Like so many others who have commented - I was a bit intimidated by the thought of making homemade bagels. Martin's recipe and clear instruction made this so approachable and I had success on my first attempt! I've just recently began making sourdough bread and searched through the comments both here and on the King Arthur blog for how to replace the poolish with my starter and was happy to find guidance - so for anyone who'd like to do the same, simply add the grams of the poolish ingredients and replace that amount with equal weight of your sourdough discard along with the recipes required amount of instant yeast (for this recipe in particular that would be 364g of discard). Thanks again to Martin!
Those look fantastic. In addition to the salt and malt in the boiling water, I like to use a spoon full of baking soda. It helps the bagels brown in the oven and adds that kind of pretzel aroma and feel on the tongue that I associate with bagels.
I've recently become hooked on baking and all things dough, preferably yeast. I love the King Arthur flours and that it's owned by its employees. I stumbled across this guy and his methods and education. Made these bagels despite being one of the overnight recipes. These bagels were absolutely YUMMY, DELICIOUS!! I saved and downloaded it.
LOVE the Scratch bakery in South Portland! Go there every time I'm in Maine. The bagels are good, the Danish and croissants are to die for. Every pastry choice is outstanding!
Just found your channel because your video on small batch focaccia showed up on my home page. I just ordered your cookbook because I'm binge watching you bake bread.
I have learned so much watching King Arthur's magician's doing their thing. What's even more cool is that my starter, Deborah Kerr, was born at this baking company and it is a happy starter--she smells like bread! Thank you KABC for all the lessons I've learned from your bakers.
I just took my first go at your bagel recipe out of the oven. Let the smallest cool, and tasted. I swear this is the best bagel I've ever tasted! May never go back to store/bakery bought!!! Thank You for this!!!!!
I made your bagels all the time . When you made your first video with your handsome Son , dying the pandemic . Been making them ever since . Thank You Martin . I love that they are not doughy they are crisp and delicious. 😘
Thank you, Martin, for giving a new bread baker the absolute confidence to make these. I was really intimidated to make these and really thought my bread baking skills were not up to par to even attempt these, but I was wrong. The way you explained everything, step by step, I did it!!! I wish I could a picture of how they turned out. AMAZING and the most incredible tasting bagels I've ever had.
Is your cook book still available today? I just preordered the new cookbook coming out soon. I love the teaching on the videos, it has made my bread baking go to a wonderful new level!
Ooh, I can't wait to try this one. My previous method calls for cooling an entire sheet tray of shaped bagels overnight which always created havoc in my fridge! I WISH I had enough room in there for sheet trays to luxuriously chill. I can't wait to try this one!
They are DELICIOUS! @@KingArthurBakingCompany I'm currently picking caraway seeds out of my teeth from the super yummy Everything with cream cheese. 😂🥳😋
This receipe and technique is fantastic. I just made it for the first time and it is way better than the receipe I had been using.😊 they are delicious.
Yes on the seeds, but one could also just do an Allium forward bagel: using the garlic granules, dried chives, dried onion basically all the onion & garlic related dried herbs one would find at the wholesale club’s spice isle.
Great video! I also like how you handled the criticism. Well done. We have your book and we have done several classes in Vermont, online and in Mt. Vernon, WA . Keep up the good work!
Martin, you are making me look like a baker. First your challah bread and now the bagels, family loves them! Really can tsst the polish. We also did parmasean cheese. The favorites were split cheese n everything bagel. Thanks!
Just made these.. (tried 1/2 batch, plain). Very nice result. I'll alter the recipe and make cinnamon and raisin next time. I especially like the shaping method that Martin uses. Made a very symmetrical bagel..
Thanks for a comprehensive learning experience, complete with suggestive timing for weekend breakfast. Too many seed seeds for my wife - but great interior texture.
I've made Martin's bagels several times. I have one proofing overnight as I post this. I'm looking forward to Martin's bagels tomorrow. They're the best.
My go to bagel recipe is from the bread bakers apprentice. Very chewy very much like a New York bagel. I had a little vital wheat gluten to of the protein content of bread flour
@@Randilynn66 Good to know! Thank you for the endorsement. I've yet to try the bagel recipe from The Bread Baker's Apprentice but every other recipe I've tried from the book has been excellent. I love the cinnamon rolls from that book.
The bagel shaping method he's modeling these after, is the one Scratch Baking uses. Those bagels are meant to be a bit lighter in texture than a traditional NY style bagel.
Hey, Martin. What do you recommend for using whole wheat flour? Can we do 100% whole wheat or do you recommend a ratio like 50/50 all purpose and whole wheat?
Hi Alby! You could use some whole wheat flour here. Up to 25% won't have much impact on the dough, any more will result in a more dense texture and will require additional water (about 2 teaspoons per cup of whole wheat flour). We recommend replacing no more than 50% of the flour in a recipe with whole wheat. I've had good luck using whole wheat flour for the poolish in this recipe, it adds flavor to the bagels but doesn't impact the texture or water amounts too much. Something else to keep in mind is that whole wheat flour will ferment faster so you'll want to keep an eye on your dough while it rises at room temperature. Happy baking! -👩🍳Morgan
@@KingArthurBakingCompany Thanks for the suggestion about using whole wheat flour for the poolish. I've made this recipe and subbed half of the white flour for whole wheat and didn't really care for the finished product. Using whole wheat for the poolish instead is brilliant. I'm trying it this weekend!
