It hit me after binge watching your videos for days since I found your channel that you rarely pull out a fancy or expensive appliance like that kitchen aid mixer every single person on TH-cam shows when making breads, pizzas etc. Since I don’t think it’s something I should invest in right now, seeing hand made processes is so necessary for me and much appreciated! Thank you for actually making your recipes possible to make by the average person!
I made these today and let me tell you, my husband is the best constructive criticism person you’ll ever meet. He LOVED the bagels!!! He even said they’re better than our fave local bagel shop. That’s huge coming from him. Thanks for recipe!!
I really want to thank you for giving us the 'why' and not just the 'how to' of making a bagel. I've been going on a bagel experiment to see which ones I prefer and you provided so much data on why certain things are done to bagels that it made me understand the process so much more! Thank you so much for this great-informative video!
Today was the second time I followed your recipe...1st time I did the all in one day with the poke a hole with two fingers technique with my 10 year old granddaughter who absolutely loved following your video...they were wonderful! The second time I did an over night cold proof and the roll it around and off the hand...which is my favorite technique! While both are amazing I prefer the over night proof...I've watched the video many times and read your blog story that's attached a few times and you do a wonderful job informing and teaching us...a 10 year old and her grandmother are now your biggest fans! Thank you for sharing with us!
I used to work at a bagel shop in the 90's in New Jersey... really the secret is that 24 hr cold rise. That's where you get that chew and texture. We also used commercial flour that was NOT bread flour.
@@EthanChlebowski do you have an idea what I can replace the eggwash with to make them vegan? Much appreciated! Love your vids even as a fully plantbased person! :)
i never heard of that technique, sticking my index finger from each hand into the hole and gently stretching the hole while rotating my fingers until it's about 2 inches wide. learning something new every day. thanks ethan!
Welp my bagel babies are in the fridge for the next two days. The first three look like weirdos but they're mine 🤷🏾♀️❤️ I'll come back and update 🥯🥯⏰ Update: Y'all these turned out so good!!! Few tips here - a 2 day rise gives them a great tangy flavor. If you're not into that, a day will be just fine. Pull them just as you're setting up your water station. They don't need to come to room temp. I let them sit for about an hour and they "grew" lol. 2L of water is more than you think, use a bigger pot (the water may foam over because of the additives). Chopsticks will be useful for flipping without making a mess 😂 and lastly if you know your oven has hot spots make adjustments to either the time or the rack position. Honey Walnut Cream Cheese Spread 4oz plain cream cheese Handful of walnuts (chop or blitz a few times in your food processor, set to the side) 1.5TBL Honey Cream cheese and honey together (either hand mix or use a processor). Empty into a bowl and hand fold the walnuts in. My absolute fav on an oat bagel! ❤️❤️ Happy Baking Everyone!! Thanks again for the recipe Ethan. This was hella fun! 🥯🥯🥯
wow I will try that honey walnut spread it sounds so delicious! I baked my bagels yesterday and had them with some scallion and garlic cream cheese its delicious as well.
Every "everything" bagel I've ever had had fennel seeds, I HATE fennel, so I was so glad to see that yours doesn't have that. Definitely want to give some of that a try.
People use the term best very freely on social media, but I want to thank you because this truly is the best bagel recipe that I’ve found. Bagels are crisp and chewy and last longer than 8 hours before going stale!
Ill point out some thing even though this video is old from someone who works at a New-York stlye bagel shop that might be some worthwhile improvements to the whole process. Everything is good up until after the Kettling. 1: You don't need to do an egg wash coating for the bagels when you bake them but I can understand the reasoning. 2: Season both sides of the bagel generously not just one, bagels with seasoning on one side just hurts haha. 3: When you are baking at 400 F flip after about four minutes and then let them bake for the remaining 8 to ten. I like my bagels on the lighter side so up to preference.
Your production and thorough explanation is just fantastic Ethan. This has easily become my favorite channels on TH-cam as of late. Great balance of entertainment, information, and production skills. Your attention to detail is much appreciated. Makes it easy to follow and I don’t feel as rushed. Tried this out last night and letting the dough go through a 24-48 hour fermentation cycle. Excited for the end product.
