How Bagels Are Made • Tasty
Summary
TLDRIn 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
🥯 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.
Mindmap
Keywords
💡Bagels
💡Starters
💡Molten Honey
💡Gluten Development
💡Hydraulic Divider
💡Resting
💡Hand Speed
💡Deck Oven
💡Steam
💡Chewy Texture
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
foreign
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