Bake Your Own Bagels, Bialys & Pretzels
Sim Cass is the founding baker of New York's Balthazar Bakery, where his deeply toasted, crusty loaves earned him the nickname of "prince of darkness." His work has been featured in The New York Times, Food Arts Magazine and on The Martha Stewart Show. He developed the curriculum for the Institute of Culinary Education's exclusive program, Techniques and Art of Professional Bread Baking.
01: Bagels: Mixing Dough
Meet baker Sim Cass and learn all about bagel dough and how it differs from other bread doughs. Then, see how to mix and develop your dough, and get some tips on tasty variations to try.
02: Bagels: Shaping
Find out how to equally divide your dough, roll it out and create that signature bagel shape. And, discover how to make mini-bagels, a sometimes difficult undertaking that's made easy with Sim's expert instruction.
03: Bagels: Poaching, Topping & Baking
Learn how to finish your bagels. Sim shows you how to correctly poach, top and bake your bagels, before expertly assessing your finished product.
04: Bialys: Mixing & Proofing
Explore the wonderful world of bialys. Sim introduces you to this cross between a roll and an English muffin, traditionally filled with sautéed onion or bread crumbs. Then, you'll find out how to mix your dough and expertly round them in preparation for final shaping. Plus, as they rest, Sim shows you how to cook traditional fillings for your bialys.
05: Bialys: Shaping, Filling & Baking
Shaping bialys can be tricky, but Sim shows you how to achieve the perfect nest to hold your fillings in place. Then, find out how to fill and bake them. And, enjoy troubleshooting techniques, including how to control factors like moisture in the baking process.
06: Soft Pretzels
In your last lesson, master the mighty pretzel! Start by mixing the dough. Then, watch as Sim shows you a variety of ways to shape, poach, coat and bake your pretzels to perfection.