This is the kind of cooking show I've been looking for, trial and error all done and explained in one show. Not just "oh this is the best way because it is". The why question is so important to me and explain the why. Instant subscribe.
It is amazing the number of comments that come from people who have never made (or will ever make) bagels. Burnt my first set, then lowered the oven temp and adjusted the water content to get it right. Great instructional video. Thanks!
Your video about bagels reminds me of one of my favorite boiled bread products, the pretzel and I'd love to see a video about them. I remember growing up in Germany and loving the warm, crispy, fresh Bretzeln you could buy in any bakery. In America, the pretzels tend to be these floppy, doughy things.
Very very good. Did not know about vital gluten! Will have to get some. Btw, the boil water should have high ph. Commerical bakers use lye but that'd dangerous for home. Some use baking soda but if you bake it on a sheet pan before hand you get sodium bicarbonate which has a hgher ph but not as high as lye. Save around the kitchen. Gives bagels and pretzels the perfect color.
Thank you for being such a food nerd, Dan! I appreciated the call back to the pizza episode and I like Binging with Babish; so thank you for having him on the show.
Dude, you're awesome! Thank you for settling this once and for all. :) I feel like one week you should throw together a video about your background. You're just an interesting guy and I can't be the only one who's curious about how you got so interested in food science.
Wish he had own channel, hard to find. When I took “Foods for boys” in my senior year, gluten was our friend. The teacher had a sample of gluten to pass around, wish could have a question and answer part... where’s season 2?
Great video, as always, Dan. I did once try baking soda on my stir fry beef as ATK has suggested before and it tasted unfamiliarly tender and way off. Chewy even in beef is sometimes good too!
thanks for the informative video, dan. i like removing doubts before proceeding so as not to waste time. effort and resources while ensuring good results.
I have yet to taste a bagel that beats a Montreal bagel. My favorites are Fairmount closely followed by St. Viateur. Hand made, boiled, dipped in sesame or poppy seeds then baked in a wood oven. When leaving town in our RV our last stop is the St Viateur bakery near home to pick up a baker's dozen fresh from the oven. We then split the odd one and just munch hot bagel.
@@elijahmikhail4566 The water in Montreal is more basic, and they use honey in the boil water. The bagels are also a slightly different shape - Montreal bagels have a much bigger hole and therefore the sides are thinner. They are also almost all baked in wood burning ovens. All of that combined makes them almost completely different for NY bagels. In the end, I love them both; they are so different that you can't really say one is better than the other.
I have thoroughly enjoyed this series and am looking forward to Season 2! Would love to see an episode on beer bread. Warm beer vs cold? Loaf pan vs 9x13? Best method for making less crumbly, sandwich worthy beer bread?
I have learned so much from all of the episodes. I immediately adjusted how I cook mushrooms. Really liked all of the informative videos in season 1. Awaiting Season 2.
Great video! I like an onion or "everything" bagel with chive spread & sliced tomato... yum! How about a video on making GOOD marinara at home! I've tried several recipes, but none seem to have that fresh, bright tomato taste of my favorite Italian restaurant...
dang. end of season 1. looking forward to season 2! how about a breakdown on steak? any truth to the "crust" of a steak keeping it juicy? everyone loves their ripping hot pan. any truth that it produces a better steak?
Dan I am not a bagel snob, yet living in Los Angeles I have not found a bagel that hits all the notes. I've tried many bagels here and at best some where OK others used the wrong flour, and another baked theirs adding butter and the one I'll never forget a bakery who made a gluten free bagel, it was so bad it made Saltine crackers taste moist and chewy. Thank you for charing your knowledge.
Edwin Nah /We'll I tried the one in West LA and it was acceptable. But the bar is set real low. Reminds me of the old saying" in the land of blind the one eyed man is king"
Congrats on a great seaon 1. Season 2 ideas? Souffle science. How/why of different typesof cooking pans. ATK pro shortcuts. Comfort foods. Party foods. Julias favorite Bridget recipe and vice versa. Necessary basic kitchen tools.... and how to use properly.Dan goes to Miami for Cuban food, or Morrocco for North African or... Your show is decent, straightforward and not pretentious. Thanks from all of us budding chefs!
