You are an AMAZING teacher! I've seen many many videos on how to make bagels - yours is not only the most detailed, but the most comprehensive - with the proper explanation for why are you doing any of the steps. Thanks you
I haven’t watched your channel in years. I found you over 10 years ago but I still make some of your recipes- pecan pie was my dad’s favorite. He has since passed but your recipe was the his favorite ❤️. I hope all is well during these crazy times. Thank you for another entertaining, informative, to the point video.
I am from Brooklyn and finding a good proper bagel is always a challenge so I am a bit of a snob about bagels but your procedure is what I've been hoping for I could just tell when you took them out of the oven and opened one I was home I couldn't stop smiling I begin tomorrow!!!!! Thank you
I was waiting on your recipe ... all of your recipies actually taste from America ! Lived in the usa now back in Italy ... and following your recipes just makes me taste the particular America flavor !!! From brownies to cookies you are amazing !
What a coincidence I made bagels today for the first time in a few years. They were delicious. I poached in molasses. Next time I will use your technique for shaping, mine ended up more like dinner roles as they closed up but still tasted great. Thanks for another very informative video!
Believe me once you make the preferment , it just takes 2 hours to create the bagel the next day and overnight to rise. Easy and delicious. When you come from NY and move to Greensboro NC making your own is the best way to get a really good bagel. I have tried other recipes but Joy of Baking is the best . I even prefer the honey to the Barley Malt syrup after making both. A winner recipe! Thanks Stephanie!
this is perfect to lift my spirits! Today I had a baking fiasco: I put my bread machine to make bread with a delay and this morning I smelled the aroma of freshly baked bread and oh my gosh... the machine didn't mix the ingredients!!!! Now I have a brick of flour 😫😭😫😭. I'll make this later, my kitchen is super cold right now, so I'll follow your advice on letting the pre-dough ferment for a longer period of time. Thanks, Stephanie!
You truly are the best . These turned out so great . You speak so beautifully and your teaching skills are so professional. Stephanie, you make recipes look so easy . I’m so happy to see you healthy and happy. Take care and a big hello from Australia 🇦🇺
Thank you for the detailed recipe Stephanie💕Looks daunting but will definitely try to make.Your pedantic rendition is invaluable. Thank you for sharing 🙏🏻
Lovely, thorough demonstration. Having grown up in NYC where bagel shops are a dime a dozen, I boil with baking soda which comes closest, IMO, to the NYC bagel taste. I'll have to give honey a try next time; always game to try something new -- who knows, I may like them better 😊
Every recipe I have tried of yours comes out better than I expect, so much so that it leads me to say that I will be trying your bagels recipes.. Also being in Canada myself I am very well acquainted with Montreal style and completely agree with you as it turns out that it is the traditional way my Jewish friends make their bagels too.. most of the time dough doesn't come out for me the way it does for more experienced bakers but your explanation is so thorough that I believe I may be successful this time around.. wish me luck xo
I've been watching your channel for years and have made several of your recipes (they have all become family favorites) and just wanted to thank your for always saying measurements in both cups/oz. and grams, same with the temperatures, for us people out of the States. I really appreciate it because I don't have to spend time making the equivalences. Also, will be trying these bagels really soon!!!
Im making your cake doughnuts anytime next week after rewatching some of your videos during quarinte! I made the cake doughnuts last year and they were amazing!
Hi Stephanie! I’ve been following your fruit tart recipe you uploaded 9 years ago and it does not go wrong at all. So glad that you are making all these wonderful recipe videos. Thank you! P.s. you look the same after all these years! 🙂
Hi Stephanie What a wonderful recipe you gave us! I made them and they are perfect! My husband was longing for a bagle,we dont have them here in Brazil.Thank you so much!
I have been a fan of your recipes for years now, I think over ten. Time flies. But until now I forgot to activate the bell to get notifications for new content, I just did that now. Toot your own horn regarding that bell and subscription a bit more, I am so grateful how much I learned from you already. Your pumpkin pie has become one of my keeper recipes, I always crumble gingersnaps on the pie bottom.
