What you'll learn

  • 🥯 Master the art of baking the most delicious bagels! 🌟
  • 🌾 Gain expert knowledge on the best flour and ingredients for perfect bagel baking. 🥳
  • 🥚 Craft a variety of bagels: egg, water, and exciting hybrid bagels using sourdough and yeast! 🍞
  • 🔍 Discover advanced techniques for mixing dough and its development. 🔧
  • 📘 Access multiple bagel recipes and receive a handy e-book on sourdough starters! 🍽️
  • 🎨 Explore a range of bagel washes and enticing toppings to spice up your creations! 🧂
  • 👨‍🍳 Learn the simplicity of crafting your own delicious, handcrafted bagels. 😊
  • 📜 Dive into the rich history and uncover fun facts about bagels! 📚

Course Content

Beginning with Bagels

7 lectures
Hello and Welcome to my Course, "Bake the Best Bagels!"

Hello and welcome to "Bake the Best Bagels." Find out what you need to do to get started baking the best bagels.

A Bit About Bagels.

Just a small amount of bagel history and fun facts!

Make Your Own Sourdough Starter - It's Easy!

You will need to make or obtain your own sourdough starter. Find out how in this lecture.

Make Your Own Sourdough Starter! E-Book

In this lecture you will be able to download a 32 page e-book, "Make Your Own Sourdough Starter." It will show you not only how to make a starter but how to care for it and store it as well. It will also show you how to make different types of motherdough, which is a type of pre-ferment.

Let's Talk About Ingredients

Find out about ingredients and what you might need for baking sourdough bagels

Let's Talk About Baking Equipment and Measuring

Let's talk about what kind of kitchen equipment you might find handy while making bagels and we'll talk a little bit about measuring your ingredients.

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

This lecture is so you can access a glossary for sourdough and baking terms that bakers use. It is also downloadable in the resource section of this lecture.

Water Bagels

7 lectures
Sesame Water Bagels - The Formula

This is the formula for making six Sesame Water Bagels, it is easy enough to double and make a dozen bagels.

Sesame Water Bagels - Mix the Dough

Gather together the ingredients and mix up some bagel dough!

Sesame Water Bagels - Bulk Ferment and Fold the Dough

After mixing the dough, ferment (bulk ferment) the dough and fold it to give the dough strength.

Sesame Water Bagels - Pre - Shape the Bagels

Now that the bulk ferment is done let's pre-shape our bagels.

Sesame Water Bagels - Final Shape and Proof Your Bagels

It's time to do a final shape and proof our water bagels.

Sesame Water Bagels - Boil and Bake!

Bagels are known for their chewy texture, they get that by a boiling water bath. So let's get them into their bath and then the oven!

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

The finished bagels are so beautiful... and tasty! Time to slice into one and see what the crumb looks like.

Egg Bagels

8 lectures
Overnight Honey Egg Bagels Formula

This formula for egg bagels is a bit different than the water bagels. Egg bagels are softer and more colorful. The shaped bagels are fermented overnight in the refrigerator, making this a two day bake formula.

Egg Bagels - Mix the Dough

We're going to make up some egg bagels, let's mix the dough!

Egg Bagels - Bulk Ferment & Fold the Dough

After mixing comes bulk ferment and dough folding for dough development.

Egg Bagels - Pre - Shape the Bagels

It's time to divide and pre-shape our bagels.

Egg Bagels - Final Shaping of the Bagels

Let's do the final shaping of the bagel and allow them to proof.

Time to Boil and Bake!

See how to boil and then bake the first four Egg Bagels.

The Rest of the Bagels... Let's Boil Up the Rest of the Bagels.

Finish boiling the rest of the Egg Bagels.

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

After boiling the bagels, bake them to a glossy brown and then slice them open and enjoy!

Hybrid Bagels - Made with Sourdough and Commercial Yeast.

8 lectures
Sourdough/Yeast Hybrid Onion Poppy Seed Bagels Formula

This is the formula for making Onion Poppy Seed Bagels using sourdough AND commercial instant yeast. I also used a mixer for this formula.

Prepare the Yeast and Onion Flakes.

This formula uses commercial yeast as well as sourdough, prepare the commercial yeast by proofing it and toast the onion flakes for better flavor.

Onion Poppy Seed Bagels - Mix the Dough

This formula is a hybrid of sourdough and commercial yeast, it also uses a mixer to mix the dough. In this video see the ingredients being scaled and the dough being put together.

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

It's time to divide the dough into eight pieces and pre-shape.

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

Let's pre-shape our bagels, see a demo for two different methods.

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

It's time to boil and top your bagels.

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

Bake at 425F/218C for 20 minutes, turning the pan halfway for even browning. Then get the next four bagels into the water bath.

