📖 Find the written recipe in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🥨 To learn more about bread making click here ⤵️ Principles of Baking bit.ly/principles-of-baking The Steps of Baking bit.ly/steps-of-baking
I saw this recipe for the first time yesterday, decided to make them today and I am beyond impressed with how they came out and how easy they are to make. In all honesty, your channel/webpage has changed me as a baker completely! Thank you from Northeast Pennsylvania!
i made these with the following adjustments: 1) subbed malt syrup for honey, 2) used wholegrain flour according to the recipe but bolted it using #50 mesh sieve to remove bran, and 3) poppy seed is illegal where i am, (yes, illegal) so coated bagels in a combo of sesame, crushed fried shallots and coarse sea salt. easy to make, and texture and taste of the final product was excellent. the brown bottoms had an awesomely textured deep crunch and slight gumminess at the same time, the tops were chewy and bursting with flavor, and the inside was soft& moist. and i'd always said there are no bagels to be had unless you're within view of manhattan
I found your channel this week and I objectively think you have the best bread baking videos. Thorough and crisp at the same time. I picked up so many tips from just a handful of videos. Thank you so much!
😍 I need to bake these asap! Makes a welcome change from traditional sandwiches 🥪👌🏻 My only complaint is when I snap my finger and thumb, my mess is still everywhere! 🤣 You must have the magic touch 😁😂 Thank you for another great video 🙌🏻
I made these! My first ever bagels! They turned out delicious. It was much easier than one might think, and so good! By the way, these are huge in size, but I am not complaining. Thank you for posting these great videos!
It seems like everyone discovered you at the same time as me, but I discovered you after making a ciabatta recipe a few days ago and being confused about its use of the word poolish. I then watched all your baking steps and realized what I was missing in all my bread making attempts. I’m gonna try either bagels or the tangzhong recipe tomorrow (it’s 3 AM where I am right now) and I can’t wait to use my newfound knowledge of temperature control and kneading techniques you taught me!
I'm an old country man from the south east area. Never tried beagles until I worked in N.J. bagley back in 2000 . I was trying the local market and started eating some different ones each day. 2015 in St. Paul I tried the everything with jalapeño cream cheese. 😋 the best ever tasted.
@@ChainBaker just made the bagels - I made six smaller ones, should have paid attention to the size of the holes. Dropped off four hot bagels to my brother’s house - saved two for me 😍. Photo has been posted.
Made these bad boys with sponge preferment I learned from your videos. They turned out perfect! Less than a kilo of dough became 6 bagels 74 gramms weight. Thanks for valuables lessons.
I made these tonight, and they were so good! Also the first time making bagels too. I only ever had the ones from the grocery store, I am never buying them again. Thank you for sharing your recipes.
Made these today with a couple small variations (due to what I had at home). Replaced the wholemeal with coarse, wholemeal from rye but made a pre ferment of it 24 h in advance (in fridge). Turned out to be the best bread I've made! I do think I need to increase proofing time a bit more since my kitchen is rather cold this time of year. (Also opted for 6, good size for me) But I have one question, what do the boiling do?
I would love to see your take on pretzel rolls. I like how you explain the science behind bread, because I've learned to bake by using a recipe, and haven't known how to diagnose or repair or prevent problems.
Definitely going to try this once the heat wave passes (broken AC + 100 degree days = forbidden oven). I've been using Sam the Cooking guy's recipe for bagels which are good, but this is a step up, I love the jumbo size too.
Have seen/tried various recipes that made things Complicated (lye etc). Results dismal, lousy taste. Can tell by inner texture yours are 👌Perfect. Small recipe for exploring flavors a good-thing. Thank You, dear man. My bagel nightmare is over. --🍒
@@ffs6158 I don't know about bagels but I've been doing basic 250g flour white loaf (that's about as big as will fit in my air fryer) and I had to turn the temp down quite a bit as the element becomes quite close to the top of the bread as it rises. 365F for 15 min and then turn it over for another 15 min. Bagels being shorter you may not have to turn them over, ymmv. I have to add, that it's amazing how I don't have to heat up the whole house to make the bread in the middle of summer :D.
Thanks mate. This is a fantastic recipe and I've made it a couple of times this week alone. I don't knead by hand, but rather, use the mixer and dough hook. Cheers.
But seriously Thank you for all the lessons. I've realized the areas where I have gotten it wrong in the past ... I practice patience in my recipes now that I understand the purpose the science behind it so to speak..... Priceless knowledge
back in the day, after a long night of graffiti action, we would hit the all night bagel bakery in dalston, before dalston was a thing. hungry & tired but buzzing, we munched on fresh bagels while the rest of the city slept. happy days.
I just made these. My first time making bagels. They are really good, and they make the whole house smell good! Thank you for this recipe and instruction. Happy New Year!
Made these today - nice! Tasty and a bit chewy just like a good bagel should be! Got some great oven spring with some of them - others not so much. Did them in 2 batches - one in the oven while the 2nd lot were boiling and getting coated. The 2nd lot I put in were better - maybe the oven cooled a little with me opening and closing??? Both lots were on exactly the same trays - the 2nd lot a little higher - and hotter maybe??? See - I have NO idea :)
I tried making bagels years ago and they sucked. I used baking soda in the water. They puffed up nicely when boiling, but then got flat while resting before baking. They never did puff back up. Also, the recipe called for making a long rope out of the dough then making a loop. They were uneven. I went back to store bought bagels. BTW, I'm glad to see you're not shy with the amount of meat on your sandwich! Take care.
How did I miss this bagel recipe! This one looks more like the ones that I make. I will try both of your recipes this week. By the way now I don't make a hole in the bagels so they look more like a bun that I can also use to make a sandwich. Thanks.
