#5 Bake the Best Bagels

#5 Bake the Best Bagels, available at $69.99, has an average rating of 4.75, with 40 lectures, 1 quizzes, based on 290 reviews, and has 2699 subscribers.

You will learn about 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. This course is ideal for individuals who are Anyone with a basic understanding of how to use a kitchen and bake should take this course. or 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. It is particularly useful for Anyone with a basic understanding of how to use a kitchen and bake should take this course. or 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.

Enroll now: #5 Bake the Best Bagels

Summary

Title: #5 Bake the Best Bagels

Price: $69.99

Average Rating: 4.75

Number of Lectures: 40

Number of Quizzes: 1

Number of Published Lectures: 40

Number of Published Quizzes: 1

Number of Curriculum Items: 41

Number of Published Curriculum Objects: 41

Original Price: $69.99

Quality Status: approved

Status: Live

What You Will 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.

Who Should Attend

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.

Target Audiences

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.

Edited: Updated 11/09/2020

This 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 Bagels

You 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

Course Curriculum

Chapter 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

Chapter 2: Water Bagels

Lecture 1: Sesame Water Bagels – The Formula

Lecture 2: Sesame Water Bagels – Mix the Dough

Lecture 3: Sesame Water Bagels – Bulk Ferment and Fold the Dough

Lecture 4: Sesame Water Bagels – Pre – Shape the Bagels

Lecture 5: Sesame Water Bagels – Final Shape and Proof Your Bagels

Lecture 6: Sesame Water Bagels – Boil and Bake!

Lecture 7: Sesame Water Bagels – Finished Bagels – Let's Slice Into One!

Chapter 3: Egg Bagels

Lecture 1: Overnight Honey Egg Bagels Formula

Lecture 2: Egg Bagels – Mix the Dough

Lecture 3: Egg Bagels – Bulk Ferment & Fold the Dough

Lecture 4: Egg Bagels – Pre – Shape the Bagels

Lecture 5: Egg Bagels – Final Shaping of the Bagels

Lecture 6: Time to Boil and Bake!

Lecture 7: The Rest of the Bagels… Let's Boil Up the Rest of the Bagels.

Lecture 8: Egg Bagels – Finish Baking all of the Bagles and Slice into One!

Chapter 4: Hybrid Bagels – Made with Sourdough and Commercial Yeast.

Lecture 1: Sourdough/Yeast Hybrid Onion Poppy Seed Bagels Formula

Lecture 2: Prepare the Yeast and Onion Flakes.

Lecture 3: Onion Poppy Seed Bagels – Mix the Dough

Lecture 4: Onion Poppy Seed Bagels – Divide and Pre-shape Your Dough

Lecture 5: Onion Poppy Seed Bagels – See a Demonstration of Two Methods for Shaping Bagels.

Lecture 6: Onion Poppy Seed Bagels – Time for a Boiling Water Bath and Toppings!

Lecture 7: Bake the First Four Bagels and Get the Second Batch Going.

Lecture 8: The Finished Onion Poppy Seed Bagels

Chapter 5: Whole Wheat Bagles

Lecture 1: Whole Wheat Raisin Cinnamon Bagels – The Formula

Lecture 2: Whole Wheat Raisin Bagels – Mix the Dough and Refrigerate

Lecture 3: Whole Wheat Raisin Bagels – Bulk Ferment the Dough

Lecture 4: Whole Wheat Raisin Bagels – Divide and Pre-shape the Dough

Lecture 5: Whole Wheat Raisin Bagels – Final Shape the Bagels

Lecture 6: Whole Wheat Raisin Bagels – Boil and Bake

Lecture 7: Whole Wheat Raisin Bagels, Baked and Finished.

Lecture 8: Resources and Downloads for this Course

Lecture 9: Thank You! And Goodbye!

Lecture 10: Bonus Lecture

Instructors

Teresa L Greenway
Bread Baker, Sourdough Baking Teacher, Author, Blogger

Rating Distribution

1 stars: 2 votes
2 stars: 0 votes
3 stars: 14 votes
4 stars: 62 votes
5 stars: 212 votes

Frequently Asked Questions

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You can view and review the lecture materials indefinitely, like an on-demand channel.

Can I take my courses with me wherever I go?

Definitely! If you have an internet connection, courses on Udemy are available on any device at any time. If you don’t have an internet connection, some instructors also let their students download course lectures. That’s up to the instructor though, so make sure you get on their good side!

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