Binging with Babish: Bagel Sandwiches from Steven Universe

Yes. Perfectly timed afternoon sandwich. Complete the Eiffel fans with my

bagel

sandwich. Perfectly timed afternoon sandwich. So I can? fans with my...

bagel

sandwich!! Hey, what's up guys, welcome back to bingeing with Babish this week. We're taking a look at bagel

sandwiches

from the Steven

universe

. Now the first mountain we have to climb is undoubtedly the bagel, those who are not lucky enough to live here in bagel heaven. New York City, New Yorkers are often relegated to buying these supermarket bagels in a bag. Of course, we can assemble effects in a similar way, if one of the

sandwiches

appears in the program, but it is not very good.

Supermarket bagels lack crunch and crust and are chewy and are thick, bready and have a strangely sweet taste and you simply haven't lived until you've tried a really good bagel, so we'll follow a recipe from notoriously picky food lovers. from Chefsteps.com. Place 250 grams of bread flour and 1 teaspoon of active dry yeast in the bowl of a stand mixer. Beat lightly and combine with 350 grams or about 12 and a quarter ounces of water. A regular size spatula to form a paste. We'll cover it with plastic wrap and let it sit at room temperature for two to three hours until it bubbles with activity.

Once unwrapped, you should see lots of little bubbles indicating that our yeast is alive and well placed in the mixer while measuring the rest of our dry ingredients 400 grams more bread flour 25 grams granulated sugar 25 grams diastatic malt powder for flavor it If you can't find this, simply substitute it with more bread flour and 10 grams of kosher salt. Give them a little mix and then with the machine running and the dough hook in place. We are slowly adding the remaining dry ingredients until we can't add any more. This dough needs to be kneaded for 20 minutes, which is going to be tough. in your stand mixer So be aware, supportive and present, you know, once 20 minutes have passed You will be left with a very soft, very flexible, very elastic dough, which indicates that you have developed a beautiful network of very glutinous gluten .

It's time to let both our stand mixer and our dough rest. But the dough rests covered in the refrigerator for 20 minutes while the dough rests ruin to grease a medium sized sheet Tray lined with parchment paper and then grease that parchment paper as well before Forming the dough into balls. Balls that weigh 65 grams to be precise and then roll them into balls. We'll tuck them under themselves pulling their top taut and making them nice and soft and round. We will keep them covered with a damp towel between balls. Formations because this dough develops the skin very very quickly.

Then once we have our dough balls distributed, we have to give them another rest. We cover with transparent film and place in the refrigerator for 20 minutes. We are finally forming our balls into bagels. This is done very simply by slowly and gently pressing a hole in the middle of the ball. Once we have managed to make a hole, we can insert two fingers and stretch the dough into a bagel. Once you have rolled out the bagel, place it back on the sheet and cover it with plastic so no scanned impressions develop and repeat with the remaining dough balls once all are formed and stretched.

It's time for another covered break. But this time, to ferment, the bagels need to ferment for about 20 minutes before placing them in the refrigerator overnight for at least 24 hours. Not only will this deepen its flavor, but it will give the outside those little speckled blisters that, in my opinion, are the cornerstone of a good bagel. Speaking of which, it's time to prepare our boiling liquid. I probably have about a gallon and a half. of water here to which I add 1 tablespoon of barley syrup along with about 2 teaspoons of baking soda. Both will help further develop the crust of our bagels.

Go ahead, make sure they are well dissolved and the water looks like a dehydrated person's urine, grab one of our overnight fermented bagels and it's time to take them to the stove where we'll boil them for 60 seconds each. This should puff them up significantly and help form a sticky gelatinous layer on the outside of the bagel once they have finished boiling. We turn them smooth side up onto a draining rack for about a minute, after which we place them on a lightly greased parchment paper-lined baking sheet and bake them in a 425 degree Fahrenheit oven for 15 minutes.

We'll rotate the pan once after 7 minutes and flip the bagels once after 13 minutes, which will ensure they brown evenly afterwards. that flips them one more time onto a cooling rack and there you have it. My idea of ​​the perfect bagel, deep golden brown in color, is dotted with crunchy little bubbles, an incredibly crispy crust, and a light, fluffy but somehow also chewy interior. But if you're like me, your favorite type of bagel is everything, so in a small bowl we combine some onion granules Garlic flakes White sesame seeds Black sesame seeds Poppy seeds Caraway seeds and puff pastry Melted salt mix to combine and ready Do you have all the bagel seasoning and if you want to add this or any other seasoning to your bagels, do so right after boiling just before baking which will permanently adhere them to the surface of your bagels?