@@albybounlutay6669 Happy bagel baking to you! I was very happy to find this recipe. I moved from the big city to the northwoods years ago and the only thing I truly missed was good bagels. This recipe helped ease the pain.
We have batches of bagels to choose from! (www.kingarthurbaking.com/search?bc_product_index%5Bquery%5D=bagels#recipe_index) Any of these suit your fancy? -🥐Lily
I made these for the first time, wow what a great and easy bagel. Delicious!! One question, is it possible to use pumpernickel flour in this recipe for pumpernickel bagels?? TIA and for your wonderful tutorials. They have helped me greatly
We're so happy to hear that you're enjoying this recipe, Sherry! We wouldn't recommend just swapping in all rye flour here. Rye is a different grain that ferments faster, absorbs more liquid, and also creates a more delicate gluten structure. Instead, check out our Pumpernickel Bagels (www.kingarthurbaking.com/recipes/pumpernickel-bagels-recipe) and Marble Rye Bagels (www.kingarthurbaking.com/recipes/marble-rye-bagels-recipe). Hope this can help and happy baking! -👩🍳Morgan
Probably low hydration for bread. If you upped the hydration it's basically a sourdough bread made with poolish instead of sourdough starter - just look that up! Good luck.
Hi Randy! We have this Cinnamon-Sugar Crunch Bagel recipe : kingarthurbaking.com/recipes/cinnamon-sugar-crunch-bagels-recipe You could add raisins to the dough if you'd likE. Also, our Bagels recipe has a tip at the bottom for making cinnamon raisin bagels: www.kingarthurbaking.com/recipes/bagels-recipe We hope this can help and happy baking! -👩🍳Morgan
Just found your channel. I am a huge fan of King Arthur Baking. Love your Everything No knead bread. Anxious to try these. Can you put cheese on top. I love Asiago bagels.
Hi, Bob! We found salt to be appropriate for this recipe, based on testing, but you are welcome to use your normal preferred method. We hope you love these bagels! -🍮Nicole
I like to do shredded cheddar or Parmesan cheese on my bagels too. I don’t see how you get your toppings, especially all those poppyseeds, to stay on after baking without using an egg wash. Mine fall off as soon as I start handling them.
I make bagels a couple times a year. One question i can’t seem to get an answer to is how long can i hold the bagel after it’s boiled but before it’s cooked?
A note for folks using the recipe, it calles for TABLE salt, not KOSHER salt. So, if youre not going by weight keep this in mind. 17g of Kosher salt is about 1.75 tablespoons.
Looks like a great recipe! Given that it's using AP flour and has very little kneading would you say these are more on the cakey/bready side rather than the chewy side?
@@KingArthurBakingCompany yes, that's what I would expect! I think I'll substitute some bread flour in that case (strong chewey bagles is a personal preference, being born in NY!) but I will definitely try it out. Thank you!
@@KingArthurBakingCompany Hi, KABC. Soft isn't a bagel; it's a good, maybe great, bread. But a bagel it's not. No matter. Love your site. Perhaps this recipe should come with a caveat?
Yeah. On second thought, no. No credentials needed to know a real bagel from, well, anything else. A good, delicious, well prepared toroid roll with a hole is not necessarily a bagel. EVERY real bagel must have the malt, or a similar substance, to help create the shiny, crisp crust. EVERY real bagel has to be chewy, not soft and fluffy. Not from any "directorate" but from living and knowing and eating and baking. You go read the history and description, please. And then maybe you can have the credentials to know a bagel. And from KAF itself: "The thing that differentiates bagels from other breads is the lack of fluff and air - you want them dense and chewy". Good luck finding one.
Hi there! You're welcome to fold in some additions if you'd like, you'll want to do this towards the end of the mixing process. You'll have the most luck with drier things, like dried fruits or chocolate chips! -👩🍳Morgan
Yes! This is a handy guide to refrigerating bagel dough for a proof (www.kingarthurbaking.com/blog/2022/02/23/how-to-make-your-best-bagels-tips), specifically #3. Basically, keep you dough as cold as possible to keep the yeast activity low. Let us know if this helps! -🥐Lily
Hi Karen! That's not something we've tested with this recipe but you're welcome to experiment! You could try replacing the poolish with an equal amount of ripe sourdough starter and using that in your dough, skipping the added yeast. The rise times will be longer so you'll want to go by how the dough looks and feels rather than just by the times given in the recipe. Happy experimenting! -👩🍳Morgan
That's correct! The total flour amount in the dough itself is a lot (5 1/2 cups or 660g) and the amount of preferment that's typically in a naturally leavened dough is around 30%. Hope this helps! Kindly, -👩🍳Morgan
Hi guys! While the bagels turned out good, the dough seemed to dry out when i left it on the counter to get to room temp. It developed a skin of sorts. The bagels also shrunk the next day AFTER baking. Is this normal?