I'm all about "the chew factor" when it comes to bread, steak, etc. I actually have some dough in the refrigerator rising for 2 days for my first bagle making attempt. I will incorporate your roll technique. I ❤️ bagels.
We have always enjoyed watching you on America’s Test Kitchen. Your video on bagels have answered the questions on how to make bagels. Thanks for sharing. I am a vegetarian and would like more options for taste meals. Thanks again. D
i've learned many things from atk's "Bread Illustrated: A Step-By-Step Guide to Achieving Bakery-Quality Results At Home" and this video is a nice add-on
I'll be honest here...I am continually amazed and delighted at how the ATK staff members have blossomed like desert flowers after a rainstorm since the departure of CK. I'm not dissing CK; he hired most of these guys and the company is up and running because of his vision. I just wonder if his domineering personality didn't keep everyone else at bay. I am so glad we now get to enjoy fun, knowledgeable folks like Dan and the rest of the crew.
I like how you use the bagel as a metaphor for how to feel the value of recipe recognition. Yes. A decent & fitly loaded bagel does give a good workout 2 tha mouth.
Hey Dan, how about talking about schnitzel, like Jagerschnitzel (pork). There is a French restaurant in St. Paul Minnesota called Meritage that on rare occasion offers a schnitzel with a lemon half to squeeze over the top. Absolutely heaven. The other suggestion is from Meritage as well. They make a duck consommé that on its own is hook me up to a garden hose delicious, but they put a Hungarian style dumpling with duck liver in the consommé that just puts it over the top.
Ok rapid fire of ideas: I would like a few more videos on how to modify the classics like you did with the cookies. Like spaghetti, and things that are simple that we usually make. I would also like a video about something we don't normally consider making but is actually very easy and worthwhile like pizza is I really enjoyed the bit on garlic. If you could do more single ingredient episodes for maybe butter, oil, eggs, and salt. I'm sure there's a lot we could learn from those. I've always wanted to better understand flavor combinations, particularly how acid plays a role. I know you discussed pickles, but I imagine there are more roles it plays. I'm all about that wine, so I'll gladly accept a wine episode. All in all I love your show and I can't wait to see new episodes. Congratulations on your success!
Bagels are the bomb, but what about the many ways scones are made ??? My mum just used the ratio 8oz S.R. flour 2oz butter, 2oz sugar, bit of creme of tartar and enough cold water to bind then baked in a moderate oven. Here they are pumped up glorified biscuit doughs with creams and fruit zest and other things added and even eggs 😳 They were always better with age after sitting in the larder for a few days as they mellowed out and perfect for buttering and maybe clotted cream and jam and a lovely hot cup of tea😍
My palate baseline for bagels is messed up b/c in Texas we grew up with "shiney" bagels. Dan's face when he's biting off the chewy bagel doesn't look like he's really enjoying though?😖 Love the series and will chill rise/ hibernatete until new season . Thanks Dan and ATK!
This series has really illuminated so much about cooking for me I am so thankful for it. I understand you guys are a bigger organisation that just your youtube channel but how do I give you money based on this??? I usually support creators on patreon and I wish I could support you guys in a similar way.
David, as Dan works for ATK showing monetary support to ATK could help Dan's recognition. I too really appreciate his explaining the science behind the results. AKA "The method in his madness". From NH, Patricia 👵🏻 ☃️
Thanks so much, David! If you like what I'm doing here, you might consider getting a subscription to cooksillustrated.com. You get access to thousands and thousands of really well tested recipes (with lots of science to back them up)!
Oh FFS... get over it already. There's nothing special about the water in New York. It's just a way for new Yorkers to gatekeep their bagels and pizza.
ACERO ALMA Water tasted different from different places. All water tastes different. If you can’t tell, you don’t drink enough water. Or your head is hollow.
I must say, the little twisting trick to make the bagel round really does make a difference. I was skeptical but now convinced. I am having a problem though. Try as I might I just can't seem to get the ends to "fuse" together when connected. I'll keep trying but wondered if you had any hints or suggestions.
