#5 Bake the Best Bagels

Take your bread baking skills to a new level with a variety of delicious sourdough and yeast bagels.

Created byTeresa L Greenway

Last updated 11/2020

English

What you'll 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.

Course content

5 sections • 40 lectures • 2h 9m total length

Hello and Welcome to my Course, "Bake the Best Bagels!"1:58
Hello and welcome to "Bake the Best Bagels." Find out what you need to do to get started baking the best bagels.
A Bit About Bagels.1:09
Just a small amount of bagel history and fun facts!
Make Your Own Sourdough Starter - It's Easy!0:43
You will need to make or obtain your own sourdough starter. Find out how in this lecture.
Make Your Own Sourdough Starter! E-Book0:25
In this lecture you will be able to download a 32 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.
Let's Talk About Ingredients2:04
Find out about ingredients and what you might need for baking sourdough bagels
Let's Talk About Baking Equipment and Measuring1:36
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.
Baker's Lingo - A Baker's Glossary to Help You Understand Baker's Talk
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.

Sesame Water Bagels - The Formula3:10
This is the formula for making six Sesame Water Bagels, it is easy enough to double and make a dozen bagels.
Sesame Water Bagels - Mix the Dough7:51
Gather together the ingredients and mix up some bagel dough!
Sesame Water Bagels - Bulk Ferment and Fold the Dough2:31
After mixing the dough, ferment (bulk ferment) the dough and fold it to give the dough strength.
Sesame Water Bagels - Pre - Shape the Bagels3:22
Now that the bulk ferment is done let's pre-shape our bagels.
Sesame Water Bagels - Final Shape and Proof Your Bagels4:01
It's time to do a final shape and proof our water bagels.
Sesame Water Bagels - Boil and Bake!5:43
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 - Finished Bagels - Let's Slice Into One!2:02
The finished bagels are so beautiful... and tasty! Time to slice into one and see what the crumb looks like.

Overnight Honey Egg Bagels Formula3:10
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.
Egg Bagels - Mix the Dough6:02
We're going to make up some egg bagels, let's mix the dough!
Egg Bagels - Bulk Ferment & Fold the Dough4:07
After mixing comes bulk ferment and dough folding for dough development.
Egg Bagels - Pre - Shape the Bagels1:39
It's time to divide and pre-shape our bagels.
Egg Bagels - Final Shaping of the Bagels3:36
Let's do the final shaping of the bagel and allow them to proof.
Time to Boil and Bake!5:38
See how to boil and then bake the first four Egg Bagels.
The Rest of the Bagels... Let's Boil Up the Rest of the Bagels.2:03
Finish boiling the rest of the Egg Bagels.
Egg Bagels - Finish Baking all of the Bagles and Slice into One!3:18
After boiling the bagels, bake them to a glossy brown and then slice them open and enjoy!

Sourdough/Yeast Hybrid Onion Poppy Seed Bagels Formula4:08
This is the formula for making Onion Poppy Seed Bagels using sourdough AND commercial instant yeast. I also used a mixer for this formula.
Prepare the Yeast and Onion Flakes.3:12
This formula uses commercial yeast as well as sourdough, prepare the commercial yeast by proofing it and toast the onion flakes for better flavor.
Onion Poppy Seed Bagels - Mix the Dough8:47
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 - Divide and Pre-shape Your Dough2:21
It's time to divide the dough into eight pieces and pre-shape.
Onion Poppy Seed Bagels - See a Demonstration of Two Methods for Shaping Bagels.5:01
Let's pre-shape our bagels, see a demo for two different methods.
Onion Poppy Seed Bagels - Time for a Boiling Water Bath and Toppings!4:51
It's time to boil and top your bagels.
Bake the First Four Bagels and Get the Second Batch Going.3:58
Bake at 425F/218C for 20 minutes, turning the pan halfway for even browning. Then get the next four bagels into the water bath.
The Finished Onion Poppy Seed Bagels1:44
Time to finish up our Onion Poppy Seed Bagels

Whole Wheat Raisin Cinnamon Bagels - The Formula3:05
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 Bagels - Mix the Dough and Refrigerate6:52
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 - Bulk Ferment the Dough3:22
The dough isn't done bulk fermenting, it needs a bit more time to warm up and get bubbly.
Whole Wheat Raisin Bagels - Divide and Pre-shape the Dough3:34
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 - Final Shape the Bagels3:57
Let's finish shaping the Whole Wheat Raisin Bagels.
Whole Wheat Raisin Bagels - Boil and Bake3:53
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, Baked and Finished.2:31
See the finished bagels after baking and watch me slice and eat one! Yum!
Bagel Quiz
Resources and Downloads for this Course0:09
This lecture contains all of the downloadable resources for the whole course. Look in the resource area.
Thank You! And Goodbye!1:13
Thank you so much for taking my course!
Bonus Lecture0:40

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 11/09/2020

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 this course is for:

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.

#5 Bake the Best Bagels

What you'll learn

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Course content

Beginning with Bagels7 lectures • 8min

Water Bagels7 lectures • 29min

Egg Bagels8 lectures • 30min

Hybrid Bagels - Made with Sourdough and Commercial Yeast.8 lectures • 34min

Whole Wheat Bagles10 lectures • 29min

Requirements

Description

Who this course is for: