binging with babish new york pizza Bagels (with binging with babish!)

Okay, okay, listen up! Bagels, ah? The chewy, the round, the… everything-seasoned! We gonna make ’em. Not just any bagels, but the REAL DEAL. Trust Uncle here, it’s gonna be good, ya? So easy!

Bagels (with Binging with Babish!)

So you hungry lah, you want learn the secrets to perfect bagel? Listen to Uncle, I show you how. Follow the instruction, don’t need to anyhow put the ingredients, okay?

Okay, now ingredients! Don’t scared lah, it’s just flour, water, some sugar, a little bit of magic!

Ingredients:

• 4 cups (500g) bread flour, plus more for dusting
• 1 1/2 teaspoons (6g) instant yeast
• 1 1/2 teaspoons (9g) salt
• 1 3/4 cups (420ml) warm water (about 105-115°F or 40-46°C)
• 2 tablespoons (25g) barley malt syrup or honey
• 8 cups (2 liters) water for boiling
• 2 tablespoons (30g) barley malt syrup or honey for boiling water
• Everything bagel seasoning, poppy seeds, sesame seeds, or other toppings (optional)

Eh, don’t complain if you don’t have barley malt syrup! Honey also can lah! Don’t so fussy!

Instructions:

1. Make the Dough: In a large bowl or the bowl of a stand mixer, combine the bread flour, yeast, and salt. Add the warm water and 2 tablespoons of barley malt syrup (or honey). Mix until a shaggy dough forms.
2. Knead the Dough: Knead the dough for 8-10 minutes until it is smooth and elastic. If using a stand mixer, use the dough hook attachment. The dough should be slightly tacky but not sticky.
3. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size. Don’t impatient! Let it rise properly, then only the bagel come out nice!
4. Shape the Bagels: Punch down the dough to release the air. Divide the dough into 8 equal pieces. Roll each piece into a long rope about 8 inches long. Bring the ends together to form a circle, overlapping them by about an inch. Press the overlapping ends together to seal them. Make sure seal properly lah, or the bagel will open up when boiling!
5. Second Rise: Place the shaped bagels on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for 15-30 minutes. Don’t overproof!
6. Boil the Bagels: While the bagels are rising, bring 8 cups of water to a boil in a large pot. Add 2 tablespoons of barley malt syrup (or honey) to the boiling water.
7. Boil and Bake: Preheat the oven to 425°F (220°C). Gently drop the bagels into the boiling water, 2-3 at a time. Boil for 1 minute per side. Remove the bagels from the boiling water with a slotted spoon and place them back on the baking sheet.
8. Add Toppings: If desired, sprinkle the bagels with everything bagel seasoning, poppy seeds, sesame seeds, or other toppings while they are still wet.
9. Bake: Bake the bagels for 20-25 minutes, or until they are golden brown. Rotate the baking sheet halfway through baking for even browning.
10. Cool: Let the bagels cool on a wire rack before slicing and serving. Don’t anyhow eat them straight away! Let cool a little, then eat.

See? Not so hard, right? Now you go make the bagel, and then come back tell Uncle how it taste! If not good, don’t blame me lah! You didn’t follow the instruction properly! Good luck lah!

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