Скачать с ютуб The Secret to Authentic New York Style Bagels at Home в хорошем качестве

The Secret to Authentic New York Style Bagels at Home

I went to extreme lengths to test and find the secrets to making the best New York Bagel. Thanks to Trade for sponsoring. Visit https://www.drinktrade.com/brian to get a free bag of coffee when you sign up. ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom VIDEOS YOU MIGHT LIKE: 1 hour bagel:    • 1 HOUR BAGELS   New York Cheesecake:    • Creamy and Decadent New York Cheeseca...   1 Dough 3 loaves:    • 1 Dough 3 Loaves 2.0 (I Made My Best ...   🔪MY GEAR: PIZZA STEEL: https://amzn.to/3elVdF9 DIGITAL SCALE: https://amzn.to/30bNZO3 HALF SHEET PAN: https://amzn.to/41SQxy1 HALF SHEET WIRE RACK: https://amzn.to/41tasDT STAINLESS BOWL: https://amzn.to/3pTBCTo MALT POWDER: https://amzn.to/3VZ2rFd SHEET TRAY COVER: https://amzn.to/3S13HGy BAGEL BOARDS: https://amzn.to/3S1mkKw BURLAP: https://amzn.to/4cybSm7 PARCHMENT SHEETS: https://amzn.to/3WgikYV STURDY SPOON: https://amzn.to/39EccnT LID/PIZZA PAN: https://amzn.to/3J43QCx *As an Amazon Associate I earn from qualifying purchases* RECIPE Ingredients: ▪530 grams (2 1/4 cups) warm water (86°F/30°C) ▪3 grams (1t) instant yeast ▪940 grams (7c bread flour) ▪10 grams (1T) diastatic malt powder (or 10 grams sugar as a substitute) ▪20 grams (1T+ 1/4t) salt ▪3-4 liters (1 gallon) water for boiling ▪50 grams (2 1/2 T) molasses Instructions: 1. In a medium bowl, combine water and yeast. Stir to dissolve the yeast. 2. bread flour, malt powder (or sugar), and 20 grams of salt to the bowl. 3. Mix the ingredients with a sturdy spoon until a shaggy dough forms and you can no longer stir with the spoon. 4. Switch to a soaking wet hand and continue mixing the dough by squeezing and folding until the dough is well combined. 5. Transfer the dough to a work surface and knead for 10-12 minutes until smooth and elastic. When adequately kneaded, you should be able to tug on a piece of dough without it tearing. 6. Place the kneaded dough into a bowl, cover with a lid, and let it bulk ferment at room temperature for 1 hour. 7. After 1 hour, the dough should have risen by about 50%. Cut the dough into 12 pieces, each weighing approximately 120 grams. 8. Shape each piece of dough by pressing it out into a rectangle then, starting with the edge furthest from you, roll the dough back onto it into itself, pressing into the work surface with each roll until you have a cigar shape, then roll the dough until it’s roughly 10”/25cm long. 9. Wrap the dough log around your fingers, overlapping by about 3 inches, and squeeze firmly to seal each end of the dough together. 10. With the dough still wrapped around your hand, roll the dough back and forth on the seam side to fully integrate and shape it into a bagel. 11. Place the shaped bagels onto two parchment-lined sheet trays lightly sprayed with pan spray. Cover with plastic wrap or half sheet tray covers. 12. Move the trays to the refrigerator and cold ferment for at least 4 hours, preferably 24 hours. 13. Preheat your oven to 475°F and soak bagel boards (cedar planks with burlap stapled to them) in water. 14. Bring 3-4 liters of water to a boil in a large pot and add molasses. 15. Cut the parchment around each bagel to make handling easier. 16. Carefully drop 3 bagels into the boiling water, top side down, and boil for 30 seconds. 17. Flip the bagels and boil for another 30 seconds on the other side. 18. Transfer the boiled bagels to a baking sheet with the bottom side down. 19. Repeat steps 16, 17, & 18 for remaining bagels 20. Place the boiled bagels onto the soaked bagel boards, top side down. 21. Bake in the preheated oven for 5 minutes on the bagel boards. I like to place mine directly on top of my pizza stone/steel. 22. After 5 minutes, flip the bagels over so the top side is up, and continue baking for 12-15 minutes on a pizza stone/steel until golden brown and blistered. 23. Remove the bagels from the oven and transfer to a wire rack to cool. *For Seeded Bagels: * - After boiling the bagels, immediately press them into a tray of your chosen seeds (e.g., everything bagel seasoning, poppy seeds) with the top side down. - Place seeded bagels on soaked bagel boards, seed side down, and bake as instructed above. Everything Bagel Seasoning: EQUAL PARTS (50g) flakey salt black sesame seeds white sesame seeds poppy seeds dehydrated minced garlic dehydrated minced onion Whipped Cream Cheese Shmear: 450g (1lb) cream cheese 50g (3T) milk A pinch of salt In a stand mixer, whip the cream cheese, milk, & pinch of salt for 2 mins til smooth & spreadable. CHAPTERS 0:00: intro, mixing, bulk fermentation 4:00: Bagel, cream cheese, and coffee 5:00: How to shape bagels 6:24: A word on cold fermentation 7:36: The boil 9:44 Baking bagels 10:35 How to make your bagels seeded 11:22 Do you need NYC tap water to make a NYC bagel? 12:06 Whipped cream cheese shmear 12:33 Finished bagel and final thoughts