How to make Homemade Bagels | Mackenzie Sumner | Skillshare

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How to make Homemade Bagels

teacher avatar Mackenzie Sumner

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

6 Lessons (9m)
    • 1. Homemade Bagel Introduction & Ingredients

      1:41
    • 2. Prepping the Ingredients

      1:34
    • 3. Forming the Dough

      1:55
    • 4. Forming the Bagels

      1:55
    • 5. Boiling and Baking the Bagels

      1:00
    • 6. Wrap Up & Class Project

      1:16
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About This Class

Mackenzie is showing you how to make SIMPLE homemade bagels. Perfect storing in the freezer for a quick snack or breakfast. 

For a printable recipe Click Here

Instagram: @lifeof_mack

Youtube: Mackenzie Jo

Email for questions or buisness: [email protected]

Get the items i used in this class: HERE

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Transcripts

1. Homemade Bagel Introduction & Ingredients: everybody. Welcome to my skill share classes today. I am gonna be showing you guys how I make my homemade bagels. My husband and I kind of tried to do the home studying lifestyle. So any kind of bread making pasta making stuff like that I am gonna be doing classes on as well. I was like, art stuff, too, because where artsy but a big change life changes in our lives of grocery shopping and saving money is making our own bread and cost items. So today I'm gonna be showing you guys how I make some awesome fluffy bagels, and I just I'm in love with these. These are my husband's favorite bagels, and you can also dress him up at some cinnamon and stuff like that. But today I'm just showing you guys how to make the very not very playing bagels, But they're not playing for delicious. And I can't wait to start the skill, sir Journey and just keep watching through all the different modules. I tried to break it open as easy as possible, but so let's get into the making of the bagel. I'll be showing you guys what you need for use bagels. So you are here. 1.5 teaspoon salt two teaspoons active dry used one of the half tablespoon sugar 3.5 cups flour, Possum extra and then 1.5 cups of warm water, plus extras well, so you're some optional items and let's continue. 2. Prepping the Ingredients: in this model, I'll be showing you guys the prepping of the ingredients and yeast rising. So in a glass container just at in half a cup of warm water and then you're going to add your sugar, a 1.5 tablespoon sugar and stir it and let it dissolve fully before you put your Houston. Now we're going to add in our active dry yeast I When I have an open bag, I keep it in the freezer just so we keep the story alive, we're gonna add in two teaspoons of that, and then just give it a nice, gentle stir so it mixes in with the water, and there were going to just let this rise and foam up for 15 minutes. If it does not foam up, you need to do this again because of injury. Yeast is dead, so in a mixing bowl, we're gonna add 3.5 cups of flour. Or you can use bread flour as well. I'm just using unbleached all purpose flour, but I have done this with bread flour as well, and it's just equally as good. And then putting some flour onto the side and we're going to add are 1.5 teaspoons salt into the flour and mixing what they 3. Forming the Dough: in this larger will be showing you guys how to form the dough Well, so in a mixing bowl I'm just using, make sure with the dough hook, I am adding the yeast mixture as well as an additional 34 cup of warm water, and then just mix it up. Now I will say that this dough, my kitchen was significantly hot. So I did have a very running dough, and it's just going to be based on the temperature, your altitude and all that stuff. So that's why I say you need to have additional flour or water, just depending on how your dough turns out. Mine becomes incredibly running, but you're so able to save it if it turns into something like this. So now we're gonna go ahead and flower or surface. You get this needing Matt on Amazon, I will link a little Amazon list in the class description so you can go check it out and get the exact stuff that I do have. And basically you'll see me adding tons of flour now. Ah, if I were you, I wouldn't measure but me. I have made bagels a lot, so I kind of have an ID. I too, like, save the dough, in a sense. So I just needed this for about 10 minutes until when you poke it, you'll see it spring back at you. You'll see here in a few seconds? Yes, like this. Now we're going to oil a mixing bowl or glass bowl or any kind of coal, really Just toilet. And we're gonna let the dough rest in there for an hour, and it should double in size. If it has it by an hour, let it continues it until it does double inside. 4. Forming the Bagels: in this macho, I'll be showing you how to form bagels. After the initial rising, We're going to go ahead and punch down the dough and let it sit covered again for another 10 minutes. Once that 10 minutes is up, we're going to take our dough out by nice flowered surface. Flour your hands. And what I like to do is kind of tap out the dough making a nice flat surface and then kind of form like a little rectangle with it. And then I'm gonna take a bench scraper. Uh, this is also linked in the Amazon, most as well. And I just cut down the centre and I'm going to try to form at least 10 bagels. Now you conform. How big a bagels you want a little bagels? You want what I love about making my homemade bagels? No, bagel is the same, and it's very rustic looking, and that is something I lived for and lift by. So as you'll see as I'm creating them, they're all different sizes. So now, to form the bagels, you just take one and kind of flatten it out. Make sure you have floured fingertips and take your thumb and your middle finger and kind of Crestor the bagel and form a whole. It's super easy and look at that cute little banker. Then you just repeat it throughout the rest and just lay your formed bagels on a floured surface. Once they're done, let him rise, covered for another 10 minutes. While these air rising, you need to preheat your oven to 425 degrees Fahrenheit and boil a pot of water. Now, in the next module, I'll tell you the importance of boiling your bagels before. 5. Boiling and Baking the Bagels: in this module be showing you how to boil and bake the bagels, so the importance of boiling your bagels is setting the crust so it will not seep into your bagel. Make your bagel soggy. It just sets the outer layer so it's a nice crispy crust like it's really golden brown and delicious. So you just basically put these bagels and don't overcrowd your pot and just boiled up on two minutes each side, or at least two minutes on each side, and then you flip them, and then once they're done boiling, you put on a baking sheet. You'll be baking and just put them on top of some parchment paper. Once they're all done, just put them in the oven at 425 degrees Fahrenheit for at least 20 minutes or until golden brown. Once they're out of the oven, add them to a little wire. Act cool 6. Wrap Up & Class Project: way. All right, guys, I want to say thank you for taking this skill share classes, making these awesome bagels. If you guys want to do the class project, Samir, photos of the making. If anything happens with recipe like something doesn't rise or anything like that, let me know. Because I can either fix the recipe or trying to help you out in some kind of way. I do want to say, like I said, in the class itself, it kind of depends on what your house feels like. The specific day for me. It was a little hot in the kitchen, so I had to add more flour because it was stay me. So I do want to say thank you so, so much. I'm excited to take the skill share journey with you guys. My instagram is linked into my profile to go follow me over there. Easy way to contact me. And I do you too as well. So I can't wait. And I hope you guys enroll into my classes and stay tuned. I think I'm probably gonna making Thiel's next but thank you guys.