I know he said that this recipe doesn't use cold fermentation but you can absolutely make a batch of dough, shape 1 or 2 pieces into bagels and then let them cold ferment before you boil/bake them in the morning. I've been doing this for a week now and it's absolutely brilliant.
He actually said that you can cold ferment them for as long as 48 hours to develop flavor. See his written recipe via the link that he provides right in the Description.
Made these and they turned out perfect!!! It made me so happy, thank you so much. Usually my problem with a lot of bagels at home recipes is that they turn out bready, this turned out exactly like the ones Ive had in bagel stores at delis! It works well with pekmez/molasses too as a substitute for honey. Also tried different shaping techniques (including one with the smallest cookie cutter I have to get them all even) all work well, my favourite remains the punched technique. I agree with previous comments 48hours cold fermentation adds a lot of flavour, but the sweet spot in my opinion is 10/12 hours.
I tried this recipe today. I even made my own goat's milk cream cheese. It tastes heavenly. I was surprised with how it came out. It was amazing on my first try. Thank you for explaining everything so well!
I made this last week, they are great!! Put all the ingredients on my bread maker for the dough and follow the instructions after that, was super fun 😋😋
I finally found bread flour last week. It has been crazy how long it’s been hard to find. I used to be able to say it was a pantry staple but not since March. I’ve made bagels but it has been a long time. Last weekend I made pretzels with my nephew and sister and they are surprisingly similar but ½ the time in the bath
I tried two other bagel recipes before trying this one, and this one turned out best by far and I know its bc u took the time to explain everything so thoroughly. Thank u!!
I love to make food and I watch a ton of cooking videos and I have to say... this is one of the best cooking videos I have ever seen! Stoked for more vids on this channel
Hey Ethan, not sure if you'll see this but just wanted to heap some praise onto you. I'm been around since TH-cam recommended your "but better" Ragusea oven fries to me (and those were game-changers by the way) and your growth and quality have been really remarkable to see. I really appreciate how thorough you are when you explain every step of every recipe, and I sincerely appreciate how you even break down your text recipes in the same way. It's great to see you succeeding and you've earned it all by making some of the best cooking videos I've ever seen. Also these were the best bagels I ever had in my life and I can't get enough of the garlic parm seasoning!
Most parchment paper has a rating on the box of 425 F, but can go higher. I kind of hesitate to do 500 degrees... so 450 - 475 is the temp I feel comfortable baking these on the paper. They turned out excellent every time. Good video, Ethan.
Just made these today, can honestly say they were the best bagels I've ever had! Left them overnight in the fridge for extra flavour. Going to make them again! Thanks so much for this video!! Awesome!
thank you for this! your videos are so informative and approachable, they make me feel like I could ACTUALLY make this! and you get bonus point for being so nice and fun about it!! Can't wait for this channel to blow up.
I made these this morning when I couldn't get back to sleep. Very good success considering it's my first attempt. My second attempt is currently in the bulk proof stage. Thank you for this approachable method!
I was craving bagels, and choose this recipe randomly hoping it will work out for me. It did. The bagels were so delicious, they turned out exactly how I wanted, thank you!
G-d bless you for this recipe and for the clear and detailed instructions. Perfect results. I opted to add caraway seeds and onion flakes in the dough and to bake them naked (no topping). Because the comments all reported great success, I knew I had finally found the best recipe. And boy did you make life easy by replacing the barley malt with honey. 😊 I shall be sharing it with everybody I know 🤣🤣🤣
Monterey Ca. Growing Up in Monterey Ca. Back Seaside Ca. 1974/1980yr My 8th Grade Teacher Was From New York City He Brought Back New York Style Bagels He Opened His Own Bagels Store My Whole Family Loved Them Bagels 12:52 🥯🥯 We Could Not Stop Eating Them Mr.Leone
I recently made these bagels for my anniversary and my wife and kids absolutely loved it. Thank you Ethan, you are an amazing chef! are you planning to make Pretzels, would love to see them
This is the best bagel video and I’m so glad I found it again! I’ve followed your recipe so many times over the years and I lost my recipe, I’m so happy I found your vid again!! This video is amazing and awesome for beginners! I love the seasonings you did and it inspired me to make my own toppings as well. Thank you for this vid! I’m super excited to get these bagels started again :)
at 7:00 you mention that you didn't notice much of a chew and i think that's partly because of your technique. i recently tried the babish recipe after previous failed attempts with other recipes and trust me when i say that the texture a bagel has is VERY noticeable when you roll them correctly. check out the babish video because dan souza does a very good demonstration on technique that i don't even come close to being able to describe.