Unlocked the deep Manitoba/Saskatchewan Joy of Baking lore! YES! These look like a lot of work, but boy am I super tempted to try them out! Not a lot of bagels around where I am right now, so it's homemade or bust, and this recipe looks like it'll really do the trick. Thank you so much for sharing!!!
I had been following you for the last 7 yrs.and i love all your recipes. I live in Norway ,originally from Philippines, I love bagels specially when I travel to denmark and germany, they make very good bagels,but this one I will try.thanks for sharing the recipe.
Furthermore, everyone and their grandmother are publishing cookbooks - in my opinion, most are not worth the trees they have to kill for the paper. That said, and recognizing your videos are infinitely better and more informative than a written recipe, having your recipes in one place (book) would be so useful and satisfying to so many people . Just a thought :)
I look forward every week to see what you will be making. I love your video's and the way you explain everything about the recipe. Thank you so much and by the way your husband is a great camera man.
Thx joy for this, I am thinking about making your puff pastry if I can.... I don’t know.. but I am trying to see more and more of your recipes you tell us what we need to know. You are truly 😃 joyful
I don't have honey so I'll try caramel sauce. Sunday morning... These turned out perfectly. Thank you Stephanie ❤️ Also, did you say it is ok to keep instant yeast in the deep freeze?
It’s your fan here, Stephanie. The bagels look delicious, will definitely try your recipe. I made your cinnamon buns a few days ago. My family loves them. Thanks very much.
Oh wow I have never attempted to make my own bagels, and I’ve never seen a pre fermented dough being added to a recipe.those look so wonderful 😍 I haven’t had a bagel for along time, I just found out I’m pregnant again for the 2nd time with another girl, 16 years ago I was pregnant with my 1st, this was a surprise. 🥰
Okay 3rd time for this recipe.. Another one that's fun to make.. Definitely get the dry malt powder it makes a difference in the way the look, the texture and even the flavor.. I have to admit the New Yorker in me prefers the traditional baking soda method over the honey. But today it compromised and added both to my water.. I kind of enjoy that.
Hello Stephanie, I am so excited to try this recipe but I have a question my family loves Blueberries and chocolate chip bagles so at what stage do I add those since they mostly go inside the dough rather than on top!?
Ms Jaworski..... I watch you all the time....my cakes/pies are awesome (for a first timer....lol) not so much pretty but getting there. The only thing that I ask is if you will do a video on apple stack cake? My mother has passed..... I never got the recipe from her nor did I learn.
I love all of the yeast dough recipes you've taught me including this one (personal favorite are the Brioche hamburger rolls and baguettes which I have made many times). I cannot find a rounded blade stainless dough scraper like you have. What brand is it and size? I have a straight edge for cutting but want the rounded for the bowl.
Hi Beautiful Stephanie 💜 Boy o Boy! I LOVE a good bagel with lox. You are so talented, what a Beautiful recipe 💕 thank you for this one. God Bless You Always💖 I love you 💜
I have a sourdough starter that I keep on hand. Your overnight ferment will be very compatible with my sourdough starter and I'm going to try this recipe with that. I bake bread for my family every week with my sourdough starter so you never have to buy yeast which is perfect for right now
I make bagels weekly. I tried this way, it was good. But tastes the same with one 1 hr dough rise. Then use doughnut cutter. Sit 15 mins. Boil 1 min. Bake. I do like liquid barley malted syrup. From start to finish for me 4 hrs, and its BANGING.
Tell me, was the bagel shop in Ottawa called Kettleman's??? It is our fav Montreal style bagel in the city. I remember having it for the first time my first year of university in Ottawa, having just moved here. To this day it is still my favorite bagel. I can't wait to try this recipe. All of your recipes are fantastic.
