Here I am again, eager to try these new bagels. You have my family hooked on all your food but especially the English muffins. I so appreciate all your work and recipes. Amazing talent.
Awww hiii Toni!! It's wonderful to hear from you again and I'm so happy that you and your family are enjoying the recipes. I look forward to hearing what you think of these bagels. Have a wonderful weekend ahead and thank you for all your support! ❤🙏
🥯 I just finished, Rosie !! 😁 My daughter is SO EXCITED to try one when she wakes. (I was in the process when she went to sleep a couple hours ago) I pray more people will learn of you and subscribe. I love your sweet way of instructing us in AMAZING recipes. Thank Y🥯U !! 💚
Hi Julie!! What a wonderful treat for your daughter to wake up to! I hope she enjoys them and she's so lucky to have you. ❤ Thank YOU for all your kind words and encouragement. Be well and happy baking!
There is a learning curve for sure. My holes were soooo big, they did not shrink at all. I got three of the 8 to be great. The taste is wonderful and I will be doing this again soon. More to come on the size of the holes.
Hii Toni! HAHA the size of the holes can be super challenging. Compared to my bagels with active dry yeast, I find these sourdough bagels need smaller holes. It's really the taste that matters anyway 😛and I'm so happy to hear that they taste great! Have a wonderful time baking and I look forward to hearing how future batches turn out ❤🌻
Thanks so much for checking out my video and I apologize for the delay in my response! Yes, you can use molasses and they will be delicious. The flavor will be a slightly different though compared to the barley malt syrup and the color of the dough will be darker. If you give it a try, I'd love to hear what you think of it!
Yes, Dan, that's a DELICIOUS idea! You could use the same amount of honey as the sugar although I'd probably try to sneak in an extra tablespoon of it! 😆 If you try it, I'd love to hear what you think. Be well and happy baking!
Hiii and thanks for asking that great question! While it's fermenting at room temperature, I do simple stretch and folds right in the proofing container about every 2-3 hours. Happy Baking! 🌻
Hi Betty! I'm unfortunately not sure how effective this starter is if you try to use it in gluten-free recipes. Also, the starter itself does have gluten so it may not be a good option if you need to avoid gluten. Thank you for asking your question and I wish I had a better answer! Perhaps another viewer can chime in here...
Hi Rebecca! That's a great question. I went back to look at the comments from my New York Style bagel video and it looked like others tried honey. Date syrup would be another option or you can add an extra half Tbs of white sugar. The barley malt syrup has a pretty unique taste though so it's difficult to find the perfect substitute. I hope others can chime in if they've tried anything else. Happy Baking!
@@RosiesKitchenAdventures no they were too chewy and dense. Not sure what I did wrong but I could tell they were not okay when going to boil since they were floating. :)))
@@briannaramirez7873 Hii Brianna! Thanks for getting back to me and I'm so sorry to hear that. There are a few things that could have impacted the bagels. The dough might have been under or over proofed. If the dough rised nicely during the day but then flattened out by the time you made the bagels, it might have been over proofed. If the dough didn't rise very much throughout the whole fermentation time, then the dough might have been under proofed which can happen if the weather is colder. Also, once I shape the bagels, I go ahead and boil/bake them without another rise. However, you might want to experiment with letting the dough rise at room temperature for at least 30-60 minutes after you've shaped them into bagels to see if that helps. I'm so sorry this try didn't work out as expected but I know with some trial and error, you'll have wonderful bagels in no time!
Here I am again, eager to try these new bagels. You have my family hooked on all your food but especially the English muffins. I so appreciate all your work and recipes. Amazing talent.
Awww hiii Toni!! It's wonderful to hear from you again and I'm so happy that you and your family are enjoying the recipes. I look forward to hearing what you think of these bagels. Have a wonderful weekend ahead and thank you for all your support! ❤🙏
Thank you for sharing
These look so amazing! I like blueberry, onions and everything bagels🥯😋🥰!
Oooooh...those are definitely good bagel flavors! It's been forever since I had blueberry ones. Thanks for saying hi and sharing your favorite bagels!
Thank you Rosie! I love your recipes ❤ you explain everything so well that you make it easy to learn 😊
Hii Kristal!! Your kind words and support mean so much to me. Thank you for reaching out and have a wonderful week ahead 🥰🙏
🥯
I just finished, Rosie !! 😁
My daughter is SO EXCITED to try one when she wakes.
(I was in the process when she went to sleep a couple hours ago)
I pray more people will learn of you and subscribe.