My first attempt at bagels was such a fail. Then, I found this video and followed your recipe on the website.......OMG. THANK YOU!!!! They are fantastic and the perfect amount of chewy I was craving. Also, I had no problem with using all-purpose flour! WOOHOO!
Made these today (minus the 24hr cold fermentation). My husband was really excited to have fresh bagels and enjoyed them a lot. He was planning to share them with his family, but after tasting them he didn't really want to share his batch anymore, haha!
Man I’m so happy I came by your channel, I can’t believe you don’t have a million subscribers already. Your quality is amazing and all your editing is not going unnoticed. Keep it up! ive been noticing that the channel is getting more traction lately. Just wanted to say thank you for your High quality videos man
I converted all the measurements to teaspoons, tablespoons and cups. Some of these are not exact but are pretty close. Dough 1.5 teaspoons of instant yeast 1 tablespoon and 1 teaspoon of honey 1.3 cups of warm water 2 cups of flour 2 teaspoons of salt Water 8.5 cups of water 1 Tablespoon of baking soda 1 Tablespoon of salt 2 Tablespoons of honey
I just made this, and my life is forever changed 😂. Absolutely amazing. I've never had a hot, freshly baked bagel before. From here on out, I will always have fresh bagels in the house, maybe even freeze some for later toasting. But yea, I'm an Ethan superfan from here on. A Chlebowskist, if you will (even though I've literally never once pronounced his last name correctly on the first try). Maybe "Ethanite" would work better. In any case, I already have the Mojo Pork marinating in the fridge and in the next couple of days, I'll be trying out the Detroit Style Pizza.
I didn't want to let the time pass by without thanking you for sharing your way of making these delicious New York style bagels. I have never been to New York but these bagels they transported my mind to that special place. DELICIOUS WE LOVE THESE BAGELS 🥯☺
Found this in the middle of the night when I couldn't sleep and I can't wait to try them! Hopefully I'll get a chance this weekend. And I have a suggestion: Can you PLEASE do one on pretzels. I've tried a couple of times with a similar technique (boiling in baking soda water before baking) but they don't turn out all that brown. They taste pretty good, but I'm terrible at shaping them, and they go stale by the next morning. Thanks for creating these! (Going to try your baguettes soon also.)
i made them again within one month. this time i didnt overproof them... holy cow i didnt think it was possible to make them better, but they are so good!
Man, I never tried bagel before, so I don't know if the taste and texture are similiar to "real" stuff that you buy in some shop, but they are AWESOME. I think I messed up something since mine were a little bit flatter than yours, but the texture, the taste... Words can't describe such a good thing.
My wife said she can’t do it! She won’t do it.! She can’t go back to store bought bagels after I made these. Used my left over pizza dough. Make my poolish day 1 Day 2 am finish pizza dough and eat pizza for dinner. Day 3 I use left over pizza dough for bagels. Had the Crunch and the chew. Thanks for your recipes and tips.
Thanks for that recipe bro, I was trying a couple of recipes and this is absolutely the best. Thanks for the useful information! keep uploading great content. I made the recipe to share with my parents, and they loved it!
Love my Montreal Bagels the most, then NY Bagels (fresh!!) and love San Francisco Bagels too!!!!!!!!!!!!!! Love them from a few fave stores. Is there a Gluten-Free bagel?
First off, appreciate the Mister Donut mug and air time...are we going to get a copy cat recipe?! And definitely going to give these a try, they look amazing!
