So let's get started.

那麼，讓我們開始吧。

First off, in the bowl of your stand mixer, add one and a half cups or 360 mils of warm water, between 110 and 100 degrees.

首先，在立式攪拌機的碗中加入一杯半或 360 毫升溫水，溫度在 110 到 100 度之間。

I'm also adding one packet of active dry yeast.

我還添加了一包活性乾酵母。

That's two and a quarter teaspoons or a quarter ounce.

這相當於兩又四分之一茶匙或四分之一盎司。

And by the way, you don't need a stand mixer to make this.

順便說一句，做這個不需要攪拌機。

You can definitely make them by hand.

你完全可以手工製作。

I'll give you instructions for that too.

我也會給你相關說明。

To make them nice and happy, you have a couple options here.

為了讓它們開心，你有幾個選擇。

A traditional bagel should have some barley malt syrup.

傳統的百吉餅應該有一些大麥芽糖漿。

It gives it like its signature flavor.

這就像它的標誌性味道。

One tablespoon to help wake it up, and some later on too.

一湯匙有助於喚醒它，稍後也要吃一些。

It is not easy to find.

要找到它並不容易。

So we're gonna use a substitute today, which is brown sugar.

所以我們今天要用紅糖來代替。

You could also use granulated sugar, agave syrup, like maple syrup, there's a ton of different options, but you just wanna add a little bit of extra flavor to these guys.

你也可以使用砂糖、龍舌蘭糖漿，比如楓糖漿，有很多不同的選擇，但你只是想給這些傢伙增加一點額外的味道。

We're gonna stir this up and let it just hang out for 10 minutes until it's nice and foamy.

我們要把它攪拌均勻，然後靜置 10 分鐘，直到起泡。

If you don't see the foam, start over, because that means your yeast are dead.

如果看不到保麗龍，就重新開始，因為這意味著酵母已經死亡。

It's so important that you actually see that foamy head and I'll show what that looks like.

讓你真正看到保麗龍頭非常重要，我將展示保麗龍頭的樣子。

In the meantime, I'm gonna get my mixer and that dough hook.

同時，我要去拿攪拌機和麵團鉤。

10 minutes later, we're ready to start because this has a beautiful foamy head.

10 分鐘後，我們就可以開始了，因為它的保麗龍非常豐富。

It's time to add four and a half cups or 540 grams of bread flour.

現在要加入四杯半或 540 克麵包粉。

I don't wanna use all purpose in this because I want that nice like chew.

我不想在其中使用全效配方，因為我想讓它嚼起來更香。

Bread flour has like a higher protein content and it just gives you that better consistency for breads like bagels.

麵包粉的蛋白質含量更高，做出來的麵包（如貝果）口感更好。

This is a big mess.

真是一團糟。

What are we gonna do?

我們該怎麼辦？

The answer is stir it up by hand first.

答案是先用手攪拌。

So my scale's done.

所以，我的秤已經做好了。

Just mix this up.

把這個混在一起

Really, whenever I make a bread in the mixer,

真的，每當我用攪拌機做麵包的時候、

I'm gonna mix it up by hand first because it just gives it such a nice head start.

我會先用手攪拌，因為這樣可以讓它有一個良好的開端。

Otherwise the mixture is really working for a while to incorporate the liquid into the top.

否則，混合物真的要工作一段時間才能將液體融入頂部。

I've mixed by hand for a bit.

我用手攪拌過一段時間。

I have a nice shaggy mixture.

我的毛髮很蓬鬆。

If you're using the mixer, we're gonna pop it on and get our dough hook.

如果你用的是攪拌機，我們要把它打開，拿上我們的麵糰鉤。

If you're going by hand, dump it out onto your counter and get to kneading 10 to 15 minutes until it's nice and silky.

如果用手揉，就把麵糰倒在臺面上，揉 10 到 15 分鐘，直到麵糰光滑如絲。

That's a little bit of work.

這有點費勁。

So I'm using a mixer today.

所以我今天用的是攪拌機。

Although if you have some kids at home and you wanna get their little busy hands to work, give them a good wash and then let them go at it.

不過，如果你家裡有孩子，你想讓他們忙碌的小手幹活，那就給他們好好洗洗，然後讓他們自己動手。

They will knead away and it's really fun for them.

他們會盡情揉捏，這對他們來說真的很有趣。

Forgot to add the salt.

忘記加鹽了。

I knew I was, I was like, this bagel's not gonna have any flavor at all.