The Finished Onion Poppy Seed Bagels

Time to finish up our Onion Poppy Seed Bagels

Whole Wheat Bagles

10 lectures
Whole Wheat Raisin Cinnamon Bagels - The Formula

These delicious bagels are made with a mix of whole wheat and bread flour, cinnamon and raisins. This formula will make six large bagels, double the amounts for a dozen yummy bagels.

Whole Wheat Raisin Bagels - Mix the Dough and Refrigerate

Let's make some super delicious Whole Wheat Raisin Bagels. In this lecture see how the ingredients are added and the dough is mixed.

Whole Wheat Raisin Bagels - Bulk Ferment the Dough

The dough isn't done bulk fermenting, it needs a bit more time to warm up and get bubbly.

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

Now that the bulk ferment is done and the raising are mixed in, it's time to divide the dough and pre-shape the bagels

Whole Wheat Raisin Bagels - Final Shape the Bagels

Let's finish shaping the Whole Wheat Raisin Bagels.

Whole Wheat Raisin Bagels - Boil and Bake

Time to get the bagels into their boiling water bath and then into the oven... can't wait to eat some bagels!

Whole Wheat Raisin Bagels, Baked and Finished.

See the finished bagels after baking and watch me slice and eat one! Yum!

Resources and Downloads for this Course

This lecture contains all of the downloadable resources for the whole course. Look in the resource area.

Thank You! And Goodbye!

Thank you so much for taking my course!

Bonus Lecture

Description

Edited: Updated 11/09/2020

🎓 Welcome to "Bake the Best Bagels" 🎓

Discover the art of creating delicious bagels with our comprehensive course. Our course covers a variety of bagel types, including:

  • Sourdough Sesame Water Bagels 🥯

  • Sourdough Honey Egg Bagels 🍯🥚

  • Hybrid Onion Poppy Seed Bagels 🌰 (a delightful mix of sourdough and commercial yeast)

  • Sourdough Whole Wheat Cinnamon Bagels 🌾

Throughout this course, you'll master different methods for making bagels. From overnight bagels to one-day bagels, using a mixer or hand kneading with dough folding, we've got you covered!

We'll dive into the secrets of achieving the perfect bagel water baths and washes, along with tantalizing toppings and topping techniques 🔍.

Plus, learn to craft your very own sourdough starter with our simple, day-by-day guide. Sourdough baking has never been this fun and accessible! 🥖

Join me in baking a batch of the best bagels! You’ll never wonder what to prepare for breakfast or what travel snack to pack again... bagels, of course! 🌟

🌟 Student Review 🌟

by Toni

Another Win!

I've taken most of Teresa's Sourdough classes. Not only are the classes very well taught, but the results have been consistently successful, and she's extremely responsive to questions (usually within 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 was first published in December 2015

Who this course is for:

  • 🧑‍🍳 Anyone with a basic understanding of kitchen and baking skills should take this course.
  • 🚀 Students new to sourdough will learn how to use it effectively and will also create their own sourdough starter by the end of the course.
Start the Course

Course Reviews

  • 😀 Aaron Muller
    5

    interesting and learned a lot. never tried bagels before, but now they are easy

  • 😀 Maria Regina Galvez
    4.5
  • 😐 Sandra Mg
    3
  • 😀 Claudia Boucher
    5
  • 😀 Carollee Moorefield
    5
  • 😀 Carol Joyce
    5
  • 😀 Jonathan Carlos Molina Valencia
    5
  • 😀 Emy Salangam
    5
  • 😀 Andreza Flores Earl
    5

    Very helpful curse, with all the details that we need for baking good bagels.

  • 😀 Tracy Bowman
    5

    It was a good course. My daughter can't find good whole wheat bagels so now Mom is her supplier!

  • 😀 Salomon Weinstok
    5
  • 😀 Regina
    5
  • 😀 Alma Kafati
    5
  • 😀 David Oliver
    5
  • 😀 Patrick Yancey
    4.5

    Very informative and fun to watch.

  • 😀 Birgit Mindek
    5
  • 😀 Sandra Jaarsma
    5
  • 😀 Peggy Barnes
    5
  • 😀 Bagels n Cookies
    5
  • 😀 Victoria Behrendt
    4
  • 😀 Laura Guynup
    5

    Very informative. I am reviewing the information before I have a go at my first batch.

  • 😀 Tim Williton
    5
  • 😀 Suzana Jovanovic
    5

    Very comprehensive and good course. Easy to follow

  • 😀 Lisa Manzi
    5
  • 😀 Michael Knotts
    5
  • 😀 Nektarios papadovasilakis
    4
  • 😀 Susan Siemers
    4.5

    Enjoying very much. Teresa is a good teacher.

  • 😀 Yolanda Nunez
    5

    Great teacher!

  • 😀 Niki Topp
    5
  • 😀 Kelvin Lim
    5
  • 😀 Lee Cooper
    4.5
  • 😀 Greg Hrabec
    5
  • 😀 Robert Laird
    5

    The course is well laid out and easy to follow. The recipes are complete and provide enough detail to be successful and produce great bagels. I typically double the batch and the bagels only last a couple of days.

