Homemade bagels | boiled New York / Montreal style hybrid
ฝัง
- เผยแพร่เมื่อ 11 ก.ค. 2024
- Thanks to Skillshare for sponsoring this video! The first 1,000 people to use this link will get a free trial of Skillshare Premium Membership: skl.sh/adamragusea13
**RECIPE, MAKES 12 BAGELS**
2 cups (470mL) warm water
1 tablespoon (20g) honey (or malted barley syrup)
1 tablespoon (9g) dry yeast
1 tablespoon (15g) salt (I use Morton Kosher)
5 cups (650g) bread flour to start with, knead in more
More honey (or barley syrup), toppings and egg wash (egg beaten with a little water)
Everything bagel seasoning:
2 parts coarse salt
3 parts dried onion flakes (might be called dried chopped/minced)
3 parts dried garlic flakes (might be called dried chopped/minced)
3 parts poppy seeds
3-4 parts sesame seeds (a mixture of black and white is nice)
1 part caraway seeds (optional)
1 part fennel seeds (optional)
In a large mixing bowl, mix together the water, honey (or syrup) and yeast and let bloom for a few minutes until bubbly. Stir in the salt and flour, then start kneading, adding more flour as you go. Knead until you have a very smooth, elastic dough, and add flour until it is just barely sticky, or not sticky at all. The less sticky the dough is, the taller and denser the final bagels will be.
Cover the dough int the bowl and let it rise until doubled in size, 1-2 hours. Take it out, punch it down, and divide it into 12 pieces. Role each piece into a smooth ball. For slightly smoother-looking bagels, let the balls rest and proof for 20 minutes before proceeding. Pinch a hole in the middle of each ball and gently stretch the resulting loop until the hole is about 3x bigger than you want it in the end. Place each shaped bagel onto baking sheets dusted with flour, cornmeal, or both.
Cover the shaped bagels and either let them proof on the counter for 20 minutes, or put them in the fridge and let them proof slowly for up to two days. (A long, slow proof results in better flavor.)
Bring a wide pot of water to a boil with a big squeeze of honey/syrup, maybe a tablespoon per quart (950mL). Boil the bagels in batches, 1-2 minutes per side - longer boiling makes chewier bagels with thicker crusts. Make sure the bagels don't stick to the bottom of the pot.
Dip or brush the tops of the bagels with egg wash before scattering on toppings. If possible, position topped bagels on a different pan from plain bagels, because the topped ones might need to bake a little longer.
Bake at 425ºF/220ºC convection, or 450ºF/230ºC conventional until brown and crispy, 20-25 minutes. - แนวปฏิบัติและการใช้ชีวิต
0:15 "let's dough" oh my goodness
it was so bad i didnt even realize its a pun
I thought I was the only one
Don’t you mean “dough my goodness”?
He's so gay and cringey🤮🤮
@@raajan1568 bruh
i love the perfectly carved out bagel hole in the cheese then said hole being placed in the sandwich to be toasted
I'm glad someone noticed.
@@laurenmorrill2239 You actually created this chanel just to post this comment
@@illia_troshuk7071 I was waiting to see if the egg also had a hole.
that gave me a good little chuckle
@@illia_troshuk7071 yeah, that was not my wife. Someone created an account to impersonate her. Unbelievably creepy.
Pro tip from Montreal: slice your bagels *before* freezing. Intact palms future breakfast eating you will thank me.
Yeah unless you want to eat fingernails for breakfast!
Ouch! Are you speaking from experience?
@@SonofTheMorningStar666 not personally. Plenty of bagel slicing injuries around here though.
Serated bread knives are a thing though? And there are serated ones that are dull to the touch but are still highly effective in slicing bread
@@xiuxiu1108 well not everyone have those at home
"If you're following a recipe to the letter you have to use the exact same flour" That's why bakers import their flours. I know bakers who scrambled to find a new source when their usual mill changed their processing method. Finding the right flour is a borderline obsession for some bakers.
It's weird indeed. Everywhere I comment, people tell me how much they love me and my videos. Sometimes it is annoying. But right now it would be okay. So say something nice about my content, dear bastien
just remember that even from the same mill you will have a different flours - just because input grain will differ over the time...
@@AxxLAfriku What?
