Beat with a mixer for half a minute at a low speed, scraping the sides of the bowl clean. If you like regular ol’ plain bagels, then you can just stop right here, but this recipe … Bake (middle rack) for 12 to 18 minutes or until the bagels are a deep golden brown and crisp, rotating the parchment paper or baking sheet halfway … There’s only 5 ingredients. Cover and let rise in a warm, draft-free spot until almost doubled, about 1 hour. Bagels Require a Lean Dough. Homemade bagels are irresistibly chewy, boast a crisp golden-brown exterior, and taste fresher and … Then top the bagel with horseradish cream cheese and smoked trout. DIRECTIONS Mix yeast, sugar and warm water together and let stand 3 minutes. Grease a large bowl with 1 teaspoon of the oil. How did they taste? All in one place. 24. … Flip bagels onto the prepared sheet pan. They take a bit of elbow grease and a bit of technique, but I’ll walk you step-by-step through the process in the post and in the how-to video below the recipe! Gradually add 4 cups of the flour and the salt, and mix until the mixture comes together. New comments cannot be posted and votes cannot be cast. This Bagel recipe is perfect for making chewy, homemade bagels in your own kitchen! Cakes, cookies, pies, tarts, muffins, scones, short- rye- wheat- and naan breads welcome! level 1. You're so close: slip them in the oven and reduce the heat to 450° F. Bake for 8 minutes, rotate the sheet, and bake 8 to 12 minutes more, until the bagels are golden brown. Add 1 to 1 1/2 cups additional flour 1/2 cup at a time to make a stiff dough, either stirring with the wooden spoon or working with your hands. 1⁄2 Avocado. Cookies help us deliver our Services. Did you do anything special to the pretzel recipe, or did you leave it as is? share. Sign up for the Recipe of the Day Newsletter Privacy Policy, Creamy Dairy-Free Stove Top Mac and Cheese, Smoked Salmon and Herb Cream Cheese Bagels Recipe. Warm Water: Liquid for the dough. 1 . 1 … New comments cannot be posted and votes cannot be cast. Posted by 9 months ago. By using our Services or clicking I agree, you agree to our use of cookies. Sprinkle with coarse salt, if desired. In batches, add the bagels to the water and boil, turning, for 30 seconds to 1 minute. 1 tablespoon. 1 tablespoon Horseradish cream cheese. Beat at a higher speed for 3 minutes. Yeast: Allows the dough to … The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. Mix water, 3 tablespoons sugar and salt together, and add to the dry ingredients. Stir until combined and slowly mix in the rest of the flour ( Dip the bagel tops in desired toppings. A bagel is a bread product, traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, which is first boiled for a short time in water and then baked. See more about the difference between boiled and steamed bagels here. Ingredients. 2 … 4 ounces Smoked trout. Combine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook. Archived. Divide into 12 equal pieces, about 2 to 3 ounces each, measuring about 4 inches across. All rights reserved. The site may not work properly if you don't, If you do not update your browser, we suggest you visit, Press J to jump to the feed. First toast a pumpernickel bagel. Grease a baking sheet with the remaining teaspoon of oil. The Alton Brown recipe is courtesy of Zucker's Bagels in New York, New York. In large bowl, combine 1-1/2 cups flour and yeast. Unlike many recipes, mine calls for no strange ingredients and can be made in a matter of hours (not days!) Combine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook. Overview of ingredients for this bagel recipe… Press question mark to learn the rest of the keyboard shortcuts. Close. Meal Theme: No Cook / Sandwiches Approximate Yield: 1 Serving. Remove from the oven and let cool on a wire rack. What are your toppings? Looks like you're using new Reddit on an old browser. Mix 2 cups of flour with the salt in a large bowl and add the yeast mixture. This thread is archived. Form each piece of dough into a ball. Return them to the sheet pans, brush the top of each pretzel with the beaten egg yolk and water mixture, and sprinkle with pretzel salt. From weeknight favorites like meatloaf to holiday-ready dishes like roast turkey, Alton has tips and tricks for all your favorite classics. This recipe is for the traditional water bagels, also referred to as NY style bagels. (Dough should be heavier and stiffer than regular yeast bread dough.). Bagels are likely one of those foods you’ve never thought to make at home. Prepare the dough: Whisk the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment.Cover