Not the biggest fan of bagels. Always considered them to be really chewy bread. Neat to hear that’s the reason people like them. Great video. Dan/Babish 2024
when I grew up in south Dakota on a farm we got a premium for higher protein in our wheat...… so you could buy high protein wheat berries and grind or mill the wheat
Call me a nerd (complement) but that was so interesting! I will now look for the bubbles (crispy). FYI - My son use to live in NYC and now lives in Boston (Brookline). I loved NYC bagels ( and now Brookline bagels) and now I know why! This has been a great series. Can not wait until season 2!
Dan is the most informative and handsome man in the GAME right now
Something about that smile, I've never felt feelings like this before.
Except that Andrew Rea guy, what a stud, and so knowledgeable!
I was literally about to respond and say, "Ya he's fine and all but have you seen Andrew" until I saw who wrote the comment.
I've been blushing for weeks.
I love this comment!!!!
This is the kind of cooking show I've been looking for, trial and error all done and explained in one show. Not just "oh this is the best way because it is". The why question is so important to me and explain the why. Instant subscribe.
Hey Dan. Congratulations on season 1! I'd like it if you could do a segment on fried breads and their many forms. Looking forward to season 2!
I really like how he explains everything with such great detail
Instantly subbed! Can't wait to go back and binge on your back catalog of episodes! You have an amazing way of delivering your content.
Thanks for the sub! Let us know what you think. :)
Smh the title should have been named bagels with babish
people would have thought its a babish video
@@AWormsPurpose
Bagels (with Babish)
Grok Fractal what’s with your profile pic
@@AWormsPurpose It's a gif, it only animates in certain areas of youtube, like notifications.
Thunder Chang you stole this from someone else
It is amazing the number of comments that come from people who have never made (or will ever make) bagels. Burnt my first set, then lowered the oven temp and adjusted the water content to get it right. Great instructional video. Thanks!
Your video about bagels reminds me of one of my favorite boiled bread products, the pretzel and I'd love to see a video about them. I remember growing up in Germany and loving the warm, crispy, fresh Bretzeln you could buy in any bakery. In America, the pretzels tend to be these floppy, doughy things.
Love this series Dan. Please keep them coming!
I would love to see you do a video on making pie crust as it has been one of the most difficult things for me to master in my own kitchen.
Very very good. Did not know about vital gluten! Will have to get some. Btw, the boil water should have high ph. Commerical bakers use lye but that'd dangerous for home. Some use baking soda but if you bake it on a sheet pan before hand you get sodium bicarbonate which has a hgher ph but not as high as lye. Save around the kitchen. Gives bagels and pretzels the perfect color.
I used to watch americas test kitchen after school 10 or more years ago. I'm glad you're posting more on TH-cam.
Love this series. Keep it going, Dan! What about a video on donuts, Chinese dumplings or mac and cheese.
We learn so much from these video shorts, keep them coming, Dan!
Dan is the man!👍👍👍👍👍 Cooks illustrated always rocks! 👍👍👍👍👍
Outstanding, I love this look at cooking from the scientific and chemistry angle. Thanks for doing this.
I love your segment.
All about the three B’s: Bagels, Babish, Battlestar Galactica. (Any Office fans?)
Seriously though, these bagels look amazing.
Identity theft is not a joke
@@vshazam MICHEAL!
Babish does not... What is going on?! What are you doing?!!
Bagels, Babish, Babylon 5
Which bear is best?
Dan, you're the best. Thanks for sharing your knowledge. I enjoy learning from your episodes.
I'd love to see an entire episode devoted to Cheese. I know you've spoken about Cheese but it's always been in the context of other things.
Thank you for being such a food nerd, Dan! I appreciated the call back to the pizza episode and I like Binging with Babish; so thank you for having him on the show.
Great collab. I really enjoyed both videos. Awesome to see two great creators working together.
Dude, you're awesome! Thank you for settling this once and for all. :)
I feel like one week you should throw together a video about your background. You're just an interesting guy and I can't be the only one who's curious about how you got so interested in food science.
Google him.
Wish he had own channel, hard to find. When I took “Foods for boys” in my senior year, gluten was our friend. The teacher had a sample of gluten to pass around, wish could have a question and answer part... where’s season 2?
