The Art of Baking Bagels: A Experiment with Homemade Bagels

It's already looking like a bagel already. Now we're gonna do everything. Okay, can you see? Alrighty! I'm gonna pop these in the oven and bake 'em for 25 minutes at 375. And then we're gonna come back and see what these are like. Alrighty, my lovelies. See you in a little bit. (playful music)

Look at them! They look great. All golden. Poofed up nicely. Although the holes did close up. Did you see the size of the holes? They were significant and upon baking, the holes have closed up. Hmm. See what I mean? Little bit of a hole. That one definitely closed up. Alrighty, my lovelies, let's finally give the bagels a taste. My kitchen smells absolutely fabulous. Love the smell of baking bread. I think I'm gonna try this one. This is the everything bagel. It browned very nicely. I definitely didn't get egg wash all in the sides, but it still browned up nicely. So, that has me thinking, maybe a little water would've been fine for sticking on the seeds.

I also baked these in the convection ovens set at 350 degrees. Whenever I use my convection setting, I turn down the oven about 25 degrees than what is listed in the recipe, because things can get over toasted, but it does do a lovely job when baking breads, doesn't it? So that's the everything. There's the sesame. The opening did close right there. Looks more like a Kaiser roll. And here is the poppy. That one's very lovely as well. Impressed by the browning of that. Let me show you what it looks like inside. Ooh! That is the crumb. Oh my gosh, steaming hot. That's the interior.

And let me rip it as they do in the video. Show you what it looks like. And let's taste it without cream cheese and see what it's like. Alrighty, here we go. The everything bagel seasoning really makes it feel bagel-ish. It's warm out of the oven and it's baked good. So in that sense, it's absolutely delicious. It's just a bready everything bagel flavored bread-like product. It doesn't have the chewiness, the signature chewiness of a bagel.

Which I totally expected, because we are just using all-purpose flour here, or self-rising flour. We didn't knead it for a particularly long time. So none of that gluten developed. Having said that, the crumb is still nice. There was a little bit of a crust, but not that crackly signature thin crust of a boiled bagel. But, something like a crust. The top tastes more like a bagel because it has the everything bagel seasoning. When you have the bottom, you get to taste the bread itself more for what it is. A little bit of tanginess. Just a bit, not distracting or anything, but a little bit oftanginess in there as well.

But for a baked good that came together in essentially a half an hour, not half bad. The seasoning is really what sells it for me – really makes it seem very bagel-like. On its own, it just seems like a quick bread. Not quite like a scone, but kind of similar. I'd be really curious to see what these were like say in a couple hours or the next day. Right now fresh out of the oven, they're quite nice. These are absolutely my size of a bagel.

Okay. Now let's do some with some cream cheese. Make this into a sandwich, because that's usually how I have my bagels. One of my favorite combinations is cream cheese, tomato, and onion. Yum! Alrighty, here we go. Mhmm. Now with inclusion of cream cheese, it definitely makes it feel like more of a bagel experience, yet the bread is still not quite right. But if you've got a craving for bagels and you happen to have some flour and some yogurt around, this would be a very quick and easy way to get to that bagely place.

Alrighty, my lovelies, there you have it. Thanks so much for watching and big thanks to glassesusa.com for sponsoring this video. Click the link down below for a special offer. Thanks again for watching. I hope you enjoyed that one. I hope you learned something. Please share this video with your friends. Follow me on social media. Check out my website. I'll include a printable version of this recipe. Like this video, subscribe, and I shall see you in the next one. Toodaloo, take care. Bye! (upbeat music)

