#5 Bake The Best Bagels

Take your bread baking skills to a new level with a variety of delicious sourdough and yeast bagels.

What you'll learn
Learn how to bake the best bagels!
Have a better understanding of the types of flour and ingredients that are best for baking bagels with.
Know how to make egg bagels, water bagels and hybrid bagels (bagels made with both sourdough and commercial yeast).
Understand different methods for mixing and dough development.
Have several bagel formulas (recipes) to choose from plus an e-book about sourdough starters and motherdoughs.
See different types of bagel washes and toppings.
Learn how easy it is to bake your own handcrafted delicious bagels.
Know a little bit about the history and fun facts about bagels.
Requirements
The basic equipment and how to make your own starter are covered in the course. You will need a kitchen scale that does metric.
Description
Edited: Updated 11/09/2020This course, "Bake the Best Bagels" will cover several different types of bagels including: Sourdough Sesame Water Bagels Sourdough Honey Egg Bagels Hybrid Onion Poppy Seed Bagels (bagels made with sourdough and commercial yeast)  Sourdough Whole Wheat Cinnamon BagelsYou will learn different methods of making the bagels, including overnight bagels and one day bagels, bagels made with a mixer and bagels made by hand with dough folding.We will cover bagel water baths and washes as well as different toppings and methods of toppings. You will also learn how to make your own sourdough starter, easily with a day by day method. Sourdough baking has never been so much fun! Join me and bake up a batch of the best bagels! You will never again wonder what to make for breakfast or what food is best to take while traveling…bagels, of course!Review:by Toni  Another Win!I've taken most of Teresa's Sourdough classes. Not only are the classes very well taught, the results have been consistently successful and she's extremely responsive to posted questions (a few hours or less). For a new baker these nuances add to my confidence and encourage me to explore new baking territory. I never considered baking bagels until Teresa published her latest video course. I don't think I'll ever purchase bagels again!This course published Dec 2015

Overview

Section 1: Beginning with Bagels

Lecture 1 Hello and Welcome to my Course, "Bake the Best Bagels!"

Lecture 2 A Bit About Bagels.

Lecture 3 Make Your Own Sourdough Starter - It's Easy!

Lecture 4 Make Your Own Sourdough Starter! E-Book

Lecture 5 Let's Talk About Ingredients

Lecture 6 Let's Talk About Baking Equipment and Measuring

Lecture 7 Baker's Lingo - A Baker's Glossary to Help You Understand Baker's Talk

Section 2: Water Bagels

Lecture 8 Sesame Water Bagels - The Formula

Lecture 9 Sesame Water Bagels - Mix the Dough

Lecture 10 Sesame Water Bagels - Bulk Ferment and Fold the Dough

Lecture 11 Sesame Water Bagels - Pre - Shape the Bagels

Lecture 12 Sesame Water Bagels - Final Shape and Proof Your Bagels

Lecture 13 Sesame Water Bagels - Boil and Bake!

Lecture 14 Sesame Water Bagels - Finished Bagels - Let's Slice Into One!

Section 3: Egg Bagels

Lecture 15 Overnight Honey Egg Bagels Formula

Lecture 16 Egg Bagels - Mix the Dough

Lecture 17 Egg Bagels - Bulk Ferment & Fold the Dough

Lecture 18 Egg Bagels - Pre - Shape the Bagels

Lecture 19 Egg Bagels - Final Shaping of the Bagels

Lecture 20 Time to Boil and Bake!

Lecture 21 The Rest of the Bagels… Let's Boil Up the Rest of the Bagels.

Lecture 22 Egg Bagels - Finish Baking all of the Bagles and Slice into One!

Section 4: Hybrid Bagels - Made with Sourdough and Commercial Yeast.

Lecture 23 Sourdough/Yeast Hybrid Onion Poppy Seed Bagels Formula

Lecture 24 Prepare the Yeast and Onion Flakes.

Lecture 25 Onion Poppy Seed Bagels - Mix the Dough

Lecture 26 Onion Poppy Seed Bagels - Divide and Pre-shape Your Dough

Lecture 27 Onion Poppy Seed Bagels - See a Demonstration of Two Methods for Shaping Bagels.

Lecture 28 Onion Poppy Seed Bagels - Time for a Boiling Water Bath and Toppings!

Lecture 29 Bake the First Four Bagels and Get the Second Batch Going.

Lecture 30 The Finished Onion Poppy Seed Bagels

Section 5: Whole Wheat Bagles

Lecture 31 Whole Wheat Raisin Cinnamon Bagels - The Formula

Lecture 32 Whole Wheat Raisin Bagels - Mix the Dough and Refrigerate

Lecture 33 Whole Wheat Raisin Bagels - Bulk Ferment the Dough

Lecture 34 Whole Wheat Raisin Bagels - Divide and Pre-shape the Dough

Lecture 35 Whole Wheat Raisin Bagels - Final Shape the Bagels

Lecture 36 Whole Wheat Raisin Bagels - Boil and Bake

Lecture 37 Whole Wheat Raisin Bagels, Baked and Finished.

Lecture 38 Resources and Downloads for this Course

Lecture 39 Thank You! And Goodbye!

Lecture 40 Bonus Lecture

Anyone with a basic understanding of how to use a kitchen and bake should take this course. ,Students who have never used sourdough before will be able understand how to use it by the end of the course and will have made their own sourdough starter.