Hi stephanie... I love ur channel.. .whatever I learned was from ur channel... so far I have come that I can bake different kind of cakes... but bread is quiet a science to deal with.... I have tried to do white bread but failed....tried to do dinner rolls....failed again.... Now if you would advise me, what is the first bread item that I need to try? White bread? Milk bread? Coz I think only if I achieve doing a simple bread, i can try bagels....pls help me! Thank you stephanie....😀
Guys, pay attention to your pre ferment as explained so well by Stephanie.Mine wasn't 100% moistened as it should and I ended up with lots of grainy flour in my dough.Almost impossible to get rid of.
I made these and have questions. It seems the long second rise after forming was too much, in my opinion. The finished bagel had too many holes. While they were very good I think I would let them rise in refrigerator for a few hours then boil them (I had questioned myself after about 4-6 hrs if I should just proceed, but went overnight per recipe). Also, I used just AP flour and regular yeast which worked fine. When baking on just a lightly greased light colored pan, they didn't want to brown, I was thinking an egg wash might help? Mine baked for 18 minutes before brown. Sesame seeds didn't stick very well either. Over all it was a good recipe and I always watch you if I'm making something new to me.
You could do it that way, similar to pretzels. I do like the overnight refrigeration as I find it improves the texture and flavor. But the refrigerator needs to be quite cold. If you have a separate fridge that is really good as you don't want to be opening up the fridge door as that warms it up. You can just use AP flour, but I like to add some bread flour so the bagels have more chew, but that is personal preference. I find if you sprinkle the sesame seeds on the bagels immediately after they come out of the boiling water they stick because the bagels are still wet. Never tried the egg wash, because as you saw in the video (and picture), the bagels did turn golden brown with a crisp crust. You could try it and see if you like the results. Baking time can vary depending on your oven and how hot your baking stone was. I turned my oven on for quite a while so that my stone was really hot.
Now it’s impossible to get any type of yeast but when it comes available I will make these bagels because they sound wonderful I’m sure they taste delicious
Haven't seen this recipe either, hoping you are making some Garlic ones too....my fav. and you can not find them anywhere !!! why did everyone stop making Garlic bagels.....this was the only one I would buy.....I love garlic.... the everything bagels are good too, even the onion, but just something about the garlic ones with cream cheese so delicious..... Well I didn't think you'd make Garlic :) so what would I do to make them garlic....fresh garlic ,dried garlic....or what ? Thanks Stephanie.....I hope some bakeries watch your show, and maybe they might decide to add Garlic to their Bagels.... I have a friend who lives in Ottawa so sharing this video with her and ask her if they have Garlic where she lives.....I did order some goodies from her bakery before and everything I got, I think I liked it all..... they may have more bakeries than one there, she never said.....do you remember the City the bakery was in or the name...? I have the name of the bakery that is the one I ordered from....see if I can find it and go back and let you know the name of it, maybe it was the same bakery.....I think you said it was in the 80's right ?
My local store does not have yeast since the virus started and very little flour to chose from. .... I am going to have buy the yeast on line, and have to wait three or four days. I have made these before but I have to try the honey boil ....
![โรงเรียนห้ามรัก โดนจับได้ตาย...!! [เอิร์นไดเม่]](http://i.ytimg.com/vi/4u02Sbr556Q/mqdefault.jpg)
You are an AMAZING teacher! I've seen many many videos on how to make bagels - yours is not only the most detailed, but the most comprehensive - with the proper explanation for why are you doing any of the steps.
Thanks you
I haven’t watched your channel in years. I found you over 10 years ago but I still make some of your recipes- pecan pie was my dad’s favorite. He has since passed but your recipe was the his favorite ❤️.
I hope all is well during these crazy times. Thank you for another entertaining, informative, to the point video.
❤️❤️❤️
I am from Brooklyn and finding a good proper bagel is always a challenge so I am a bit of a snob about bagels but your procedure is what I've been hoping for I could just tell when you took them out of the oven and opened one I was home I couldn't stop smiling I begin tomorrow!!!!! Thank you
The important thing is that the taste is excellent.