Thanks for the recipe. There’s quite a few inconsistencies in the recipe measurements in noticed. In one part of the recipe it says fill the boiling water to 3 litres and another to 2 litres. It’s no big deal but it might be worthwhile double checking it all to make this recipe kick ass :). As for using normal dough and measuring everything in grams on a scale , I noticed my dough was still crazy sticky. If anyone is using normal flour like me you will need to add enough flower until it feels right. I realise that’s not a perfect measurement but it rarely is when working with flour and water 😂
Hello from São Paulo, Brazil. Hello Ethan . Great video and great recipe. Thank you. Do you have a cinnamon bagel recipe that you can share with us? I would love to bake some. Thank you in advance.
I personally far prefer the barley syrup. It gives a distinct kind of sweetness. I also don't personally like to use baking soda, as I don't care for deep brown all around, and the baking soda makes it taste more like a pretzel than a bagel. To each their own! I'd recommend people to try both!
Hi Ethan! Thank you for your amazing recipes! Because of your channel I mustered the courage to try to make bagels again. One question: right before boiling, how do you remove the raw bagels from the cornmeal-sprinkled pan without damaging their shape? They looked so perfect right before boiling, but when I was removing them from the pan, they were extra soft and kind of lost their shape and ended up a bit flat and weird looking. Thanks!
I just followed this recipe to a T (except I had bread flour) and they were amazing! My onion flakes burned in the everything seasoning though so I had to pick them off.
Thanks a lot for the great video - I am going to make bagels for my family and now I feel pretty confident. If I was going to use malt powder in my poaching water how much would I add (or should I just stick with the honey)?
It hit me after binge watching your videos for days since I found your channel that you rarely pull out a fancy or expensive appliance like that kitchen aid mixer every single person on TH-cam shows when making breads, pizzas etc. Since I don’t think it’s something I should invest in right now, seeing hand made processes is so necessary for me and much appreciated! Thank you for actually making your recipes possible to make by the average person!
I made these today and let me tell you, my husband is the best constructive criticism person you’ll ever meet. He LOVED the bagels!!! He even said they’re better than our fave local bagel shop. That’s huge coming from him. Thanks for recipe!!
I really want to thank you for giving us the 'why' and not just the 'how to' of making a bagel. I've been going on a bagel experiment to see which ones I prefer and you provided so much data on why certain things are done to bagels that it made me understand the process so much more! Thank you so much for this great-informative video!
Today was the second time I followed your recipe...1st time I did the all in one day with the poke a hole with two fingers technique with my 10 year old granddaughter who absolutely loved following your video...they were wonderful! The second time I did an over night cold proof and the roll it around and off the hand...which is my favorite technique! While both are amazing I prefer the over night proof...I've watched the video many times and read your blog story that's attached a few times and you do a wonderful job informing and teaching us...a 10 year old and her grandmother are now your biggest fans! Thank you for sharing with us!
I used to work at a bagel shop in the 90's in New Jersey... really the secret is that 24 hr cold rise. That's where you get that chew and texture. We also used commercial flour that was NOT bread flour.
cold rise, diastatic barley malt flour in the dough.
For a cold rise is it literally as it sounds? Just through it in the fridge for 24 hrs? Covered/uncovered
@@oliveproject10covered
Ethan, yours is the most concise and explanatory bagel tutorial I have seen! Great work!
Thanks John!
Best explanation and experience of how to make a bagel I’ve ever seen!!! 👌
Much appreciated!
Agreed! This is the only bagel video that made me consider trying it myself.
@@EthanChlebowski do you have an idea what I can replace the eggwash with to make them vegan? Much appreciated! Love your vids even as a fully plantbased person! :)
@@keep7smiling you could use a neutral oil but if you did it immediately after it came out the water it’d still stick pretty well
i never heard of that technique, sticking my index finger from each hand into the hole and gently stretching the hole while rotating my fingers until it's about 2 inches wide.
learning something new every day. thanks ethan!
Welp my bagel babies are in the fridge for the next two days. The first three look like weirdos but they're mine 🤷🏾♀️❤️ I'll come back and update 🥯🥯⏰
Update: Y'all these turned out so good!!! Few tips here - a 2 day rise gives them a great tangy flavor. If you're not into that, a day will be just fine. Pull them just as you're setting up your water station. They don't need to come to room temp. I let them sit for about an hour and they "grew" lol. 2L of water is more than you think, use a bigger pot (the water may foam over because of the additives). Chopsticks will be useful for flipping without making a mess 😂 and lastly if you know your oven has hot spots make adjustments to either the time or the rack position.