  • 😀 Lauren Harris
    5
  • 😀 Diane Wiese
    4
  • 😀 Lance P.
    5

    This was a fun and informative course that took the mystery out of baking bagels. I can't wait to make some!

  • 😀 Lucio Montesi
    4
  • 😀 Shade Sehindemi
    4

    yes , I make my own dough and bake along as well

  • 😀 Anne Elizabeth Bush
    5

    Teresa is an amazing teacher and I found the video instruction to be very helpful- have recommended her courses on sourdough to several friends!!

  • 😀 Frederick M Spina
    5
  • 😀 Michele O’Key
    4.5
  • 😀 Shanda Hoekstra
    5

    Wonderful course from a wonderful lady. These bagels are delicious and fool proof

  • 😀 Elkhansa Karoum
    5

    Amazing course I like it ❤️

  • 😀 Jammy Smith
    5
  • 😀 Dayna Guichard
    5
  • 😀 Cynthia Brubaker
    5
  • 😀 John R Derrigan
    5
  • 😀 Richard Yelverton
    5
  • 😀 Zebadiah Nuzzo-Todd
    5

    Awesome

  • 😀 Maria Azua Himmel
    5

    Wonderful class

  • 😀 Robert Menucci
    4.5

    Very informative and simple to follow. Also, the additional downloadable resources are terrific.

  • 😀 Gail cotter
    5
  • 😀 Barbara DeMuro
    5
  • 😀 Dan Watters
    4
  • 😀 David Forrer
    5
  • 😀 Feriale
    5

    I never thought I will be able to make sourdough bread - bagels until I took Teresa Greenway courses.

  • 😀 Hasan Baris Gunsel
    4
  • 😀 Frank McBride
    3.5
  • 😀 Tetyana
    5
  • 😀 Phimphorn Sae Ngow
    4
  • 😀 Stephanie Burrows
    5
  • 😀 Edward Ross
    4.5

    Made the best bagels using her methods and recipes. Would highly recommend the course.

  • 😀 George Kranitis
    5
  • 😐 Thomas Cappiello
    3

    camera angle and field of view could be better

  • 😀 Rebecca Monk
    5

    This is a solid foundation in bagel baking with plenty of options, all well presented. This was a thoroughly enjoyable class

  • 😀 Elizabeth Oppenheim
    5

    excellent explanations and demonstrations and the bagels were tasty. I appreciated that the instructor got back to me with an answer to my question pretty quickly. It was a lot easier to make the bagels than I thought!

  • 😀 Patricia Salvant
    4.5
  • 😀 Andrei Jablokow
    5
  • 😀 Kian Hong
    4
  • 😀 Felicity Prideaux
    5

    I enjoy Teresa’s courses due to the content and demonstration . I watch on my iPad and find it an invaluable resource when actually making the product

  • 😀 Sue Hawkins
    5
  • 😀 Mieko Sasano
    5
  • 😀 Manuela Torres
    5
  • 😀 Nabilgayar
    5

    Easy n straightforward

  • 😀 Annalisa Toole
    5
  • 😀 Heather Chiu
    4.5
  • 😀 Wayne Wood
    4.5
  • 😀 Murray Rhind
    4

    for me it was a little bit drawn out because in every step in all bagels i dont need to watch all the time someone cutting weighing rolling shaping in all the different bagels that were being made good for the home cook which i am not but thank you

  • 😀 Sarah Kempf
    5
  • 😀 Susan Northrup
    5

    Easy to follow directions. Just what I was looking for.

  • 😀 Jose A. Aponte-Lucena
    5
  • 😀 Fabiola Martinez Medrano
    5
  • 😀 Andrea Schumann
    5

    Easy to follow

  • 😀 Alicia careaga
    5
  • 😀 Stephen Duncan
    5
  • 😀 Kellie Rubesne
    5
  • 😀 Svetlana
    5

    Я очень рада, что нашла Терезу и ее замечательные курсы. Я еще не закончила этот курс, но уже купила еще один ее курс. У нее очень глубокие знания и это то, что мне нужно. Великолепный курс!

  • 😀 Shatha H Najjar
    4.5
  • 😀 John Rigoli
    5
  • 😀 Kelly Kemp
    5
  • 😀 Rebecca McCaigue
    5
  • 😀 Terry Prentice
    3.5

    At this time I am only going thru a preview of the instructions, then will do it tomorrow.

  • 😀 Richard McCoid
    5
  • 😀 Chris Mitchell
    5
  • 😀 Doug Ostrander
    4
  • 😀 Pooja kartik
    5
  • 😀 Frances Vella
    5

    Am enjoying the process and look forward to watching Teresa's videos and listening to her guidance again and again. Thanks!

  • 😀 Vanessa Chow
    5
  • 😀 Surin Banyatpiyaphod
    4
  • 😀 Lloyd Hryciw
    5