Go home your drunk
@@glacierstudios518 thx for the suggestion. i'm planning the trip...
I was expected the almighty non traditional "New York style pizza bagels" to be featured in this video, still loved it.
Haha yes.. lowkey amazing
Long live the empire
I know pizza bagels are a thing, but you can't find them in New York. Except maybe in the frozen foods section of the supermarket :P
Wait you eat bagels? I'm Polish and idk really know what it is
@@jasonreid9267 thats because pizza bagels are made at home, its litterally just toast a bagel (or English muffin) to taste, add pizza sauce, cheese, pizza toppings to taste, microwave for 30sec.
I have been wanting to make bagels since forever, don’t know why all the recipes ask for so much involvement and Thought the barley syrup was a must. I love how Adam don’t put a lot of pressure on home cooks.
Exactly! That’s why I love his content so much!
All health food stores carry barley malt sryup by EDEN FOODS
Why so much involvement? Because bagels arent easy to make if you want them as good as they are in NYC. Stop being lazy if you want it to taste right.
In my 12 years managing a bagel bakery, one of my favorites was making pretzel bagels. After boiling, put them in a baking soda solution for a minute or so. Top them with some coarse salt and bake as usual. Voila, chewy, crusty, pretzelly bagels!
Holy heck I am so glad I read this comment! Just tried a couple of the batch this way and they were five times better than the ones without. Thank you sir for your contribution to making this world more delicious.
Elvis Pretzely would love you
"tabletop convection oven" thank you for using the correct name
Air fryer 😭
@@Haunington fk this "air fryer" marketing nonsense lmao
I'm super curious, what is the alternative name he refused to say? 🤔
@@John-gm5mf air fryer
@@John-gm5mf Already mentioned. Air fryer, because you don't fry anything at all (fry basically cook things on hot oil).
Your consistent "can't be bothered" attitude makes me happy
I like you because you don’t BS me. If there are ingredients that you don’t need, you’ll tell me. You’re not afraid to challenge traditional cooking techniques/rules and a lot of the time you’re right.
Upside-down Bear Report:
Upside-down Bear sighted twice at 0:25, 3:48, 4:44.
This has been your upside-down bear report. Accept no substitutes.
"You really need the highest protein flour" let's go to the discount shop wjere they sell flour for 30 cents, it's ironically the flour with most protein
That’s interesting info...didn’t know that! Thanks for sharing 😃
If you didn't get it, the joke is about insects
@@shadowregards5903 oh boyyy...yeah I didn’t see it that way...got to erase that advice from my mind now 🙊🙈🙈
@@shadowregards5903 no, there is no joke, it literally is the flour with most protein content available near me
Fun fact: there are standards defining how many insect legs are allowed in rice and flour per kg.
I have made this recipe a few times but the last time I made them I reduced the salt by 1/4 Tbsp and added 1egg and a tablespoon of oil to the dough. The dough was smoother. It was my best batch of bagels. Give both methods a try
Let's dough was a good sneaky pun.. you are very clever Adam.
I mean considering he’s a university professor he probably has a PHD in humor
Sneaky BUN
@@tahamohammad1741 was*
@@tahamohammad1741 yeah prob
Time lapse?
He said “let’s dough this”, that’s a father all right
lets dough*
@Alexander Dewanto it was “let’s dough” not let’s dough this
"upside down brains" I'm still laughing, I don't even know why
crunge
@@Billfredbobob u meant cringe? Btw...cringe
@@Billfredbobob stfu
Adam, I can't have onions anymore. You just made it so I can enjoy "Everything" bagels again.... I appreciate it.
If you cant have onions because you're following a low FODMAP diet, try using asafoetida as a substitute for onion and garlic powders in recipes. It's very strong so I'd reccomend using 1/2 or even 1/4 the amount, but it really helps bring that flavour back in a stomach-friendly way
I can’t imagine not being able to eat onions anymore... I have a whole giant bowl just for all the onions I buy since I eat so many 😅
Why I was here too! My roommate has an onion allergy (Onion, chives, shallots, scallions, and leeks in fact, but not garlic, we eat a lot of garlic). I can't wait to make savory (not plain) bagels she can eat!
It’s supremely refreshing to see a TH-cam chef who isn’t obsessed with measurements. Can’t wait to try these!
