Binging with Babish: Bagel Sandwiches from Steven Universe

Yes Perfectly timed afternoon sandwich complete the Eiffel fans with my bagel sandwich Perfectly timed afternoon sandwich complete -- then i can ? fans with my -- bagel sandwich!! Hey, what's up guys welcome back to binging with babish for this week We're taking a look at bagels sandwiches from Steven universe Now the first mountain that we have to climb is most certainly the bagel those not fortunate enough to live here in bagel paradise New York, New York are often relegated to buying these supermarket bagels from a bag We can of course assemble effects similarly, if one of the sandwiches featured on the show, but it's just not very good Supermarket bagels lack crunch and crusts and chew and they're thick and bready and have a weird Sweet flavor to them and you just haven't lived until you've tried a really good bagel so we're gonna follow a recipe from the notoriously fastidious foodies over at Chefsteps.com. Into the bowl of a stand mixer goes 250 grams of bread flour and 1 teaspoon of active dry yeast Tiny whisk together and combine with 350 grams or about 12 and a quarter ounces of water Regular-sized spatula those together into a paste which we're going to cover with plastic wrap and proof at room temperature for two to three hours Until it is bubbling with activity once unwrapped you should see lots and lots of tiny little bubbles Indicating that our yeast is alive and well set that in the stand mixer while we measure out the rest of our dry ingredients 400 more grams of bread flour 25 grams of granulated sugar 25 grams of diastatic malt powder for flavor If you can't find this just substitute with more bread flour and 10 grams of kosher salt Give those a tiny whisk in and then with the machine running and the dough hook attached We're in a slowly spoon in the remaining dry ingredients until we can't spoon no more next up This dough's got to be kneaded for 20 minutes, which is gonna be tough on your stand mixer So just be aware and supportive and present, you know, once 20 minutes have elapsed You'll be left with a very smooth very supple very stretchy dough indicating that you've developed a lovely network of very glutinous gluten It's time to let both our stand mixer and our dough rest But the dough is resting covered in the fridge for 20 minutes while the dough is resting ruin to grease up a half size sheet Pan lined with parchment paper and then grease up that parchment paper as well before giving up the dough into balls Balls that weigh 65 grams to be precise and then to roll them into balls We're going to tuck them underneath themselves pulling their tops taut and making them nice and smooth and round We're gonna keep these covered with a damp towel in between ball Formations because this dough develops the skin very very quickly Then once we've got our dough balls doled out it's time to give them another rest We're covering with plastic wrap and placing the fridge for 20 minutes next up We are at long last forming our balls into bagels This is done very simply by slowly and gently pressing a hole into the middle of the ball once we've managed to punch a hole we can insert two fingers and stretch the dough out into a bagel once you've got your bagel all stretched out place it back on the sheet and cover with plastic so don't develop a scan prints and Repeat with the remaining dough balls once everybody's all shaped and stretched out It's time for yet another covered rest But this time to proof the bagels need to proof for about 20 minutes before they are placed in the fridge overnight for at least 24 hours. This is not only going to deepen their flavor It's going to give the exterior that dappled little blisters that in my mind are the cornerstone of a good bagel Speaking of which it's time to prepare our boiling liquid I've got probably about a gallon a half of water here to which I am adding 1 tablespoon of barley syrup along with about 2 teaspoons of baking soda Both of which are going to further help develop our bagels crust. Go ahead make sure those are nice and dissolved and the water has the appearance of a dehydrated persons urine grab one of our overnight Fermented bagels and it's time to bring it on over to the stovetop Where we are going to boil them for 60 seconds on each side This should puff them up significantly and help form a sticky gelatinous layer on the outside of the bagel once they are done boiling We're flipping them back over smooth side up onto a wire rack to drain for about one minute after which we're going to place them On a lightly greased parchment paper lined baking sheet and bake them in a 425 degree fahrenheit oven for 15 minutes Rotating the tray once after 7 minutes and flipping the bagels once after 13 minutes which will ensure that your bagels are evenly browned after that flip them back over once again onto a cooling rack and there you have it my idea of the perfect bagel deep golden-brown is speckled with tiny crispy bubbles a shatteringly crunchy crust and Light fluffy but somehow also chewy interior. But if you're like me your favorite kind of bagel is everything so in a small bowl We're combining some onion granules Garlic flakes white sesame seeds black sesame seeds poppy seeds caraway seeds and flaky Molten-salt toss together to combine and there you have it everything bagel seasoning which if you want to add this or any other toppings to your bagels do so just after boiling in just before baking which Will adhere them permanently to your bagels surface? Once all of your bagels are baked and cooled for about 20 minutes on a wire rack It's finally time to get to sandwich Meghan so far as I can tell there are three notable iterations of bagel sandwiches in Steven universe