Amanda Frederickson's video: Recipe for How to Make Homemade Bagels

How to make homemade bagels. Homemade bagels are infinitely better than store-bought ones and they are perfect for breakfast or a snack. ******************************************************* Some of my favorite kitchen tools: Stand Mixer: http://amzn.to/2wh9ZFb Kitchen Scale: http://amzn.to/2jdu5iE Dutch Oven: http://amzn.to/2gSQdu3 Meat Thermometer: http://amzn.to/2vWLySa Chef's Knife: http://amzn.to/2wRb3mJ Apron: http://amzn.to/2wRfa25 ************************************************************ How to Make Homemade Bagels For the Dough 1 Tbs. barley malt syrup or honey 1 packet/2 1/4 tsp. instant yeast 2 1/2 tsp. coarse kosher salt 1 cup plus 2 Tbs. warm water 3 1/2 cups bread flour For the Poaching Liquid 1 1/2 Tbs. barley malt syrup or honey 1 Tbs. baking soda 1 1/2 tsp. coarse kosher salt Poppy seeds for topping In a small bowl, add 1 cup water, the honey and yeast. Let the yeast proof for about 5 minutes or until the yeast mixture begins to bubble. While the yeast is proofing, combine the flour and the salt in the bowl of a stand mixer fitted with a dough hook. Add the yeast mixture and beat on low speed until dough is soft, smooth and slack, about 5 to 7 minutes. If the dough looks dry add the remaining 2 Tbs. water. When dough is ready, remove from bowl of stand mixer and place in a medium sized bowl. Cover with plastic wrap and let rest overnight in the refrigerator. When ready to form the bagels let the dough come to room temperature for about 30 minutes before rolling out. Line a sheet tray with parchment paper then spray with non-stick spray. Divide dough into 8 equal pieces, about 4 oz. each. Using your hands roll out each piece of dough into a 8" long rope. Shape the bagel (see video for reference) by laying you hand palm facing up in the center of the dough rope. Grabing one end of the rope with your thumb roll your hand connecting both ends of the dough together with a 1 " overlap. Roll the dough on your work surface until the overlap is sealed together. Gently place the bagel dough on the prepared baking sheet and repeat with remaining dough. Let dough rise about 30 - 45 minutes or until doubled. While the dough is rising make the poaching liquid by filling a large pot with water. Bring the pot to a boil over high heat and add in barley malt syrup or honey, baking soda and salt. Reduce the heat to low and keep the poaching liquid at barely a simmer. Pre-heat oven to 450°F. When the bagels have risen, check that they are ready to be poached with the float test If a bagel floats when places in a bowl of water then it is ready to be poached. If it sinks, give it another 15 minutes to rise. If 1 bagel passes the float test, all of them are ready. When the bagels pass the float test, poach them in the prepared pot of poaching liquid for 2 minutes, flipping halfway through. Gently press the bagels into a plate of poppy seeds then place back on the prepared baking sheet. Bake the bagels for 16 to 20 minutes or until golden brown. Makes 8 bagels. ******************************************************************** SUBSCRIBE for more great recipes! http://bit.ly/2dZcaoZ **************************************************** ABOUT THIS CHANNEL: Amanda Frederickson is a professional cook and food stylist. She created this channel to share all of her favorite recipes and some tips and tricks on how to become a better home cook. Subscribe for new videos uploaded each week. SUBSCRIBE HERE: http://bit.ly/2dZcaoZ