*SUMMON FORTH THE UPSIDE DOWN BEAR*
Summon the Elector Counts!
I don't know man, he didn't sound very energetic when he said it today :(
Adam keeps scaring the kids
*Demonic chanting*
These turned out really well. It was VERY straight forward for us. The only tricky part for us was controlling temperature in our old oven. Guests cheered for these bagels and were so impressed
Made these exactly how you showed. These are the closest tasting, crunchy, soft on the inside bagels that you can get to New York City
This guy is such a good chef. He makes good food and has scientific evidence to why it’s good.
BAGELS! Thank you Adam! I've been waiting for this one.
I've used malted milk powder in place of malt syrup when making bagels, both in the dough and the boil. It works well, and I can get it in just about any supermarket.
1st of all, that was a smooth transition into your sponsor. 2nd, thank you for making a recipe that is more widely available to the masses and doesn't require lye
"Let's dough"
Aaaaand I'm going to say that for the next 20-30 years before I do bread.
I love the amount of detail that goes into these recipes and videos! Thanks Adam
I made these today. Kneaded the dough and shaped them last night, boiled/ baked them this morning. I only did plain bagels but still used the egg wash, which does indeed give them a beautiful finish. Thank you for this recipe! I'm gonna bring some to my parents and some to my girlfriend's parents tomorrow.
When recommendation is faster than notifications
me
th-cam.com/video/rGl5HkB76XU/w-d-xo.html
montreal style bagels are the love of my life 🥺 bombarded with sesame on both sides - nostalgic
Yes!! One of the greatest New York things!!! The Statue smiles upon you! Thank you Adam!!!!
Love your sense of humor in these
I'm ready for Adam to make a 24/7 livestream of his dish's yeast blooming.
what one of the first comments are you? its been like 10 mins
Hi
Bonjour
Where are Justin's likes
pog
Bagel shops near Adam: guess we gotta season our ovens then
XD
We literally don't have any bagel shops here! Technically there's an Einstein's Bagels, but that's a national chain that isn't very good imho, and it's deep on-campus at Mercer University in the library building, so it's physically hard to get to, it's open weird hours, closed for lengthy periods when class isn't in session, etc.
I'm dead
@@aragusea Are there not any bagels from grocery stores nearby either? I'm in CO and I don't think there are any bagel shops nearby (only one I saw was in Maryland,) but I do get bagels from Walmart or anywhere else if I want them.
@@aragusea Don't bakeries make bagels as well?
Man for being a journalist your a damn good cook and an even better cooking instructor. Thank you for the videos.
Excited to try this! Also love your take on the *** fryer. Always thought that was a flashy word to make it sound like new, healthy tech.
I’m waiting for “summon forth the upside down bear” merchandise.
Even though you spelled this correctly, I still read beer instead of bear and was very confused 😂😅
And it damn well better have an upside down honey bear, or riots will happen!
Needs to look like a satanic conjuring though
Ive never seen anyone rip out a hole in the middle of a cheese slice before putting it on a bagel. This guy is a psycho and I love it.
An American cooking channel actually including Celcius, I cannot believe it.
Much appreciated!
Thumbs up for clarifying your oven setup and what to do with non convection. Mr A Brown would be proud.😎👌
00:15 Did he really just say "Let's dough"? Good one.
He's a dad. He makes dad jokes. Makes sense.
Father comedy
😂 I dough know
Adam, you have to talk about how Kenji reheats his bagel. He runs them under some water prior to putting them in the toaster oven. Check it out.
Oh nice, that makes sense!
I gotta try that. But I BUY bagels.
@@EthelredHardrede-nz8yv I would do, if I could. Not a lot of decent bagels in the South, outside of hipster cities.
@@aragusea Yep, two things you can't get down South that are staples up here. Pizza and bagels.
@@aragusea
Oh DECENT? Well be that way.
I’ve made this recipe about 5 times and it turned out great every time! Thank you!
One of the best videos I've ever seen. You're awesome. The little guy going to the fridge was an added smile.
I live in Canada and I used to just buy bagels from the store, but after seeing this video (and many like it); I realized how much different store bought bagels are. I would go to Montreal and get a bagel, but I don't think driving from Ontario to Montreal for one bagel is worth it.
