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.