bagel dough in bread machine

Find All Easy Recipe — it's free
BACK

NEW YORK STYLE BAGEL | Super Easy Homemade Bagel in a Bread Machine | Bread Machine Recipes

foreign

How to make homemade bagels with your bread machine, better than store-bought! 

How to make homemade bagels with your bread machine, better than store-bought! 

thank you,hi friends it's Wendy Lynn welcome to my,kitchen today we're going to be making,some bagels and I actually just recently,learned how to do this on Christmas and,they turned out so good my family,absolutely loved them that they've been,requesting me to make these uh multiple,occasions since Christmas so I thought,it would be a fun video to tell y'all,how I make my homemade Bagels that taste,just as good if not better than the,bagel shop down the street from us all,right so it's very simple,um ingredients we're going to use three,and three quarters cup of bread flour,we're going to use one and a quarter cup,of warm water the warm water will help,activate the yeast in the bread maker uh,two tablespoons of sugar we're gonna do,one teaspoon of sea salt and then we're,gonna do one and a half teaspoon of fast,rising yeast,so it's super easy to do,um if you have a bread maker uh there's,a bagel dose setting so we're going to,use our bread maker to make the dough,which makes it super easy just going to,take out my,um,bread container you want to make sure,that the paddle is inside and what we're,going to do first is put the liquid,ingredients,hey Kaden come on over here and say hi,this is my son Kaden oh he loves the,bagel so he's looking forward to this,batch uh okay so first we're gonna do,the uh one cup quarter cup of hot water,warm water,put that in there then next we're going,to put the three and three quarter cups,of bread flour,so let's do that real quick,and I always use a knife to kind of,score my flower when I'm baking that way,I do have a precise cut measure,there's one,there's two and I do use a organic,unbleached bread flour I think that's,just a little bit more nutritious and,I like to try to do that when I can,there's three cups of bread flour and,I actually don't know what happened but,my three quarter cup measure is missing,so I'm going to use a half cup and then,a quarter cup measure to get my total of,three and three quarter cups of bread,flour,all right so we've got all of our flour,in there,now the next thing we're going to do is,we're going to put the two tablespoons,of sugar and I do use a natural,unrefined sugar,it's really good so I'm gonna put that,in there,and then we're going to put one teaspoon,of sea salt,and if you want to put different,seasonings in your bagel mix you can,certainly do that if you want to put you,know like some dried Italian herbs or,sesame seeds or whatever flavor you want,you can certainly put that in,this flour mixture now if you want to,kick it up a notch and maybe put,jalapenos,um,or I don't know some fresh herbs in it,then you would want to put those type of,items in uh when your dough is to an uh,it comes a time on a bread maker that if,you want to add mix-ins it's going to,beep so if you want to add something,like jalapenos or you know,onions or whatever you would put those,items in when the beep,um,sounds for the mixins okay so I've got,all my dry ingredients now I'm going to,just make a little well in the bread,flour mix,kind of like that,and in that little well I'm going to put,the one and a half teaspoons of,pasteurizing yeast,so I've got my teaspoon measure and put,that right in the well there,and then we're going to get the half a,teaspoon measure,put that in the well,and there you have it so I've got all of,my ingredients for my bagel dough in my,bread machine container,I'm going to go ahead and lock that in,and Robert come on over here and show,them a picture with the dry ingredients,in there,okay gonna just shut the lid,and then what we're going to do is the,bagel setting so I'm going to hit my,come on back over here Robert so you can,see these hammers so on this I'm going,to do the menu select and you can see 10,is for bagel dough so I'm going to just,put that on tin,and then I'm gonna hit the start button,Okay so,this takes two hours for the dough in,the bread machine but during those two,hours I can go about my business do the,other work I have and once I come back,when the dough is completely finished in,the bread maker we're going to show you,how we form the bagels and then boil,them and then bake them so I'll see you,back here in about two hours,welcome back so I've got my dough out of,my bread maker and I placed it on a,lightly floured surface and now what I'm,going to do is separate it into equal,portions to make my Bagels so I'll just,take my trusty little cutter here and,I'm going to cut a piece off and we're,just going to do a cut them into equal,portions about that size then we'll kind,of work it into a little ball like so,it's going to flatten it out just a bit,and then I'll take my thumb and I'm,going to stick it right through the,middle there and then just pull apart,gently,and just make it kind of look the shape,of like a donut like so,I'm going to do that with all of the,dough and then once I have all of my,Bagels formed we're going to drop them,in the water and we'll show you how to,do that briefly I've got all my Bagels,form

