How to Make the Perfect Homemade Bagels | No Need to Be In NYC or Montreal for Delicious Bagels.

Welcome to Cooking with ‪@cheftuan‬ I will show you how to make the Perfect Homemade Bagels! You don't need to be in NYC or Montreal. But you WILL need to make these 24 hours in advance. Don't let that discourage you. Tasty bagels await!
You will need a few ingredients and a special ingredient. Which will be some Non-diastatic malt powder, or if you have malt syrup you are in luck.
Here is an Amazon link for non-diastatic malt powder. I am an Amazon affiliate, if you buy from this link I will get a little kickback at NO EXTRA COST to you. amzn.to/3YLcoWR
Also feel free to check out my blog spot : www.cookingwithcheftuan.com
Bagel Recipe: (Yields 1 dozen bagels)
750 g bread flour
395 g water (105F)
36 g Non-Diastatic malt powder (if you're using malt syrup then use 45g)
12 g kosher salt
7 g instant yeast
6 g olive oil
Cooking the Bagels you will need:
a Dutch oven or a large pot
6 quarts of water
4 tbsp honey
1/4 C brown sugar (light or dark will do)
2 baking trays
3 clean kitchen towels
Silpat or silicone baking sheets or parchment paper
cooling racks
something to scoop the bagels out of the boiling water bath
some fine cornmeal or semolina flour for dusting your Silpat or parchment
Everything Bagel Seasoning: (you can buy it but I recommend you make your own)
50 g Dried garlic NOT garlic powder
50 g dehydrated onions
50 g poppy seeds
50 g total sesame seeds (I used both black and white 25 g each)
25 g Maldon flaky salt
Additional Ingredients: (depending on what your want to flavor your bagels with)
Any bagel toppings of your choice.
Poppy seeds
Sesame seeds
Grated cheese
You get the picture.
Steps:
Whenever I'm baking and there is yeast involved, I bloom the yeast first.
Next, mix all the dry ingredients together. Once the yeast has bloomed, add your olive oil to the yeast mixture and combine with all the dry ingredients in a stand mixer. Mix on low until the doug comes together and your mixer sounds like it's about to stop.
Remove the dough and knead until you get a relatively smooth dough, about 30 seconds or so.
Next, place the dough back into the mixer bowl, cover with a towel and place in your oven with only the oven light on. Let this proof for at least 1.5 hours.
Next step, weigh your dough ball and divide into 12 equal pieces. Tuck and fold the dough balls into smooth round dough balls making sure the bottoms are pinched shut. Continue until all 12 are rolled out.
Cover with a damp towel and let them rest for 15 minutes. This will let the gluten relax.
Now line a baking sheet with Silpat and a light dusting of fine cornmeal or Semolina flour.
Now it's time to shape the bagels. Gently pick up a dough ball and pinch your fingers through the middle of the bagel. You want to create a hole. Put your index fingers through and gently stretch and rotate the bagel until the opening is big enough to fit a golf ball through. Lay to rest on the Silpat.
Another way to shape the bagels is to roll the dough ball into about an 7-8 inch log, making sure it's even and not looking like a pregnant snake. Give it a twist by rolling the ends in opposite directions on your work surface. Wrap once around your hands, give the dough a squeeze and roll to seal the bagel on your work surface.
Once all the bagels are shaped. Wrap them all up on the Silpat lined tray and let them rest in your fridge for 24 hours. YES! 24 hours!
24 hours later, get your water bath ready and up to a boil and preheat your oven to 475F
I took clean wet kitchen towels and folded them lengthwise in thirds to mimic the bagel boards lined with burlap like most bagel shops use. And placed it on another Silpat lined baking tray.
Once the water has come up to a boil, gently place your bagels in the bath and boil each side for 30 seconds. Then scoop them out and place them topside down onto the wet kitchen towels.
If you are going to top your bagels with seeds, everything seasoning or whatever you chose, you will do this when your bagel has finished boiling on both sides. You scoop out your bagel and put the topside down into your seasoning mix. Then transfer them seasoning side down onto the towel.
Now your bagels will go into the oven for 6 minutes. After 6 minutes, removed from the oven and VERY CAREFULLY, with 2 kitchen thongs, grab the corn of the towels and flip your bagels onto the Silpat. Do this for all your bagels.
Now, return to the oven and bake for another 10 mins. After 10 mins, rotate your pans and cook for an additional 5 minutes. After 5 minutes, remove and place them onto a cooling rack.
These bagels freeze well. Let them cool completely and slice them in half before freezing. You don't want to be cutting frozen bagels.
That's all there is to it. Now you have made the Perfect bagels at home! Enjoy them however you like!
I hope you give this recipe a try. You won't be disappointed.

[@cheftuan]

Let me know where your favorite bagel spot is down below. Post a link to their website. I'd love to see the bagels you like! Thank you!

[@nguyetpham7695]

I'm from LA. You're so right chef. I don't need to go to NYC or Montreal for bagels but chef Tuan's kitchen....👏👏👏🤗🤗🤗

[@user-rd8me6pv5i]

Какой Вкусный хлебушек ! такой пышный ! 👍👍👍 What a Delicious Bread! so lush! 👍👍👍

[@pelena4532]

Best bagel video on KZbin!❤

[@cheftuan]

Thank you!

[@introgamer4183]

Turks and Caicos here, I make my own bagels. Loving your channel

[@cheftuan]

Thank you! Have a blessed day!

[@tbngo9630]

Yummy ❤

[@junaid1]

Well done ! Awesome job !

[@cheftuan]

Thank you!

[@alexsouthpb55]

Montreal Bagels are coated both top and bottom, all around, with sesame seeds (or whatever) - there’s no dilemma as to which half to eat first. While baking them, would you need to spray with water before you flip to avoid burning?

[@cheftuan]

Thank you!

[@cherylagnew5980]

👍😋👍♥️

[@patrickdunn9272]

Everything reminds me of her...

[@cheftuan]

Hahaha