I love your sweet way of instructing us in AMAZING recipes.
Thank Y🥯U !! 💚
Hi Julie!! What a wonderful treat for your daughter to wake up to! I hope she enjoys them and she's so lucky to have you. ❤ Thank YOU for all your kind words and encouragement. Be well and happy baking!
@@RosiesKitchenAdventures
💙
Thank you.
She loved the bagel !
I sure appreciate your directions ... and the time you take to respond.
@@Julie-kb3mo AWWW it brightens my day to hear that she enjoyed it! Thank you for letting me know!❤🌻
Some use honey water to boil the the bagels prior to baking.
Hiii again! Oooo...I love that idea. Thank you for sharing with all of us and have a wonderful weeked!
There is a learning curve for sure. My holes were soooo big, they did not shrink at all. I got three of the 8 to be great. The taste is wonderful and I will be doing this again soon. More to come on the size of the holes.
Hii Toni! HAHA the size of the holes can be super challenging. Compared to my bagels with active dry yeast, I find these sourdough bagels need smaller holes. It's really the taste that matters anyway 😛and I'm so happy to hear that they taste great! Have a wonderful time baking and I look forward to hearing how future batches turn out ❤🌻
Can you sub molasses for the barley malt syrup?
Thanks so much for checking out my video and I apologize for the delay in my response! Yes, you can use molasses and they will be delicious. The flavor will be a slightly different though compared to the barley malt syrup and the color of the dough will be darker. If you give it a try, I'd love to hear what you think of it!
I did use dry malt powder in my flour and use molasses in the boiling water. I will let you know how it taste soon.
@@phuongpham-of2fb Oooo that sounds delicious! Yes, please let me know how it turns out!
Looks amazing!
Hi DDK! Thanks for checking out my video and have a great Sunday!
Awesome 💐
Hii Maria! Thanks so much for your support!
Is it possible to substitute the sugar for honey as well?
Yes, Dan, that's a DELICIOUS idea! You could use the same amount of honey as the sugar although I'd probably try to sneak in an extra tablespoon of it! 😆 If you try it, I'd love to hear what you think. Be well and happy baking!
Hi! Do you need to do any stretch and folds while the dough is fermenting at room temperature? Thanks
Hiii and thanks for asking that great question! While it's fermenting at room temperature, I do simple stretch and folds right in the proofing container about every 2-3 hours. Happy Baking! 🌻
If your gluten intolerant, is there enough starter to ferment the dough for that?
Hi Betty! I'm unfortunately not sure how effective this starter is if you try to use it in gluten-free recipes. Also, the starter itself does have gluten so it may not be a good option if you need to avoid gluten. Thank you for asking your question and I wish I had a better answer! Perhaps another viewer can chime in here...
Is there a substitute for the Barley syrup
Hi Rebecca! That's a great question. I went back to look at the comments from my New York Style bagel video and it looked like others tried honey. Date syrup would be another option or you can add an extra half Tbs of white sugar. The barley malt syrup has a pretty unique taste though so it's difficult to find the perfect substitute. I hope others can chime in if they've tried anything else. Happy Baking!
I used molasses when I had no barley malt.
Hi my bagel dough didn't float in the boiling water help? What did I do wrong ?
Hii Brianna! Thanks for checking out my video and I'm so sorry to hear that your bagels didn't float. Did they still bake up ok?
@@RosiesKitchenAdventures no they were too chewy and dense. Not sure what I did wrong but I could tell they were not okay when going to boil since they were floating. :)))
@@briannaramirez7873 Hii Brianna! Thanks for getting back to me and I'm so sorry to hear that. There are a few things that could have impacted the bagels. The dough might have been under or over proofed. If the dough rised nicely during the day but then flattened out by the time you made the bagels, it might have been over proofed. If the dough didn't rise very much throughout the whole fermentation time, then the dough might have been under proofed which can happen if the weather is colder. Also, once I shape the bagels, I go ahead and boil/bake them without another rise. However, you might want to experiment with letting the dough rise at room temperature for at least 30-60 minutes after you've shaped them into bagels to see if that helps. I'm so sorry this try didn't work out as expected but I know with some trial and error, you'll have wonderful bagels in no time!
I do appreciate the recipe for not needing a kitchenaid mixer... i do not have one.... yet..
Hiii Froggy! HAHA...I'm all for simplicity. Thank you for checking out my video and I hope you give this recipe a try ❤
They loook,anemic...you knock the rise out of them before boiling...smh.
Thanks for checking out my video!
Can you substitute honey for the malt syrup