The Secrets of New York's Best Bagel — Handmade

The Secrets of New York's Best Bagel — Handmade

new york i believe has two special,things,better than any other state,in the union,and that's pizza,and bagels,some people will question me every once,in a while oh you've changed the bagel,are you,we have not changed one eye odor of what,goes in our bagel the oven,the kettle everything is the same for 40,years here there are weeks where i can,make a hundred thousand bagels but on,average i would say we do about 70 000,bagels a week,this is a mountain,a mountain of our flower a week we'll,probably go through over 200 bags and,again if i don't have flour i'm not in,business,this is an incredible machine it mixes,up to 200 pounds of flour,we use a an enzyme called a bagel,improver help for your digestion and it,also softened the bread inside we don't,spare expense when it comes to quality,one of the main differences about our,ingredients is we use liquid mold,old-school whey old-school flavor liquid,mold,and we're just mixing water in there and,new york water that's how they say it,new york water,if water was the main thing that happens,to a bagel that makes it great there's,about five bagel stores that are around,my store here,they would make as good of bagel as we,make it's what you do with the water,it's how much water you put in it how,much when you proof you let go in the,air,those are the things that aren't talked,enough about the water it's those,techniques that make our bagel what they,are,now we're going to add the flour no,that's a 50 pound bag in henry's day he,used to have to carry a hundred pound,bag,salt the amount of yeast you add is,important because at different times of,the year,the weather and the atmosphere and the,humidity will control how fast the bagel,will rise,these guys have been doing this for 20,25 years,and they know what they're doing,but you see the batch that comes out of,here it's crazy,we'll make about a thousand bagels at a,time,the process of the mixing will probably,take 20 to 25 minutes,we'll take it out and put it on a,rolling table,we put a wrap,over it so it continues the proofing uh,it makes the bagel rise a little bit,it'll soften it also so that it becomes,a little bit easier to roll,the roller will come back and start,cutting his bagels and start forming,them and rolling them into individual,bagels,the biggest difference i think with all,my rollers how they lock their bagels,and a good lock is like you can't even,find where it happened,you're talking with,literally a master i would call henry a,master but he's been rolling bagels over,27 years,from each roller you could find that,lock and i could tell oh wow that's,henry's bagel that's daniel's bagel,that's raffi's big by the way they,locked their bagels,when it's machine made,there's a cylinder that just keeps,pumping it and pumping it and pumping it,and that tightens that door the rolling,is really what keeps it soft and rollers,are a dying breed it's not like there's,a school for bagel rolling,and my rollers are so good at it like,take a bagel from here take a break from,there put it on the scale and boom,they'll be in within a,.01 of what the bagel weight should be,so these just got finished being rolled,so we'll cover them so that yeast is,activated and it's starting to make,these bagels rise,and in about an hour,they'll be ready to go inside the fridge,proofing is the rising of the dough,it is probably the most important part,of any baking it's how it's set up,before it gets to the oven it is what,makes the rollers so good here they are,so educated on temperatures in the air,the feel of the dough,that their proofing is so spot-on,so right now these bagels are ready to,go in the fridge,you kind of feel the heat coming off of,these so that's where they need this,refrigeration to stop that process,a good bagel needs at least 24 hours of,refrigeration that is probably one of,the most important parts of the bagel,each of these rack holds over a thousand,so right here alone one two three four,five,six these are there's seven thousand,bagels and we have,two other fridges to look at,people that own bagel stores don't have,as much refrigeration so their turnover,has to be a lot quicker,and they don't have that time to proper,ferment that dough,we are able to turn it over like that,so we're gonna pull out a new rack,so we're gonna open these up just to,release some of the frost that's inside,if you put these in right away the,bottoms of the bagels will stop,blistering a little bit so you want to,let them get into the room temperature,still it'll help the process and make,the bagel,be up to my part,and we can kind of come here and start,this process,now why do i smack it you want to get it,off those boards,and i'm an attention grabber so i always,like to make noises,so a lot of people these days they'll,put them in an oven a steam oven that,will produce bagels a lot faster a lot,cheaper also but we're more into the,traditional way of making if you look at,a bagel off of or out of the fridge,there are creases but they're