Thanks for following up with us, Aleena! If the bagels are left uncovered, the exposure to air creates that skin. Placing oiled plastic wrap or a large bread bag over the bagels will prevent the skin from forming. As for shrinking of the bagels, how were they stored after baking to the next day? -🥐Lily
Ah, that could be the cause. If the bagels are not stored airtight, then that bit of air can absorb the moisture from the bagels, causing them to shrink. Storing the bagels at room-temp in an airtight container or a plastic bag, sealed, is best. 😊 -🥐Lily
Hi there! To shape bagels ahead of time and bake the following morning (to serve fresh for breakfast or brunch): Shape, place on a parchment-lined or cornmeal-dusted baking sheet, cover, and refrigerate. In the morning proceed with the recipe as written, boiling bagels immediately out of the refrigerator. Happy baking! -🍮Nicole
Hi, Lisa! If your starter is strong and you feel confident it will perform well, go for it! We would recommend putting a little bit of starter into the poolish and continue with the yeast. If using starter in the recipe, increase proofing times as that will take longer. Let us know what you decide! 😊 -🥐Lily
Nope! 😊 "Sprinkle any toppings onto the bagels. Alternatively, dip the bagels into a shallow bowlful of the toppings before returning to the parchment/pan." The residual texture of the bagels allows the toppings to "stick" well. However(!), egg- wash will give your bagels an extra shine and darker color! The details are in this handy blog, specifically for bagels, under the pretzel image 🥨 (www.kingarthurbaking.com/blog/2022/02/15/understanding-the-maillard-reaction-in-baking) Hoping this amps your baking! 😄 -🥐Lily
Hi Chaila! A poolish is a yeasted, liquid preferment. The amount of yeast in it isn't enough to leaven the bagels alone so a bit more is added in the dough. Hope this helps! -👩🍳Morgan
Good morning! You're welcome to experiment with that! For each cup of all-purpose flour you replace with bread flour, you'll want to add 1 teaspoon of water. -👩🍳Morgan
Hey, baker! The recipe is accessed via the link in this video's description box. Paired with this blog, www.kingarthurbaking.com/blog/2023/01/11/bread-hydration, at the part "How do we calculate bread hydration?", you'll be able to find out! 😊 Happy baking! -🥐Lily
I can't say for Martin, but I can say that adding some could boost your bagels, if you'd like to experiment! There's also this article (www.kingarthurbaking.com/blog/2022/03/14/difference-between-diastatic-malt-non-diastatic-malt-barley-malt-syrup?_gl=1*1bqzp99*_ga*OTIyMzg3NDM5LjE2OTYyNzEzNTM.*_ga_1ZJWCQGS21*MTY5Njg2NjE5MS4yNC4xLjE2OTY4NzA2OTMuNTkuMC4w) about non/diastatic powders and using/adding them into recipes. 😊 Happy baking! -🥐Lily
Fantastic until you got to the shaping. I prefer to follow the traditional NY Bagel technique where a rope is rolled, then pinched together to make the shape. Otherwise, loved the demo.
Whenever I put toppings on my bagels they come flying off when I cut them. After I store the bagels in a ziploc they become like paste and stick to everything but the bagel... Is there anything I can do to keep toppings on the bagel?
When they come out of of the boil brush with egg white and drop in to topping mix. To avoid the paste and stick wrap the bagels tightly and individually in plastic wrap. Happy baking!!🥯🥯
Hi Sande! Bagels aren't typically boiled in a soda bath the way pretzels are. The salt and molasses in the water bath for the bagels help create that crust bagels are known for and also contribute to color and flavor in the finished bagel. We hope this can help! -👩🍳Morgan
dear Martín , Is It the same retarding the bulk fermentación or retarding the proof of shaped bagels ? thank you un Advance and Best regards from Ecuador
Another bagel perspective: the inside of a bagel should be dense and chewy, not fluffy or airy. Fluffy and airy make really good breads, but, with respect -- a great food writer (I think it was Mimi Sheraton, but I'm not positive) said that if a bagel isn't rock hard by the end of the day, it's not a bagel. Dense, chewy, small. And, again, with respect: the malt IS essential for a true bagel. Not for sweetness, but for how it makes the crust. All that said, given how awful most commercially available bagels are, this version is definitely far superior. Just try to experience the original if you ever get a chance. Sadly, even in New York, they are very hard (no pun intended) to find.
With respect, the average home baker might not be able to go through a batch of "true" bagels in a day. What good is a batch of bagels if you need them to last a week but they only last a day? At best that seems like a solid way to waste food or keep people who are concerned about waste/don't have anyone to share with from baking bagels. The "needs eaten today" bagel is fine if you can actually move them, but with respect, it has some limitations if you are not able to sell or share them.