Once all the bagels are baked and cooled for about 20 minutes on a rack, it's finally time to sandwich Meghan. As far as I can tell, there are three notable iterations of bagel sandwiches in Steven Universe. They are mainly distinguished by their fillings, but We'll all start the same way with a toasted bagel. Steven uses a real toaster. I'm going to toast mine in a little butter in a frying pan based on a line drawing I found online. This first sandwich uses two slices of turkey. Also cut it out with a circular mold so you can eat the leftovers and a fried egg.

Which I'm going to interpret as too easy mainly because it's my favorite type of egg to go with a breakfast sandwich. And I'm starting to get very hungry. for this point. What is that egg? It's all fried. I'm going to cut it similarly in a circle around the yolk using a circular mold. I'm doing this because all Stephens sandwiches look so symmetrical, which means a lot of the words get worn out on the egg. top the cheese and the cheese with the top half of the Bagel, and then it's time to toast this guy for no more than three minutes at about 400 degrees Fahrenheit, which is enough to melt the cheese now, at this point, I'm very excited . because this is the first chance for a cross section of this show in a long time and it's perfectly charming.

It's very hard to beat a runny yolk and the sandwich itself is pretty good. I'm a fan of breakfast sandwiches and the look and feel of the texture of this one. and structural integrity are all top notch. But smoked turkey just doesn't cut it for me where I live, plus the cross section could use some work, so I have a few ideas as we move toward the next iteration, one that seems to be more of an egg burger than a traditional fried egg. , so in a circular mold placed in a non-stick pan goes a small portion of butter and a barely beaten egg.

Then I'll lower the heat and place something on top. from the circular mold what we have here molds well, this is to trap some steam and let the egg cook once it is fully cooked, make sure it is separated from the sides of the circular mold and that's it, maybe it will give you a little twist to make Make sure both sides have some color and then cover the bottom of our toasted bagel with some Canadian bacon followed by our cute Egg Patty and you'll be surprised to see that I don't put cheese on it and that's because I learned a cool trick of a meal.

Stylist friend, start by cutting your sandwich in half, remove the top bun. Now add the cheese, replace the top bun and toast everything until melted, which will ensure minimal B-plus cheese stretching into the oven and coming out. The Oven It comes like any other old breakfast sandwich, but this one has a dirty little secret: an intact sheet of cheese. I think we should focus on this and a moment of silence, please, I mean, come on. That's just cheating. And this, as you can imagine, is a much more traditional and familiar breakfast sandwich. I like it. He's speaking my language He's walking up the flagpole and I'm waving at him next to the last loop now Butterfingers with

babish

at the end we have a smoked salmon and cream cheese affair I'm going to make the same Egg Pattie that I earlier cut myself a salmon ring Smoked Scotch, place on top of the Egg Pattie and top everything with some cream cheese.

And I can already tell you that I'm going to like this one. I like bagels and smoked salmon. These are bagels and smoked salmon plus an egg. We won't rave about it except that maybe the cross section is a little boring. But if we have learned anything from the ugly duckling, it is that she is all that delicious David Chang ugly. The thing is, appearance isn't everything. This sandwich looks boring and tastes like anything. But anyway, now that I've recovered from that serious tangent, let's do a

babish

version. We're not necessarily trying to get better. I just want to make my version of a breakfast sandwich.

We'll start by making a rudimentary breakfast sausage by combining a tablespoon of chopped fresh sage and a tablespoon of thyme, a pinch of garlic powder, a pinch of onion powder, and optionally a large pinch of red chili flakes. if you like To heat a pinch of chili powder for flavor a pinch of smoked paprika for smokiness And I usually opt for maple syrup, but I couldn't find my own Then 2 tablespoons brown sugar a generous pinch of kosher salt and a few twists of freshly ground black pepper Put on your black meaty massage gloves and let these flavors get to know each other, making sure everything is super well blended evenly before shaping them into patties.

I'm going with a fairly wide and thin pad. Err because it's going to shrink. and I really wanted to stick to the size of my bagel stack, first followed by the Egg Petit. I really like the Stephens meat and then the egg orientation. It's a more structurally sound sandwich and since I'm craving another stretch of cheese, I'm doing the first trick of cutting it in half with a slice of pepper jack that will pair nicely with the sweetness and spiciness of our sausage patty. that oven thing. Let's throw our gloves in the laundry I guess and it's time to part ways.

Another moment of silence, please. Yes friend. So what did we learn today? Eggs with bacon and meat on a sandwich are amazing. Newsflash But the most important lesson is that a bagel sandwich is just as good as your bagel in that regard. I know this one is a little harder and more time-consuming, but I really hope you try it yourselves. add this half to the Queen Way Club Hello friends, you may remember that back in May I announced that Omae's wants to give you the chance to win a trip to Italy with me. Well, tomorrow, June 24, is the last day to participate, so head over to the omae babish communication bar.

Where a donation of $10 will allow you a chance to win this incredible experience. Every donation will support meals on wheels. America go there now and I'll see you in Italy.