I was waiting on your recipe ... all of your recipies actually taste from America ! Lived in the usa now back in Italy ... and following your recipes just makes me taste the particular America flavor !!! From brownies to cookies you are amazing !
What a coincidence I made bagels today for the first time in a few years. They were delicious. I poached in molasses. Next time I will use your technique for shaping, mine ended up more like dinner roles as they closed up but still tasted great. Thanks for another very informative video!
Believe me once you make the preferment , it just takes 2 hours to create the bagel the next day and overnight to rise. Easy and delicious. When you come from NY and move to Greensboro NC making your own is the best way to get a really good bagel. I have tried other recipes but Joy of Baking is the best . I even prefer the honey to the Barley Malt syrup after making both. A winner recipe! Thanks Stephanie!
this is perfect to lift my spirits! Today I had a baking fiasco: I put my bread machine to make bread with a delay and this morning I smelled the aroma of freshly baked bread and oh my gosh... the machine didn't mix the ingredients!!!! Now I have a brick of flour 😫😭😫😭. I'll make this later, my kitchen is super cold right now, so I'll follow your advice on letting the pre-dough ferment for a longer period of time. Thanks, Stephanie!
You truly are the best . These turned out so great . You speak so beautifully and your teaching skills are so professional. Stephanie, you make recipes look so easy . I’m so happy to see you healthy and happy. Take care and a big hello from Australia 🇦🇺
Yep....I'm gonna try this. I love how thorough you are. 🙂🙂
Thank you for the detailed recipe Stephanie💕Looks daunting but will definitely try to make.Your pedantic rendition is invaluable. Thank you for sharing 🙏🏻
I must day that everytime I get a notifications of your videos I get so excited! Thanks for all the recipes and for explaining.
Lovely, thorough demonstration. Having grown up in NYC where bagel shops are a dime a dozen, I boil with baking soda which comes closest, IMO, to the NYC bagel taste. I'll have to give honey a try next time; always game to try something new -- who knows, I may like them better 😊
Every recipe I have tried of yours comes out better than I expect, so much so that it leads me to say that I will be trying your bagels recipes.. Also being in Canada myself I am very well acquainted with Montreal style and completely agree with you as it turns out that it is the traditional way my Jewish friends make their bagels too.. most of the time dough doesn't come out for me the way it does for more experienced bakers but your explanation is so thorough that I believe I may be successful this time around.. wish me luck xo
Best bagels I ever made thank you so much. I’ve been watching your videos forever thank you so much.
I've been watching your channel for years and have made several of your recipes (they have all become family favorites) and just wanted to thank your for always saying measurements in both cups/oz. and grams, same with the temperatures, for us people out of the States. I really appreciate it because I don't have to spend time making the equivalences. Also, will be trying these bagels really soon!!!
Thank you for your detailed description for creating a great bagel. So many tips and tricks. Amazing information!
Im making your cake doughnuts anytime next week after rewatching some of your videos during quarinte! I made the cake doughnuts last year and they were amazing!
The best baking channel on youtube in my opinion!
Hi Stephanie! I’ve been following your fruit tart recipe you uploaded 9 years ago and it does not go wrong at all. So glad that you are making all these wonderful recipe videos. Thank you! P.s. you look the same after all these years! 🙂
Hi Stephanie
What a wonderful recipe you gave us! I made them and they are perfect! My husband was longing for a bagle,we dont have them here in Brazil.Thank you so much!
You’re such a good teacher.
I have been a fan of your recipes for years now, I think over ten. Time flies. But until now I forgot to activate the bell to get notifications for new content, I just did that now.
Toot your own horn regarding that bell and subscription a bit more, I am so grateful how much I learned from you already. Your pumpkin pie has become one of my keeper recipes, I always crumble gingersnaps on the pie bottom.
Unlocked the deep Manitoba/Saskatchewan Joy of Baking lore! YES!