我知道，我當時想，這個百吉餅一點味道都沒有。

Anyways, two teaspoons of salt.

總之，兩茶匙鹽。

That should go in with the flour, but it's fine right now.

這應該和麵粉放在一起，但現在就可以了。

Do, do, do, do, do.

做，做，做，做，做。

Okay, I'm gonna increase to two.

好吧，我會增加到兩個。

That's low speed.

這是低速。

And this can just go for 10 to 15 minutes.

這樣可以持續 10 到 15 分鐘。

You're gonna see the difference.

你會看到區別的。

I'll check back in a couple times because right now it's like not elastic at all.

我會再來看幾次，因為現在好像一點彈性都沒有。

It's really kind of funky.

這真的有點時髦。

It's gonna be so silky and start slapping the bowl.

它會變得非常柔滑，並開始拍打碗。

I'll show you what that looks like.

我來給你演示一下。

However, if this happens, just push that back down.

不過，如果出現這種情況，只需將其推回原處即可。

Thanks.

謝謝。

Thank you.

謝謝。

Okay, back to work.

好了，回去工作吧

It's been about eight minutes.

已經八分鐘了

I just wanna show you.

我只是想讓你看看

So now much smoother and look how much more elastic it is.

現在光滑多了，而且看起來也更有彈性了。

Is that perfect?

這樣完美嗎？

No, but it's not done yet.

沒有，但還沒完成。

See, oh, it's still tearing, but we're getting closer and it's getting closer to that point where it's gonna start slapping the bowl.

看，哦，還在撕裂，但我們越來越近了，離它開始拍打碗的點也越來越近了。

But anyways, don't be afraid if the dough is kind of like climbing up the mixer at the beginning.

但無論如何，如果麵糰一開始就像爬上攪拌機一樣，也不用害怕。

It happened to me.

它就發生在我身上。

You just pop it back down a few times.

你只需把它彈回來幾次。

As it becomes more loose and elastic, it'll behave the way you want.

當它變得更鬆軟、更有彈性時，它就會按照你想要的方式運行。

A few more minutes to go.

還有幾分鐘

Have fun mixer.

玩得開心

Okay, so this is my dough.

好了，這就是我的麵糰。

It looks kind of crazy, but let's give it a test.

這看起來有點瘋狂，但讓我們來測試一下。

You can see it's nice and stretchy.

你可以看到它的彈性很好。

Ooh, look at that stretch.

哦，看看這一段。

In fact, I can stretch it so much that light passes through.

事實上，我可以把它拉伸到光線可以穿過的程度。

That's the windowpane test.

這就是窗紙測試。

So this is ready.

所以，這個已經準備好了。

I'm gonna pop this into an oiled bowl and this bowl is fairly clean.

我要把這個放進一個塗過油的碗裡，這個碗相當乾淨。

I'm just gonna oil this one, just a little bit of oil.

我要給這個上油，只要一點點油。

And I have to tell you,

我必須告訴你

I love bagels when they're good and I hate them when they're bad.

百吉餅好吃的時候我喜歡，不好吃的時候我討厭。

Sorry to use a sandpaper word, but I don't love it like if it's dense and kind of just like, ah, no.

很抱歉用了 "砂紙 "這個詞，但我並不喜歡那種密密麻麻的感覺，就像 "啊，不"。

It should be like more like fluffy with chew in the middle, but like a nice crisp edge.

應該是中間鬆軟有嚼勁，邊緣酥脆。

It's the same thing with pretzels for me.

對我來說，椒鹽捲餅也是一樣的。

Like a fresh pretzel, mm.

就像新鮮的椒鹽脆餅

But a fresh pretzel that's bad, mm-mm.

但是新鮮的椒鹽脆餅就不好吃了，嗯嗯。

Cover this up and this can go in a nice, warm, cozy place for about an hour.

蓋上蓋子，放在溫暖舒適的地方大約一個小時。

It'll double in size and smell amazing.

它的體積會擴大一倍，氣味也會令人驚歎。

One hour later, my dough looks huge.

一小時後，我的麵糰看起來很大。

I'm gonna punch it down in just a second, but first let's do some prep work.

我馬上就把它打下來，但首先要做一些準備工作。

Get two rimmed baking sheets, line with parchment paper, and just lightly grease the paper.

取兩個帶邊的烤盤，鋪上羊皮紙，在紙上輕輕塗油即可。

I want everything to release once it's on there.

我希望所有的東西一旦放上去就能釋放。

Nothing's gonna stick.

