Join us to learn to make amazing bagels in your own kitchen. With a few tips and tricks anyone can bake up delicious NY-style bagels. Chef will walk you through the process in this fun free 45 minute class.
The recipe, ingredients and needed equipment are listed below. Please email Chef Veronica at VmVyb25pY2EtWmEgISBGbG9yZXMgfCB1YnMgISBjb20= or Cari at Q2Fyb2xpbmVNYXJpZSAhIEJhdW1nYXJ0bmVyIHwgdWJzICEgY29t with any substitution questions.
Prior to class we recommend getting organized by preparing your ingredients and gathering your cooking utensils. This will allow you to easily access all necessary ingredients and materials during the demonstration to best cook along with your chef. Thorough preparations will provide a more enjoyable experience.
Please register for the virtual class using your UBS email address as this is an internal Skype event. Skype information will be sent out prior to class to all attendees. We encourage you to join a few minutes early to ensure that you have a good connection. Class will begin on time.
Please note: This is a virtual internal event for UBS employees only.
Recipe from Claire Saffitz
For The Dough:
• 2 ¼ cups/530 g. lukewarm water (105 to 110°F)
• 2 Tablespoons barley malt syrup (or sub molasses)
• 1 (¼-ounce) packet active dry yeast (about 2 ¼ teaspoons)
• 6 ½ cups/885 g. bread flour (high gluten content), plus more for kneading
• 2 Tablespoons/17 g. Diamond Crystal kosher salt OR 1 tablespoon/17 g. Morton kosher salt
• Neutral oil, for greasing the baking sheets
• 1 teaspoon baking soda
• ¼ cup/60 g. barley malt syrup or molasses, approximately
• 2 ounces/30 grams each (to make “everything” seasoning) or more of one or two for flavor of choice: sesame seeds, poppy seeds, caraway seeds, dried minced garlic, dried minced onion and/or flaky salt (optional)
• Scale or measuring cups and spoons
• Small bowl or liquid measuring cup for proofing yeast
• Large mixing bowl for dough
• Flexible spatula or wooden spoon
• Bench scraper
• Two large rimmed baking sheets, with parchment paper
• Plastic wrap and damp clean towel
• Spider or slotted spoon
• Large pot or Dutch oven
• Several separate large plates (if topping bagels)
• Wire rack
Mixing and Kneading:
1. Pour ½ cup/120 milliliters lukewarm water into a small bowl. Whisk in 2 tablespoons barley malt syrup and the packet of yeast until both dissolve. Let sit until the mixture foams, about 5 minutes.
2. In a large bowl, combine bread flour and salt (and whole-wheat flour, if using), and make a well in the center. Pour in yeast mixture and the remaining 1¾ cups/420 milliliters lukewarm water, and mix, using the flexible spatula or wooden spoon, until the dough is shaggy.
3. Knead the mixture in the bowl several times, continuously folding it over and onto itself and pressing down firmly to bring it together in a solid mass, then turn it out onto a clean work surface. Continue kneading until there are no dry spots, then, adding more flour only if needed to prevent sticking, until you have a stiff but very smooth dough that is still slightly tacky, 15 to 20 minutes. This needs to be done by hand.
4. Gather the dough into a ball, dust it lightly with flour, and place it in a large, clean bowl, seam-side down. Cover with a damp towel or plastic wrap and let the dough rise at room temperature until it has doubled in size, 1½ to 2 hours.
Dividing and Pre-shaping
5. Using your fist, lightly punch down the dough to knock out some of the air, and turn it out onto a clean work surface. Using a bench scraper, cut the dough into 12 equal pieces, either eyeballing it or using a scale to weigh out 4⅓-ounce/125-gram pieces. If you prefer a slightly smaller bagel, which is more traditional, you could make a baker’s dozen (13) and weigh out 4-ounce portions.
6. Before you form the bagels, pre-shape the pieces into tight balls. Working one ball at a time, gather all the irregular edges and pinch them together firmly to make a teardrop shape (above). Place the dough seam-side down on the surface and cup your hand down and over top of the dough in a loose grip (like a claw, or like you’re playing the piano).
