking 😍😍
thanks chef Ana ,for sharing.God blesses you more to come. i saw your demonstration at glorieta makati,phil. long time ago.
Bagels are such a satisfying bread to eat :) these look delicious!
I have tried this recipe and it’s awesome!
this is fantastic recipe
I used this recipe every time I make bagels. Can't go wrong!
Thank u for sharring your recipy. Ana I love your technics in your baking. You are a fabulous chef. I wish to meet you personally.
Looks good, nice recipe!!
That looks good!!
I made these turned out great!
These look great. I have only made bagels from America's Test Kitchen and they add vital wheat gluten. I am excited to try this recipe out next week. I am making croissants again (3rd time since quarantine) starting Friday, plus the muffins Thursday in Oh Yum101. I need to stop baking but I can't it's too much fun. I made the Vanilla cake again that you made for your birthday Oh Yum 101 for Father's day.
These are phenomenal bagels!
Thanks Anna! My wife and I are making them now!
Those look delicious. I LOVE bagels. Your kitchen is amazing. You make everything look so easy.
When you have a spacious kitchen that is set up for it, it is easy.
Gracias Chef Anna Olson !!por la receta muy linda 😊y 😋 😋 delicia 🎉
Thank you 💞
Thank you Anna
OMG!!! Finally I was waiting for this recipe like anything 😁 thank you for making my day😘
Lovely
Excellent
Thank you!!!
Looks good😍
Hello from Indonesia, ms Anna. Thank you for your recipe.
Anna your food looks amazing and tasty too
hearing you use the metric system is music to my ears 🥰🥰😍😍
Most people only think the metric system is better because it's easier for them to count (we have 10 fingers and thus we have base 10 system). So before you say music to your ears, let me ask you what base numbering system lets you do math the easiest? Just look at the clock, and that's your answer. Base 12. As in 12 inches per foot, etc. Can you acturately measure 1/3 of a liter? No. Base 10 allows you to division by 2 and 5 only. Base 12 allows 2, 3, and 4
😂😂😂 soo true..
@@e4d578 well, the metric system is widely used and accept because it's consistent. If someone says a gallon with no much context, how'd you know if it's American gallon or UK gallon (yes they are different). You mention the base 12, well the base for a pound is 16 ounces; foot to inch is 12, but yard to foot is 3 and it just gets messy the more you go up the units. It's fine if you're comfortable with imperial units and they defiantly work, but the metric is widely used not because "we have 10 fingers" but because it's consistent and makes more sense when you try to convert between units. Not to mention the terminology, milli, centi, kilo etc. are also consistent and precise regardless of the type measurement that you're using.
@@e4d578 dont care didnt ask
@@e4d578 you said a whole lot of nothing.
so good
These classic bagels are super fancy !!!!!
Wow ! This was an amazing tutorial ! Thanks so much! Super great ! Slay mama
Great easy recipe. I never thought that bagels were boiled first. Wow!
Thank you, Anna. I am going to make bagels from your recipe 😘👍
I subscribed immediately just because she gave me a really good feeling like I had a strike of joy right in the beginning of the video
Really Nice I will try your recipe From NY Here Long Island (Dix Hills/Melville)-Best-Chris
I have to mention that i love that Anna uses the metric system.
What’s the metric system?... (Pardon me but I’m a beginner :) )
Amazing ❤️❤️❤️❤️❤️
ماشاء الله تسلم ايديك بالف هنا🌺🌺🌺🌺🌺🌺🌺🌺
Looks so good, gonna make sandwiches with them.
Wow...your how to videos are outstanding! You're an excellent teacher, thank you 😊
super amazing
Anna, Please do a video on bagels with fruit inclusions (cinnamon raisin) to show how to evenly distribute the fruit.
Trying a batch right now with 2 cups of blueberries added, plus an extra cup of flour. Fingers crossed they turn out!
Wonderful...... Beautiful Donat 🍩🍩 delicious taste and appetezing 😋💞 Thanks you for sharing 🙏
yes I will Thanks
Thanks to you Anna I now bake bagels and they are delicious.
I do have one question, do you have a cinnamon raisin bagel recipe? Or, can I use this recipe. If so, when do I add the cinnamon and raisins and how much should I add?
I love your channel and have learned so much. Thank You!
Very nice
Wow excellent 😋😋😋😋👍👍🌹
I love it❤
I made this today. And everyone loved it here in Germany 🇩🇪 Mashaa allah, it’s a good recipes
Thank you.
Hi Anna, lam always watching ur program on the tv "Bake with Anna olson" so love it, i like ur ciabatta delicious i looks, asian food chenel👍❤️ from Indonesia 🇮🇩
I made my first batch of bagels :) woohoo! they were pretty good for my first shot at this recipe.
Excellent recipe! I have tried several recipes and we were never satisfied with the results. Most ended up too flat. These came out looking and tasting perfect.
My only small issue was after cooking on parchment the bottoms were a little too wet, even after cooking. Solved that by cooling on a wire rack after removing from oven.
Thank you!
mmmm lov it
I love bagels and don't own a stand mixer. I've tried making them by hand in the past and lots of elbow grease involved but it was worthwhile too. Hope you can include more hand mixing recipes in the future. Thank you.
addicted yo these bagels
I really like the metric system you're using :)
Also would love to see your recipe for Savarin cake!
YES
Will be making these this weekend! Just pulled your chocolate
Biscotti out of the oven for its
First
Bake
Love love love
You are Queenie of kitchen
i always wanted to try making bagels because we need to boiled it before baking, which will felt quite weird for me. definitely gonna give it go
And also if you could please make a plum recipe 😋
Can't wait to make bagels someday
Oh my Gooood!😋😋
I have seen some chefs use lye in the water instead of honey. What is your advice on this and the advantage or disadvantage of both. Thank you. Great job once again.
If we have dry active yeast and not instant dry yeast, can we use the same amount or would we need to adjust? Thanks!
Hmm yum!
Thank you so much! Anna, please can I ask if you can make the sourdough bread ? If so can you plesee list the recipe for the bread thank you. For the shortening, do I need to get it from the shops or can I make it at home, just as how you made the buttermilk. Sorry I ask because I know you can do anything!! 😁