How Bagels Are Made • Tasty

Summary

In this video, Keith Cohen, owner of All Washers Bakery in New York City, showcases the traditional art of bagel making. The process involves using two types of starters, mixing with honey, flour, water, salt, and yeast, and then gently developing the dough. The dough is divided, shaped by hand, and rested before being baked in a deck oven at 450 degrees with steam, resulting in a chewy, flavorful bagel with a mahogany crust. Cohen emphasizes the importance of hand speed and teamwork in the bagel-making process, highlighting bagels as a universal food enjoyed in various ways.

Takeaways

• 👨‍🍳 Keith Cohen is the owner of Orwashers Bakery, one of New York City's oldest and most iconic food establishments.
• 🥯 The bakery uses two types of starters for bagels: a natural sourdough starter and a special bagel vegan starter.
• 🍯 After adding the starters, they mix in malt, honey, flour, water, salt, and yeast to make the dough for 30 dozen bagels.
• 💪 The dough undergoes a low-speed mix followed by high-speed mixing to develop gluten, with a gentle bowl turn to protect the dough.
• 🪑 After mixing, the dough is cut into 17-pound increments and rested to relax the gluten before further processing.
• 🤖 A hydraulic divider, used for 60-70 years, divides the dough into 60 equal pieces for shaping into bagels.
• ⏳ The dough rests multiple times during the process to ensure it relaxes and can be rolled out correctly for shaping.
• 🏃‍♂️ Hand speed and coordination are crucial for bakers when shaping the dough into bagels, much like an athlete’s precision.
• ❄️ The bagels rest on boards and are refrigerated overnight before being baked in a 450°F deck oven with steam.
• 🍞 Instead of boiling, the bakery uses steam to create a mahogany crust, resulting in a chewy, flavorful bagel.

Q & A

What is the name of the bakery mentioned in the video script?

The bakery mentioned in the video script is called Orwashers Bakery.

Who is the owner of Orwashers Bakery?

The owner of Orwashers Bakery is Keith Cohen.

What types of starters are used in making the bagels at Orwashers Bakery?

The bakery uses two types of starters: a natural sourdough starter and a special biga, which is a type of pre-ferment used in bagel making.

What ingredients are added after the starters in the bagel-making process?

After the starters, the ingredients added are malt, honey, flour, water, salt, and yeast.

How much dough is mixed at a time for bagel production, and how many bagels does it yield?

A 100-pound mix of dough is prepared at a time, which yields 30 dozen (360) bagels.

What machine is used to divide the dough, and how old is it?

A hydraulic divider, which has been around for about 60 to 70 years, is used to divide the dough.

Why is resting the dough important in the bagel-making process?

Resting the dough is important to allow it to relax, making it easier to shape and roll out into bagels.

What is the final step before baking the bagels, and why is it important?

The final step before baking is allowing the bagels to rest in the refrigerator overnight. This step is important for developing the bagel's flavor and texture.

How are the bagels baked at Orwashers Bakery?

The bagels are baked in a deck oven kept at around 450 degrees Fahrenheit. Steam is used in the oven to achieve the desired crust, replacing the traditional boiling step.

What qualities does Keith Cohen look for in a perfect bagel?

Keith Cohen looks for a nice chew, good flavor, and a bagel that can be enjoyed without causing a 'food coma.' He wants it to be versatile enough to be eaten on its own, as a sandwich, or as toast.

Outlines

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🥯 The Art of Bagel Making at All Washers Bakery

Keith Cohen, owner of All Washers Bakery in New York City, introduces the traditional process of making bagels. The bakery uses two types of starters: a natural sourdough and a special biga, which are combined with honey, flour, water, salt, and yeast to create a 100-pound dough mix for 30 dozen bagels. The mixing process is done with care to develop gluten, and the dough is allowed to rest to relax before being portioned into 17-pound increments. The use of a hydraulic divider, which has been in use for 60-70 years, ensures even division of the dough into 60 pieces. The dough is then shaped by hand into mini-baguettes, with emphasis on the importance of hand speed and teamwork among bakers. The shaped bagels are given a final rest before being refrigerated overnight. The next morning, they are baked in a deck oven at 450 degrees with careful control of steam, which is considered essential for achieving the desired crust and chewiness. Cohen discusses the importance of the bagel's flavor and texture, aiming for a product that is versatile and enjoyable on its own or as part of a meal.

