You must’ve been reading my mind for two or three days now I’ve been thinking about bagels and making bagels and here you arrive via the Internet… I was speaking with my son yesterday and he has 10 days of vacation starting to 10th of November so we’re gonna head up to the country and cut down trees to do the log repairs for my log cabin. I think it’s gonna be fun!
Hello Neil! Always a pleasure to hear from you. Have a great time with your son coming up! Sounds like a fun and productive way to spend a vacation. I think you’ll have a great time learning to make bagels. If you look too far, you’ll find bagel 🥯 recipes that insist on making them specific ways to the point of hilarity.
Great content and I love the intro. I feel so invited to learn something new. Hope you're doing well... I'm plodding along one foot in front of the other. Slowly grinding away at the granite one drop at a time!
I had no idea I wanted to make bagels! I surely do now, can almost smell them. Always looking for ways to use fresh ground flour, so I would probably add some of that although it seems to make my products not rise properly. I am going to watch this again and be looking for Raymond I didn't see him the first time around. :)
Can you believe I am just now seeing this, Karen? How did that happen? Most “whole wheat” and other whole grain flours need 1/2 white flours to give them a boost to rise. The more heavy the grain, the more water and time they need to rise in comparison it seems. Hope you are well! 🥰
@@Jacksonsjob Hi there, no worries! I am perpetually missing messages. We're doing good, wondering where did the summer go? We have already had a light frost, yikes. Cooler weather= more baking. :)
@karenbearden6198 we had the worst drought I can even think of up here. We lost so much of our garden and even weedy grass. I’m actually looking forward to the fall! I hope you have lots of fun baking planned.
I bet it could make them have a hint of garlic to it. But I would go to the point of sprinkling some garlic or maybe some garlic salt on top of the dough after boiling to get a stronger flavor.
@@Jacksonsjob Yesterday I put the dough in the frig about 20 minutes🤔before I remembered it was supposed to sit out.And then today when I boiled them I used my phone timer and instead of minute I set the hour so😂they boiled a little too much🤣I'll try again
Not your imagination at all! You are really getting a feel for dough! The protein content in bread flour is much higher and it acts like a sponge and sucks up all that water. Feel free to add as much water as you need to make it a workable dough. This is also why when you substitute all purpose flour for bread flour recipes, the dough can be more sticky and you’ll need to add more flour. Also, the protein content can vary widely between all purpose brands. Aldi for instance needs a lot less water than most all purpose flours I’ve worked with whereas King Arthur seems to need the most. Hi Emma!!!🥰
@Jacksonsjob Thanks Sara I splurged and bought King Arthur bread flour,it seemed workable,I could stretch it after kneading,next time I'll add a little more water. I am hooked on this bagel recipe Thank you so much🤗
People seem to really enjoy the King Arthur brand of flour! I will say they have some really great bread recipes on their website. They have this lemon curd braided bread I used to make around 10 years or so ago.
You must’ve been reading my mind for two or three days now I’ve been thinking about bagels and making bagels and here you arrive via the Internet…
I was speaking with my son yesterday and he has 10 days of vacation starting to 10th of November so we’re gonna head up to the country and cut down trees to do the log repairs for my log cabin. I think it’s gonna be fun!
Hello Neil! Always a pleasure to hear from you. Have a great time with your son coming up! Sounds like a fun and productive way to spend a vacation.
I think you’ll have a great time learning to make bagels. If you look too far, you’ll find bagel 🥯 recipes that insist on making them specific ways to the point of hilarity.
Great content and I love the intro. I feel so invited to learn something new. Hope you're doing well... I'm plodding along one foot in front of the other. Slowly grinding away at the granite one drop at a time!
Trinley, So glad to hear you are plodding along and making steps toward recovery!
I had no idea I wanted to make bagels! I surely do now, can almost smell them.
Always looking for ways to use fresh ground flour, so I would probably add some of that although it seems to make my products not rise properly. I am going to watch this again and be looking for Raymond I didn't see him the first time around. :)
Can you believe I am just now seeing this, Karen? How did that happen? Most “whole wheat” and other whole grain flours need 1/2 white flours to give them a boost to rise. The more heavy the grain, the more water and time they need to rise in comparison it seems. Hope you are well! 🥰
@@Jacksonsjob Hi there, no worries! I am perpetually missing messages. We're doing good, wondering where did the summer go? We have already had a light frost, yikes. Cooler weather= more baking. :)
@karenbearden6198 we had the worst drought I can even think of up here. We lost so much of our garden and even weedy grass. I’m actually looking forward to the fall! I hope you have lots of fun baking planned.
I forgot to mention I prefer the modern method👉😅
🤣🤣🤣🤣 Hey you actually watch the videos and pay attention. More than me. 🤣🤣🤣🤣
Hello Roxanne
She sends her love. ❤️ Also, she said that she could have used your training package to have better table manners! 🤣
Wow,I will be happy to make bagels with your recipe🥯Would minced garlic in the water make them garlicly? I'll try it
Many Thanks Sara👩🍳🏅
I bet it could make them have a hint of garlic to it. But I would go to the point of sprinkling some garlic or maybe some garlic salt on top of the dough after boiling to get a stronger flavor.
@@Jacksonsjob
I have dough in the frig waiting for 24hrs 🤞🥯thanks for your experimentation so I didn't have to 😂
@@emmabenuska699 🤣 I hope they turn out well for you! If not, we will laugh together and fix it. 😂
@@Jacksonsjob
Yesterday I put the dough in the frig about 20 minutes🤔before I remembered it was supposed to sit out.And then today when I boiled them I used my phone timer and instead of minute I set the hour so😂they boiled a little too much🤣I'll try again
@emmabenuska699 🥯😂🤣 so the shriveled over boiled bagel in the trouble shooting? That’s how that happened to me. Setting the timer wrong. 🥴😳😂
I used bread flour today and it seemed like the dough needed a little more water.Is that true or was that my imagination 😮Hi Sara🙋🏻♀️
Not your imagination at all! You are really getting a feel for dough! The protein content in bread flour is much higher and it acts like a sponge and sucks up all that water. Feel free to add as much water as you need to make it a workable dough. This is also why when you substitute all purpose flour for bread flour recipes, the dough can be more sticky and you’ll need to add more flour. Also, the protein content can vary widely between all purpose brands. Aldi for instance needs a lot less water than most all purpose flours I’ve worked with whereas King Arthur seems to need the most.
Hi Emma!!!🥰
@Jacksonsjob
Thanks Sara I splurged and bought King Arthur bread flour,it seemed workable,I could stretch it after kneading,next time I'll add a little more water. I am hooked on this bagel recipe Thank you so much🤗
People seem to really enjoy the King Arthur brand of flour! I will say they have some really great bread recipes on their website. They have this lemon curd braided bread I used to make around 10 years or so ago.
Hi Sara 🥯👍
It’s letting you comment! 😊😆😁
@Jacksonsjob
Yes I'm glad Some glitch gone🗯
@emmabenuska699 so weird that it does that! I still don’t know why it happens.