Comment faire des bagels maison | L'Herboriste

Everything is in the title of the video, here is how to make delicious homemade bagels. I start by measuring my sugar. Normally in bagel dough we use malted orange syrup which has a particular taste, but I have never seen it so I use it instead of brown sugar. I put it in a bowl and pour hot water over it to dilute it and allow it to incorporate well into the dough. If you use activated baker's yeast, you must add it at this time. I then prepare a large bowl where I pour my T65 flour, but any flour will work. I remove a handful because I put a little too much and better not enough than a little too much. I add salt, a nice amount as for all bread doughs. I mix it just with my fingers. Then I pour my baker's yeast. It is an instant yeast so I can add it directly without having to activate it before. I also incorporate it. And I can finally add my hot sweet water to my bowl. It is important that it is hot to activate the yeast if it is instant. I start mixing roughly with a fork. Then I pour it over my clean work surface. And I knead everything. As always, you can make this dough in a robot if you have one, but I like to show you that you can very well make the raised doughs without needing large materials. And then it's therapeutic to see and to do. My dough stuck a little too much so I add a little flour. I knead for about ten minutes, time to ask myself a lot of questions about life, the universe and everything else. And when my dough is well kneaded and bounced, I shape it into a ball. So that it is easy to handle later and that it does not stick too much to the salad bowl, I oil it on the surface. Then I put it back in its salad bowl so that it swells for about two hours covered with a damp cloth. When it has swelled well, it is time to degas it by giving it a good big punch. I then remove it from the salad bowl without adding flour. Then I try to shape it into a large rectangle of the same thickness so that it is easier to cut later. I start by cutting it in half lengthwise. Then I cut each section into 4 to get 8 pieces of dough that will give 8 standard size bagels. Before shaping our bagels, I shape tight balls with each piece of dough. To do this, I gently fold the ball over itself from below. This is where the importance of not putting flour on the work surface comes from, so that we can fold the dough without creating pockets of flour in the middle. Once the top is smooth, I also smooth the bottom by working the ball on the work surface. It's a bit difficult to describe, but I slide it between my thumb and my thumb like this. And here is the result. I start again for all my pieces of dough. Then I move on to making my bagels. I start by preparing a plate with something that does not adhere, such as simple baking paper or a silpat. I start by flattening one of my balls, just a little, not like a pancake. I look for the middle and I plant my finger to make the bagel hole. And comes the moment when I really want to make dirty jokes so as not to be censored by Youtube and lose half of my small audience. I let your imagination do the work. Once the hole is made, just enlarge it very slowly by stretching it without breaking the dough. You can take your time to work your dough and think of making a hole larger than you think is necessary because it will close a little during the second push. Do not hesitate to arrange it a little after placing it on your plate. I show you from another angle and with a slightly different method. I flatten my ball on the work surface, I make my hole in the middle, then I turn it like a hula hoop with two fingers on the work surface to slowly enlarge the hole. And I finish with my hands to have a homogeneous thickness. I then slightly flatten the bagel to encourage it to grow on the sides and not only in height. Once all my bagels were ready, I didn't have room to put the 8 on the plate. I cover them with a really wet cloth and let them grow for just 20 or 30 minutes, no more, putting them in the fridge for the last 10 minutes. When the bagels have almost finished growing, I start heating a pot of water. Because yes, to turn into bagels, our dough will first have to take a small bath of very hot water. It is really important for the texture, it transforms them completely. When the water boils, I lower the heat and add a tablespoon of sodium bicarbonate. It is irreplaceable. And a tablespoon of brown sugar. And I also take the opportunity to put my oven to preheat. I prepare my small bagel drainage station with a torch over which I put a grid. And I can finally take out my bagels. They didn't swell much because for shooting reasons, I put them directly in the fridge once formed, but it doesn't matter. I place two of them gently in the hot water, it doesn't need to be boiling, just simmering. And I turn them over after 20 seconds to soak them on each side, 20 seconds on each side. I gently remove them from their bath, making sure not to break them. Then I end up putting them on my grid to let them drain quietly. I summarize, I gently take two bagels, which I cook in the water for 20 seconds on each side. Then I just let them drain. When my bagels are ready, all that remains is to brown them and add their toppings. I use sesame seeds, but you can use the seeds you want. I brown the top of my bagel, and only the top, with my coffee-milk-sugar mixture. Then I soak it in the seeds, before placing it on my baking sheet, covered with a silpat or baking paper. Then I start again. You often ask me why I use coffee in my browning. It's a trick I learned by going through my C.A.P. pastry. In classic pastry, we use eggs to brown, usually the remains of eggs that we have left after the recipes. But sometimes we just end up without any remains of eggs. So to avoid breaking another one just for browning, I was advised to use a mixture with coffee, because coffee perfectly colors the dough, it gives no taste. To this day, I find that it is the best alternative to browning with eggs. When I'm done, I add a little sesame where I think it's missing. Once again, this recipe makes 8 bagels, but they didn't all fit on my tray. And finally, all that remains is to bake them. And here are our beautiful bagels. They are often very ugly after their bath, then they become a little beauty in the oven. If bagels are delicious, both firm and soft, you can use them for all the sandwiches you want, or simply in the morning, cut in half, toast and margarine. As always, find the link to the recipe with all the quantities in the description of the video. Don't forget to comment, put a blue thumb and subscribe to the channel so you don't miss the rest. See you next week for a new video. So in the meantime, I send you kisses and see you soon!