Keywords

💡Bagels

Bagels are a type of yeasted bread that is typically formed into a ring shape and boiled before baking, giving them a distinct chewy texture and shiny crust. In the video, bagels are the main focus, with the bakery showcasing their process of making them from scratch using traditional methods. The script mentions the importance of the bagel's texture and flavor, aiming for a 'nice chew' and avoiding a food coma, indicating the bakery's commitment to quality and the unique eating experience they want their bagels to provide.

💡Starters

Starters in baking refer to the initial mixtures of flour and water that are fermented to produce yeast. In the context of the video, the bakery uses two types of starters, a natural sourdough starter and a special biga, which are essential for the bagel's flavor and texture. The use of starters is highlighted as a key step in the bagel-making process, emphasizing the bakery's dedication to traditional and artisanal methods.

💡Molten Honey

Molten honey is honey that has been heated until it becomes fluid, which can be used in baking to add sweetness and moisture. In the script, molten honey is mentioned as an ingredient added to the mixer along with flour, water, salt, and yeast. This addition contributes to the unique flavor profile of the bagels and showcases the bakery's attention to detail in their recipes.

💡Gluten Development

Gluten development is the process of creating a network of proteins in dough that gives it structure and elasticity. The script describes the process of mixing the dough at different speeds to develop the gluten, which is crucial for the bagels' chewy texture. The video emphasizes the importance of this step, indicating that it requires careful handling and timing to achieve the desired dough consistency.

💡Hydraulic Divider

A hydraulic divider is a machine used in baking to accurately portion dough into equal pieces. The script mentions a hydraulic divider that has been in use for 60-70 years, suggesting a commitment to traditional equipment and methods. The divider is used to create 60 even pieces of dough from the mix, which will later be shaped into bagels, highlighting the precision required in the bagel-making process.

💡Resting

Resting in baking refers to the period when dough is allowed to rest, which helps relax the gluten and makes it easier to shape. The script discusses the importance of resting the dough at multiple stages, emphasizing the need for gentle handling and patience. This step is crucial for the final texture and quality of the bagels, as it allows the dough to relax and become more pliable.

💡Hand Speed

Hand speed in baking refers to the quick and efficient movements required to shape dough, especially in a high-volume production environment. The video script mentions the importance of hand speed for bakers, comparing it to the skills of an athlete. This highlights the physical demands and the level of expertise required to produce bagels at a professional level.

💡Deck Oven

A deck oven is a type of oven where the baking takes place on a flat surface, or 'deck'. The script describes the use of a deck oven for baking the bagels, maintaining a temperature of around 450 degrees Fahrenheit. This type of oven is chosen for its ability to provide even heat distribution and the capacity to generate steam, which is essential for achieving the bagels' characteristic crust.

💡Steam

Steam in baking is used to create a humid environment that helps develop a crispy crust while keeping the interior soft. The script explains that the bakery uses steam in their oven, which is an unconventional method for bagel baking but one that they have found to successfully replace the traditional boiling process. The use of steam is critical for achieving the desired mahogany crust and chewy interior of the bagels.

💡Chewy Texture

Chewy texture refers to the elastic and slightly resistant quality of baked goods, which is a desirable trait in bagels. The video script emphasizes the bakery's goal of creating bagels with a 'nice chew,' indicating their focus on the eating experience. The bakery aims for a balance where the bagel is flavorful and satisfying but not so heavy that it causes a food coma, showcasing their attention to the overall quality and enjoyment of their product.

Highlights

Introduction to All Washers Bakery, an iconic food establishment in New York City.

Two types of starters used: natural sourdough and a special biga for the bagels.

