Pastry Chef Attempts to Make Gourmet Bagel Bites | Gourmet Makes | Bon Appétit

Claire is no longer on the show. I'm fine, let me take it, this will just be me, player, take a break, wait, now I want to be the worst babe. Something strange happened, it feels strange. All I did was stand. Hello everyone. I'm Claire when. in the b8f kitchen and today I'm making

gourmet

Bagel Bites. I ate a lot of Bagel Bites when I was in high school, my sister and I would put the tray in the microwave and go watch Saved by the Bell or whatever was on TV, the idea of ​​just eating a pizza

bagel

in general, It's something that really feels like something you would do as a kid, so I don't know, yeah.

I like the idea of ​​a pizza

bagel

. I have an extensive education on bagels, both eating and preparing them, okay, oh. Sorry we were only able to get a couple of cheese and pepperoni and three cheese flavors, they look pretty good on the box. Mini bagels with cheddar mozzarella and Monterey Jack. Jesus. I'm fine with three cheeses. I just don't want those to be all three on a pizza. I'm going to look at cheese and pepperoni because this is the kind I would

make

. He is a boy. Wow, I haven't changed much, but they seem to come on this crusty tray, like these bagels are kind of sad looking.

I don't mean, I don't know if we can really call them bagels, they're very pale with table sauce, cheese and bits of pepperoni, nine to a package, which I remember well. I feel like I used to eat maybe not all nine, but a lot of them. Okay, I'm going to microwave it at 1100 watts for two minutes and 20 seconds on high power. It's like who knows how many watts someone can microwave, so I put them in the oven too. This was a snack where you would burn the roof off. They're not so bad if you didn't let them cool, which we never did, it's the same one where I remember they didn't lose all their ingredients on the tray, it got a little better, I liked that one has a lot of sauce, cheese, more pepperoni. no pepperoni dripping chewy bread very good no it's definitely that soft and doughy it's a terrible bagel we bake a little just as an alternative heating method at least in the oven the pepperoni and it has a little color the bagel improves Kevin yes I think maybe you should freeze, okay, but Alvin will probably go broke, yeah, the bagel is a very specific thing, you know, wait, you were all in one for yourself.

I know it's not good and yet it's a good thing, so that's part of the criteria. being able to pick it up is ok with the bite I don't think so I wish there was a little more texture to the sauce it's like a puree of puree I think exactly how you remember it is much worse actually it's almost like it's freeze dried don't open it like it's so fluffy and dense. Do you guys love it? I mean, I really like the idea of ​​a bagel bite, it seems like a cool thing. Dan wasn't too excited about this, so maybe I'll

make

three more cheeses. pepperoni, but it should be like a Claire's custom flavor, oh yeah, so I wanted to do it like I thought of it as kind of a '90s thing because that was the last time I had it, but it was like they were like vegetarian dominoes pizza. with kind of raw onion and like sliced ​​black olives and I want to compose this so that there's like a little slice of mushroom and maybe like the smallest floret of raw broccoli.

I can put it on with tweezers or something, so that's my favorite. The pizza is really very, but it's mushrooms. Can you do anything if we can get some pineapple? I'll do it for you. I will make fresh pineapple and I like the idea. What if I took everyone's pizza order? Each one has its own flavor. I like this sweet idea, what's your favorite type of pizza topping? You know, I know they like pineapple, oh, okay, Cola, remind me it was pineapple mushrooms, in what, oh, that's good, I love it, my goodness, that's good, yeah, I don't mind one bit. onion, okay, I love mushrooms, okay, bologna, anchovies, they're not bad when they're good, you want?, oh my lips, these are all separate pizzas, oh no, I mean, what's your Pitts order?

No, then I make half and half mushrooms mixed in half. and then the other half in college maybe mixed olive sopressata, extra parmesan basil on top and chili oil, okay, thanks, you noticed that the chili should have the heat of the chili. I'm going to try a collaborator fresh from Calabria is great, okay, baked anchovies on that, okay. swimming very thin slices you know Goodfellas style garlic oh yeah Polly has to shave yeah garlic doesn't make a billion right, okay, I'm eating Molly, what are you putting on the pizza? Roni Roni as if she were in a good pizzeria.