Found this channel thanks to the shoutout from Babish. This is a new favorite! I need more episodes now that I have watched them all!!
Thanks for coming over! Season 2 is in production.
Excellent information! Still not planning to make bagels myself, but I understand them much better now.
Great video, as always, Dan. I did once try baking soda on my stir fry beef as ATK has suggested before and it tasted unfamiliarly tender and way off. Chewy even in beef is sometimes good too!
thanks for the informative video, dan. i like removing doubts before proceeding so as not to waste time. effort and resources while ensuring good results.
I think you are missing that je ne sais quoi of Montreal...
I have yet to taste a bagel that beats a Montreal bagel. My favorites are Fairmount closely followed by St. Viateur. Hand made, boiled, dipped in sesame or poppy seeds then baked in a wood oven. When leaving town in our RV our last stop is the St Viateur bakery near home to pick up a baker's dozen fresh from the oven. We then split the odd one and just munch hot bagel.
I'm not sure but I think that when they boil them, they put baking soda in the water.
Ovni121 That would make it a little more similar to a pretzel then. I heard they use honey in the water too instead of malt syrup.
@@elijahmikhail4566 The water in Montreal is more basic, and they use honey in the boil water. The bagels are also a slightly different shape - Montreal bagels have a much bigger hole and therefore the sides are thinner. They are also almost all baked in wood burning ovens. All of that combined makes them almost completely different for NY bagels. In the end, I love them both; they are so different that you can't really say one is better than the other.
Glen & Friends Cooking shut up
I have thoroughly enjoyed this series and am looking forward to Season 2! Would love to see an episode on beer bread. Warm beer vs cold? Loaf pan vs 9x13? Best method for making less crumbly, sandwich worthy beer bread?
I love this series. So educational. Season 2 suggestions - croissants, eggs, lentils, stews
I have learned so much from all of the episodes. I immediately adjusted how I cook mushrooms. Really liked all of the informative videos in season 1. Awaiting Season 2.
Came here from B, and I'm stoked! Subscribed! I love it!
Awesome, welcome!
Thanks Dan! Great information l
Pasta, corn, and scallops would be super interesting episodes I think!! I can't wait for more, no matter what it's on!!!
Fantastic piece of entertainment and nerdiness. Cool series 😎👍!
Great video! I like an onion or "everything" bagel with chive spread & sliced tomato... yum! How about a video on making GOOD marinara at home! I've tried several recipes, but none seem to have that fresh, bright tomato taste of my favorite Italian restaurant...
I also vote for a marinara video!
Love these videos, hope there's a season 2!
There is! In production now.
Love the show Dan! Keep up the good work.
Excellent videos, congrats on a fantastic first season!
Congrats on your collaboration! I really enjoy both your channels, and so I'm truly enjoying these videos :)
Concur!!!
“both” what is the other channel?
@@2021-j2d Binging with Babish! You should try his stuff, it's fun
Ms Linda Luu , thank you I will check it out!
Really like the videos. Would like to see how you make a quiche without a soggy crust.
dang. end of season 1. looking forward to season 2!
how about a breakdown on steak? any truth to the "crust" of a steak keeping it juicy? everyone loves their ripping hot pan. any truth that it produces a better steak?
Love your videos, Dan! ❣️ Thanks for the content (including wit;) looking for more!! ✌️👍👍👊
Dan, thanks so much !!
This was excellent, thank you.
Loved the series! I'd love to see something about fats and oils. And fermenting.
Olive oil is on the list! As is kimchi : )
So excited for a new food channel to watch xD Thanks Babby!
Welcome to our channel!
Dan and Babish?!!! Amazing!!!!
Dan I am not a bagel snob, yet living in Los Angeles I have not found a bagel that hits all the notes. I've tried many bagels here and at best some where OK others used the wrong flour, and another baked theirs adding butter and the one I'll never forget a bakery who made a gluten free bagel, it was so bad it made Saltine crackers taste moist and chewy. Thank you for charing your knowledge.
All gluten free food are just sad, I feel bad for people who are allergic to it
Bagels rely too much on gluten. It would be impossible to make a good one without it.
