- Hey, I'm John Kanell.
And today on Preppy Kitchen,
we're making some fresh and delicious bagels.
So let's get started.
First off, in the bowl of your stand mixer,
add 1 1/2 cups or 360 mils of warm water,
between 110 and 100 degrees.
I'm also adding a one packet of active dry yeast,
that's 2 1/4 teaspoons or 1/4 ounce.
And by the way, you don't need a stand mixer to make this.
You can definitely make them by hand.
I'll give you instructions for that too.
To make them nice and happy,
you have a couple options here.
A traditional bagel should have some barley malt syrup.
It gives it like its signature flavor,
one tablespoon to help wake it up,
and some later on too.
It is not easy to find.
So we're gonna use the substitute today,
which is brown sugar.
You could also use granulated sugar, agave syrup,
like maple syrup.
There's a ton of different options,
but you just wanna add a little bit of extra flavor
to these guys.
We're gonna stir this up
and let it just hang out for 10 minutes
until it's nice and foamy.
If you don't see the foam,
start over because that means your yeast are dead.
It's so important that you actually see that foamy head
and I'll share what that looks like.
In the meantime, I'm gonna get my mixer and that dough hook.
10 minutes later, we're ready to start
because this has a beautiful foamy head.
It's time to add 4 1/2 cups
or 540 grams of bread flour.
I don't wanna use all purpose in this
because I want that nice, like chew.
Bread flour has like a higher protein content
and it just gives you that better consistency
for breads like bagels.
This is a big mess.
What are we gonna do?
The answer is stirred up by hand first.
So my scale is done.
Just mix this up.
Really, whatever I make a bread in the mixer,
I'm gonna mix it up by hand first
because it just gives it such a nice headstart.
Otherwise, the mixer is really working for a while
to incorporate the liquid into the top.
It's a whole thing.
I've mixed by hand for a bit.
I have a nice shaggy mixture.
If you're using the mixer,
we're gonna pop it on,
and get our dough hook.
If you're going by hand,
dump it out onto your counter,
and get to kneading.
10 to 15 minutes until it's nice and silky.
That's a little bit of work,
so I'm using a mixer today.
Although, if you have some kids at home
and you wanna get their little busy hands to work,
give them a good wash,
and then let them go at it.
They will knead away and it's really fun for them.
I forgot to add the salt.
I knew, I was like, these bagels are like,
not gonna have any flavor at all.
Anyways, two teaspoons of salt.
That should go in with a flour,
but it's fine right now.
Du, du, du, du, du.
Okay, I'm gonna increase to two, that's low speed,
and it's gonna just go for 10 to 15 minutes.
You're gonna see the difference.
I'll check back in a couple times,
because right now it's like, not elastic at all.
It's really kind of funky.
It's gonna be so silky
and start slapping the ball.
I'll show you what that looks like.
(stand mixer whirring)
However, if this happens,
just push that back down.
Thanks.
Thank you.
Okay, back to work.
(light bright music)
It's been about eight minutes.
I just wanna show you, ho!
So now, much smoother,
and look how much more elastic it is.
Is that perfect?
No, but it's not done yet, see?
Oh, it's still tearing,
but we're getting closer
and it's getting closer to that point
where it's gonna start slapping the bowl.
But anyways, don't be afraid
if the dough is kinda like
climbing up the mixer at the beginning.
It happened to me.
You just pop it back down a few times.
As it becomes more loose and elastic,
it'll behave the way you want.
A few more minutes to go.
Have fun, mixer.
Okay, so this is my dough.
It looks kinda crazy, but let's give it a test.
You can see it's nice and stretchy.
Ooh, look at that stretch.
In fact, I can stretch it so much
that light passes through.
That's the windowpane test.
So this is ready.
I'm gonna pop this into an oiled bowl,
and it's both fairly clean.
I'm just gonna oil this one.
Do just a little bit of oil.
And I have to tell you,
I love bagels when they're good
and I hate them when they're bad.
Sorry to use a sandpaper word,
but I don't love it like if it's dense
and kinda just like, urgh, no.
It should be like more
like fluffy with chew in the middle,
but like a nice crisp edge.
It's the same thing with pretzels for me.
Like a fresh pretzel.
But a fresh pretzel that's bad?
Cover this up.
And this can go in a nice warm cozy place
for about an hour.
It'll double in size and smell amazing.
(bright music)
One hour later, my dough looks huge.
I'm gonna punch it down in just a second.
But first, let's do some prep work.
Get two rimmed baking sheets line with parch paper
and just lightly grease the paper.