Yeah I know they have good stuff yeah if I'm in a spice store pepperoni okay I'll go with bologna because I'm probably already making a group pepperoni you'll be able to try it anyway are you making? all red sauce because I can see that the mortadella is a good white cake, okay, the ricotta, Marlee, okay, maybe some Castelvetrano olives. Oh my god, frankly, there's something disgusting about that, okay, Dan gets to be on this list, I think there's a lot of work to be done. the only complicated part will be baking the bagel and then the rest will be easy on the bread.

The only thing I'm trying to recreate with Bagel Bites is the dimensions and the overall size, all I have to do is measure the circumference of the bagel and then that's two inches, okay, two inch bagel, that's it, yeah, the diameter, what did I say? They come, I meant, diameter, there's no reason why the cheese should be a tiny shade, because they all melt. anyway, they're supposed to look like this, so I want to go for a proper bagel, with good colored crust development and also little blisters so you get that really satisfying crunchy texture when you bite into it, there's nothing wrong with this that in general.

I'm just going to try to make a good bagel for my hair aside by reading the ingredients that the bagel has in parentheses wheat flour water contains less than 2% of the following invert cane syrup fault of yeast soy oil enzyme ascorbic acid niacin reduced iron thiamine mononitrate riboflavin folic acid then topic parenthesis cheese mixture part parenthesis skim mozzarella cheese present C part culture skim milk salt enzymes close parenthesis modified food starch skimmed milk close parenthesis pepperoni made with pork and chicken parenthesis pork chicken mechanically separated so we're looking at your reappearance of mechanically separated chicken Also known as pink silt salt, contains 2% or less pork broth, spices, dextrose, starter culture mix, paprika oleoresin, flavor, sodium ascorbate, sodium nitrate, BHA, BHT , safe gas, closed bracket bracket closed, bracket sauce, water, tomato paste, invert cane syrup, modified food starch, salt, methylcellulose. citric acid potassium chloride ammonium chloride by yeast extract natural flavor calcium lactate linen sea water breton invert cane syrup I want to say that it is a bit of a useless exercise because I am not basing it on any of the ingredients used here, it is still a good exercise although I don't know if I really need to see how they are done but anyway we will go to the computer and do some research and see what we can find.

I wonder if they boil bagels, although I would be very surprised. if they did, it occurred to me that they are really trying to market it as breakfast, it's a bagel, nowadays it's really about the dough and the bagel itself, it's a yeasted product so it's a process of letting it rise and then with bagels you have to boil them for this episode. In fact, I'm going to use a different baker's bagel recipe and that maker is Peter Reinhart, a very well-known master baker, author of many cookbooks about bread, all the other ingredients and things I'll make later, like tomorrow.

Or I don't know, I already have it. I'm going to take my ingredients 15 ounces unbleached bread flour kosher salt directly with the flour 2 tablespoons water to proof them right when I do it to make sure the yeast is alive, it usually is I'll let it sit until it starts to See that the mixture foams a little. Additionally, bagels come from an Eastern European baking tradition and are multi-flavored and come from barley malt syrup. It is similar in flavor to half-stringy molasses. It's really delicious. very thick and really needs to be shaken a lot for it to dissolve and it goes into both the batter and the liquid used to boil the bagels, so even though it's a lot of steps, it's easy, just skip everything. together and mix, so now I'm going to start whisking by hand, sorry, I'm going to give it a micros grass of hair up and now I have a dough that is not at all sticky, firm but still soft, so I'm going to leave this here covered and I'll let it rise maybe about an hour, so what time, yeah, okay, they told me I have to make the sauce now, tomato paste, olive oil, garlic, canned tomato, pepper flakes and a little bit of basil, cook everything on the stove and then let it concentrate and slowly.

Roast and dry in the oven for an hour. Let's look at this mass. I would say that double that you can see and I pushed it in so the dough is proofed. Now you will move on to the forming stage and make the bagels into shape. round shape but first I'm going to take the between us sauce out of the oven oh my goodness it's perfect there's no liquid it's just tomato solids. It looks great, I'll let it cool and then puree it before I start dividing. For this, I'm going to prepare my baking sheets and grab some cornmeal to sprinkle on, so I'm going to form two inch circles with the dough.