Easy Cinnamon Raisin Bagels | New York Style Bagel Recipe | No Stand Mixer

Easy Cinnamon Raisin Bagels | New York Style Bagel Recipe | No Stand Mixer

hi everyone,i'm rosie and welcome back to my channel,after living in new york city for five,years i became pretty picky about my,bagels,i couldn't find ones i liked in san,francisco so i learned how to make my,own,these bagels are crunchy on the outside,chewy on the inside and better than,anything i can find in the grocery store,this day i also made sesame bagels using,my standard new york style bagel recipe,which i'll link to in the description,box,these bagels store really well in the,freezer so i usually like to make a big,batch,once the bagels have cooled off,completely i just wrap them in foil,freeze them and defrost them the night,before i need them,let's get started,i'm measuring out 550 grams of flour,total with 400 grams of bread flour and,150 grams of whole wheat flour,i add one teaspoon of himalayan pink,salt,two tablespoons of white sugar,and one teaspoon of active dry yeast,then i add two teaspoons of cinnamon,1 cup of raisins,and 1 tablespoon of barley malt syrup,have you ever wondered why bagels taste,different from plain bread,it's the barley malt syrup that gives,bagels their distinctive taste,even though it's kind of an unusual,ingredient i highly recommend it,then i mix in one and a half cups of,warm water,i know it sounds strange to add the,yeast directly to the flower but i get,my yeast from nuts.com and it's super,active so i find that i don't need that,additional step,if you prefer to first activate your,yeast and water please feel free to do,that,i'm just going to mix until the dough,comes together and then i let it rest,for 30 to 60 minutes,yes this is another one of those ugly,declan doughs give it some time to,hydrate and it'll be much smoother,do,after the first rise i like to do a,second rise in the fridge to further,develop the flavor,this step is optional and you can let it,rise in the fridge for just a few hours,or overnight,when i'm ready to make the bagels i,preheat the oven to 425 degrees,fahrenheit and bring about two liters of,water to a boil,to the water bath i add one tablespoon,of barley malt syrup,this gives the crust amazing flavor,i divide the dough into eight pieces,do,i shape each piece into a tight ball by,dragging the dough against the board,rotating it 90 degrees and then dragging,again,i then poke a hole in the middle and,dust both the sides and the hole with,flour,once you've made all eight go back to,the first one and stretch it out,the dough will expand quite a bit during,boiling and baking so the hole has to be,much bigger than you think you would,need,do,do,i have one egg white here,so,after i do the first layer i go back and,apply a second layer,the two layers make the crust extra,shiny and crunchy,don't worry if your bagels are all,shaggy and bumpy at this stage they will,bake up beautifully i promise,if you love cinnamon raisin bagels as,much as i do i hope you give this recipe,a try and let me know how it goes,if you enjoyed this video please give it,a thumbs up subscribe for more easy,cooking and baking videos and say hi in,the comments thanks for joining me today,and i'll see you next time,bye