Honey Walnut Cream Cheese Spread
4oz plain cream cheese
Handful of walnuts (chop or blitz a few times in your food processor, set to the side)
1.5TBL Honey
Cream cheese and honey together (either hand mix or use a processor). Empty into a bowl and hand fold the walnuts in. My absolute fav on an oat bagel! ❤️❤️
Happy Baking Everyone!! Thanks again for the recipe Ethan. This was hella fun! 🥯🥯🥯
thank you so much for the helpful tips!
the honey walnut spread was amazing thank you for that recipe
wow I will try that honey walnut spread it sounds so delicious! I baked my bagels yesterday and had them with some scallion and garlic cream cheese its delicious as well.
you are a sweetheart! x
Epic
Every "everything" bagel I've ever had had fennel seeds, I HATE fennel, so I was so glad to see that yours doesn't have that. Definitely want to give some of that a try.
Some of the high early quality videos I’ve seen in a while good work my guy
Much appreciated!
People use the term best very freely on social media, but I want to thank you because this truly is the best bagel recipe that I’ve found. Bagels are crisp and chewy and last longer than 8 hours before going stale!
Ill point out some thing even though this video is old from someone who works at a New-York stlye bagel shop that might be some worthwhile improvements to the whole process.
Everything is good up until after the Kettling.
1: You don't need to do an egg wash coating for the bagels when you bake them but I can understand the reasoning.
2: Season both sides of the bagel generously not just one, bagels with seasoning on one side just hurts haha.
3: When you are baking at 400 F flip after about four minutes and then let them bake for the remaining 8 to ten. I like my bagels on the lighter side so up to preference.
Your production and thorough explanation is just fantastic Ethan. This has easily become my favorite channels on TH-cam as of late.
Great balance of entertainment, information, and production skills. Your attention to detail is much appreciated. Makes it easy to follow and I don’t feel as rushed.
Tried this out last night and letting the dough go through a 24-48 hour fermentation cycle. Excited for the end product.
I know he said that this recipe doesn't use cold fermentation but you can absolutely make a batch of dough, shape 1 or 2 pieces into bagels and then let them cold ferment before you boil/bake them in the morning. I've been doing this for a week now and it's absolutely brilliant.
He actually said that you can cold ferment them for as long as 48 hours to develop flavor. See his written recipe via the link that he provides right in the Description.
I'm obsessed with these bagels!! Im a novice baker and these came out beautifully!!! Thank you so much!
Made these and they turned out perfect!!! It made me so happy, thank you so much. Usually my problem with a lot of bagels at home recipes is that they turn out bready, this turned out exactly like the ones Ive had in bagel stores at delis! It works well with pekmez/molasses too as a substitute for honey. Also tried different shaping techniques (including one with the smallest cookie cutter I have to get them all even) all work well, my favourite remains the punched technique. I agree with previous comments 48hours cold fermentation adds a lot of flavour, but the sweet spot in my opinion is 10/12 hours.
I tried this recipe today. I even made my own goat's milk cream cheese. It tastes heavenly. I was surprised with how it came out. It was amazing on my first try. Thank you for explaining everything so well!
I made this last week, they are great!! Put all the ingredients on my bread maker for the dough and follow the instructions after that, was super fun 😋😋
I finally found bread flour last week. It has been crazy how long it’s been hard to find. I used to be able to say it was a pantry staple but not since March. I’ve made bagels but it has been a long time. Last weekend I made pretzels with my nephew and sister and they are surprisingly similar but ½ the time in the bath
I tried two other bagel recipes before trying this one, and this one turned out best by far and I know its bc u took the time to explain everything so thoroughly. Thank u!!
This is the right way to take a bite. I'm still invested in hearing about the history and technique and seeing the recipe because of when you took it.
