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Then add 3 cups of the flour and all of the salt and malt. Stir (or mix on low speed with the dough hook) until the ingredients for a ball, slowly working in the remaining 3/4 cup flour to stiffen the dough. 3. Transfer the dough to the counter and knead for at least 10 minutes (or for 6 minutes by machine).
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Heat oven to 450ºF. Line 2 half-sheet pans with parchment paper and lightly brush with oil, about 1 tablespoon per pan. Set aside. Bring the remaining 10 cups water and the baking soda to a rolling boil in a Dutch oven. Meanwhile, turn the dough out onto a lightly oiled work surface and divide into 8 equal pieces.
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Alton Brown dives into the history, science and technique of making bagels at home.
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How to Make Bagels in 5 Easy Steps. Mix up a dough with bread flour, light brown sugar, kosher salt, water, and active dry yeast. Knead until a tight ball forms. Let rise 1 to 1 1/2 hours, then shape into balls and let rise for 30 minutes. Shape the bagels, then boil in a baking soda bath. Bake until deep golden-brown, about 24 minutes total.
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Move the dough to the counter and shape into a ball. Place in a tall 2- to 4-quart transparent container, pressing down the top to flatten the dough. Mark the dough height on the outside of the bowl with tape or a rubber band. Cover the bowl with plastic wrap and leave to rise at room temperature until the dough is about 1 1/2 times its.
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Bagel Attraction. Host Alton Brown dives into the history, science and technique of making "real" bagels at home. See Tune-In Times.
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Michael shares how to make bagels from scratch, using the grill to form a perfectly crispy crust and a soft, doughy inside!Subscribe to #discoveryplus to str.
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Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side. Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Place 4 bagels onto each lined baking sheet. Bake for 20-25 minutes, rotating the pan halfway through.
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Alton Brown's flair in the kitchen developed early with guidance from his mother and grandmother, a budding culinary talent he skillfully used later "as a way to get dates" in college. Switching gears as an adult, Alton spent a decade working as a cinematographer and video director, but realized he spent all his time between shoots watching.
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Instead, a brand-new season of Alton Brown's popular cooking series will air on Discovery+ starting Thursday, February 18. Good Eats originally premiered on Food Network in 1999 and ran for thirteen years. After seven years off the air, Good Eats returned to Food Network in August 2019 with an 11-episode 15th season, appropriately titled Good.
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As directed, I portioned and rolled the dough into rounds, then let them rest for 15 minutes on a parchment-lined baking sheet before shaping. After shaping, the bagels go into the fridge for 24 to 48 hours. The day of baking, you'll set up a boiling bath of malt syrup and water while you heat the oven to 425°F.
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Shaping the Bagels. Rope-and-loop: You form a snake shape, loop it around your hand, and roll it on the counter to seal it together. Stretch-and-poke: You shape the dough portion into a rough bagel shape, sort of stretch it out, and poke a hole in it with your finger.
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Directions. Combine the flour and water with 20 grams (1 tablespoon) of the malt syrup, 25 grams (1 tablespoon plus 1 teaspoon) of the salt, and all of the yeast in the 6-quart bowl of a heavy.
