Easy Homemade Bagels

Hi everyone, I'm Larry from the deep south of Texas and today we're going to make some

homemade

bagels

here in the deep south of Texas. Getting good

bagels

is like getting good baguettes, you have to go a long way to find them and that's probably it. the road to San Antonio four hours north of here so if you like learning how to make them it is a very good idea and the bagels that we are going to make today are New York style bagels, they are excellent, you should try them with your family. I will love you so to make these bagels the night before I made a sponge cake or a poolish and I had 1 cup of bread flour 1 cup of water and 1 teaspoon of yeast so we want to make bagels tomorrow so the first thing we do it's the night before tonight right before you go to sleep you make a sponge cake or a poolish it's very simple and quick but you don't want to skip it because it really helps the flavor of the bread so here I have 1 cup of bread flour . that in the bowl 1 teaspoon of yeast put that, mix that and a cup of water, so we just mix that, take all that flour and the yeast, add it to the water and then we will cover it with plastic wrap and let it get to temperature atmosphere until the morning, so see you in the morning, so here are the ingredients.

This is the poolish we did last night. We will add another half cup of flour, water and then we have three more cups of bread flour a tablespoon of brown sugar another 1 and 3/4 teaspoons of dry yeast 1 and a quarter teaspoon of salt and by the time we boil the bagels we have a half cup or a quarter cup of honey and then we're going to wash the bagels with egg white, we have an egg for that and then I have some bagel seasoning, you can make your own, but this is a little bit easier so let's start with the cake we are We're going to add that 1/2 cup of water, the brown sugar, the yeast and the salt and then we're going to put that on the stand, stay in the mixer and mix that a little bit so it doesn't get too noisy, but Let's get started, so we mix it up a little bit and now we're going to start adding a little bit more flour.

Now we're going to remove this mixing tool and we're going to put the dough hook on, maybe we're going to put the dough hook on, there we go. I haven't used all the flour yet and I may not use all of it. Bagel dough is a very tough dough and the stand mixer actually can't handle it all together. I have to do some kneading by hand but let's start with the dough hook and add a little more flour anyway and Lola let this continue until the stand mixer can't handle it anymore so it's time to move this dough . to a lightly floured board and we knead a little by hand, so we're going to take some of that leftover flour, we put it on our board here, we flour our hands pretty well too and we start kneading this dull and we'll do this for about five minutes, I guess until I get tired of doing it right.

I got tired of needing it after about three minutes, but I think we're ready now. Bagel dough is much harder than the regular bread dough you're probably used to, so it's pretty dense pretty stiff. I took our mixing bowl, cleaned it, and then greased it. I use butter, it's a personal failing of mine. Any type of oil will work, so now we put the dough in the bowl and we roll it to get we cover it with oil and then we will put the plastic wrap back on it and let it rest for 60 to 90 minutes until it doubles in size, well, It's been an hour and a half and our dough has definitely risen so let's hit it. down and when that's your work surface here now, this recipe makes eight bagels, so we want to divide this dough as evenly as possible into eight eight pieces.

You could weigh this if you were really worried about the size, but you know each bagel is going to look a little different anyway so it's no big deal, well there they are, now take each piece and roll it into a ball and then start turning it down, try to get a smooth surface, pinching it at the bottom and then keep doing that and now start pushing your thumbs through the bottom or your fingers and make a little hole and then stretch that hole . You want it at least an inch and a half in diameter. At this point, the hole will close up quite a bit during the cooking process that's what I have and we're going to put it on a parchment lined baking sheet.

We're going to make one more and you want to try to get the bagel as smooth as possible just for appearances' sake. one is ready, I'll finish the rest off camera and then I'll come back to you and there they are, we'll just cover them with a towel and then we'll preheat our oven to 425 and start preparing the water. to boil so first we boil the bagels for a minute on each side and then we sprinkle a little topping on them and then we put them in the oven but let's let the oven preheat and the water boil well, the water is boiling and I'm going to turn it down a little little, we don't want it to boil too quickly when we have the bagels now.

I'm going to add this, about three quarts of water and I'm going to add a quarter. cup of honey and Knicks and now we put the bagels. I can make four at a time in this pan and we cook them, we boil them for a minute and then we turn them over and continue for another minute. Now I'm going to put. put them on a rack here to dry a little bit and let's put the next four on. Okay, they're ready to flip and you're done. Now we are going to spread them with an egg white mixture.

This is an egg white with a. tablespoon of water mixed in and we're just going to spread the bagels with this, it helps the seasoning stick and gives it a little more color. I think also, yeah, it's done, now we're going to sprinkle them on our whole bagel. seasoning, you can make your own if you want, this is this particular brand, it's a little salty, you might be too salty, but there are a lot of recipes to make this on the internet, it's pretty

easy

and now we're going to move them around. Let's go back to our parchment cookie sheets here and pop them in the oven.

You don't want them to touch. They look good, so we'll bake them for about 20 minutes at 425 degrees Fahrenheit. I have them on two trays, one on top. from another, so about halfway through I'll rotate each of the pans 180 degrees and move the top one to the bottom rack and the bottom one to the top rack. See you when they come out and the bagels are ready, they look pretty. good by me now let's move on to the cooling rack, they need to cool for 20 minutes, they look good enough to eat but we have to wait a bit for them to cool.

I can hardly wait, it's time to try one of these bagels just look at how beautifully made the bottom is. I bet it'll be great, and we'll put some of the cream cheese I made the other day on it. I made a video about it and will link to it. it's up here cream cheese with garlic and chives for our

homemade

cream cheese for our homemade bagels what do you think I think it's going to be great mmm rich and chewy like a bagel is supposed to be it's very good, very good, I really recommend Try them, It doesn't require much work and the results are absolutely amazing - as good as any bagel you can buy.

I hope you enjoyed this video, if so please hit the thumbs up and I'll see you next time.