*EASY* How to make Homemade Bagels from scratch In the bread machine

*EASY* How to make Homemade Bagels from scratch In the bread machine

hello and welcome back to my youtube,channel today we're going to be learning,how to make homemade bagels from scratch,in the bread machine so first off we're,gonna start off with a cup of water and,then batting in one and a half teaspoons,of salt,next adding in two tablespoons of sugar,and then putting in three cups of flour,now I'm gonna be using instant yeast and,then you're going to go ahead and make a,well inside of the flour mixture trying,not to get to the water mixture then,lastly you can add in tuna quarter,teaspoons of the yeast,and now that's all ready to go inside of,the bread machine and you can put that,on the dough cycle however you're only,gonna let it go for one of the cycles no,resting in between,so you can hear it working really really,hard you can see it's having trouble,do we need it so I'm gonna go ahead and,add almost a tablespoon of water each,bread machine is different so checking,on the dough right now and you can tell,it's not done because whenever you pull,it it splits so we're gonna go ahead and,need that a little bit more,now just checking on the dough again and,if you pull it you can see it's almost,translucent and it doesn't pull apart,which means it's ready now you're gonna,go ahead and let that rest with a towel,over it for ten minutes now you can fill,up a pot of water and bring that to a,boil then adding in three tablespoons of,sugar now that the dough is finished,resting gonna go ahead and make it in,two sizes now you can use your own,judgment on how big of a size to do or,you can cut it now I'm making mini,bagels so I got about nineteen if you,were making regular bagels you'd,probably get about nine,now you're just gonna roll it between,your palm and the counter or a hard,surface until you get that nice ball,four and then you're gonna flatten it,next pushing your finger in the center,until it pulls through,then you're gonna round that out and,stretch out the hole so that it doesn't,close in together whenever it beaks,so I'm just gonna go ahead and finish,these up and then we'll move on to the,next step now with your water boiling,you can go ahead and add up to three of,those shaped dough into the water and,then once it floats flip it for another,thirty seconds and then you can go ahead,and take them out and drain them on a,piece of paper towel once they've dried,off you can go ahead and spray some Pam,onto a baking spray and then transfer,your bagel dough's onto the baking sheet,then you can go ahead and crack open one,egg getting out deep egg whites with,those egg whites you can cover the top,of the bagels,your oven preheated to 325 you can go,ahead and bake them for 20 to 25 minutes,thank you so much for watching I hope,you guys enjoyed if you haven't already,don't forget to subscribe and we'll see,you in the next one bye for now

Bread Machine Bagels

Bread Machine Bagels

today I'm going to show you how to make,bagels using your bread machine,I've already spread lightly sprayed the,pan and you need 1 cup of warm water,this bread machine preheats the,ingredients anyways so you really don't,have to worry about checking the,temperature if your bread machine does,that to the water I'm going to add 2,tablespoons of sugar add 1 and 1/2,teaspoon of salt after you've added your,salt and sugar to the water you just,want to stir it and you want to always,put your wet ingredients in it first,here I have three cups of bread flour,you want to make sure there's a dry spot,on top of the flour so you can add the,yeast okay make sure you use bread,machine yeast someone do two and a,quarter teaspoons and that's all the,ingredients is required for the bagels,okay I'm just gonna select the quick,dough method okay I let the dough sit,for about ten minutes and I'm just gonna,cut it in half and I'm gonna make six,bagels out of this okay you just want to,kind of make it into a bowl you flatten,it out and then you'll just take in poke,a hole in the middle and you just want,to shape it into the size of bagel that,you like you can make it more rounder if,you want to,okay I'm going to continue making these,also I want I'm getting a 3 quart pot of,water bowling and you want to add 3,tablespoons of sugar to that water okay,you just want to bring the water to a,bowl I'm gonna do them three at a time,and you're just gonna Bowl them for one,minute and then we're gonna drain them,on a piece of paper towel,just want to turn them after a few,seconds on the first side,it won't be the prettiest Bakos you ever,saw did a rush job on the shaping on but,you'll get the idea on how to make them,okay I keep all them and you drain them,on a paper towel you're gonna do an egg,white wash just brush them with egg,white if you're gonna add any type of,toppings now is when you want to do it,after you brush them with the egg white,I'm gonna bake these at 375 for 20 to 25,minutes okay I bake these right at 20,minutes you can bake them a little,longer if you like them darker I'm gonna,slice them and toast them anyway so you,would use them just like you would,regular bagels and I'll show you after,pick like I said they didn't turn out as,pretty cuz I didn't really fold them,perfectly so when you're making your own,just take your little time and shape,them and we'll use this guy's after pick,thanks a lot