I'll try this though. Looks simple and delicious!
I'm now patiently waiting for Adam to do a video on the misnaming of "tabletop convection ovens"
Maybe, except if you have a fan that isn't convection. Convection is a form of heat transfer that results from density differences between fluids of different temperatures. (Hot air rises because its less dense which forces cold air down)
I would argue that convection ovens are misnamed and are large wall mounted airfryers/forced air ovens.
Note: the other forms of heat tranfer are conduction (direct contact, aka how food in a frying pan is warmed) and radiation (light, sun bathing and toasters use this form).
My mom and I were talking about making bagels but we decided not to, but now that you’ve done it I’m inspired, thanks Adam.
22 hours and I’ve already made them, brilliant recipe and are amazing. I love this channel
I love making and eating bagle❤️but never thought tabletop convection oven for warming up! so smart😍✨
"Yeah, I fancy myself some Bagels now, let's gooo!" ... Total prep time: 5 days.....
Just made this recipe today and it was a big hit! Super chewy and the long fermentation gives it such a good flavor
Thanks Adam. I've been wanting to try this for a while and this helps
Bagels! I like them! Especially with salmon!
back at it again with the flawless sponsor transitions i see
This video just made my short list of "stuff I've gotta make". Thanks Adam! 😎
I just made bagels for the first time ever. So gooood!. Great recipe. Thanks Adam. Love your channel.
Some people also put baking soda in the boiling water
Former professional baker and I recommend this or bake your baking soda to convert it into sodium carbonate. PLEASE BE AWARE sodium carbonate is almost as caustic as lye and should be treated as a dangerous chemical to exposed skin and eyes.
oh yeah its all coming together now
I love your stuff!
Genuinely considering this to be the first recipe of yours I make- I love bagels!
This man has been sponsored more then pewdiepie has changed his intro
i mean he does have a family to feed
This guys rolling dough and getting it too
@@Gnomie445 punny
@@ggzsk2342 theres a shit ton of demonitized channels that doesnt have a sponser every video
Pewdewpieee
I tried to think of the perfect bagel pun..
But it just had a giant *hole in it.*
That's a very wHOLEsome joke.
This is not funny
@@KanjoosLahookvinhaakvinhookvin I laughed therefore your argument is invalid get rekt
@@jackevans1708 lol Oh snap! you clearly don't want to mess around with Jack! 🤣
The world isn’t *bready* for your puns passion for food. I love them *dough, hole* heartedly
gosh you are a lifesaver with this recipe, I've been trying to make the ideal new york/Montreal hybrid but always failed, now I can't wait to try this (once i have more bread flour).
Congrats on a million Adam!
If you don't know, that's an air fryer.
He is avoiding that name on purpose as it's a technically incorrect name
@@saltysoysauce954 I get it but a few months ago, before my sister bought an "air fryer", I didn't know what it was. So if I saw this video a few months ago I wouldn't have known what Adam was talking about. I'm assuming that some people didn't know what Adam was talking about so I wrote this comment. Also yes I know its actually a convection oven.
@@ahnafj416 Ah alright, that makes sense!
ah yes my favorite internet class is back in session
Those were a lot easier than I thought they would be. Thank you Mister!
Holy shit. The video I've been waiting for has finally come. Adam-sempai, thank you.
I've started to make bagels like a week ago and trying to enhance my recipe with a lot of videos and practice. Oh boy how I'm gonna enjoy watching this.
Adam: "The classes are tight"
ScreenRant: "Wait, that's illegal"
you are so correct about making dough by eye and not by book, the variability in flour is more than people realise.
Thank you very much for presenting this classical recipe in such comprehensive and encouraging way 😊 I have just made yesterday evening a batch of perfect (well maybe not 100% but who cares..) dozen bagels and they are so delicious, thank you for sharing this recipe!
"Let's dough" wow Adam, that was toit
MAGA 2020
@@urbanitecrusher5709 STFU 2021
Hey Adam, you mentioned in the video that rising time varies on kitchen climate, would you be able to do a video elaborating on that?
Did you vote Bernie Sanders?
@@urbanitecrusher5709 why are you assuming he is american, and why would you say that on a food video?
Followed the recipe, made my best batch of homemade bagels ever. They even formed these nice micro-blisters everybody’s going on about. Thanks a lot!
