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Perfectly timed afternoon sandwich complete the Eiffel fans with my bagel sandwich
Perfectly timed afternoon sandwich complete -- then i can ? fans with my -- bagel sandwich!!
Hey, what's up guys welcome back to binging with babish for this week
We're taking a look at bagels sandwiches from Steven universe
Now the first mountain that we have to climb is most certainly the bagel those not fortunate enough to live here in bagel paradise
New York, New York are often relegated to buying these supermarket bagels from a bag
We can of course assemble effects similarly, if one of the sandwiches featured on the show, but it's just not very good
Supermarket bagels lack crunch and crusts and chew and they're thick and bready and have a weird
Sweet flavor to them and you just haven't lived until you've tried a really good bagel
so we're gonna follow a recipe from the notoriously fastidious foodies over at
Chefsteps.com. Into the bowl of a stand mixer goes 250 grams of bread flour and 1 teaspoon of active dry yeast
Tiny whisk together and combine with 350 grams or about 12 and a quarter ounces of water
Regular-sized spatula those together into a paste which we're going to cover with plastic wrap and proof at room temperature for two to three hours
Until it is bubbling with activity once unwrapped you should see lots and lots of tiny little bubbles
Indicating that our yeast is alive and well set that in the stand mixer while we measure out the rest of our dry ingredients
400 more grams of bread flour 25 grams of granulated sugar
25 grams of diastatic malt powder for flavor
If you can't find this just substitute with more bread flour and 10 grams of kosher salt
Give those a tiny whisk in and then with the machine running and the dough hook attached
We're in a slowly spoon in the remaining dry ingredients until we can't spoon no more next up
This dough's got to be kneaded for 20 minutes, which is gonna be tough on your stand mixer
So just be aware and supportive and present, you know, once 20 minutes have elapsed
You'll be left with a very smooth very supple very stretchy dough indicating that you've developed a lovely network of very glutinous gluten
It's time to let both our stand mixer and our dough rest
But the dough is resting covered in the fridge for 20 minutes while the dough is resting ruin to grease up a half size sheet
Pan lined with parchment paper and then grease up that parchment paper as well before giving up the dough into balls
Balls that weigh 65 grams to be precise and then to roll them into balls
We're going to tuck them underneath themselves pulling their tops taut and making them nice and smooth and round
We're gonna keep these covered with a damp towel in between ball
Formations because this dough develops the skin very very quickly
Then once we've got our dough balls doled out it's time to give them another rest
We're covering with plastic wrap and placing the fridge for 20 minutes next up
We are at long last forming our balls into bagels
This is done very simply by slowly and gently pressing a hole into the middle of the ball
once we've managed to punch a hole we can insert two fingers and stretch the dough out into a
bagel
once you've got your bagel all stretched out place it back on the sheet and cover with plastic so don't develop a scan prints and
Repeat with the remaining dough balls once everybody's all shaped and stretched out
It's time for yet another covered rest
But this time to proof the bagels need to proof for about 20 minutes before they are placed in the fridge overnight for at least
24 hours. This is not only going to deepen their flavor
It's going to give the exterior that dappled little blisters that in my mind are the cornerstone of a good bagel
Speaking of which it's time to prepare our boiling liquid
I've got probably about a gallon a half of water here to which I am adding 1
tablespoon of barley syrup along with about 2 teaspoons of baking soda
Both of which are going to further help develop our bagels crust. Go ahead
make sure those are nice and dissolved and the water has the appearance of a
dehydrated persons urine grab one of our overnight
Fermented bagels and it's time to bring it on over to the stovetop
Where we are going to boil them for 60 seconds on each side
This should puff them up significantly and help form a sticky gelatinous layer on the outside of the bagel once they are done boiling
We're flipping them back over smooth side up onto a wire rack to drain for about one minute after which we're going to place them
On a lightly greased parchment paper lined baking sheet and bake them in a 425 degree fahrenheit oven for 15 minutes
Rotating the tray once after 7 minutes and flipping the bagels once after 13 minutes
which will ensure that your bagels are evenly browned after that flip them back over once again onto a cooling rack and there you
have it my idea of the perfect bagel deep golden-brown is speckled with tiny crispy bubbles a shatteringly crunchy crust and
Light fluffy but somehow also chewy interior. But if you're like me your favorite kind of bagel is everything so in a small bowl
We're combining some onion granules
Garlic flakes white sesame seeds black sesame seeds poppy seeds caraway seeds and flaky
Molten-salt toss together to combine and there you have it everything bagel
seasoning which if you want to add this or any other toppings to your bagels do so just after boiling in just before baking which
Will adhere them permanently to your bagels surface?