How to make Bagels | Jamie Oliver

How to make Bagels | Jamie Oliver

I'm gonna give you a foolproof recipe for  homemade bagels, absolutely delicious! If  ,you love a bagel then this is for you. So let's do  this, here I have got 750 grams of strong flour.  ,And then we will make a well in the middle with  your hands. So in here we're gonna go in with  ,450 mils of tepid water; that means lukewarm,  blood temperature. And then I wanna add the yeast.  ,Now when you buy yeast it's often or nearly  always in these little sachets here, so 7 grams  ,of our dried yeast goes into the tepid water, just  use your fork to whisk in the yeast. The heat and  ,the water will wake the yeast up. Then I'll go  in with 3 teaspoons of sugar. I'm just using a  ,nice light golden sugar there. That will give it  not just the ability to wake up the yeast but also  ,a gentle, very subtle sweetness. Then  I'm gonna add 3 level teaspoons of salt,  ,so that goes in. Mix that up first and then start  taking the flour from the outside to the inside.,And it will go to like a porridge-like consistency  and get thicker and thicker. You can see at this  ,stage it's getting elastic, can you see  how stretchy it's looking? And as you bring  ,it together you can bring more and more  flour in. Now I'm using hands right?  ,With a light touch of your hand just move it  around. So I normally would knead this for like  ,10 minutes? So we'll keep it moving just bringing  in those little bits of extra flour as you need,  ,and once it's come together you can be a bit  more brutal you can pick it up and throw it down,  ,and pull it apart and roll it back up, pick it  up throw it down. If you have a little look at it  ,you know, we've got a really nice smooth elastic  beautiful dough. There you go! A nice sort of  ,little therapeutic knead-up. Of course you can  use you know a machine and let that do all the  ,hard work, but somehow it doesn't feel quite  as romantic. So there you go, a lovely dough.  ,Kiss a little bowl with a tiny bit of oil just  so it doesn't stick and put your dough in here.  ,Look how lovely and soft and shiny that is. So let  that prove for about an hour and a half in a bowl  ,rubbed with oil. Get yourself a clean tea  towel and I would just run some hot water on it  ,Just wring out your tea towel which has been  put in the hot water right, and we'll just  ,lay that over the top like that. So lots of stuff  is now happening in this little world that we've  ,created, so an hour and a half it will double  in size and then I'll show you what to do next.  ,So an hour and a half later we have a beautiful  dough that has doubled in size look at that. When  ,we turn it out it is just so bubbly. Just  peel it, tease it away from the edge. It  ,smells amazing. So we wanna knock back the dough  that means bash the air out of it. So we just  ,knock that out and then we can start to  just knead it again. Let's just get a knife.  ,Okay, so divide this roughly  or as best as you can into two.,And then each half will go into three.,Try and get it about right. So look, we've  divided it into six balls roughly. You can  ,see I'm double handing them... you know,  just to look pro. A little dusting of flour  ,just stopped anything sticking outrageously. Each  dough we're now gonna take into half like that.  ,What I do is I put a little bit of pressure on  the dough and I use my fingers like a little kind  ,of cage, and I push the palm down until you get  traction right? And you go in a circle, and then  ,you start to push your fingers up and take the  pressure off and then you get that lovely little  ,dough. And once you do a few you'll just kind of  get the spirit of it and it's gonna be lovely.,Pressure down, pressure off, lovely  ball. Okay. So we've got our 12 beautiful  ,balls there. Over here by the way, this is  kind of the really different part of making  ,your very own bagels. Boiling water,  that's the first part of cooking; boiling,  ,then baking. And that will give you that kind of  chewier spongier texture that's quite unusual,  ,particularly to bagels. Now the  one ingredient that goes in here  ,that is I guess unusual is bicarbonate of soda.  So that's particularly used in baking to give lift  ,and bubbles, but often you see it in recipes  for noodles or in this case the bagel. It kind  ,of gives a kind of bouncier outside and also  will help to change the pH of the dough on the  ,outside so it goes golden and really beautiful  when you bake it. Now we're gonna get thumbing.  ,Now thumbing is a particularly nice thing to do,  get one's thumb and then put it in the flour, put  ,it in your dough move it around, take it off and  then you can just stretch the dough and do this.  ,And as soon as you've done that you want a nice  little circle and there's your potential bagel.  ,You want to go a little bit bigger because it kind  of does tend to shrink back again, so be generous  ,don't be too aggressive with it. And then we can  poach it, right? So we'll lay that down there,  ,second thumbing. Unusually t