Agreed. The whole bagel ethos I wrote about comes from a time when the bagels came from a local bagel baker and only the amount needed before they went stale was purchased. Functioned like a community oven except that you had the bagel artisan. I get that home baking is different. Doesn't change what a perfect bagel is: small, dense, chewy with NOT a soft outside.
Like so many others who have commented - I was a bit intimidated by the thought of making homemade bagels. Martin's recipe and clear instruction made this so approachable and I had success on my first attempt!
I've just recently began making sourdough bread and searched through the comments both here and on the King Arthur blog for how to replace the poolish with my starter and was happy to find guidance - so for anyone who'd like to do the same, simply add the grams of the poolish ingredients and replace that amount with equal weight of your sourdough discard along with the recipes required amount of instant yeast (for this recipe in particular that would be 364g of discard). Thanks again to Martin!
I have Martian's bread book and Craftsy class. Every recipe is a winner.
Those look fantastic. In addition to the salt and malt in the boiling water, I like to use a spoon full of baking soda. It helps the bagels brown in the oven and adds that kind of pretzel aroma and feel on the tongue that I associate with bagels.
I've recently become hooked on baking and all things dough, preferably yeast. I love the King Arthur flours and that it's owned by its employees. I stumbled across this guy and his methods and education. Made these bagels despite being one of the overnight recipes. These bagels were absolutely YUMMY, DELICIOUS!! I saved and downloaded it.
Aw, thanks for sharing! 😊 -🍮Kat
LOVE the Scratch bakery in South Portland! Go there every time I'm in Maine. The bagels are good, the Danish and croissants are to die for. Every pastry choice is outstanding!
Love that! -👩🍳Kat
Just found your channel because your video on small batch focaccia showed up on my home page. I just ordered your cookbook because I'm binge watching you bake bread.
Welcome, Cindy! We're thrilled to cross paths and start a new journey together 😄 We're here for all of your baking kneads 🤎 -🥐Lily
So incredibly happy I discovered this channel.
We're really looking forward to baking with you 🥯! -🍮Nicole
I have learned so much watching King Arthur's magician's doing their thing. What's even more cool is that my starter, Deborah Kerr, was born at this baking company and it is a happy starter--she smells like bread! Thank you KABC for all the lessons I've learned from your bakers.
❤
There are very limited options for "good" bagels in my area, so I very much look forward to trying your straight-forward recipe this weekend!
Happy bagel baking, Ryan 🥯! -🍮Nicole
We love you Martin! Keep making videos for us!
We'll pass your message along to him! 🫶 -🍰Grace
I just took my first go at your bagel recipe out of the oven. Let the smallest cool, and tasted. I swear this is the best bagel I've ever tasted! May never go back to store/bakery bought!!! Thank You for this!!!!!
I made your bagels all the time . When you made your first video with your handsome Son , dying the pandemic . Been making them ever since . Thank You Martin . I love that they are not doughy they are crisp and delicious. 😘
Sorry about the spellcheck !
Haha, happens to the best of us! We figured out what you meant. 😊 -👩🍳Kat
Martin is living that Seed Life.
I love making fresh bagels, I’ll have to try this version
Happy bagel baking, Michelle 🧡! -🍮Nicole
Thank you, Martin, for giving a new bread baker the absolute confidence to make these.
I was really intimidated to make these and really thought my bread baking skills were not up to par to even attempt these, but I was wrong. The way you explained everything, step by step, I did it!!!
I wish I could a picture of how they turned out. AMAZING and the most incredible tasting bagels I've ever had.
Woohoo!! We're so glad to hear that you had a successful bagel bake! 🥳🥯 -👩🍳Morgan
Many thanks for sharing, you rock Martin with all your time & efforts to teach us!
💛💛💛 -🍮Kat
Is your cook book still available today? I just preordered the new cookbook coming out soon. I love the teaching on the videos, it has made my bread baking go to a wonderful new level!
Hi, Toni! You can find all of our currently available cookbooks here: www.kingarthurbaking.com/search?query=cookbook#bc_product_index -🍮Kat
Ooh, I can't wait to try this one. My previous method calls for cooling an entire sheet tray of shaped bagels overnight which always created havoc in my fridge! I WISH I had enough room in there for sheet trays to luxuriously chill. I can't wait to try this one!
Fridge space is precious. 😅 Let us know how this one goes for you, Amar! -🥐Lily
They are DELICIOUS! @@KingArthurBakingCompany I'm currently picking caraway seeds out of my teeth from the super yummy Everything with cream cheese. 😂🥳😋
Woohoo!! 🙌 We're thrilled you found a new go-to recipe! -🥐Lily
"the cracks of the day" martin continues to be a poet
Yes, yes he does 😂😄 -🥐Lily
Made these with Parmesan cheese and made with cheddar and Jalapeno. Excellent!!!
Love that combo! -🍮Kat
This receipe and technique is fantastic. I just made it for the first time and it is way better than the receipe I had been using.😊 they are delicious.
So happy to hear that! 😀 -👩🍳Kat
Amazing recipe! Came out great! Staple in our house now thank you for sharing!