"WEBVTTKind: captionsLanguage: en(playful music)- Greetings, my beautiful lovelies.It's Emmy, how are you?It's great to see you and welcome back.Today's video is sponsoredby glassesusa.com,where you can find cute, stylish glassesat an affordable price.Glassesusa.com offers over8,000 different stylesof in-house and name brand frames,including eyeglasses and sunglasses.All the glasses you see that I wearcome from glassesusa.com, andI will put links down belowin case you are curious.I've used the virtual mirror toolto try on glasses right at home.There's no reason to even leave.The glasses come right to my doorstep.And if I'm not happywith them, glassesusa.comoffers a 100% money backguarantee as long as I return themwithin the 14 days of receivingthem, no questions asked.They have a 365 day warranty,and every frame comeswith a basic prescription lensand an entire set of glasses,including lenses, starts at $30.So glassesusa.com sent mesome glasses that I chose.So let me know down the comments,which ones you like best.So what do you think about these?And I got these sunglasses,which are super fun,nice and big, and they changecolor when I go in the sun.I got these for a little change up.And finally, some wire-rimmed glasses.I love how easy you can change your lookjust by changing your frames.So if you'd like to tryglassesusa.com for yourself,click the link down belowfor a special offer.Big thanks as always to GlassesUSAfor their continued support.Big thanks to glasses,big thanks to GlassesUSAfor sponsoring this videoand for their continued support,so I can make bettervideos for all of you.So today, I'm going to be making bagelswith just two ingredients.It sounds bonkers, only two ingredients,and what those two ingredients are,that's what we're going to delve intoand that's what I'm gonna reveal to you.Big thanks to all my lovelieswho got in touch with mevia social media, Bonita,I'm looking at you,for getting in touch withme and bringing this recipeto my attention.I actually have heard of this recipe.I have it in one of myjournals, but I forgot about it.And originally it is aWeight Watchers recipefor making homemade bagels.And the two magic ingredientsare self-rising flour, and yogurt --specifically Greek style non-fat yogurt.So I made a recipe very similar to this,these two ingredients usingyogurt and self-rising flour,but I deep fried it andthey were homemade donutsusing two ingredients.I'll put a link down belowin case you're curiousto that one.I'm thinking this one's gonna be similarin the effects that it maylook a lot like a bagel,but I am imagining the texture'sgoing to be different because...and the flavor! .... becauseit doesn't contain any yeast.We're going to be using baking powderthat is in the self-risingflour to leaven this bread.So it's not gonna havequite the same texture.It's basically like a quickbread, like a banana bread.One more thing:so another reason why Iwant to test out this recipeis because Blossom did this recipe --they didn't attribute WeightWatchers, of course, at all.This is a little bit of adebunking video as well,because I can spot so many irregularities.They don't tell you how much yogurt;when they take the spoonout, the spoon is clean;and when they dump the dough out,the dough has been kneaded.They don't show you that youhave to actually knead it.Not in this container.It's not going to be big enough.Yeah.The finished bagel looks justlike a store-bought bagel.Hmm.They didn't happen to swapout a store bought bagel,did they?Hmm.At any rate, let's goahead and make this recipe.Alrighty.So here I have an empty Fage container.It's not empty, I justscraped out the yogurt.One cup of yogurt.Whoa, it just farted.And adding that to the container.Now this would be much easierto do in a wide-mouthed bowl,but I want to debunk this video.So I'm going to be doingit as they illustrate.Plenty of room to mix.So I have a cup and athird of self-rising flour.You can make this yourself.Self-rising flour is differentthan all-purpose flour,because it has some baking powder in it(to give it some risingpower) and some salt.So to every cup of flour, you'regoing to need two teaspoonsof baking powder and threequarters of a teaspoon of salt.I'll put a link down below to my websitewhich will include a printable versionof this recipe with all the conversions.So, I'm going to add our flour....right into there.So I'm doing an initial mix here,but I just find it so funnythat in the Blossom video,they use a metal spoon like this --I should do that --and they put it in cleanly.And then after they presumably mix,they pull it out and it's clean as well.Isn't that convenient?They don't show any strugglingor any mixing of the dough.And of course, after you mix the dough,you're gonna have a dirty spoon.Add the remaining flower.It's dry and crumbly and you really needto kind of get in thereand start kneading this.But in the Blossom video, they do this.Turn it upside down andit magically is a dough.And as you can see, it is not.We're just going to kneadthis for a few minutes.We're not developing too much gluten.So here's the dough.I've kneaded it for a few minutes.And it is a pretty small ball of dough.In the Blossom recipe,they show your spoonmagically spinning aroundat the dough and it turns into a dough,and then they do this.Invert the cup and almost the entire cupis filled with dough.Now we reveal this, wesee that, number one,it does not take theshape of the container.Theirs comes out almostlike a sand castle.So this dough recipewould have to be tripledfor it to fill this container.I'm gonna use a metal chopstickand they puncture themiddle of the dough ball.Then they turn it andthen slice it into thirds.That's gonna be interesting.Isn't it?So since the originalrecipe calls for four,I'm gonna go with four andthen it's supposed to looklike (chuckles) a bagel....which it doesn't, itlooks more like a kayak.