Get the recipe for Martin's Bagels: [ Ссылка ]

Martin is well known for his bagel recipe and techniques - and it's no wonder why. Today he walks you through the steps to make incredibly flavorful and satisfying bagels with a crisp-chewy exterior, fluffy crumb, and all the seeds and toppings that a baker can handle. From the poolish (preferment) to bowl folds, from making that classic "O" shape to boiling each one the right way, Martin has all the tips and suggestions you'll need to perfect the art of the bagel.

Shop AP Flour: [ Ссылка ]

SAF Instant Yeast: [ Ссылка ]

Bowl Scraper: [ Ссылка ]

Everything Bagel Topping: [ Ссылка ]

Credits
Host: Martin Philip
Producer: Tucker Adams

Chapters
0:00-0:46: Introduction to Bagels with Martin
0:47-1:31: Mix the poolish (preferment) to develop flavor
1:32-3:40: Mix the poolish with flour and yeast to make bagel dough
3:41-4:40: Give the dough a bowl fold to develop strength
4:41-6:06: After overnight rest, divide and pre-shape dough into balls
6:07-7:47: Create holes and stretch dough into bagel shape
7:48-9:27: Boil the bagels three at a time with barley malt or molasses
9:28-10:54: Place and roll bagels into seeds and salt if desired
10:55: Bake the bagels, slice open, and add toppings

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