Have you been to Sam's Bagels?
Edwin Nah /We'll I tried the one in West LA and it was acceptable. But the bar is set real low. Reminds me of the old saying" in the land of blind the one eyed man is king"
@@shashankiyer5751 feel badly NOT fell bad.
Choux paste. Popovers. Crepes. Brioche. And that's just my pastry and baking list. Laminated doughs beyond flaky biscuits. Rough puff pastry. Soft pretzels.
Congrats on a great seaon 1. Season 2 ideas? Souffle science. How/why of different typesof cooking pans. ATK pro shortcuts. Comfort foods. Party foods. Julias favorite Bridget recipe and vice versa. Necessary basic kitchen tools.... and how to use properly.Dan goes to Miami for Cuban food, or Morrocco for North African or...
Your show is decent, straightforward and not pretentious. Thanks from all of us budding chefs!
Excellent series!!! Pomegranates, figs, ginger candy and how to make a great pot of tea, coffee. Thank you Dan.
Love love looooove this series. Definitely my favorite series at the moment. ❤️
I'm all about "the chew factor" when it comes to bread, steak, etc. I actually have some dough in the refrigerator rising for 2 days for my first bagle making attempt. I will incorporate your roll technique. I ❤️ bagels.
That, was incredible and a great way to end season one.
Thank you!
Yas! The colab I dreamed of!!!
We have always enjoyed watching you on America’s Test Kitchen. Your video on bagels have answered the questions on how to make bagels. Thanks for sharing. I am a vegetarian and would like more options for taste meals. Thanks again. D
Nice job!
Love these videos, can't wait for season 2!
I love this series can't wait for season 2!
Thank You 😃
Came from Team Babish. Cool video. (Thanks for all the likes).
thanks everyone for all the likes
Dan, I really enjoy the episodes in Season 1, and cannot wait to watch Season 2. Thanks!
The schmear is key. Great video!
i've learned many things from atk's "Bread Illustrated: A Step-By-Step Guide to Achieving Bakery-Quality Results At Home" and this video is a nice add-on
Love that book.
I'm SO GLAD I found out about you through Babish!! Just subscribed and will watch all your videos (:
Great video! As a Bostonian and Bagel fan, I’d love to hear your thoughts on the best bagel spot for a Sunday morning around here?
2 of my favorite cooking dudes
Great video
Thanks Dan. Stevia sweetened cookie recipe please.
You're doing a great job. Moreover, I just had dinner and you made me want a Bagel for desert! Haha!
I'll be honest here...I am continually amazed and delighted at how the ATK staff members have blossomed like desert flowers after a rainstorm since the departure of CK. I'm not dissing CK; he hired most of these guys and the company is up and running because of his vision. I just wonder if his domineering personality didn't keep everyone else at bay. I am so glad we now get to enjoy fun, knowledgeable folks like Dan and the rest of the crew.
this mashup was huge. I don't know if you guys are into it, but if so, you should collaborate more often, because this came together real nicely.
I like how you use the bagel as a metaphor for how to feel the value of recipe recognition. Yes. A decent & fitly loaded bagel does give a good workout 2 tha mouth.
I would love to see a future video on beets, which I love to eat but hate to cook.
Great video on bagels, very serious science summarized with a touch of humour.
I would love to see a video covering high-altitude baking adjustments.
Hey Dan, how about talking about schnitzel, like Jagerschnitzel (pork). There is a French restaurant in St. Paul Minnesota called Meritage that on rare occasion offers a schnitzel with a lemon half to squeeze over the top. Absolutely heaven.
The other suggestion is from Meritage as well. They make a duck consommé that on its own is hook me up to a garden hose delicious, but they put a Hungarian style dumpling with duck liver in the consommé that just puts it over the top.
Ok rapid fire of ideas:
I would like a few more videos on how to modify the classics like you did with the cookies. Like spaghetti, and things that are simple that we usually make.
I would also like a video about something we don't normally consider making but is actually very easy and worthwhile like pizza is
I really enjoyed the bit on garlic. If you could do more single ingredient episodes for maybe butter, oil, eggs, and salt. I'm sure there's a lot we could learn from those.