(Emmy chuckles)So here's the original hole that we made.We can turn it into a bagel though.I'm kind of just working it into a ring.I'm gonna place that on aparchment-lined baking panand repeat for the others as well.I've got some seasoningsto add to the bagels.You don't need to addany seasonings at all.If you want a plain bagel,you could just go aheadand pop these into apreheated 375 degree oven.Bake them for about 25 minutes.But I want these to have alittle bit of seasoning flavors,you know flavors that arereminiscent of bagels.So we've got an egg white here.Now, when I made bagelsfrom scratch before,I boiled the dough, which is traditional,and then right after youboil 'em for about a minute,you take 'em out and thenyou dip the wet bagelsinto your toppings.And that's what sticks the toppings on.Since we're not boiling,we're gonna be using some egg white.Sesame seeds.Shake those on.Oh my gosh.So cute already.Now poppy, my personal favorite.Shake that, oh my gosh.It's already looking like a bagel already.Now we're gonna do everything.Okay, can you see?Alrighty!I'm gonna pop these inthe oven and bake 'emfor 25 minutes at 375.And then we're gonna come backand see what these are like.Alrighty, my lovelies.See you in a little bit.(playful music)Look at 'em!They look great.All golden.Poofed up nicely.Although the holes did close up.Did you see the size of the holes?They were significant and upon baking,the holes have closed up.Hmm.See what I mean?Little bit of a hole.That one definitely closed up.Alrighty, my lovelies,let's finally give the bagels a taste.My kitchen smells absolutely fabulous.Love the smell of baking bread.I think I'm gonna try this one.This is the everything bagel.It browned very nicely.I definitely didn't getegg wash all in the sides,but it still browned up nicely.So, that has me thinking,maybe a little waterwould've been fine forsticking on the seeds.I also baked these in the convection ovenset at 350 degrees.Whenever I use my convectionsetting, I turn down the ovenabout 25 degrees than whatis listed in the recipe,because things can get over toasted,but it does do a lovely jobwhen baking breads, doesn't it?So that's the everything.There's the sesame.The opening did close right there.Looks more like a Kaiser roll.And here is the poppy.That one's very lovely as well.Impressed by the browning of that.Let me show you what it looks like inside.Ooh!That is the crumb.Oh my gosh, steaming hot.That's the interior.And let me rip it as they do in the video.Show you what it looks like.And let's taste it without cream cheeseand see what it's like.Alrighty, here we go.Itadakimasu!The everything bagel seasoningreally makes it feel bagel-ish.It's warm out the ovenand it's baked good.So in that sense, it'sabsolutely delicious.It's just a breadyeverything bagel flavoredbread-like product.It doesn't have the chewiness,the signature chewiness of a bagel.Which I totally expected,because we are just usingall-purpose flour here,or self-rising flour.We didn't knead it for aparticularly long time.So none of that gluten developed.Having said that, the crumb is still nice.There was a little bit of a crust,but not that crackly signaturethin crust of a boiled bagel.But, something like a crust.The top tastes more like a bagelbecause it has theeverything bagel seasoning.When you have the bottom,you get to taste the breaditself more for what it is.A little bit of tanginess.Just a bit, not distracting or anything,but a little bit oftanginess in there as well.But for a baked good that came togetherin essentially a halfan hour, not half bad.The seasoning is reallywhat sells it for me --really makes it seem very bagel-like.On its own, it just seemslike a, a quick bread.Not quite like a scone,but kind of similar.I'd be really curious tosee what these were likesay in a couple hours or the next day.Right now fresh out of theoven, they're quite nice.I like the size of these.These are absolutely my size of a bagel.Okay.Now let's do some with some cream cheese.Make this into a sandwich,because that's usuallyhow I have my bagels.One of my favoritecombinations is cream cheese,tomato, and onion.Yum!Alrighty, here we go.Mhmm.Now with inclusion of cream cheese,it definitely makes it feellike more of a bagel experience,yet the bread is still not quite right.But if you've got a craving for bagelsand you happen to have someflour and some yogurt around,this would be a veryquick and easy way to getto that bagely place.Alrighty, my lovelies, there you have it.Thanks so much for watching andbig thanks to glassesusa.comfor sponsoring this video.Click the link down belowfor a special offer.Thanks again for watching.I hope you enjoyed that one.I hope you learned something.Please share this video with your friends.Follow me on social media.Check out my website.I'll include a printableversion of this recipe.Like this video, subscribe,and I shall see you in the next one.Toodaloo, take care.Bye!(upbeat music)(Emmy belches)(Emmy giggles)Bagel burp!\n"