Jennifer Garner is Surprisingly Good at Making Bagels

Watch the adorable celebrity make some legit bagels.

Actress Jennifer Garner’s Instagram account is a delightful place — it’s filled with videos of her, her very adorable golden retriever, and, most importantly, cooking videos that she calls “Pretend Cooking Show.”

“Pretend Cooking Show” is inspired by Jewish TV personality and cookbook writer Ina Garten. Jennifer Garner, like all of us here at The Nosher, is a big Ina Garten fan. So much that she started creating cooking videos in her kitchen. As Elisabeth Sherman wrote in The Kitchn at the end of last year, “‘Pretend Cooking Show’ has gained a following for good reason: It’s a refreshingly authentic look into the life of a celebrity. [Garner] seems just like you, or someone you would want to be friends with, whipping up her favorite recipes in her own kitchen and clearly enjoying herself. She doesn’t pretend to be a cooking expert — just a mom trying her best to make good food for her family. Extremely relatable!”

And Ina Garten agrees! “I love her videos so much,” the “Barefoot Contessa” told People. “She is adorable and smart and not at all performing — that’s just who she is. I just think she’s really special.”

As part of the series, Garner has made guacamole dressed as a witch on Halloween, fish sticks, chicken chili for the Super Bowl, and more. And now? Jennifer Garner made homemade bagels, which is honestly one of the best videos we’ve seen on the internet in a while. (Second only to Ina Garner getting drunk with Seth Meyers.)

The video starts at 5:15 a.m: “Good morning, it’s early,” she tells the camera, and then dabs. She shows everyone her bagel starter that she made the night before.

Jennifer Garner
Screenshots from Jennifer Garner’s IGTV

“The last time I tried to double my bagel recipe it was a disaster, and I decided I wouldn’t do that anymore. I would make it twice. And then last night I got cocky and I doubled the starter.” For what it’s worth, Nosher editor Shannon Sarna says that making a starter for bagels is actually “pretty advanced” and “unnecessary” to make great bagels. Sarna also suggests using malt barley syrup, instead of molasses, which will help impart a much more authentic New York taste and texture.

The video goes on to show Jennifer drinking coffee as she makes her bagels. “I think I’m on the British Baking Show!” she exclaims at one point. (Side note: does The Great British Baking Show know what bagels are?? Because they definitely don’t know what challah is.)

Jennifer Garner
Screenshots from Jennifer Garner’s IGTV

“I hope I don’t screw you up, buddy,” she tells the dough at one point.

She uses a recipe from Mel’s Kitchen Cafe for the bagels; for the water bath she uses Jewish cookbook author Rose Levy Beranbaum’s recipe “cause it has a little more oomph to it.” May we recommend our New York-style bagels recipe next time, Jennifer? Or Shannon Sarna’s bagel recipe from her Modern Jewish Baker cookbook?

Anyway. Everything about Jennifer Garner making bagels is delightful. After she puts the bagels in the oven, she sings and reads to them. Once they’re out, she immediately calls to her children to come grab the fresh bagels.

jennifer garner
Screenshots from Jennifer Garner’s IGTV

In conclusion, we want to cook bagels with Jennifer Garner!

You really should watch the whole video:

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You win some, you lose some. I squeaked out a W today. 🤗🏆👵🏼 . Base recipe by @melskitchencafe, water bath brought to us by @realbakingwithrose Ingredients: – 1/2 cup unbleached bread flour – 1/4 cup cool water – pinch of instant yeast – 4 cups unbleached bread flour – 1 1/4 cups cool water – 1 3/4 teaspoons salt – 1 1/2 teaspoons instant yeast – water to fill a 10” diameter pan about 1” deep – 2 tablespoons molasses – 1 teaspoon baking soda . Instructions: 1. Combine the starter ingredients in a medium bowl, cover, let rest at room temperature overnight. 2. Next day, combine the puffy starter 💁🏻‍♀️ with all of the dough ingredients and knead – by hand, electric mixer, or bread machine – to form a stiff but not dry dough. Since we’re using a high-protein bread flour here, you might notice it takes a bit more effort and time to develop the gluten. Place the dough in a lightly greased bowl, cover, and set aside to rise for an hour. Gently deflate the dough, and let it rise for another 30 minutes. 3. Transfer the dough to a work surface and divide it into 12 pieces. Roll each piece into a smooth, round ball. Cover the balls with plastic wrap and let them rest for 30 minutes. They’ll puff up very slightly. 4. While the dough is resting, prepare the water bath by heating the water to a very gentle boil in a wide-diameter pan. Add the molasses and baking soda. Stir. 5. Use your index finger to poke a hole through the center of each dough ball, then twirl the dough on your finger to stretch the hole till it’s about 2 inches in diameter. Place each bagel on a lightly greased or parchment-lined baking sheet, and repeat with the remaining pieces of dough. 6. Transfer the bagels, four at a time if possible, to the simmering water. Increase the heat under the pan to bring the water back up to a gentled simmering boil, if necessary. Cook the bagels for 2 minutes, flip them over, and cook 1 minute more. Using a skimmer or strainer, remove the bagels from the water and place them back on the baking sheet. Repeat with remaining bagels. 7. Bake the bagels for about 25 minutes, or until they’re as deep brown as you like. Remove from the oven and cool completely on a rack.

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