Gotta get after it haha
I love to make food and I watch a ton of cooking videos and I have to say... this is one of the best cooking videos I have ever seen! Stoked for more vids on this channel
Thank you kind sir, plenty more on the way!
Hey Ethan, not sure if you'll see this but just wanted to heap some praise onto you.
I'm been around since TH-cam recommended your "but better" Ragusea oven fries to me (and those were game-changers by the way) and your growth and quality have been really remarkable to see. I really appreciate how thorough you are when you explain every step of every recipe, and I sincerely appreciate how you even break down your text recipes in the same way. It's great to see you succeeding and you've earned it all by making some of the best cooking videos I've ever seen.
Also these were the best bagels I ever had in my life and I can't get enough of the garlic parm seasoning!
Most parchment paper has a rating on the box of 425 F, but can go higher. I kind of hesitate to do 500 degrees... so 450 - 475 is the temp I feel comfortable baking these on the paper. They turned out excellent every time. Good video, Ethan.
Just made these today, can honestly say they were the best bagels I've ever had! Left them overnight in the fridge for extra flavour. Going to make them again! Thanks so much for this video!! Awesome!
I always like when you do a POV shot. These look delicious !! love the crispness of them ! You always make your recipes easy to understand !
Much appreciated 🙏🏻
thank you for this! your videos are so informative and approachable, they make me feel like I could ACTUALLY make this! and you get bonus point for being so nice and fun about it!! Can't wait for this channel to blow up.
I'm glad to hear it, that's exactly what I'm trying to get across in these videos, so thanks for letting me know!
Your technique of wrapping the dough around your hand was fabulous to watch in slow motion 👍🎥
I made these this morning when I couldn't get back to sleep. Very good success considering it's my first attempt.
My second attempt is currently in the bulk proof stage. Thank you for this approachable method!
I was craving bagels, and choose this recipe randomly hoping it will work out for me. It did. The bagels were so delicious, they turned out exactly how I wanted, thank you!
I made these today and they are incredible!!!! My husband said they are the best bagels he’s ever had!!
G-d bless you for this recipe and for the clear and detailed instructions. Perfect results. I opted to add caraway seeds and onion flakes in the dough and to bake them naked (no topping). Because the comments all reported great success, I knew I had finally found the best recipe. And boy did you make life easy by replacing the barley malt with honey. 😊 I shall be sharing it with everybody I know 🤣🤣🤣
Monterey Ca. Growing Up in Monterey Ca. Back Seaside Ca. 1974/1980yr My 8th Grade Teacher Was From New York City He Brought Back New York Style Bagels He Opened His Own Bagels Store My Whole Family Loved Them Bagels 12:52 🥯🥯 We Could Not Stop Eating Them Mr.Leone
Finally! I LOVE that you gave people the option to go to the exact start of the recipe if they want
I recently made these bagels for my anniversary and my wife and kids absolutely loved it. Thank you Ethan, you are an amazing chef!
are you planning to make Pretzels, would love to see them
This is the best bagel video and I’m so glad I found it again! I’ve followed your recipe so many times over the years and I lost my recipe, I’m so happy I found your vid again!! This video is amazing and awesome for beginners! I love the seasonings you did and it inspired me to make my own toppings as well. Thank you for this vid! I’m super excited to get these bagels started again :)
It’s 3:22 am I’m learning how to make bagels 🥯
at 7:00 you mention that you didn't notice much of a chew and i think that's partly because of your technique. i recently tried the babish recipe after previous failed attempts with other recipes and trust me when i say that the texture a bagel has is VERY noticeable when you roll them correctly. check out the babish video because dan souza does a very good demonstration on technique that i don't even come close to being able to describe.
Indeed...
That spicy parmesan bagel is heavenly
Made this recipe. My family loves the bagels. Great video. Thanks for sharing.
My first attempt at bagels was such a fail. Then, I found this video and followed your recipe on the website.......OMG. THANK YOU!!!! They are fantastic and the perfect amount of chewy I was craving. Also, I had no problem with using all-purpose flour! WOOHOO!
I did these for the first time using your instructions, Ethan.
Nailed it! You're a legend, mate.
