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Claire Saffitz Makes Homemade Bagels | NYT Cooking

NYT Cooking
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Get the recipe: https://nyti.ms/361IBju Claire Saffitz is here! Follow along as she teaches us how to make bagels at home, from mixing to forming, boiling to baking. The result is a traditionally chewy, crusty bagel that’s far fresher and tastier than those puffy dough rings from your average store. This recipe is an ideal weekend project. Just — like Claire says — please don’t add raisins. ------------------------------------------ VISIT NYT COOKING: https://cooking.nytimes.com/ SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC TWITTER: http://bit.ly/2RZB6ng PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production). ...more
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coating the yeast granules

1:26

dissolving yeast in some warm water

1:37

imparts a little bit of malty sweetness to the dough

2:01

add a little bit of whole wheat flour

3:21

knead it in the bowl a few times

4:34

add a little bit of additional flour

5:28

to knead dough

6:01

taking a part of the dough folding it on top

6:15

knead dough

6:30

roll out the bagels

6:58

dust it with a little flour

7:50

set up two sheet trays for the second rise

8:03

release some of the gases that build

8:29

portion the dough into 12 equal pieces

8:43

start forming the bagels

9:31

take all of the bizarre irregular edges from my dough portion

9:41

roll the dough into a snake with slightly tapered ends and roll

11:15

roll it back and forth a few times

11:39

stretch the dough

11:55

poke the hole in the center

12:19

let them hang out in the fridge for a minimum of four hours

14:26

preheating to 450 fahrenheit

15:03

grab one tray from the fridge

15:24

take both trays out of the fridge

15:56

add a little bit of baking soda

16:23

set or gelatinize the starches on the exterior of the dough

16:36

boiling the bagels

17:46

applying any pressure to the bagels

19:06

eat an untoasted bagel

21:10

mixing the dough by hand forming them boiling

21:52
Claire Saffitz Makes Homemade Bagels | NYT Cooking
37KLikes
1,800,907Views
2021Jan 22
Get the recipe: https://nyti.ms/361IBju Claire Saffitz is here! Follow along as she teaches us how to make bagels at home, from mixing to forming, boiling to baking. The result is a traditionally chewy, crusty bagel that’s far fresher and tastier than those puffy dough rings from your average store. This recipe is an ideal weekend project. Just — like Claire says — please don’t add raisins. ------------------------------------------ VISIT NYT COOKING: https://cooking.nytimes.com/ SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC TWITTER: http://bit.ly/2RZB6ng PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).

Follow along using the transcript.

NYT Cooking

1.02M subscribers