#5 Bake the Best Bagels
4.7 (76 ratings)
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#5 Bake the Best Bagels

Take your bread baking skills to a new level with a variety of delicious sourdough and yeast bagels.
4.7 (76 ratings)
Instead of using a simple lifetime average, Udemy calculates a course's star rating by considering a number of different factors such as the number of ratings, the age of ratings, and the likelihood of fraudulent ratings.
873 students enrolled
Created by Teresa L Greenway
Last updated 5/2017
English
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Includes:
  • 2 hours on-demand video
  • 11 Articles
  • 13 Supplemental Resources
  • Full lifetime access
  • Access on mobile and TV
  • Certificate of Completion
What Will I Learn?
  • Learn how to bake the best bagels!
  • Have a better understanding of the types of flour and ingredients that are best for baking bagels with.
  • Know how to make egg bagels, water bagels and hybrid bagels (bagels made with both sourdough and commercial yeast).
  • Understand different methods for mixing and dough development.
  • Have several bagel formulas (recipes) to choose from plus an e-book about sourdough starters and motherdoughs.
  • See different types of bagel washes and toppings.
  • Learn how easy it is to bake your own handcrafted delicious bagels.
  • Know a little bit about the history and fun facts about bagels.
View Curriculum
Requirements
  • The basic equipment and how to make your own starter are covered in the course. You will need a kitchen scale that does metric.
Description

Edited: Updated January 2016

This course, "Bake the Best Bagels" will cover several different types of bagels including:

  • Sourdough Sesame Water Bagels
  • Sourdough Honey Egg Bagels
  • Hybrid Onion Poppy Seed Bagels (bagels made with sourdough and commercial yeast)
  • Sourdough Whole Wheat Cinnamon Bagels

You will learn different methods of making the bagels, including overnight bagels and one day bagels, bagels made with a mixer and bagels made by hand with dough folding.

We will cover bagel water baths and washes as well as different toppings and methods of toppings.

You will also learn how to make your own sourdough starter, easily with a day by day method. Sourdough baking has never been so much fun!

Join me and bake up a batch of the best bagels! You will never again wonder what to make for breakfast or what food is best to take while traveling...bagels, of course!

Review:

by Toni

Another Win!

I've taken most of Teresa's Sourdough classes. Not only are the classes very well taught, the results have been consistently successful and she's extremely responsive to posted questions (a few hours or less). For a new baker these nuances add to my confidence and encourage me to explore new baking territory. I never considered baking bagels until Teresa published her latest video course. I don't think I'll ever purchase bagels again!

This course published Dec 2015

Who is the target audience?
  • Anyone with a basic understanding of how to use a kitchen and bake should take this course.
  • Students who have never used sourdough before will be able understand how to use it by the end of the course and will have made their own sourdough starter.
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Curriculum For This Course
Expand All 40 Lectures Collapse All 40 Lectures 02:25:08
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Beginning with Bagels
7 Lectures 08:42

Hello and welcome to "Bake the Best Bagels." Find out what you need to do to get started baking the best bagels.

Preview 02:04

Just a small amount of bagel history and fun facts!

A Bit About Bagels.
01:03

You will need to make or obtain your own sourdough starter. Find out how in this lecture.

Make Your Own Sourdough Starter - It's Easy!
00:55

In this lecture you will be able to download a 29 page e-book, "Make Your Own Sourdough Starter." It will show you not only how to make a starter but how to care for it and store it as well. It will also show you how to make different types of motherdough, which is a type of pre-ferment.

Make Your Own Sourdough Starter! E-Book
00:48

Find out about ingredients and what you might need for baking sourdough bagels

Let's Talk About Ingredients
02:05

Let's talk about what kind of kitchen equipment you might find handy while making bagels and we'll talk a little bit about measuring your ingredients.

Let's Talk About Baking Equipment and Measuring
01:45

This lecture is so you can access a glossary for sourdough and baking terms that bakers use. It is also downloadable in the resource section of this lecture.

Baker's Lingo - A Baker's Glossary to Help You Understand Baker's Talk
6 pages
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Water Bagels
7 Lectures 29:18

This is the formula for making six Sesame Water Bagels, it is easy enough to double and make a dozen bagels.

Sesame Water Bagels - The Formula
03:09

Gather together the ingredients and mix up some bagel dough!

Sesame Water Bagels - Mix the Dough
07:48

After mixing the dough, ferment (bulk ferment) the dough and fold it to give the dough strength.

Sesame Water Bagels - Bulk Ferment and Fold the Dough
02:33

Now that the bulk ferment is done let's pre-shape our bagels.

Sesame Water Bagels - Pre - Shape the Bagels
03:42

It's time to do a final shape and proof our water bagels.

Preview 04:05

Bagels are known for their chewy texture, they get that by a boiling water bath. So let's get them into their bath and then the oven!

Sesame Water Bagels - Boil and Bake!
05:51

The finished bagels are so beautiful... and tasty! Time to slice into one and see what the crumb looks like.

Preview 02:10
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Egg Bagels
8 Lectures 31:40

This formula for egg bagels is a bit different than the water bagels. Egg bagels are softer and more colorful. The shaped bagels are fermented overnight in the refrigerator, making this a two day bake formula.