I'm just not sure about the weight of the dough so I'm going to try to make one and a quarter 1.25 ounces so I'm thinking the best way to form these sticks is to form them like a snake, wrap them around a finger and roll them into a shape. a loop where the ends are joined together to seal with a very small hole because they will rise. a little bit and that hole will close up like a little bit of bingo, they're a little bit bigger, but hey, I think that'll do. I'm going to go ahead and divide all the dough and then start forming them one by one. a bit like an assembly line, well I'm getting really good, a tuna melt on a bagel, wait what Dan, what nonsense is this?

I like it, I like a tuna memo on sliced ​​bread, they really make it. Chris cannot participate in this debate. So what bread do you want for a slice of tuna melt bread? Yes, it's not big, that's too much. Yeah. I guess we have about 20 or so bagels, that's about 40 Bagel Bites, just what I make looks pretty good for overnight in Chile. I'll just put oil on the bagels so they don't dry out, a wet towel, and then another pan on top to make sure it's sealed. I think it was Andy who said that he wanted a little more texture in the sauce. so the food mill will smooth everything out and break it down without turning it gray, so it just forces a mixture through the disc with these holes actually upside down, okay, oh, so you can see what's left is the meat, okay, this just goes into a half-liter container and in the refrigerator we'll use it when we put everything together, but when it comes tomorrow I'll focus on cooking the bagels.

I'm excited to play with the toppings and make them look really pretty, but it's a lot. toppings, I mean that part is going to be a lot of work mushrooms for Brad Danny, it's a clamp, I cut a lot of little things, handkerchief bologna for Molly, so you know, I'll prepare all the ingredients so that people can even build your own. yeah pizza party i think it will be more fun covered in cornmeal it's getting worse look at Andy's poreless skin really amazing he looks like this in person too this is Anna the January issue he looks so cool, Andy, how do you like your pizza?

Frame it, my mom is my mom, yeah, he loves it. I got a little excited this morning when I woke up. I remember I come to work and make bagels, so that's going to be my first step today: boil and bake the bagels. So these have been sitting overnight, they've expanded a little bit because of the yeast because there are little bubbles, so that's a good sign. I assume they will pass the flow test. They look like little mini bagels, nothing. I'm going to take this guy. the bagel floats which means there is air in the dough so the bagels don't get too dense, that means these guys are ready to cook.

I'm going to turn that on. There is a two step cooking process for bagels, first you boil it in a solution of water and enough barley malt syrup to get the color of strong black cloves, a couple of tablespoons and then you bake it, so now I'm going to preheat the oven well, maybe 450. I don't have a baking stone at home, so when I make Bagels I bother with this stuff and just do it on a sheet pan, but it's just a raw piece of porous stone that absorbs a little of moisture and gives it a really crispy bottom.

I don't know, I just know it helps with bread. I need my cornmeal, just a permanent event. I love baking projects that you do overnight and then bake them the next morning because it's such an exciting race on set, a nice coil about 30 seconds apart and then everyone comes in, look how cute they are. Alright, it's been about 30 seconds, so I turn them over. You can see that they have acquired a more colorThey smell good. I am very disappointed with my vegetable. These guys didn't quite conserve. its shape got a little sad everything ran away I put too much cheese I really like how the pepperoni got a nice color I think it's actually just the fat from the pepperoni maybe we took it in half and divided it yes it will be two weeks maybe just with a knife the bagel stayed soft but the bottom was very crispy okay those are for you that's pepperoni and I don't like that but only when I'm making these wings oh I think you'll like the classic bagel with pepperoni. mozzarella a little parm a little chili a little olive oil I mean, if Frank likes them, I'll say goodbye to Tony all the time delicious no, this is Chris's the brie and chili, the anchovy and the raw garlic in slices aha and it's fantastic, oh I wouldn't say a couple more of those and I would say what's in yours has sopressata and then mozzarella, fried the little basil leaves mm-hmm, hot chili oil because you put the oil in it Of chili, yes, oh my God. that one looks like your food should be crying I'm going for that this is my favorite ask for some pineapple and black olives and a lot nothing more oh mushrooms not bad pretty good as I would I bet they'll find out what the loss comes from more than mine .