Great video. I make bread regularly but never bagels. I hadn't realised the main difference is the boiling in water. Looks much easier than I expected. May give this a go tomorrow
I was literally about to make bagels, what the hell Adam how did you know
He prob tapped your house he does that
Same, have some bagel dough resting in the fridge for two days now and then this. It is time...
He watches. He breathes.
Use malt to boil your bagels if you want the real New York bagel flavor. Honey? No way! What do people from Montreal know about bagels?
KANYE? You make bagels?
“Jam them on top of stuff in the fridge.” Keeping it real.
I love your humor!!! Makes me laugh. Thank you Adam! :)
Made these today using your recipe. Amazing.
Well needed 8 minute and 45 second distraction from the chaos! Your recipes have really been great throughout quarantine. Thanks for that, Adam. Congrats on the million subs, well deserved.
MAGA 2020!
Urbanite Crusher tough loss bro. We’ll get em next time.
Michael Scott would've loved this video
I was thinking about making bagle for myself 2 days ago.
So thankful for that !
Thanks for the laughs, Adam! Looking forward to making this recipe :)
*My brain:* Spots a common house fly.
*First instinct:* Bring the cat, activate Circle of Life...
"activate Circle of Life..."
DIE DIE DIE, that is a STUPID song in a STUPID movie with the STUPIDEST baboon EVER, so stupid it can only exist in animated fiction.
Lions KILL baboons and baboons hate them. Almost as much as they hate leopards.
STUPID STUPID STUPID MOVIE AND STUPIDER SONG.
Activates Trump.
@@EthelredHardrede-nz8yv so how do you feel about the movie?
@@jvallas
Would you like to see how I feel about poodles?
Ethelred Hardrede
High Norse Priest of Quetzalcoatl🐍
Keeper of the Cadbury Mini Eggs
Ghost Writer for Zeus⚡
Official Communicant of the GIOA
And Defender Against the IPU🦄
Ask me about donating your still beating heart💔 to make sure the Sun keeps rising🌄
@@EthelredHardrede-nz8yv hahaha not sure I could handle it!
7:08 I wasn't expecting to be attacked like that.
What is the name?
@@harridavies1815 Air Fryer
Adam's just being a hipster as always.
@@zaidmadi318 thanks
@@TheSteam02 some would say calling an oven an air fryer is being hipster
Thanks man! I really appreciated this video!😋
Thank you so much for sharing this fun and informative video. A native NYR, and a baker, when not in my hometown it's good to bake my own goods when not trying out what the locals have to offer. Bagels are the best and taste even better with "NYC water" (my bias) anytime of the day: breakfast, lunch, and dinner:)! Happy New Year 2024!
6:14 Damn Adam, being a little passive aggressive to your son there!
Adam is a passive-aggressive liberal Biden voter.
@@TannerTheDean buying bagels from the supermarket to pwn the libs
Just clicked on this video and everyone is talking about the sponsor, who is it this time? The cambodian bush meat association?
Skillshare.
raidy shady
I think the sponsor is "Yoplait Yogurt" (im jk its Skillshare)
Nah it’s the fucking Martians this time
@@a.h.tvideomapping4293 ...We had Martians? As in folks living in (planet) Mars? Not people living in Mars (factory) or Mars (town)? Not Marvin?
Ive been baking alot more of the breads my partner and I eat for the week. And this. This is being added. Thank you💖
can’t wait to try!!
No one:
Me: 👁👄👁 waiting for the ad
Hey Adam! Can you do a video on your take on making sugar cookies?
Im making bagels for one of my GCSE skill exams and i must say that this video helped me loads, thank you so much
I started making the occasional bagel batch this year but was flustered that they are uneven and a bit flat. Thanks for explaining both of those and making me feel better about it.
I wish this was uploaded earlier, I have everything to make this but its to late in the day ;-;
Tomorrow is Friday, make them for a wonderful breakfast treat on Saturday and Sunday!
@@fprintf thank you for the idea!
There’s always tomorrow!
@@stormycat5514 ...or as Scarlet would say, “Tomorrow is another day.”
So random, I literally made bagels yesterday for the first time in forever
you are the king of sponsorship adds almost never see them coming
love ur vids always adam