沒有什麼能堅持下去

Ooh, this is a nice dough, so substantial.

哦，這麵糰真不錯，很有分量。

Okay, we're gonna flip this over now.

好了，我們現在要把這個翻過來。

I want some nice big bagels, so I'll be dividing the dough into eight pieces.

我想要一些大面包圈，所以要把麵糰抽成八塊。

If you want smaller bagels, you go for 12.

如果您想要小一點的百吉餅，那就買 12 個。

One of my favorite to-go breakfasts, if I'm like at a coffee place, is a bagel with the works.

如果是在咖啡館，我最喜歡的外帶早餐之一就是百吉餅。

So there's the tomato, the cream cheese, the lettuce, the onion, and a lot of lox.

有番茄、奶油奶酪、生菜、洋蔥和大量薰鮭魚。

That's really good.

真不錯。

All right, eight equal pieces, but this is so far away from a bagel shape.

好吧，八塊相等，但這離百吉餅的形狀太遠了。

Oh, I'm very sad, it's like a giant Tostito.

哦，我很傷心，它就像一個巨大的託斯蒂託。

So we're gonna fix this up by making it into a beautiful ball.

所以我們要把它弄成一個漂亮的球。

Stretch the corners out, fold them in, and I'm just going to kind of work that together.

把邊角拉長，摺疊起來，然後我再把它們組合在一起。

Give it a little bit of a roll, and notice my countertop is not floured at all.

稍微卷一下，注意我的檯面沒有撒任何麵粉。

If you do that, it'll be really slippery and a little bit frustrating.

如果這樣做，就會很滑，有點令人沮喪。

The next step is to lightly flatten each ball.

下一步是將每個球輕輕壓扁。

If your hands are picking up any dough, just a tiny little bit of oil, but minor oil, because I was really liberal with that pan.

如果你的手抓到麵糰，只需加一點點油，但要少油，因為我對平底鍋真的很隨意。

Now I'm gonna pinch in the middle to create a little hole, and here's the deal.

現在我要在中間捏出一個小洞，就是這樣。

You might think, oh, that tiny hole looks like a bagel to me, so that's good.

你可能會想，哦，那個小洞看起來像百吉餅，那就好了。

It's not, because the bagels are gonna rise, we're gonna boil them, we're gonna bake them, they're gonna puff up a lot.

不是的，因為百吉餅會膨脹起來，我們要把它們煮熟，烤熟，它們會膨大很多。

So we're gonna pick it up, stretch it out, and this is your opportunity to be nice and even.

所以，我們要把它撿起來，拉長，這是你的機會，要漂亮、均勻。

You're gonna have some points that are thick and some points that are thin, so stretch the thick points out, skip the thin points.

有些點粗，有些點細，把粗的點拉長，把細的點跳過。

Your hole should be about two inches, and I grab a two-inch cookie cutter just so I could kind of see if I'm in the right track, because I'm notoriously bad about eyeballing things.

我拿了一個兩英寸長的餅乾刀，這樣我就能看到自己的方向是否正確，因為我的眼力出了名的差。

Once it's shaped, we're gonna plop this onto your greased parchment paper and just give them a little bit of room to grow, about two inches.

成型後，我們要把它放在塗過油的羊皮紙上，給它們一點生長空間，大約兩英寸。

And if your dough is a little bit tight or it's springing back, just set it aside, do another one, or give them five or 10 minutes to rest.

如果你的麵糰有點緊或者回彈了，就把它放在一邊，再做一個，或者靜置 5 到 10 分鐘。

Just continue flattening them out, pinching, and as you go along, you'll find your technique gets better because you understand how the dough can stretch and pull, and you can work a little bit faster than you do normally.

繼續把它們壓平、捏緊，隨著時間的推移，你會發現你的技術越來越好，因為你瞭解麵糰是如何拉伸和拉扯的，你可以比平時做得更快一點。

If you have any seams that are popping open when you're shaping your bagels, don't really worry about it, that's the bottom, but you can pinch them together.

如果你在給百吉餅塑形時有任何接縫被彈開，不用太擔心，那是底部的接縫，但你可以把它們捏在一起。

Last one down.

最後一個倒下

Right now I'm gonna loosely cover them and let them rest for about 20 minutes so they can puff up and relax.

現在我要鬆鬆地蓋上蓋子，讓它們靜置 20 分鐘左右，這樣它們就能膨脹起來，放鬆下來。

While your bagels are rising, set your oven to 425 so it's nice and hot, and add three quarts of water to a large pot and bring it to a boil.