Made these today (minus the 24hr cold fermentation). My husband was really excited to have fresh bagels and enjoyed them a lot. He was planning to share them with his family, but after tasting them he didn't really want to share his batch anymore, haha!
I love that your last name comes from the Polish word for bread and this is the first video of yours I watched 😍
Thanks for the down to earth video. Everyone else makes sound almost impossible to make these at home.
I found this channel last week, this is my favorite cooking channel now. Excellent combination of science and food
Just did these today and they worked perfectly. 4 today and 4 in the fridge for tomorrow mornings baking.
Man I’m so happy I came by your channel, I can’t believe you don’t have a million subscribers already. Your quality is amazing and all your editing is not going unnoticed. Keep it up! ive been noticing that the channel is getting more traction lately. Just wanted to say thank you for your High quality videos man
The only bread I have ever made. But thanks to you they were great
I converted all the measurements to teaspoons, tablespoons and cups. Some of these are not exact but are pretty close.
Dough
1.5 teaspoons of instant yeast
1 tablespoon and 1 teaspoon of honey
1.3 cups of warm water
2 cups of flour
2 teaspoons of salt
Water
8.5 cups of water
1 Tablespoon of baking soda
1 Tablespoon of salt
2 Tablespoons of honey
Marco Giovangrandi no problem
The hero we deserve and need, thank you so much
-A scaleless home baker
Why? Baking with weights is far superior.
Barchueetadonai some people only have measurements in teaspoons, tablespoons and cups
Brawlatron I also don’t have a scale
Just made a batch, and they are the best bagels I've ever had. I even made a few cinnamon sugar bagels lol
Such detailed and clear instructions
I tried out this yesterday and the bagels came out amazing, thanks for the recipe Ethan!
Didn't think I can do this but explained very well and my family enjoyed.
Thanks so much Ethan, I followed your steps and the bagels turned out so well, best explanation ever!
I just made this, and my life is forever changed 😂. Absolutely amazing. I've never had a hot, freshly baked bagel before. From here on out, I will always have fresh bagels in the house, maybe even freeze some for later toasting. But yea, I'm an Ethan superfan from here on. A Chlebowskist, if you will (even though I've literally never once pronounced his last name correctly on the first try). Maybe "Ethanite" would work better. In any case, I already have the Mojo Pork marinating in the fridge and in the next couple of days, I'll be trying out the Detroit Style Pizza.
I didn't want to let the time pass by without thanking you for sharing your way of making these delicious New York style bagels. I have never been to New York but these bagels they transported my mind to that special place. DELICIOUS WE LOVE THESE BAGELS 🥯☺
Easy to follow instructions. Have just made my 1st batch. 1/2 plain 1/2 sesame. Looking forward to getting my laughing gear around them😋
Thanks for the easy-to-follow guide!
I'm obsessed with bagels 😊❤️
Found this in the middle of the night when I couldn't sleep and I can't wait to try them! Hopefully I'll get a chance this weekend. And I have a suggestion: Can you PLEASE do one on pretzels. I've tried a couple of times with a similar technique (boiling in baking soda water before baking) but they don't turn out all that brown. They taste pretty good, but I'm terrible at shaping them, and they go stale by the next morning. Thanks for creating these! (Going to try your baguettes soon also.)
Glad to hear it! Hopefully I can get pretzels later this summer!
@@EthanChlebowski Oh yes! The Auntie Ann style would be great. :)
I just made a batch of your bagels and they are so delicious will definately be making these again thank you Ethan for a truly amazing recipe
I use this recipe now once a week, turn out perfect every time :3
i made them again within one month. this time i didnt overproof them... holy cow i didnt think it was possible to make them better, but they are so good!
Man, I never tried bagel before, so I don't know if the taste and texture are similiar to "real" stuff that you buy in some shop, but they are AWESOME.
I think I messed up something since mine were a little bit flatter than yours, but the texture, the taste... Words can't describe such a good thing.
Thank you very much for your video! I made some today and my husband loves them! Looking forward to your new videos!
This recipe WORKS!!!
My wife said she can’t do it! She won’t do it.! She can’t go back to store bought bagels after I made these. Used my left over pizza dough.