We're so happy to hear that! Thanks for baking a long with us! -👩🍳Morgan
Thanks great recipe, trying it now while I’m baking bread. Btw Martin does seem seed obsessed 😂
Great tutorial! Love your tips. Have made this recipe many times, absolutely delicious!
We're so glad to hear it! 😊 -👩🍳Kat
Yes on the seeds, but one could also just do an Allium forward bagel: using the garlic granules, dried chives, dried onion basically all the onion & garlic related dried herbs one would find at the wholesale club’s spice isle.
I like to do the seeds AND the alliums! A true everything bagel 🤤
This is the point at which I LOVE a bialy.
@@jvallas one of the best things to reheat in the toaster oven.
Genius! I've got to do this!
Great video! I also like how you handled the criticism. Well done. We have your book and we have done several classes in Vermont, online and in Mt. Vernon, WA . Keep up the good work!
That bagel sure hit the spot.
Martin, you are making me look like a baker. First your challah bread and now the bagels, family loves them! Really can tsst the polish. We also did parmasean cheese. The favorites were split cheese n everything bagel. Thanks!
So glad to hear it! 😊 -👩🍳Kat
Just made these.. (tried 1/2 batch, plain). Very nice result. I'll alter the recipe and make cinnamon and raisin next time. I especially like the shaping method that Martin uses. Made a very symmetrical bagel..
Thanks for giving the recipe a go! -👩🍳Morgan
Thanks for a comprehensive learning experience, complete with suggestive timing for weekend breakfast. Too many seed seeds for my wife - but great interior texture.
I've made Martin's bagels several times. I have one proofing overnight as I post this. I'm looking forward to Martin's bagels tomorrow. They're the best.
Happy baking! -👩🍳Kat
Wow! These are amazing! The video guide was so helpful! Thank you for all the great recipes you give us all!
I add 1 1/2 tsp baking soda to the boiling water (in addition to the malt syrup) to create a shiny and slightly chewy crust.
Dang, Martin!
I made these over the weekend and the flavor was tasty. These reminded me more of focaccia than of bagels in their texture and flavor.
My go to bagel recipe is from the bread bakers apprentice. Very chewy very much like a New York bagel. I had a little vital wheat gluten to of the protein content of bread flour
@@Randilynn66 Good to know! Thank you for the endorsement. I've yet to try the bagel recipe from The Bread Baker's Apprentice but every other recipe I've tried from the book has been excellent. I love the cinnamon rolls from that book.
you're right. Great tasting, yes. But too fluffy and airy. Bagels should be dense and chewy and small. Not easy to find anywhere, including NYC
Oh the possibilities!
Adorei o vídeo!
Excellent video!
Brilliant love it thanks for the video
Glad to hear it, thanks for watching! -👩🍳Morgan
Pro tip. 😁 love it!
Que rico!!!! Se me antoja ponerle semillitas de chia😊
Adorei o vídeo.
Ah shit, these videos have triggered my brand loyalty gene. Promotions all around for everyone involved!
I can't say I agree with his shaping technique. Twisting the dough is essential to giving a bagel its signature texture.
The bagel shaping method he's modeling these after, is the one Scratch Baking uses. Those bagels are meant to be a bit lighter in texture than a traditional NY style bagel.
I think it's to each his own, because I really don't like the broken look of the twisted version.
Hey, Martin. What do you recommend for using whole wheat flour? Can we do 100% whole wheat or do you recommend a ratio like 50/50 all purpose and whole wheat?
Hi Alby! You could use some whole wheat flour here. Up to 25% won't have much impact on the dough, any more will result in a more dense texture and will require additional water (about 2 teaspoons per cup of whole wheat flour). We recommend replacing no more than 50% of the flour in a recipe with whole wheat. I've had good luck using whole wheat flour for the poolish in this recipe, it adds flavor to the bagels but doesn't impact the texture or water amounts too much. Something else to keep in mind is that whole wheat flour will ferment faster so you'll want to keep an eye on your dough while it rises at room temperature. Happy baking! -👩🍳Morgan
@@KingArthurBakingCompany awesome! Thank you, Morgan!
@@KingArthurBakingCompany Thanks for the suggestion about using whole wheat flour for the poolish. I've made this recipe and subbed half of the white flour for whole wheat and didn't really care for the finished product. Using whole wheat for the poolish instead is brilliant. I'm trying it this weekend!
@@sallysmithson9713 Agreed! I'm making these bagels this weekend as well!
@@albybounlutay6669 Happy bagel baking to you! I was very happy to find this recipe. I moved from the big city to the northwoods years ago and the only thing I truly missed was good bagels. This recipe helped ease the pain.
So i want a bagel today, i should start planning from last tuesday
We have batches of bagels to choose from! (www.kingarthurbaking.com/search?bc_product_index%5Bquery%5D=bagels#recipe_index) Any of these suit your fancy? -🥐Lily
Adorei o vídeo
Hi Martin, could you use sourdough discard instead of the poolish?
