Food and Entertaining

How Bagels Are Made • Tasty

[Music] thank you I’m Keith Cohen I’m the owner of all washers Bakery we’re in one of New York City’s oldest and most iconic food establishments so here we have Isaac and Enrique showing us how we make the bagels every day here we have two different types of starters that we use so we have our natural sourdough starter along with a special big it’s our Bagel vegan after the starters added to the mixers we add in the molten honey we have flour water salt yeast right now we’re making a 100 pound mix this mix here makes 30 dozen bagels with mixing and incorporating on a low speed and then developing the gluten more on a higher speed our mixer allows the bowl to turn as well so it’s a little bit more gentle on the dough so after it’s mixed okay almost like working out right you’ve developed gluten you need to rest you need to rest in between sets it’s important for us to be very gentle with the dough we cut the dough into 17 pound increments and let it rest in these buckets what’s going to happen with the dough is when you first take it out of the bowl it’s going to feel pretty stiff and hard by the time it’s done resting you’ll feel it relaxed more now that the dough is rested we’re going to bring it over to the hydraulic divider so this hydraulic divider has probably been around for the past 60 70 years very simple machine and the more modern ones that we have allow these different grids the grid will give us 60 even pieces so we can shape later into the bagels [Music] so after it’s divided in the divider we want to put it on our boards and let it rest a bit so it’s going to relax again so we can roll it out correctly time is really critical you cannot be too fast nor too slow because the dough has a mind of its own you know heat humidity cold will all affect the timing of the final product now that we’ve realized the dough is relaxed and ready to go it takes a lot of hands a lot of quick hands in order to be able to roll this out to be able to put it back on the board so we can give it a final rest before it goes into the refrigerator when the dough is relaxed it’s a lot easier to flatten out the piece and from there you work your hands from the center out in order to develop a mini baguette so once you’re comfortable with the length of it the double seal and you’re ready to put it on the boards hand speed is super important it’s inherent in Bakers they need good hand speed just like if you’re an athlete and it takes time you have to work with your group of acres in order to develop that pace and also that Cadence just like any good team so here we have the bagels resting on the boards it is critical to leave them out a little bit to give them one little final rest before they go in the refrigerator overnight in the morning they pull the bagels out of the refrigerator and then they go into our deck up the deck oven is kept somewhere around 450 degrees and the one Keith element is making sure we have enough steam in terms of not boiling the bagel now people would say that’s a sacrilege and I understand why fact that we have steam as opposed to a regular Bagel oven that’s just dry heat I thought it could take the place of the boil and in fact it has and every five minutes almost you can see the bag will get a little bit bigger you’re going to get this mahogany crust that you want with a regular boiled Bagel what do I want in a bagel I want a nice chew I want flavor I want somebody to eat it and not go into a food coma you can eat it on its own you can eat it as a sandwich you can have it as a piece of toast I think bagels are one of the most universal Foods out there and that is how Bagels make foreign
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