Make my poolish day 1
Day 2 am finish pizza dough and eat pizza for dinner.
Day 3 I use left over pizza dough for bagels.
Had the Crunch and the chew. Thanks for your recipes and tips.
Thanks for that recipe bro, I was trying a couple of recipes and this is absolutely the best. Thanks for the useful information! keep uploading great content. I made the recipe to share with my parents, and they loved it!
another fantastic recipe from Ethan! I had to bake my bagels a bit longer than 12 minutes
Love my Montreal Bagels the most, then NY Bagels (fresh!!) and love San Francisco Bagels too!!!!!!!!!!!!!! Love them from a few fave stores. Is there a Gluten-Free bagel?
First off, appreciate the Mister Donut mug and air time...are we going to get a copy cat recipe?! And definitely going to give these a try, they look amazing!
Thanks for the recipe. There’s quite a few inconsistencies in the recipe measurements in noticed. In one part of the recipe it says fill the boiling water to 3 litres and another to 2 litres. It’s no big deal but it might be worthwhile double checking it all to make this recipe kick ass :).
As for using normal dough and measuring everything in grams on a scale , I noticed my dough was still crazy sticky. If anyone is using normal flour like me you will need to add enough flower until it feels right. I realise that’s not a perfect measurement but it rarely is when working with flour and water 😂
Water for boiling would completely depend on what size cooking instrument the person is using.
Many thanks for this great recipe !!Really a very tasty bagel and easy to make !!
I tried a lot of recepies and this one is my fave.
My friends and family loved them. great recipe and video! make sure to let them cool...
Love this channel; Ethan rocks!!!
😊🥰😊
I like your roll technique but prefer the poke method! Gotta seed both sides.
Pretzels next please...thank you for being so informative
I am loving these videos. Such good information and well-produced! I love the science-y parts too. :)
Your recipe is really helpful for me how to make a bagel. Thank you so much :)
Big fan of yours. Brilliant channel....amazing content and quality ....
You are new find and are a gem.
Hello from São Paulo, Brazil. Hello Ethan . Great video and great recipe. Thank you. Do you have a cinnamon bagel recipe that you can share with us? I would love to bake some. Thank you in advance.
Thank you for the recipe and I love the video. Well explained and really helpful for me the first timer ☺️ my bagels are beautiful. Thanks to you :)
Take a shot every time he says “with that being said”.
I personally far prefer the barley syrup. It gives a distinct kind of sweetness. I also don't personally like to use baking soda, as I don't care for deep brown all around, and the baking soda makes it taste more like a pretzel than a bagel. To each their own! I'd recommend people to try both!
You should make a playlist of good low calorie high protein dishes for breakfeast - dinner
Hi Ethan! Thank you for your amazing recipes! Because of your channel I mustered the courage to try to make bagels again. One question: right before boiling, how do you remove the raw bagels from the cornmeal-sprinkled pan without damaging their shape? They looked so perfect right before boiling, but when I was removing them from the pan, they were extra soft and kind of lost their shape and ended up a bit flat and weird looking. Thanks!
He better know something about bagels with a name Chlebowski, a "bread man". 🙂
These bagels look great. 🙂
Agreed. Plus...he is Polish...so he just better be on point.
Good job. The use of honey in the boiling process is basically making it a montreal style bagel.
Not really.
Wow! Another excellent recipe!
Ethan, uses metric for everything except temperature.
I just followed this recipe to a T (except I had bread flour) and they were amazing! My onion flakes burned in the everything seasoning though so I had to pick them off.
Use onion powder instead.
Thanks a lot for the great video - I am going to make bagels for my family and now I feel pretty confident. If I was going to use malt powder in my poaching water how much would I add (or should I just stick with the honey)?
I enjoyed watching progressively more and more crumbs appear on the counter between cuts during the Everything seasoning portion. Anyway great recipe!
Wyszly! Dziekuje. You are the best!
If I use barley malt syrup instead of honey would I have to adjust how much I use as I've read that honey is more sweet than barley malt syrup?
I am Jewish and I loved these!
Awesome recipe Ethan!, i love bagels, i'm gonna make my own. Kind regards