Basically the same thing
I made these for the first time, wow what a great and easy bagel. Delicious!! One question, is it possible to use pumpernickel flour in this recipe for pumpernickel bagels?? TIA and for your wonderful tutorials. They have helped me greatly
We're so happy to hear that you're enjoying this recipe, Sherry! We wouldn't recommend just swapping in all rye flour here. Rye is a different grain that ferments faster, absorbs more liquid, and also creates a more delicate gluten structure. Instead, check out our Pumpernickel Bagels (www.kingarthurbaking.com/recipes/pumpernickel-bagels-recipe) and Marble Rye Bagels (www.kingarthurbaking.com/recipes/marble-rye-bagels-recipe). Hope this can help and happy baking! -👩🍳Morgan
I think I'll try making some raisin, & thinnamon ones that are gluten free,☀️
🧡🥯🧡 -🍮Nicole
@@KingArthurBakingCompany
I’ll let you know how they turn out 👍🙂
Thank you for the great instructions. If I choose to freeze the bagel, at what stage should I do that, such as formed ring, blanched or baked?
Hi, Vivian! You'll want to freeze them after baking, for delicious bagels any time 😀 -🍮Nicole
Is there a sourdough variation? Love the video!
We don't have one on our site, but feel free to experiment! -👩🍳Kat
what would you need to adjust to make the bagels cranberry/orange or raisin/cinnamon??
Perfeito❤❤❤❤
Can I substitute Bread Flour so I get a chewier texture?
Yes, I do it all the time.
If you had skipped the "bagel steps" of shaping the bagel & boiling, would this dough be good for your typical breads? (The dough looks so nice.)
Hi, Judy! That's not something we've tested with this dough. We'd love to know if you do some experimenting of your own 😄 Happy baking! -🍮Nicole
Probably low hydration for bread. If you upped the hydration it's basically a sourdough bread made with poolish instead of sourdough starter - just look that up! Good luck.
Ótimo
I wish you had a recipe for cinnamon-raisin bagels.
Hi Randy! We have this Cinnamon-Sugar Crunch Bagel recipe : kingarthurbaking.com/recipes/cinnamon-sugar-crunch-bagels-recipe You could add raisins to the dough if you'd likE. Also, our Bagels recipe has a tip at the bottom for making cinnamon raisin bagels: www.kingarthurbaking.com/recipes/bagels-recipe We hope this can help and happy baking! -👩🍳Morgan
Just found your channel. I am a huge fan of King Arthur Baking. Love your Everything No knead bread. Anxious to try these. Can you put cheese on top. I love Asiago bagels.
Portland Maine I hope???
How about Washing Soda / Baking Soda in the boiling water?
Hi, Bob! We found salt to be appropriate for this recipe, based on testing, but you are welcome to use your normal preferred method. We hope you love these bagels! -🍮Nicole
I like to do shredded cheddar or Parmesan cheese on my bagels too. I don’t see how you get your toppings, especially all those poppyseeds, to stay on after baking without using an egg wash. Mine fall off as soon as I start handling them.
I make bagels a couple times a year. One question i can’t seem to get an answer to is how long can i hold the bagel after it’s boiled but before it’s cooked?
They really should go in ASAP! Waiting too long will result in wrinkly bagels. -👩🍳Kat
A note for folks using the recipe, it calles for TABLE salt, not KOSHER salt. So, if youre not going by weight keep this in mind. 17g of Kosher salt is about 1.75 tablespoons.
Yes, all of our recipes call for table salt unless otherwise specified. -🍮Kat
Looks like a great recipe! Given that it's using AP flour and has very little kneading would you say these are more on the cakey/bready side rather than the chewy side?
Hi there! These bagels have a wonderfully chewy exterior and soft bread-like interior. We hope you'll give this recipe a try! -🍮Nicole
@@KingArthurBakingCompany yes, that's what I would expect! I think I'll substitute some bread flour in that case (strong chewey bagles is a personal preference, being born in NY!) but I will definitely try it out. Thank you!
@@KingArthurBakingCompany Hi, KABC. Soft isn't a bagel; it's a good, maybe great, bread. But a bagel it's not. No matter. Love your site. Perhaps this recipe should come with a caveat?
@@rosalindpaaswell9513 can we see your credentials from the Bagel Directorate?
Yeah. On second thought, no. No credentials needed to know a real bagel from, well, anything else. A good, delicious, well prepared toroid roll with a hole is not necessarily a bagel. EVERY real bagel must have the malt, or a similar substance, to help create the shiny, crisp crust. EVERY real bagel has to be chewy, not soft and fluffy. Not from any "directorate" but from living and knowing and eating and baking. You go read the history and description, please. And then maybe you can have the credentials to know a bagel. And from KAF itself: "The thing that differentiates bagels from other breads is the lack of fluff and air - you want them dense and chewy". Good luck finding one.
Would this recipe work if you wanted to bake things into the bagels like blueberries or chocolate chips?
Hi there! You're welcome to fold in some additions if you'd like, you'll want to do this towards the end of the mixing process. You'll have the most luck with drier things, like dried fruits or chocolate chips! -👩🍳Morgan
Can u keep the dough shaped O covered in refrigerator for more than 1 day?