These look like a lot of work, but boy am I super tempted to try them out! Not a lot of bagels around where I am right now, so it's homemade or bust, and this recipe looks like it'll really do the trick. Thank you so much for sharing!!!
mission accomplished! We had a lovely brunch this morning with your bagels, Stephanie! Thanks again!
I could smell them when you took them out of the oven! They look fabulous. 💕
I had been following you for the last 7 yrs.and i love all your recipes. I live in Norway ,originally from Philippines, I love bagels specially when I travel to denmark and germany, they make very good bagels,but this one I will try.thanks for sharing the recipe.
Can’t wait to try these. My sister loves bagels. I’m not a fan of store bought ones but love them from a bakery so this recipe is great.
I love watching your videos during quarantine!
Oh wow! How exciting! I love bagels, can’t wait to try
This homemade bagels 🥯 recipe looks so delicious 😋 Stephanie.
Thank you Stephanie!
These bagels look amazing!
Have a nice week!
Anything worth doing.....wow, when you took a bite, heard that ‘crunch’, so worth the time and effort.
A lot of work but definitely worth it 👏🏻👏🏻👏🏻👏🏻👏🏻 believe me I will make this ..... thanks and it is so well explain.... you should be a cook teacher
I made them, turned out beautiful and delicious.
Furthermore, everyone and their grandmother are publishing cookbooks - in my opinion, most are not worth the trees they have to kill for the paper. That said, and recognizing your videos are infinitely better and more informative than a written recipe, having your recipes in one place (book) would be so useful and satisfying to so many people . Just a thought :)
I look forward every week to see what you will be making. I love your video's and the way you explain everything about the recipe. Thank you so much and by the way your husband is a great camera man.
Many thanks for the detail sharing of techniques!
Wow....I just discovered your channel....I'm in heaven....I'm going to make good use of my new kitchenaid mixer.
Wow! Also could you maybe post a recipe of a marble cake with cocoa powder because yours are the only recipes I trust!
Your all recipe I try all yard excellent and perfect you are great bakers
Thx joy for this, I am thinking about making your puff pastry if I can.... I don’t know.. but I am trying to see more and more of your recipes you tell us what we need to know. You are truly 😃 joyful
Mouth's watering 😍 Definitly gonna try it! Thank you
I really want to have a go at these. When I have time. They look delicious - I love bagels!
This looks like a lot of work. But hearing that crunch at the end just makes me want to make them right now.
I don't have honey so I'll try caramel sauce.
Sunday morning... These turned out perfectly. Thank you Stephanie ❤️
Also, did you say it is ok to keep instant yeast in the deep freeze?
I keep my yeast in the freezer. Usually I get the regular yeast, but I'm using instant yeast now. Keeps forever in the freezer.
I remember requesting bagel recipes! So happy right now😁
It’s your fan here, Stephanie. The bagels look delicious, will definitely try your recipe. I made your cinnamon buns a few days ago. My family loves them. Thanks very much.
Oh wow I have never attempted to make my own bagels, and I’ve never seen a pre fermented dough being added to a recipe.those look so wonderful 😍 I haven’t had a bagel for along time, I just found out I’m pregnant again for the 2nd time with another girl, 16 years ago I was pregnant with my 1st, this was a surprise. 🥰
Congratulations.
Joy of Baking thank you Stephanie x
Lovely colours.
Okay 3rd time for this recipe.. Another one that's fun to make.. Definitely get the dry malt powder it makes a difference in the way the look, the texture and even the flavor.. I have to admit the New Yorker in me prefers the traditional baking soda method over the honey. But today it compromised and added both to my water.. I kind of enjoy that.
I have to try this, looks perfect, another great video 🥯🥯🥯🥯🥯
I love the idea of them honey. Never heard that before but we will try this soon. Thank you ❤️❤️❤️
Hello Stephanie, I am so excited to try this recipe but I have a question my family loves Blueberries and chocolate chip bagles so at what stage do I add those since they mostly go inside the dough rather than on top!?