Distinguished mostly by their fillings, but they're all gonna start the same way with a toasted bagel Steven uses an actual toaster I'm going to toast mine in some butter in a frying pan as per some lineart I found on the Internet this first sandwich utilizes two slices of Turkey Which I cut out using a ring mold also so I can snack on the scraps and a fried egg Which I'm going to interpret as overeasy mainly because it's my favorite kind of egg to have in a breakfast sandwich And I'm starting to get pretty hungry by this point. What's that egg is all fried up I'm going to similarly cut it into a circle around the yolk using a ring mold I'm doing this because all of Stephens sandwiches seem so symmetrical which is a lot of s words wears out in the egg up the cheese and the cheese up with the top half the Bagel, and then it's time to toast this guy for no longer than three minutes at about 400 degrees Fahrenheit Which is just enough to melt the cheese now at this point I'm very excited because this is the first opportunity for a cross-section on this show in ages and it's perfectly lovely It's very hard to beat a runny yolk and the sandwich itself is pretty great I'm something of a breakfast sandwich aficionado and this one's flavor texture appearance and structural integrity are all top-notch But the smoked turkey just isn't hitting me where I live plus the cross-section could use some work so I've got a few ideas as we head into the next iteration one that appears to have more of an egg patty than a traditional Fried egg so into a ring mold set into a nonstick pan goes a teensy pad of butter and a just barely beaten egg I'm then going to turn down the heat nice and low and place something on top of the ring mold what we got here ramekins fine this is to trap some steam and let the egg cook once the egg is fully cooked through make sure that it's separated from the Sides of the ring mold and voila maybe give it a little flip to make sure that both sides have some color and then top Up our toasted bagel bottom with some Canadian bacon followed by our cute little egg Patty and you might be surprised to see me not putting cheese on this and that's because I learned A cool trick from a food stylist friend start by slicing your sandwich in half take off the top bun Now add the cheese replace the top bun and toast the whole thing to melty completion, which will ensure a bare minimum B-plus cheese stretch into the oven it goes and out of the oven It comes looking just like any other old breakfast sandwich, but this one has a dirty little secret an unbroken sheet of cheese I think we need to Rack focus for this one and a moment of silence, please I Mean come on. That's just cheating. And this one as you can imagine is a much more traditional and familiar breakfast sandwich I'm into it. It's speaking my language It's running up the flagpole and I am saluting it next to the last loop now Butterfingers with babish next and last we have a lox and cream cheese affair I'm gonna do the same egg Pattie as before cut myself a ring of smoked Scottish salmon place that on top of the egg Pattie and top the whole affair with a smear of cream cheese And I can tell you already I'm gonna like this one. I like bagels and lox. This is bagels and lox plus an egg Let's not delight except for maybe the cross-section is a little boring. But if we've learned anything from the ugly duckling She's all that David Chang's ugly delicious. It's that looks aren't everything This sandwich looks boring and it tastes anything. But anyway now that I've recovered from that serious tangent, let's make us a babish version We're not necessarily trying to improve. I just want to make my version of a breakfast sandwich We're gonna start by making a rudimentary breakfast sausage combining the tablespoon each of chopped fresh Sage and thyme a sprinkle of garlic powder a sprinkle of onion powder and optional big sprinkle of red chili flake if you like it To heat a sprinkle of chili powder for flavor a sprinkle of smoked paprika for smoke And normally I opted for maple syrup, but I couldn't find mine So 2 tablespoons of brown sugar a generous pinch of kosher salt and a few twists of freshly ground black pepper Don the black gloves of meaty massage and let these flavors Get to know each other make sure everything is super well combined in homogenous before shaping into patties I'm going with a pretty wide thin pad Err cuz it's gonna shrink and I really wanted to conform to the size of my bagels stack that on first followed by the egg Petit I really like Stephens meat then egg orientation. It makes for more structurally sound sandwich and because I'm craving another cheese stretch I'm doing the cut in half first trick with a slice of pepper jack which is gonna play real nice with the sweetness and spiciness Going on in our sausage patty retrieve that from the oven Let's throw our gloves in the laundry, I guess and it's time for the pull apart another moment of silence, please Yeah, buddy. So, what did we learn today? Bacon eggs and meat on a sandwich are awesome. Newsflash But the bigger lesson is that a bagel sandwiches only as good as its bagel in that spirit I know this one's a little bit more difficult and time-consuming, but I really hope you guys give it a try for yourselves I'm off to induct this half into the Queen way Club Hey folks, you might remember back in May I announced that omae's wants to give you the chance to win a trip to Italy with me Well tomorrow June 24th is the final day to enter so head on over to omae's comm slash babish. Where a donation of $10 will enter you for a chance to win this incredible experience Every donation will support meals on wheels America head on over there now and I will see you in Italy