I want everything to release once it's on there,
nothing is gonna stick.
Ooh, this is a nice dough.
So substantial.
Okay, we're gonna flip this over now.
I want some nice big bagels.
So I'll be dividing the dough into eight pieces.
If you want smaller bagels, you can go for 12.
One of my favorite to-go breakfasts
if I'm like at a coffee place is bagel with the works.
So there's the tomato, the cream cheese,
the lettuce, the onion, and a lot of lox.
That's really good.
All right, eight equal pieces,
but this is so far away from a bagel shape.
Oh, I'm very sad.
It's like a giant Tostitos.
So we're gonna fix this up
by making it into a beautiful ball.
Stretch the corners out, fold them in,
and I'm just going to kind of work that together.
Give it a little bit of a roll.
And notice my countertop is not flowered at all.
If you do that, it'll be really slippery
and a little bit frustrating.
The next step is to lightly flatten each ball.
If your hands are picking up any dough,
just a tiny little bit of oil,
but minor oil because I was really liberal with that pan.
Now I'm gonna pinch in the middle to create a little hole.
And here's the deal.
You might think,
oh, that tiny hole looks like a bagel to me.
So that's good.
It's not because the bagels are gonna rise.
We're gonna boil them.
We're gonna bake them.
They're gonna puff up a lot.
So we're gonna pick it up, stretch it out.
And this is your opportunity to be nice and even.
You're gonna have some points that are thick
and some points that are thin.
So stretch the thick points out.
Skip the thin points.
Your hole should be about two inches.
And I grab a two-inch cookie cutter
just so I could kind of see if I'm in the right track,
'cause I'm notoriously bad about eyeballing things.
Once it's shaped,
we're gonna plop this onto your greased parchment paper
and just give them a little bit of room to grow
about two inches.
And if your dough is like a little bit tight
or it's springing back, just set it aside,
do another one or give them like five or 10 minutes to rest.
Just continue flattening them out, pinching.
And as you go along,
you'll find your technique gets better
because you understand how the dough can stretch and pull,
and you can work a little bit faster than you do normally.
If you have any seams that are popping open
when you're shaping your bagels,
don't really worry about it.
That's the bottom, but you can pinch them together.
Last one down.
Right now I'm gonna loosely cover them
and let them rest for about 20 minutes
so they can puff up and relax.
While your bagels are rising,
set your oven to 425 so it's nice and hot.
And add three quarts of water to a large pot
and bring it to a boil.
My bagels are puffed and gorgeous.
Right now I'm decreasing the heat
to a simmer for the water
and we're gonna flavor it.
So you can add three tablespoons of your barley malt
or three tablespoons of sugar.
I'm using brown sugar
just for a little something extra here.
Similar to soft pretzels,
we're gonna add some baking soda
and what this is gonna do is give you an alkaline water.
Sprinkle that in, ooh.
And it's gonna give you a chewier bagel.
It'll be brown and golden when it bakes
and all around delicious.
So stir that in.
Ooh, soft pretzels are so good too.
That's on the channel.
Now carefully lift your bagel up
and plop that into the water gently.
No splashes.
Okay, good.
These are gonna boil for about a minute on each side.
Just make sure you're maintaining a simmer.
And by the way, look how these holes shrink
and they really puffed up,
that 20 minutes did wonders.
After a minute, we're gonna flip these over carefully
with a spider or slotted spoon.
They're not gonna look gorgeous.
Don't worry, that happens during the bake.
One thing that's important,
when you take your bagels out,
make sure you flip them so the pretty side is face up.
We want that beautiful bagel moment.
Onto the baking sheet,
and immediately sprinkle with the toppings you want.
So I love everything bagels.
That's my favorite.
You can let me know in the comments what yours is
and I'm just gonna sprinkle that all over the top.
For this one, we're gonna use some delicious onions.
And I want to tell you in advance
before I forget that when these go into the oven,
they can't just go into the oven.
We have to like take a break and come back to them.
So keep watching.
Okay, last three are in
and they're gonna be poppy seed.
You might want to have a jalapeno cheese bagel though.
That's up to you.
These are gonna go into the oven 425 for 15 minutes.
After 15 minutes, we're gonna flip these over
so they brown really nicely.
Back into the oven for about five to 10 more minutes.
Add a lashing of cream cheese
and all your favorite toppings,
and your bagels ready to enjoy.
Nothing beats a bagel fresh out of the oven.
So soft on the inside, nice and airy.
It's not dense
and it has that wonderful like chewy crisp edge.
I hope you get a chance to make this recipe.
And if you like this video, check out my bread playlist.