Once all of your bagels are baked and cooled for about 20 minutes on a wire rack
It's finally time to get to sandwich Meghan so far as I can tell there are three notable iterations of bagel sandwiches in Steven universe
Distinguished mostly by their fillings, but they're all gonna start the same way with a toasted bagel Steven uses an actual toaster
I'm going to toast mine in some butter in a frying pan as per some lineart
I found on the Internet this first sandwich utilizes two slices of Turkey
Which I cut out using a ring mold also so I can snack on the scraps and a fried egg
Which I'm going to interpret as overeasy mainly because it's my favorite kind of egg to have in a breakfast sandwich
And I'm starting to get pretty hungry by this point. What's that egg is all fried up
I'm going to similarly cut it into a circle around the yolk using a ring mold
I'm doing this because all of Stephens sandwiches seem so
symmetrical which is a lot of s words wears out in the egg up the cheese and the cheese up with the top half the
Bagel, and then it's time to toast this guy for no longer than three minutes at about 400 degrees Fahrenheit
Which is just enough to melt the cheese now at this point
I'm very excited because this is the first opportunity for a cross-section on this show in ages and it's perfectly lovely
It's very hard to beat a runny yolk and the sandwich itself is pretty great
I'm something of a breakfast sandwich aficionado and this one's flavor texture appearance and structural integrity are all top-notch
But the smoked turkey just isn't hitting me where I live plus the cross-section could use some work
so I've got a few ideas as we head into the next iteration one that appears to have more of an egg patty than a
traditional
Fried egg so into a ring mold set into a nonstick pan goes a teensy pad of butter and a just barely beaten egg
I'm then going to turn down the heat nice and low and place something on top of the ring mold what we got here
ramekins fine
this is to trap some steam and let the egg cook once the egg is fully cooked through make sure that it's separated from the
Sides of the ring mold and voila maybe give it a little flip to make sure that both sides have some color and then top
Up our toasted bagel bottom with some Canadian bacon
followed by our cute little egg Patty and you might be surprised to see me not putting cheese on this and that's because I learned
A cool trick from a food stylist friend start by slicing your sandwich in half take off the top bun
Now add the cheese replace the top bun and toast the whole thing to melty completion, which will ensure a bare minimum
B-plus cheese stretch into the oven it goes and out of the oven
It comes looking just like any other old breakfast sandwich, but this one has a dirty little secret an unbroken sheet of cheese
I think we need to Rack focus for this one and a moment of silence, please I
Mean come on. That's just cheating. And this one as you can imagine is a much more traditional and familiar breakfast sandwich
I'm into it. It's speaking my language
It's running up the flagpole and I am saluting it next to the last loop now
Butterfingers with babish next and last we have a lox and cream cheese affair
I'm gonna do the same egg Pattie as before cut myself a ring of smoked
Scottish salmon place that on top of the egg Pattie and top the whole affair with a smear of cream cheese
And I can tell you already I'm gonna like this one. I like bagels and lox. This is bagels and lox plus an egg
Let's not delight except for maybe the cross-section is a little boring. But if we've learned anything from the ugly duckling
She's all that
David Chang's ugly delicious. It's that looks aren't everything
This sandwich looks boring and it tastes anything. But anyway now that I've recovered from that serious tangent, let's make us a babish version
We're not necessarily trying to improve. I just want to make my version of a breakfast sandwich
We're gonna start by making a rudimentary breakfast sausage combining the tablespoon each of chopped fresh
Sage and thyme a sprinkle of garlic powder a sprinkle of onion powder and optional big sprinkle of red chili flake if you like it
To heat a sprinkle of chili powder for flavor a sprinkle of smoked paprika for smoke
And normally I opted for maple syrup, but I couldn't find mine
So 2 tablespoons of brown sugar a generous pinch of kosher salt and a few twists of freshly ground black pepper
Don the black gloves of meaty massage and let these flavors
Get to know each other make sure everything is super well combined in homogenous before shaping into patties
I'm going with a pretty wide thin pad
Err cuz it's gonna shrink and I really wanted to conform to the size of my bagels stack that on first followed by the egg
Petit I really like Stephens meat then egg orientation. It makes for more structurally sound sandwich and because I'm craving another cheese stretch
I'm doing the cut in half first trick with a slice of pepper jack which is gonna play real nice with the sweetness and spiciness
Going on in our sausage patty retrieve that from the oven
Let's throw our gloves in the laundry, I guess and it's time for the pull apart another moment of silence, please
Yeah, buddy. So, what did we learn today?
Bacon eggs and meat on a sandwich are awesome. Newsflash
But the bigger lesson is that a bagel sandwiches only as good as its bagel in that spirit
I know this one's a little bit more difficult and time-consuming, but I really hope you guys give it a try for yourselves
I'm off to induct this half into the Queen way Club
Hey folks, you might remember back in May
I announced that omae's wants to give you the chance to win a trip to Italy with me
Well tomorrow June 24th is the final day to enter so head on over to omae's comm slash babish. Where a donation of
$10 will enter you for a chance to win this incredible experience
Every donation will support meals on wheels America head on over there now and I will see you in Italy