Overnight Honey Egg Bagels Formula
03:21

We're going to make up some egg bagels, let's mix the dough!

Egg Bagles - Mix the Dough
06:33

After mixing comes bulk ferment and dough folding for dough development.

Egg Bagels - Bulk Ferment & Fold the Dough
04:11

It's time to divide and pre-shape our bagels.

Egg Bagels - Pre - Shape the Bagels
02:17

Let's do the final shaping of the bagel and allow them to proof.

Egg Bagels - Final Shaping of the Bagles
03:38

See how to boil and then bake the first four Egg Bagels.

Time to Boil and Bake!
05:42

Finish boiling the rest of the Egg Bagels.

The Rest of the Bagels... Let's Boil Up the Rest of the Bagels.
02:24

After boiling the bagels, bake them to a glossy brown and then slice them open and enjoy!

Egg Bagels - Finish Baking all of the Bagles and Slice into One!
03:34
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Hybrid Bagels - Made with Sourdough and Commercial Yeast.
8 Lectures 38:40

This is the formula for making Onion Poppy Seed Bagels using sourdough AND commercial instant yeast. I also used a mixer for this formula.

Sourdough/Yeast Hybrid Onion Poppy Seed Bagels Formula
04:23

This formula uses commercial yeast as well as sourdough, prepare the commercial yeast by proofing it and toast the onion flakes for better flavor.

Prepare the Yeast and Onion Flakes.
03:58

This formula is a hybrid of sourdough and commercial yeast, it also uses a mixer to mix the dough. In this video see the ingredients being scaled and the dough being put together.

Onion Poppy Seed Bagels - Mix the Dough
10:26

It's time to divide the dough into eight pieces and pre-shape.

Onion Poppy Seed Bagels - Divide and Pre-shape Your Dough
02:48

Let's pre-shape our bagels, see a demo for two different methods.

Onion Poppy Seed Bagels - See a Demonstration of Two Methods for Shaping Bagels.
06:02

It's time to boil and top your bagels.

Onion Poppy Seed Bagels - Time for a Boiling Water Bath and Toppings!
05:00

Bake at 425F/218C for 20 minutes, turning the pan halfway for even browning. Then get the next four bagels into the water bath.

Bake the First Four Bagels and Get the Second Batch Going.
04:16

Time to finish up our Onion Poppy Seed Bagels

Preview 01:47
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Whole Wheat Bagles
10 Lectures 31:27

These delicious bagels are made with a mix of whole wheat and bread flour, cinnamon and raisins. This formula will make six large bagels, double the amounts for a dozen yummy bagels.

Whole Wheat Raisin Cinnamon Bagels - The Formula
03:18

Let's make some super delicious Whole Wheat Raisin Bagels. In this lecture see how the ingredients are added and the dough is mixed.

Whole Wheat Raisin Bagels - Mix the Dough and Refrigerate
07:26

The dough isn't done bulk fermenting, it needs a bit more time to warm up and get bubbly.

Whole Wheat Raisin Bagels - Bulk Ferment the Dough
03:24

Now that the bulk ferment is done and the raising are mixed in, it's time to divide the dough and pre-shape the bagels

Whole Wheat Raisin Bagels - Divide and Pre-shape the Dough
04:04

Let's finish shaping the Whole Wheat Raisin Bagels.

Whole Wheat Raisin Bagels - Final Shape the Bagels
04:12

Time to get the bagels into their boiling water bath and then into the oven... can't wait to eat some bagels!

Whole Wheat Raisin Bagels - Time for a Water Bath!
04:17

See the finished bagels after baking and watch me slice and eat one! Yum!

Preview 02:31

This is a fun quiz about bagels.

Bagel Quiz
4 questions

In this lecture you can find discount coupons to my other sourdough baking courses and links for finding me on the web, on Youtube and on Facebook.
Bonus Lecture - Information and Offers
00:53

This lecture contains all of the downloadable resources for the whole course. Look in the resource area.

Resources and Downloads for this Course
00:10

Thank you so much for taking my course!

Preview 01:11
About the Instructor
Teresa L Greenway
4.7 Average rating
2,026 Reviews
8,738 Students
10 Courses
Bread Baker, Sourdough Baking Teacher, Author, Blogger

Teresa loves teaching serious home bakers, how to bake sourdough bread! She worked at two different bakeries besides baking at home for over 40 years. Thirteen years ago, she built a business (Northwest Sourdough) around teaching others how to bake real sourdough at home. She published a four volume book called, "Discovering Sourdough," and another baking book, "Make Your Own Sourdough Starter." Teresa also published her memoir titled: "Reach for Joy," under the pseudonym, TL Reys. 

Her Bread Recipes and Formulas from her books and blog have been featured on TV and spread all around the world through online forums, her active Facebook group, Perfect Sourdough, Youtube channel and her site, Northwest Sourdough.

Northwest Sourdough is featured in the resource section of Peter Reinhart's book," Artisan Breads Every Day." Teresa was also one of the photographers for "The Grain Gathering" in it's early years when it was called, "Kneading Conference West." She has been featured in numerous articles, magazines and interviews. She was selected as one of the top ten Udemy instructors in 2015.

Most of all, Teresa loves to see YOU pull a crispy, crusty, holey sourdough loaf from your own oven! Yes, you can learn to bake the best bread in the world!