Hi Stephanie lots of love and greetings from Greece ❤️❤️
Ms Jaworski..... I watch you all the time....my cakes/pies are awesome (for a first timer....lol) not so much pretty but getting there. The only thing that I ask is if you will do a video on apple stack cake? My mother has passed..... I never got the recipe from her nor did I learn.
I love all of the yeast dough recipes you've taught me including this one (personal favorite are the Brioche hamburger rolls and baguettes which I have made many times). I cannot find a rounded blade stainless dough scraper like you have. What brand is it and size? I have a straight edge for cutting but want the rounded for the bowl.
I bought it from the San Francisco Baking Institute (sfbi.com).
u are awesome madam. great recipe
Hi Beautiful Stephanie 💜 Boy o Boy! I LOVE a good bagel with lox. You are so talented, what a Beautiful recipe 💕 thank you for this one. God Bless You Always💖 I love you 💜
Waow perlu dicoba, kalau di Indo sperti donat, roti tapi di goreng,trimakasih bu 😇
Love these bagels Stephanie, amazing 🙂🙂
Hi Stephanie, is the Pre-Ferment just for added flavor? Love this video... :) ♡
Mainly for flavor but it also helps to give a strong dough.
You're homemade bagels looks so delicious 💙😍
I have a sourdough starter that I keep on hand. Your overnight ferment will be very compatible with my sourdough starter and I'm going to try this recipe with that. I bake bread for my family every week with my sourdough starter so you never have to buy yeast which is perfect for right now
*❤❤❤❤❤In Love with Bagel Recipes lately! *
This is the one I've been waiting for. Thank you
Ms stephanie, can you show how to make blueberry bagels? That's my husband's favorite. thank you so much.
I make bagels weekly. I tried this way, it was good. But tastes the same with one 1 hr dough rise. Then use doughnut cutter. Sit 15 mins. Boil 1 min. Bake. I do like liquid barley malted syrup. From start to finish for me 4 hrs, and its BANGING.
While there are recipes that don't use a preferment, and don't call for retarding the bagels overnight, the flavor really isn't the same.
Tell me, was the bagel shop in Ottawa called Kettleman's??? It is our fav Montreal style bagel in the city. I remember having it for the first time my first year of university in Ottawa, having just moved here. To this day it is still my favorite bagel. I can't wait to try this recipe. All of your recipes are fantastic.
That was a long time ago so I don’t remember the name but it was in the Byward Market.
Hi stephanie... I love ur channel..
.whatever I learned was from ur channel... so far I have come that I can bake different kind of cakes... but bread is quiet a science to deal with.... I have tried to do white bread but failed....tried to do dinner rolls....failed again.... Now if you would advise me, what is the first bread item that I need to try? White bread? Milk bread? Coz I think only if I achieve doing a simple bread, i can try bagels....pls help me! Thank you stephanie....😀
These look so good!
its very nice
Hi Stephanie, if you don't want to do a pre ferment do I just add the ingredients to the main ingredients? Thanks Dawn ❤
I’ve never tried making bagels without the preferment. You could try doing what you say and then see if you like the results.
Very helpful ideas 💡 . When you ask a baker they always seem to be speaking another language. Thanks for sharing this, see you next time.
This is a bagel that looks really good
I also want to try making this
It is loved food in Korea
Guys, pay attention to your pre ferment as explained so well by Stephanie.Mine wasn't 100% moistened as it should and I ended up with lots of grainy flour in my dough.Almost impossible to get rid of.
Man, I watched this video and then decided it was easier to just go buy some bagels.
