How to Make the Best Homemade Bagels - Kitchen Conundrums with Thomas Joseph

Summary

In this video, Thomas Joseph shares a detailed recipe for making homemade bagels. Starting with proofing yeast, he walks through each step, including mixing the dough with bread flour, sugar, salt, and barley malt syrup. After kneading and letting the dough rest, Thomas shapes the bagels, boils them in a malt syrup-infused liquid, and bakes them to perfection. He also discusses various topping options, emphasizing customization. The final result is golden, chewy bagels that rival those from famous bagel shops, perfect for any kitchen enthusiast.

Takeaways

• 🍞 Thomas Joseph shares a recipe for homemade bagels that are chewy and moist, avoiding the dry, bread-like texture often found in homemade attempts.
• 🌡️ To proof the yeast, use 1 and 2/3 cups of warm water at 100-110 degrees Fahrenheit, combined with 3/4 teaspoon of active dry yeast.
• 🍯 Barley malt syrup is a key ingredient that imparts a signature flavor to the bagels and can be found in grocery stores or ordered online.
• 🍚 One pound and six ounces of bread flour, approximately 4 and 1/4 cups, is used to create the dough structure.
• 🔁 After mixing, the dough should be kneaded for about five minutes until it's supple, moist, and elastic.
• 🕒 The dough needs to proof for approximately two hours in a warm spot until it rises.
• 🔪 The proofed dough is portioned into 10 equal pieces, then shaped into rounds before being formed into bagel shapes.
• 💧 Bagels are boiled in a solution of water and barley malt syrup before baking, which helps achieve a chewy interior and a crunchy crust.
• 🌐 Bagels have origins in Poland but have become popular in cities like New York, St. Louis, and Montreal, each with its variations.
• 🍽️ Toppings such as sesame seeds, poppy seeds, salt, and other seasonings can be added to customize the bagels to personal taste.
• 🔥 Bagels are baked at a high temperature of 500 degrees Fahrenheit for 10 minutes, then the temperature is reduced to 350 degrees for another 10 minutes, and finally, they are flipped for even baking.

Q & A

What is the ideal temperature for proofing yeast when making bagels?

The ideal temperature for proofing yeast is around 100 to 110 degrees Fahrenheit.

Why does the recipe suggest using barley malt syrup in bagel making?

Barley malt syrup is used for its fantastic flavor that is signature to bagels, giving them a wonderful taste.

How much bread flour is required for the bagel recipe mentioned in the script?

The recipe requires one pound and six ounces of bread flour, which is approximately four and a quarter cups.

What is the purpose of kneading the dough after mixing it in the stand mixer?

Kneading the dough after mixing helps to develop its structure, making it supple, moist, and elastic, which is essential for the bagel's texture.

How long should the dough rest before shaping it into bagels?

The dough should rest for about two hours before it is portioned and shaped into bagels.

What is the method described for portioning the dough into equal pieces for bagels?

The dough is portioned by first forming it into a square or rectangle, cutting it in half, and then dividing each half into five equal pieces.

Why does the script mention resting the dough balls before shaping them into bagels?

Resting the dough balls allows them to relax, making them easier to shape into the bagel form without springing back.

How does boiling the bagels before baking contribute to their final texture?

Boiling the bagels before baking helps create a chewy interior and a sturdy, crunchy crust, which is characteristic of a good bagel.

What is the origin of bagels as mentioned in the script?

Bagels originated in Poland, but they have become popular in various cities, particularly in New York, St. Louis, and Montreal.

What are some of the toppings suggested for the bagels in the script?

The script suggests using sesame seeds, poppy seeds, everything bagel seasoning, cheese, salt, pepper, and fennel seeds as toppings for the bagels.

What is the baking process for the bagels as described in the script?

The bagels are first baked at 500 degrees for 10 minutes, then the temperature is reduced to 350 degrees for another 10 minutes, and finally, they are flipped and baked for an additional five minutes to ensure even baking.