Ingredients added to the mixer include flour, water, salt, yeast, and molten honey.

A 100-pound mix is prepared, yielding 30 dozen bagels.

The mixing process involves low and high speeds to develop gluten.

The importance of gentle handling and resting the dough to allow gluten development.

Dough is cut into 17-pound increments for resting in buckets.

The use of a hydraulic divider, likely over 60 years old, for portioning the dough.

Dough is allowed to rest again after division to relax for proper shaping.

The critical role of timing in the dough's preparation due to environmental factors.

Hand speed and technique in rolling and shaping the bagels.

The necessity of a final rest for the bagels before refrigeration.

Bagels are refrigerated overnight before baking.

Baking process in a deck oven at around 450 degrees with controlled steam.

The use of steam in the baking process as an alternative to boiling.

Desired characteristics of a perfect bagel: chewiness, flavor, and versatility.

Bagels as a universal food, suitable for various eating occasions.

Transcripts

[Music]

thank you

I'm Keith Cohen I'm the owner of all

washers Bakery we're in one of New York

City's oldest and most iconic food

establishments so here we have Isaac and

Enrique showing us how we make the

bagels every day here we have two

different types of starters that we use

so we have our natural sourdough starter

along with a special big it's our Bagel

vegan after the starters added to the

mixers we add in the molten honey we

have flour water salt yeast right now

we're making a 100 pound mix this mix

here makes 30 dozen bagels with mixing

and incorporating on a low speed and

then developing the gluten more on a

higher speed our mixer allows the bowl

to turn as well so it's a little bit

more gentle on the dough so after it's

mixed okay almost like working out right

you've developed gluten you need to rest

you need to rest in between sets it's

important for us to be very gentle with

the dough we cut the dough into 17 pound

increments and let it rest in these

buckets

what's going to happen with the dough is

when you first take it out of the bowl

it's going to feel pretty stiff and hard

by the time it's done resting you'll

feel it relaxed more now that the dough

is rested we're going to bring it over

to the hydraulic divider so this

hydraulic divider has probably been

around for the past 60 70 years very

simple machine and the more modern ones

that we have allow these different grids

the grid will give us 60 even pieces so

we can shape later into the bagels

[Music]

so after it's divided in the divider we

want to put it on our boards and let it

rest a bit so it's going to relax again

so we can roll it out correctly time is

really critical you cannot be too fast

nor too slow because the dough has a

mind of its own you know heat humidity

cold will all affect the timing of the

final product now that we've realized

the dough is relaxed and ready to go it

takes a lot of hands a lot of quick

hands in order to be able to roll this

out to be able to put it back on the

board so we can give it a final rest

before it goes into the refrigerator

when the dough is relaxed it's a lot

easier to flatten out the piece and from

there you work your hands from the

center out in order to develop a mini

baguette so once you're comfortable with

the length of it the double seal and

you're ready to put it on the boards

hand speed is super important it's

inherent in Bakers they need good hand

speed just like if you're an athlete and

it takes time you have to work with your

group of acres in order to develop that

pace and also that Cadence just like any

good team

so here we have the bagels resting on

the boards it is critical to leave them

out a little bit to give them one little

final rest before they go in the

refrigerator overnight

in the morning they pull the bagels out

of the refrigerator and then they go

into our deck up the deck oven is kept

somewhere around 450 degrees and the one

Keith element is making sure we have

enough steam in terms of not boiling the

bagel now people would say that's a

sacrilege and I understand why fact that

we have steam as opposed to a regular

Bagel oven that's just dry heat I

thought it could take the place of the

boil and in fact it has and every five

minutes almost you can see the bag will

get a little bit bigger you're going to

get this mahogany crust that you want

with a regular boiled Bagel what do I

want in a bagel I want a nice chew I

want flavor I want somebody to eat it

and not go into a food coma you can eat

it on its own you can eat it as a

sandwich you can have it as a piece of

toast I think bagels are one of the most

universal Foods out there and that is

how Bagels make

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