and allow to sit for 5 minutes. Bagels from Alton Brown's pretzel recipe. THE CURE FOR AN 8-10 POUND FISH (AMOUNTS DEPEND ON THE SIZE OF THE FISH OF COURSE) 1 1/2 cups kosher salt 1 cup sugar For all your baking needs! Steamed bagels, which are less traditional and lack the roundness and shininess of NY bagels. horseradish cream cheese. hide. Bake for 5 minutes, turn over and cook for another 30 to 35 minutes. While the bagels are resting, preheat the oven to 425 degrees and bring a large pot of water to boil on the stove. Feel free to check the bottom of the bagels as they cook -- if they're getting too brown, just stick another baking sheet underneath them (a baking stone works, too). This is the same dough you use for everything bagels, a recipe already published on my blog. We had just tasted the first good summer tomatoes, found at a farm stand in Bolton Landing, and all at once, all I wanted to eat was a good, toasted bagel, smeared with cream cheese, topped with a beefy tomato slice, sprinkled with sea salt. Hoo boy, there are a lot of notes for this one, so you might want to skim ahead to the end first. Add the flour, brown sugar, salt, and vanilla extract. To make onion-topped bagels, bake bagels for 20 to 22 minutes (or until they're almost as brown as you like), and remove the pan from the oven, keeping the oven turned on. Join the ends and place fingers through the hole and roll the ends together. Turn out onto a lightly floured surface and knead until smooth and no longer sticky, about 5 minutes, adding just as much flour as needed. The Alton Brown recipe is courtesy of Zucker's Bagels in New York, New York. Peter Reinhart’s Bagels Adpated from The Bread Baker’s Apprentice. My bagel-making experiments began earlier this summer in, of all places, the modestly equipped kitchen of a rental cabin at Lake George. Remove the dough from the bowl and punch it down. Recipes, ideas and all things baking related. The 1st step is to make the bagel dough. tobiko. This traditional bagel recipe includes all of the tips for making homemade bagels that taste authentic, including refrigerating overnight, boiling, and baking. Bake until dark golden brown in color, 12 to 14 minutes. Gradually add 4 cups of the flour and the salt, and mix until the mixture comes together. 100% Upvoted. Alton Brown has been teaching us the science behind cooking, making us laugh, and giving us amazing recipes for more than 20 years. Stir and let stand until foamy, about 5 minutes. Place the dough in the bowl, turning to coat. Beat on low speed for 2 minutes, then beat in the raisins until combined. Otherwise, these are utterly glorious as-is, chewy with a crispy and tough exterior and a soft, flavorful interior. After dough has doubled in bulk, turn it out onto a lightly floured work surface and press down with … 1 Pumpernickel bagel. We’ve been combing through some of the best Alton Brown recipes of all time. Your favorite shows, personalities, and exclusive originals. © 2021 Discovery or its subsidiaries and affiliates. Place on the prepared baking sheet, cover with a clean cloth, and let rest until risen but not doubled in a draft-free spot, 20 to 30 minutes. best. Working with one bagel at a time, glaze as instructed above, and sprinkle with minced, dried onion. pumpernickel bagel. 1⁄2 . Roll each ball into a 4 to 6-inch log. Instructions. Drop the bagels into the water with a slotted spoon (or gently drop them in by hand), a couple at a time (you can do more with a larger pot but be sure they’re not overcrowded). Stir and let stand until foamy, about 5 minutes. save. 1 dash. 3 tablespoons granulated sugar, plus 1 tablespoon, 1/2 cup lightly toasted chopped onions (2 teaspoons each), 2 tablespoons poppy seeds (about 1/2 teaspoon each), 2 tablespoons sesame seeds (about 1/2 teaspoon each), 1 tablespoon kosher salt (about 1/4 teaspoon each). smoked trout. report. avocado. Sprinkle the cornmeal on another baking sheet. Ingredients. 2 comments. Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Description. THE ALTON BROWN. 4 ounces. Bagels from Alton Brown's pretzel recipe. In a large, heavy pot, bring 12 cups of water and the remaining tablespoon of sugar to a boil. Repeat with the remaining dough. Sort by. Combine the flour, syrup, salt and sugar in the bowl of a stand mixer fitted with the dough hook … Cook like Alton Brown with this curated collection of the Food Network cook's myriad recipes from Good Eats and beyond. 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See more about the difference between boiled and steamed bagels here skim ahead to the ingredients.