I make em weekly. My way is 4 hrs and banging
😂
I made these and have questions. It seems the long second rise after forming was too much, in my opinion. The finished bagel had too many holes. While they were very good I think I would let them rise in refrigerator for a few hours then boil them (I had questioned myself after about 4-6 hrs if I should just proceed, but went overnight per recipe). Also, I used just AP flour and regular yeast which worked fine. When baking on just a lightly greased light colored pan, they didn't want to brown, I was thinking an egg wash might help? Mine baked for 18 minutes before brown. Sesame seeds didn't stick very well either. Over all it was a good recipe and I always watch you if I'm making something new to me.
You could do it that way, similar to pretzels. I do like the overnight refrigeration as I find it improves the texture and flavor. But the refrigerator needs to be quite cold. If you have a separate fridge that is really good as you don't want to be opening up the fridge door as that warms it up. You can just use AP flour, but I like to add some bread flour so the bagels have more chew, but that is personal preference. I find if you sprinkle the sesame seeds on the bagels immediately after they come out of the boiling water they stick because the bagels are still wet. Never tried the egg wash, because as you saw in the video (and picture), the bagels did turn golden brown with a crisp crust. You could try it and see if you like the results. Baking time can vary depending on your oven and how hot your baking stone was. I turned my oven on for quite a while so that my stone was really hot.
Now it’s impossible to get any type of yeast but when it comes available I will make these bagels because they sound wonderful I’m sure they taste delicious
Yes, yeast seems to be hard to come by these days.
Haven't seen this recipe either, hoping you are making some Garlic ones too....my fav. and you can not find them anywhere !!! why did everyone stop making Garlic bagels.....this was the only one I would buy.....I love garlic.... the everything bagels are good too, even the onion, but just something about the garlic ones with cream cheese so delicious.....
Well I didn't think you'd make Garlic :) so what would I do to make them garlic....fresh garlic ,dried garlic....or what ? Thanks Stephanie.....I hope some bakeries watch your show, and maybe they might decide to add Garlic to their Bagels....
I have a friend who lives in Ottawa so sharing this video with her and ask her if they have Garlic where she lives.....I did order some goodies from her bakery before and everything I got, I think I liked it all..... they may have more bakeries than one there, she never said.....do you remember the City the bakery was in or the name...? I have the name of the bakery that is the one I ordered from....see if I can find it and go back and let you know the name of it, maybe it was the same bakery.....I think you said it was in the 80's right ?
I love a good bagel with veggie spread
Instead of putting the bagels in the refrigerator over night to let it ferment can i leave it out room temperature overnight?
Thanks for the recipe.❤❤❤
It looks a bit of a palaver but well worth it, if you have the patience, they looks delicious. 💐💐
hai ma'am.i am in india ; i love ur bakeing .i bake one apple cake. its out standing
That’s really good I love ❤️ it
What kind of mixer do you use I really need to get one because I have a problem I find with kneading breads.
It is a Kenwood Chef Titanium 5 quart.
Perfect. Thank you for sharing greatly appreciated.lovely.XXXX Brilliant
Hey Stephanie, how about a double chocolate doughnut next?
My local store does not have yeast since the virus started and very little flour to chose from. .... I am going to have buy the yeast on line, and have to wait three or four days. I have made these before but I have to try the honey boil ....
Its really good, wanna give a try soon. ❤❤❤
looks so good! 👌
I miss so much bagel I leave in Turkey now I’m for sure try this but I have reg oven I hope it will work 😊😊
It is time consuming. But i will definitely try it.
Can you add to the amount of pre ferment to add even more flavor?
I’ve never tried that so I don’t know whether it would make any difference.
Can you please make chocolate lava cake 🍰 I love this dessert 🍮 I hope in next week will come
Here is the link to my recipe for Molten Chocolate Cakes (Lava Cakes). www.joyofbaking.com/MoltenChocolateCakes.html
Wow yummy 😋😋😋😋
I don't have a stand mixer - can I just knead the dough, or maybe use my processor?
You can knead the dough by hand.
Hi Stephanie, can you please demonstrate how to make Focaccia bread next? Thanks
Focaccia is coming soon!
Joy of Baking that's great! Eagerly awaiting...
Nice upload