Yes! This is a handy guide to refrigerating bagel dough for a proof (www.kingarthurbaking.com/blog/2022/02/23/how-to-make-your-best-bagels-tips), specifically #3. Basically, keep you dough as cold as possible to keep the yeast activity low. Let us know if this helps! -🥐Lily
Is the dough covered, that you placed into the fridge?
Yes, you'll want to cover your bowl before leaving it in the fridge. Happy baking! -👩🍳Kat
Tarefa 10
I'd love to make a sourdough version of these! Should I add it to the poulish, or after? and how much? 1/2 cup? of 1 cup?
Hi Karen! That's not something we've tested with this recipe but you're welcome to experiment! You could try replacing the poolish with an equal amount of ripe sourdough starter and using that in your dough, skipping the added yeast. The rise times will be longer so you'll want to go by how the dough looks and feels rather than just by the times given in the recipe. Happy experimenting! -👩🍳Morgan
@@KingArthurBakingCompany Thank you! So it looks like the poulish results in almost 2 cups? I don't want to overdo it.
That's correct! The total flour amount in the dough itself is a lot (5 1/2 cups or 660g) and the amount of preferment that's typically in a naturally leavened dough is around 30%. Hope this helps! Kindly, -👩🍳Morgan
Super! Thank you for letting me know!
I can’t wait to give these a try!
Can you use brown sugar instead of molasses or barley malt?
You sure can, Steven! It would be an equal swap. Happy baking! -👩🍳Morgan
Great video. What kind of salt is being used?
Just regular table salt! 😊 -👩🍳Kat
@@KingArthurBakingCompany thank you!!
My pleasure! -👩🍳Kat
Hi guys! While the bagels turned out good, the dough seemed to dry out when i left it on the counter to get to room temp. It developed a skin of sorts. The bagels also shrunk the next day AFTER baking.
Is this normal?
Thanks for following up with us, Aleena! If the bagels are left uncovered, the exposure to air creates that skin. Placing oiled plastic wrap or a large bread bag over the bagels will prevent the skin from forming. As for shrinking of the bagels, how were they stored after baking to the next day? -🥐Lily
@@KingArthurBakingCompany they were stored in a plastic container on the counter top!
Was the container sealed well? Also, about how much did the bagels shrink? -🥐Lily
@@KingArthurBakingCompany i would say lightly sealed! Definitely not airtight.
Ah, that could be the cause. If the bagels are not stored airtight, then that bit of air can absorb the moisture from the bagels, causing them to shrink. Storing the bagels at room-temp in an airtight container or a plastic bag, sealed, is best. 😊 -🥐Lily
Maravilha❤️👏
I wonder can I just rest the dough for 1 or 2 hours in room temp then shape it? And keep the shaped bagels in the fridge overnigth?
Hi there! To shape bagels ahead of time and bake the following morning (to serve fresh for breakfast or brunch): Shape, place on a parchment-lined or cornmeal-dusted baking sheet, cover, and refrigerate. In the morning proceed with the recipe as written, boiling bagels immediately out of the refrigerator. Happy baking! -🍮Nicole
@@KingArthurBakingCompany tq so much for yr reply..will do that🥰🥰
Does active dry yeast also work
Sure does! -🍮Kat
Would this recipe work if you replaced the polish with sourdough starter and skip the yeast?
Hi, Lisa! If your starter is strong and you feel confident it will perform well, go for it! We would recommend putting a little bit of starter into the poolish and continue with the yeast. If using starter in the recipe, increase proofing times as that will take longer. Let us know what you decide! 😊 -🥐Lily
Thank you!
Can you add Turkish subtitles to your video broadcasts?
Unfortunately we're not equipped for that. But thank you for thinking of us! -👩🍳Kat
No egg wash before adding the seeds??
Nope! 😊 "Sprinkle any toppings onto the bagels. Alternatively, dip the bagels into a shallow bowlful of the toppings before returning to the parchment/pan." The residual texture of the bagels allows the toppings to "stick" well. However(!), egg- wash will give your bagels an extra shine and darker color! The details are in this handy blog, specifically for bagels, under the pretzel image 🥨 (www.kingarthurbaking.com/blog/2022/02/15/understanding-the-maillard-reaction-in-baking) Hoping this amps your baking! 😄 -🥐Lily
Why do you add yeast to the poolish and the dough?
Hi Chaila! A poolish is a yeasted, liquid preferment. The amount of yeast in it isn't enough to leaven the bagels alone so a bit more is added in the dough. Hope this helps! -👩🍳Morgan
No baking soda in the boiling water?
Correct! Just barley malt syrup or molasses and salt. 😊 -🥐Lily
Can I substitute the ap flour to high protein flour?