在百吉餅發酵時，將烤箱調至 425 度，使其溫度適宜，然後在小耳朵中加入三夸脫水，煮沸。

My bagels are puffed and gorgeous.

我的百吉餅膨鬆又漂亮。

Right now I'm decreasing the heat to a simmer for the water and we're gonna flavor it.

現在我把水的溫度降到小火慢燉，我們要給它調味。

So you can add three tablespoons of your barley malt or three tablespoons of sugar, I'm using brown sugar just for a little something extra here.

是以，你可以加入三湯匙大麥芽或三湯匙糖，我用的是紅糖，只是為了增加一點額外的味道。

Similar to soft pretzels, we're gonna add some baking soda, and what this is gonna do is give you an alkaline water, sprinkle that in, ooh, and it's gonna give you a chewier bagel, it'll be brown and golden when it bakes, and all around delicious.

和軟椒鹽脆餅類似，我們要加入一些小蘇打，它的作用是給你提供鹼性水，撒上小蘇打，哦，它能讓你的百吉餅更有嚼勁，烘烤時會變成金黃色，非常美味。

So stir that in.

所以要把它攪進去。

Ooh, soft pretzels are so good too, that's on the channel.

哦，軟椒鹽捲餅也很好吃，頻道上有。

Now carefully lift your bagel up and plop that into the water gently, no splashes.

現在小心地把麵包圈拿起來，輕輕地放入水中，不要濺起水花。

Okay, good.

好的，很好

These are gonna boil for about a minute on each side.

兩面各煮一分鐘左右。

Just make sure you're maintaining a simmer.

只需確保保持小火慢燉即可。

And by the way, look how these holes shrank and they really puffed up, that 20 minutes did wonders.

順便說一句，看看這些洞是怎麼縮小的，它們真的鼓起來了，這 20 分鐘真是神奇。

After a minute, we're gonna flip these over carefully with a spider or slotted spoon.

一分鐘後，我們要用勺子小心地翻過來。

They're not gonna look gorgeous, don't worry, that happens during the bake.

別擔心，在烘烤過程中，它們不會看起來很華麗。

One thing that's important, when you take your bagels out, make sure you flip them so the pretty side is face up, we want that beautiful bagel moment.

有一點很重要，當你把百吉餅拿出來時，一定要把它翻轉過來，讓漂亮的一面朝上，我們要的就是這個漂亮的百吉餅時刻。

Onto the baking sheet, and immediately sprinkle with the toppings you want.

放在烤盤上，然後立即撒上你想要的配料。

So I love everything bagels, it's my favorite.

所以我喜歡所有的百吉餅，這是我的最愛。

You can let me know in the comments what yours is.

你可以在評論中告訴我你的想法是什麼。

And I'm just gonna sprinkle that all over the top.

我就把它灑在上面。

For this one, we're gonna use some delicious onions.

這次，我們將使用美味的洋蔥。

And I wanna tell you in advance before I forget that when these go into the oven, they can't just go into the oven, we have to like take a break and come back to them.

在我忘記之前，我想提前告訴你們，當這些東西放進烤箱時，不能直接放進烤箱，我們必須先休息一下，然後再回來烤。

So keep watching.

請繼續關注。

Okay, last three are in and they're gonna be poppy seed.

好了，最後三份是罌粟籽

You might wanna have a jalapeno cheese bagel though, that's up to you.

不過，你可能想吃墨西哥乾酪麵包圈，這取決於你。

These are gonna go into the oven 425 for 15 minutes.

放入烤箱425度烤15分鐘

After 15 minutes, we're gonna flip these over so they brown really nicely.

15 分鐘後，我們要把它們翻過來，這樣它們就會變得非常焦黃。

Back into the oven for about five to 10 more minutes.

再放入烤箱烤 5-10 分鐘。

Add a lashing of cream cheese and all your favorite toppings, and your bagel's ready to enjoy.

再淋上一層奶油奶酪，加上你喜歡的配料，你的百吉餅就可以享用了。

Nothing beats a bagel fresh out of the oven, so soft on the inside, nice and airy, it's not dense, and it has that wonderful like chewy crisp edge.

沒有什麼能比得上剛出爐的百吉餅了，它內裡鬆軟，透氣性好，口感不稠密，邊緣酥脆有嚼勁，口感極佳。

I hope you get a chance to make this recipe and if you like this video, check out my bread playlist.

我希望你能有機會製作這個食譜，如果你喜歡這個視頻，請查看我的麵包播放列表。