Try mine. Mine was to have pineapple man and we'll get you prosciutto. I'm sorry. Whatever. Paris ham. Everything we had. They took out a bunch of paper and I said well, how about this time? You don't want that, it's clams but you said it was going to be the best of the night wait, this is yours, yes, the food and it's pretty bad, it just doesn't give me any of my life, it's not really like that, it's not like my pizza, it only took us eight hours, but we cut them so that each of us could try them all.

I think with the amount of pizza that was trapped, it doesn't read as much as pizza, but it tastes great, do you want to buy? it's Manson in Bernie's look because everyone ran I feel like everyone needs salt oh really try the clam this is a good plan casino bagel yeah it's not really pizza it's mushrooms pineapple olives whatever I'm very happy. I'm happy with the bagel in particular, the first one is yes, they reheat very well please, I insist, well I love making bagels so that part was a lot of fun and actually made me want to make mini bagels since the topping part was very easy.

It's like just buying good quality ingredients, putting them on top and freezing them. I'm happy that the reheat went so well and there was no part of it that wasn't a success. I think the

gourmet

version was much better. than the original and that doesn't always happen not only that, but I'm glad that to get there I didn't have to make some kind of crazy stop or some kind of trick. I could make them at home and I can I don't say that for many episodes

makes

the army make at least one bite of gourmet bagel to try, that's how you make or make

bites

of pizza, no wait, that's how you make a bite For gourmet bagels to try, these two combine 1 teaspoon active dry yeast and 2 tablespoons warm water in a small bowl and stir until the yeast dissolves.

Set aside until the mixture is foamy to make the dough. Combine three and a half cups of bread flour and one and a half teaspoons of kosher salt in a large bowl to make a well. center and pour in 1 tablespoon barley malt syrup, 1 cup room temperature water and the yeast mixture, mix until a shaggy dough forms, then place on work surface and knead by hand adding more flour as needed necessary to prevent sticking until you get a very firm dough that is slightly sticky, heat it in a ball cover and let it rest in a warm place until it almost doubles in size, uncover the dough to pat down a light portion of the dough into three-quarter-ounce pieces and then form each piece into a ball.

Make a hole in the center of each drop and shape it into a ring about two inches wide, then flatten it slightly and place it on a parchment-lined baking sheet dusted with cornmeal and refrigerate overnight. The next morning, check if the bagels pass the flow test by placing one. in a bowl of water, if it floats, return the baking sheet to the refrigerator while you prepare the boiling liquid, fill a large pot with water and add barley malt syrup to the water by the tablespoon until it is the color of black tea, bring to a boil .

Boil the bagels a few at a time for a minute, turning them halfway through, then use a spider to transfer them to a bowl of ice water to cool the bagels. Pat the bagels dry, place on a sprinkled cornea shell and transfer to a preheated baking stone in a Bake in the oven at 450 degrees until the bagels are golden brown and remove from the oven and let cool completely meanwhile make a tomato sauce , lightly mash a drained 28-ounce can of whole peeled tomatoes and let them sit in a strainer to drink and cook more to crush them and stuffed garlic cloves and three tablespoons of olive oil in a large saucepan over medium heat until lightly browned , then add a quarter teaspoon of red pepper flakes and three tablespoons of tomato paste and cook, stirring constantly until the beat is caramelized, add the drained tomatoes and a splash. of its juices to dissolve the brown bits at the bottom of the pot and season with salt and a pinch of dried oregano, add two large sprigs of basil and transfer to a 300 degree oven, cook the sauce once until very thick and concentrate about 40 minutes, let it cool completely, then take out the basil and poulsen mixture and a food processor to smooth it, season with more salt and let it cool, have the bagels and spread with a thin layer of tomato sauce Topped with finely grated, low-moisture mozzarella cheese, a pinch of finely grated Parmesan cheese, finely diced pepperoni, and a drizzle of olive oil Freeze the bagels overnight, then microwave or bake according to package directions, What will your bagel be used for? bagel everything that bagels guarantee and that's right, really pumpernickel bread of this guy called Jesus really because I want it all bagel cream cheese very thinly sliced ​​red onion tomato in summer and smoked salmon and like a little bit of lemon exactly I'll do everything or popper I said everything, are you doing yes, maybe some capers, capers, red onion capers, but the capers have to be between the lock, yes? and the cream cheese, yes, and the red.

I got to the only one many times, yes.