Channel: Babish Culinary Universe

Views: 10,197,866

Rating: 4.9468336 out of 5

Keywords: homemade bagels, homemade bagel recipe, how to make bagels, bagels, bagel, sandwiches, steven, quartz, universe, steven universe, amethyst, cartoon network, recipe, breakfast, melty, cheese, pear qwerty horse, binging with babish, babbish, cooking with babish, bagel sandwich recipe, steven universe bagel sandwich, bagel sandwich steven universe, steven universe recipe, recipe steven universe

Id: wv43IN_cnyw

Length: 10min 8sec (608 seconds)

Published: Tue Jul 23 2019

Reddit Comments

[u/[deleted]]

So, we're going to follow a recipe from the notoriously fastidious foodies over at chefsteps.com

I then spent the entire video waiting for him to sous vide something or use an ingredient that no supermarket has ever heard of.

[u/RealMichaelScott93]

For a breakfast bagel sandwich, I have discovered that a toasted everything bagel with cheese, egg, and bacon is a GAME CHANGER.

[u/SirKanyeofWest]

Those everything bagels might be what makes me finally buy a stand mixer!

[u/drive_thru_totals]

Drive Thru Totals for Bagels With Babish:

• Crunch Crust And Chew
• Regular size spatula
• Spooning
• Mixer emotional support
• Supple balls of dough
• Smooth, Round, Taught ball formation.
• Dapple Blisters
• Dehydrated person urine
• Symmetrical sandwich syllables
• Getting Toasted
• Cross Section
• Ov Glove
• 2x Cheese Cheating (with solid A- cheese stretch)
• Butterfingers with Babish
• Babish's Sausage (with meat rubbing)
• Flavors getting to know each other
• Structurally sound sandwiches
• Clean Plate Club

Rating: 3.5 Tiny Whisks out of 5

[u/DisastrousCandy3]

Butterfingers with Babish XD

[u/xhiopq]

I love steven universe, this is great.

[u/500Republica]

I'd already been hungry for a bagel sandwich. But now... Damn you, Babby. Damn you.

[u/RunicUrbanismGuy]

Hey /u/OliverBabish do you have a specific reason why you didn’t use ATK’s recipe from when you collabed w/ Dan?

[u/[deleted]]

Didn’t we just have a basics episode about bagels?