How to make Garlic Herb Bagels an easy recipe in your bread machine

How to make Garlic Herb Bagels an easy recipe in your bread machine

come on in welcome to my home today we,are making garlic herb bagels these are,water bagels and they are so easy and so,delicious to make and I'm using my handy,dandy bread maker these are great a lot,of people don't like bread makers,because they say they make the bread too,tough,bagels one of those things which they're,really good this way we've made bagels,before if you want to go back to the day,we make onion bagels that's right up,there but let's make these these are so,good so easy and the bread maker does,the all the work we're going to start,off with 1 tablespoon of dry active,yeast to that I'm going to add my flour,we have 2 tablespoons of sugar 1 and a,quarter cup of warm water now remember,to put these ingredients in in the order,that your recommended manufacturer tells,you then 2 tablespoons of Italian herbs,or you can just go whatever herbs you,love now this is up to you I have 2,tablespoons of garlic and this is minced,garlic you can cut it down to 1 you can,go with one teaspoon it's how much you,love garlic here we love garlic and then,a pinch of sea salt that smells so good,already all right so then what we are,going to do is we this is set at the,dough setting I'm going to kick it on,and let it go through its whole entire,cycle our dough is out of the bread,maker now one of the things you are,gonna have to think about and I had to,think about today was the fact that it,is very very wet today it rained a lot,so what I'm going to do right now is I'm,dividing this dough into roughly 8,pieces you want to make them about the,same size then once you've got 8 pieces,you're gonna make them into little,circles with a hole in it and just place,them down onto I have a silicone lined,pan now these are not going to bob,they're not going to double up that sort,of thing so you can crowd these on just,a little bit not too terribly much now,I'm going to cover these,and let them rest for ten minutes my,oven is preheating to 425 degrees the,pot of water will have one tablespoon of,baking soda in it once the water is up,to a boiling temperature you will add,the bagels one at a time or two at a,time depending upon your pot and you,will boil them reducing the heat just,slightly for about a minute minute per,side take them out put them back onto,the baking pan and then you will bake,them in the oven for 10 to 15 minutes,our bagels are l they are slightly,cooled cold enough that I can handle,them without you know setting my hands,on fire I'm going to cut them because,unlike store-bought bagels yes these are,not pre-cut you do have to cut them,yourself place it on a plate move,everything off to the side I am a bagel,and cream cheese person I have had,bagels with lox,I do like lox but these should be really,good and yes I overload my bagel with,cream cheese I would have loved to have,made my own cream cheese however I,didn't let's give our bagel a taste that,is absolute heaven if you want a,toastier and you can toast to your bagel,you can slice it and then toast it in,the oven or in a toaster it'll work just,great that sort of reminds me of like a,pizza crust with a bagel I mean this is,really really good I would HIGHLY highly,recommend these bagels so so good if you,make these let me know you can get a,hold of me on most social media at cm,Coleman home don't forget to subscribe,every Tuesday is a recipe and if there's,a certain recipe you'd like to see me,try to make let me know and don't forget,to check out my latest playlist I love,all these ideas and things which we're,coming up with and remember why buy it,when you can make it yourself

I am a mom, I am cooking delicious dinner every day, I am choosing recipe on ALLEASYRECIPE and learning cooking cuisine. ALLEASYRECIPE really helped me a lot, I really love ALLEASYRECIPE's service, I hope more people can like ALLEASYRECIPE! — P*rn Brain Rewire

Join ALLEASYRECIPE to find the easy recipe

To make it happen in 3 seconds.

Find
Rating
4.9
Recipe
2M+
Trusted by People
10K+
Healthier
More Variety
More delicious