I've always wanted to better understand flavor combinations, particularly how acid plays a role. I know you discussed pickles, but I imagine there are more roles it plays.
I'm all about that wine, so I'll gladly accept a wine episode.
All in all I love your show and I can't wait to see new episodes. Congratulations on your success!
These videos are sooooo gooood
Bagels are the bomb, but what about the many ways scones are made ??? My mum just used the ratio 8oz S.R. flour 2oz butter, 2oz sugar, bit of creme of tartar and enough cold water to bind then baked in a moderate oven. Here they are pumped up glorified biscuit doughs with creams and fruit zest and other things added and even eggs 😳
They were always better with age after sitting in the larder for a few days as they mellowed out and perfect for buttering and maybe clotted cream and jam and a lovely hot cup of tea😍
My palate baseline for bagels is messed up b/c in Texas we grew up with "shiney" bagels. Dan's face when he's biting off the chewy bagel doesn't look like he's really enjoying though?😖
Love the series and will chill rise/ hibernatete until new season .
Thanks Dan and ATK!
OMG I'm in love! Bagels & cream cheese - yum!
Babish and Dan in the same video?? What did we do to deserve this
🚿
Thanks!
Excellent video.
I've always knew that New York City water claim was crap. Pizza shops like to say that BS, too.
Yummy. Definitely doing it
Can't wait for the second season!
This series has really illuminated so much about cooking for me I am so thankful for it. I understand you guys are a bigger organisation that just your youtube channel but how do I give you money based on this??? I usually support creators on patreon and I wish I could support you guys in a similar way.
David, as Dan works for ATK showing monetary support to ATK could help Dan's recognition. I too really appreciate his explaining the science behind the results. AKA "The method in his madness". From NH, Patricia 👵🏻 ☃️
Thanks so much, David! If you like what I'm doing here, you might consider getting a subscription to cooksillustrated.com. You get access to thousands and thousands of really well tested recipes (with lots of science to back them up)!
2 Boston guys opened a bagel shop here in Palm Springs that is insanely popular.
I've been bingeing this series all day and this one popped up just before I need to take my bagels out of the oven :O
Montreal style bagels, boiled in honey water before being wood oven baked are my favourite.
Would love to see a video on pastrami/smoked meat.
Did you boil the NY bagels in Boston water?
Good question!
Nope, all New York water from start to finish for the New York bagels.
@@DanielJSouza proper scientific method! 👏
What about the water Andrew shipped? Did you just drink it?
I was going to ask this as well. I think it will make a significant difference.
Oh FFS... get over it already. There's nothing special about the water in New York. It's just a way for new Yorkers to gatekeep their bagels and pizza.
Anticipating San Francisco sourdough bread!
Did I just watch a guy taste water?
Oh boy wait till you see this video th-cam.com/video/IukTiqAqVBM/w-d-xo.html
Honestly you'd be surprised how different it can taste, it's wild
Didn't even use a spit bucket, smh
ACERO ALMA Water tasted different from different places. All water tastes different. If you can’t tell, you don’t drink enough water. Or your head is hollow.
@@erronblack308 woah man why the salt? I was just making a joke, Hahahahahhaha no need to act like a child about it...
I must say, the little twisting trick to make the bagel round really does make a difference. I was skeptical but now convinced. I am having a problem though. Try as I might I just can't seem to get the ends to "fuse" together when connected. I'll keep trying but wondered if you had any hints or suggestions.
Not the biggest fan of bagels. Always considered them to be really chewy bread. Neat to hear that’s the reason people like them. Great video. Dan/Babish 2024
That´s the channel I was looking for.
when I grew up in south Dakota on a farm we got a premium for higher protein in our wheat...… so you could buy high protein wheat berries and grind or mill the wheat
Call me a nerd (complement) but that was so interesting! I will now look for the bubbles (crispy).
FYI - My son use to live in NYC and now lives in Boston (Brookline). I loved NYC bagels ( and now Brookline bagels) and now I know why!
This has been a great series. Can not wait until season 2!
Thank you! Thanks for watching.