Good morning! You're welcome to experiment with that! For each cup of all-purpose flour you replace with bread flour, you'll want to add 1 teaspoon of water. -👩🍳Morgan
Video preciso
hi, whats the hydration in the recipe
Hey, baker! The recipe is accessed via the link in this video's description box. Paired with this blog, www.kingarthurbaking.com/blog/2023/01/11/bread-hydration, at the part "How do we calculate bread hydration?", you'll be able to find out! 😊 Happy baking! -🥐Lily
Is it better to eat bagels out of the oven or next day then toasted? Both?
Both are wonderful! They even freeze well, wrapped and stored appropriately. We hope you love this bake 🥯! -🍮Nicole
@@KingArthurBakingCompany Martin makes good stuff. I’m sure it will great❤️
Why didn't you use non-diastic malt powder in this recipe?
I can't say for Martin, but I can say that adding some could boost your bagels, if you'd like to experiment! There's also this article (www.kingarthurbaking.com/blog/2022/03/14/difference-between-diastatic-malt-non-diastatic-malt-barley-malt-syrup?_gl=1*1bqzp99*_ga*OTIyMzg3NDM5LjE2OTYyNzEzNTM.*_ga_1ZJWCQGS21*MTY5Njg2NjE5MS4yNC4xLjE2OTY4NzA2OTMuNTkuMC4w) about non/diastatic powders and using/adding them into recipes. 😊 Happy baking! -🥐Lily
Fantastic until you got to the shaping. I prefer to follow the traditional NY Bagel technique where a rope is rolled, then pinched together to make the shape. Otherwise, loved the demo.
Whenever I put toppings on my bagels they come flying off when I cut them. After I store the bagels in a ziploc they become like paste and stick to everything but the bagel... Is there anything I can do to keep toppings on the bagel?
This is the only reason I clicked on this video so it’s disheartening to see your comment before watching haha
When they come out of of the boil brush with egg white and drop in to topping mix. To avoid the paste and stick wrap the bagels tightly and individually in plastic wrap. Happy baking!!🥯🥯
Why salt instead of baking soda in the water?
Hi Sande! Bagels aren't typically boiled in a soda bath the way pretzels are. The salt and molasses in the water bath for the bagels help create that crust bagels are known for and also contribute to color and flavor in the finished bagel. We hope this can help! -👩🍳Morgan
NEVER molasses. ONLY barley-malt.
Did I miss the oven temp……..don’t see it mentioned Martin
Hi there! You can find all the details here in the recipe: bakewith.us/MartinsBagelsRecipeYT. Happy baking! -🍮Kat
dear Martín , Is It the same retarding the bulk fermentación or retarding the proof of shaped bagels ? thank you un Advance and Best regards from Ecuador
I wish you would give the ingredient amounts.
All the amounts are in the recipe: bakewith.us/MartinsBagelsRecipeYT 💛 -🍮Kat
Thank you.thank you
❤
Legal
I thought you had to boil them in lye, that seems easy!!
Nope! These are a delight 🧡 Happy baking, Nina! -🍮Nicole
ONLY barley malt. NEVER molasses.
Another bagel perspective: the inside of a bagel should be dense and chewy, not fluffy or airy. Fluffy and airy make really good breads, but, with respect -- a great food writer (I think it was Mimi Sheraton, but I'm not positive) said that if a bagel isn't rock hard by the end of the day, it's not a bagel. Dense, chewy, small. And, again, with respect: the malt IS essential for a true bagel. Not for sweetness, but for how it makes the crust. All that said, given how awful most commercially available bagels are, this version is definitely far superior. Just try to experience the original if you ever get a chance. Sadly, even in New York, they are very hard (no pun intended) to find.
With respect, the average home baker might not be able to go through a batch of "true" bagels in a day. What good is a batch of bagels if you need them to last a week but they only last a day? At best that seems like a solid way to waste food or keep people who are concerned about waste/don't have anyone to share with from baking bagels. The "needs eaten today" bagel is fine if you can actually move them, but with respect, it has some limitations if you are not able to sell or share them.
Agreed. The whole bagel ethos I wrote about comes from a time when the bagels came from a local bagel baker and only the amount needed before they went stale was purchased. Functioned like a community oven except that you had the bagel artisan. I get that home baking is different. Doesn't change what a perfect bagel is: small, dense, chewy with NOT a soft outside.
Also extra bagels freeze well
So what recipe and or baker do u recommend
Is 24 hours too long for this poolish?
We'd recommend 12 hours at most, since the yeast may become inactive by 24 hours. Hoping this helps! -🥐Lily
I ended up doing 12 hours. Thanks!@@KingArthurBakingCompany
Great! Please keep us posted 😄 -🥐Lily
Can I leave the refrigetated dough in there for 24 hours? This is before shaping it!
For the same reason as the poolish, we recommend no more than 16 hours at most for the pre-shaped dough. 😊 -🥐Lily
Malt Barley Syrup... no?
Barely malt syrup or molasses can be used in the water bath for bagels! -👩🍳Morgan
65% hydration? Using AP, not bread flour? I'm pretty surprised at these choices for a bagel.
Going for a lighter bagel here
Looks like bread in the shape of a bagel. Bagels are dense and chewy with tiny holes.