Move your hand in a rapid circular motion, dragging the dough across the surface until it has a high, tight dome. Repeat with all the pieces, then cover them with the damp towel and let rest for 5 minutes.
Shaping and Proofing
7. Line two large rimmed baking sheets with parchment paper, brush lightly with oil, and set aside.
Work on a clean, flour-free surface for this part. Take one piece at a time, roll out a ball on the surface beneath your palms into a 9-inch-long rope. Apply extra pressure at the ends of the rope to thin them slightly, then wrap the rope around one hand where your palm and fingers meet, overlapping the ends by an inch or two along the inside of your hand.
8. Roll the dough under your hand back and forth several times to seal together the ends, then slip the ring of dough off your hand and stretch it to even out the thickness all the way around until you have a ring that measures about 4 inches across. As you form each ring, place it on a parchment-lined sheet, arranging six to a sheet and spacing evenly.
9. When you’ve formed all the bagels, cover each baking sheet with a piece of plastic, followed by a damp towel to create a sealed, moist environment for the bagels to proof slowly. Transfer the baking sheets to the refrigerator and chill at least 4 hours and up to 24.
10. About 2 hours before you’d like to serve the bagels, arrange an oven rack in the center position and heat the oven to 450°F. Fill a large, wide Dutch oven or pot halfway with water and place it on the stove. (Heat should be off at this point.) Set a wire rack next to the Dutch oven. If topping the bagels, spread several tablespoons each of sesame seeds, poppy seeds, caraway seeds, dried minced garlic, dried minced onion and flaky salt on separate large plates in generous, even layers. Or mix together all the toppings to make an “everything” blend. Set the plates of toppings next to the wire rack.
11. Remove one baking sheet from the refrigerator. Fill a small bowl with room temperature water, then carefully peel one ring of dough off the parchment paper and transfer it to the bowl. It should float, indicating that the bagels are ready to boil and bake. Remove the ring from the water, pat it dry on a towel and place back on the baking sheet. Remove the other baking sheet from the refrigerator. If bagel sinks leave trays at room temperature and repeat test periodically until dough floats.
12. Set the Dutch oven over high heat and bring to a boil. Whisk in the baking soda and ¼ cup barley malt syrup. You want the water to look like strong black tea, so add more barley malt syrup by the tablespoon until it does. Bring everything back to a boil, reduce the heat if necessary to maintain a gentle boil, and skim any foam from the surface. Uncover one baking sheet and carefully transfer as many bagels as will comfortably fit in one layer to the Dutch oven, leaving some room for them to bob around. Boil for 1 minute, turning halfway through.
13. Use a spider or slotted spoon to transfer the bagels to the wire rack and repeat with the remaining bagels on the first sheet. The bagels will swell in the water, then deflate when removed, but they will puff up again in the oven. Discard the piece of parchment that was underneath the bagels but reserve the baking sheet.
14. Add the optional topping: Working with one at a time, place a boiled bagel on one of the plates with the toppings and gently turn to coat so the topping adheres to the wet surface of the dough on both sides. Place the coated bagels on the empty baking sheet, flat-side down, and repeat with the remaining boiled bagels, spacing evenly.
15. Transfer the baking sheet to the oven and bake until the bagels are deeply brown, 20 to 25 minutes, rotating the baking sheet 180 degrees after 12 minutes.
16. While the first sheet of bagels is in the oven, repeat the boiling and coating process with the second sheet, adding more toppings to the plates as needed. Transfer the second sheet to the oven when the first is finished. Let the bagels cool completely on a wire rack before slicing with a serrated knife. Bagels can also be frozen for one month.
Chef Notes: This class is intended as a demonstration of the full process
Enhance your culinary experience (and kitchen) with UBS branded products from Scarborough & Tweed – to view the culinary catalog and to place an order visit: https://ubs.scarboroughtweed.com/products?s%5Bf%5D%5Bc%5D%5B%5D=%2FVirtual+Cooking+School
Tickets for UBS - Virtual Cooking Class: Make Your Own Bagels Demo can be booked here.
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