I made these last night, so we could have fresh bagels this morning. They were delicious and HUGE! I'll admit that I ate ½ of one last night because I couldn't resist.👌
These look DELICIOUS! This will be my next recipe to try! Thank you for explaining everything so well and going through each step! Very helpful! I enjoy watching your videos! Even though I just stumbled upon your channel a bit ago, I’ve watched a lot of helpful videos and seen some recipes I know I just have to try! Thank you again for sharing your expertise and recipes!! So appreciated. 😍👍🏼👍🏼
@ChainBaker I went down the sourdough bread rabbit hole, and had VERY mixed results (some were garbage/others just frustrating and disappointing) UNTIL I found your channel. I can now consistently make (have to say!) EXCELLENT sourdough bread, with my own starter (that I also learned to make from your channel). Many thanks, I am now on to Bagels, and of course this is the site I trust that they will turn out 🙂!! PS: Your comparison videos are also just super, and can really prove what is necessary in baking, and also dispel some baking myths. Sincere thanks for all. ** It's great that your vids don't waste time/or have annoying music.
I have baked a lot of bread before, but I can say - this is by no means a "no fuss" recipe😂 it took quite a lot of fuss, and besides, messed it up first time with the boiling and overproofing as well🥲 Kind of hard when trying it with no prior bagel experience) my dough turned out quite soft and they stretched all over the place when I was putting them in for boiling... so fun though, will definitely try again)!!
@ChainBaker Thanks!! I already saw that video before I noticed the reply to my comment (wow=)!). So^ By now I've made bagels about 5-6 times using your recipe, both this method and with the cold proofing. And They Are Just Awesome! Got the hang of the boiling by now, just needed some practice =) Thank you so much for the awesome recipes and instructions!! I really learned a lot from all your videos🔥 And my passion for baking has grown a lot)) Besides, what can be better than baking fresh bread while baked😂
I just made these for the first time. They turned out amazing!! I used onion flakes on top, and made 6 at 85g each. Thank you so much for the super clear direction!!
Fold the edge, over da middle, goingk around in a circle, till you reach the place where you staated. (That's me, doing your accent 😉) I'm mad at my sourdough dough right now, cause it's Not behaving! I cracked a new bag of flour, (Same brand/same type/same etc etc) and I've made a LOT of GREAT sourdough bread at this point, with your help, 🙂 aaaand my starter was really happy...and I'm used to how it feels ... but tonight? WTH?? Sticky/bumpy/isn't getting better after 30 mins in the fridge... I know it will still be far better and cheaper than S.D. from the store, but, WTH? hahaha I'll figure it out.. Hey Charlie! Hope all is well with you/just came here for inspiration. Your videos are the best! 🙂
@@ChainBaker Good idea. Next time I will! It still turned out good (really yummy, but nothing to write home about). PS: I've started experimenting with gradually increasing my Lid On time. (Not saying it's better, but..) I'm now up to 36 mins lid on + 10 min lid off. ( Long Preheat at 500 F, then down to 460 as soon as I put loaf in/spray and close the door). Crust not as glossy looking, BUT easier to CUT, (that was getting to be an issue, haha)and super tasty both crust and interior. Crumb is (just) acceptable/not as open. (My flour is not ideal). It works for us 🙂 Hey if you have an electric knife you could recommend, I'd certainly look at it! I ordered what should have been a good one, but it's basically junk.
I never made begals with oil in the dough, I'll try this method. I often use molasses instead of honey, I boiled my begals with the syrup of choise and baking soda.
I’m from New York and we make bagels different then this, a little different ingredients and different rolling technique. But I’m sure this also taste great and I’m gonna try this recipe next time I make bagels.
Recent subscriber LOVE THIS CHANNEL/EDUCATION.. Question. I like cinnamon. Do I fold in the cinnamon or put it in the mix right away? How about fruit like apples, peaches, pears, etc? THANKS
Mix it in right away. Just be aware that cinnamon slows down fermentation, so it may take longer. Fruits can be folded in during bulk fermentation or kneaded in at the very end of the kneading step.
This is my second ChainBaker recipe and I am a huge fan. I have experimented with bagels before but they never came out this well and it was easy. I did not have Whole Wheat (or wholemeal) flour so I substituted a good Light Rye flour. They were fantastic! Try these.
ALL your baking videos are Amazing! I've been baking for almost 50 yrs and I see now I've been just plain lucky. So it's soooo nice to know WHY things I made turned out well. LOL! But concerning this recipe for easy bagels (and Im dying to try it) what can I change to get a denser/smaller crumb inside. I prefer a tight texture with my bagels. Will you give me some suggestions to achieve this please? Oh! and I luuuvvvvv your channel here!!!!!
@@ChainBaker thank you so much for your help. I appreciate your time that you put in here. It's very informative. And the tone of your voice is one I could listen to for hours! 💯
Update: just finished eating those😅 they turned out delicious 👍🏼 and soft .. note: I replaced the honey in the dough with maple syrup but for boiling I use honey for my taste I would make it a bit sweetener next time … I sent you a video @instagram😀 Thank you 🙏🏼
Great video , making these as we speak ! Just on their first fermentation. Iv gone for 60% hydration to see how they come out! One question why would the bagel purists not like this recipe? I’m not too knowledgeable on bagels 😅
@@ChainBaker I agree ! I just wondered if you were doing something different that the “purists” don’t normally do when making bagels. I like your way though !
The shaping would be one. And boiling with honey would be the other. Also quite often they cold bulk proof the dough. I make it as simple as it can be though :)
I have been learning great bread making following your videos. They are great and covers the basics really well. Thanks for sharing! I tried the bagels as per this recipe. My bagels turned out more like a bread. They were soft from inside and not dense and chewy. What could be wrong ?
Thank you for the video and recipe, I made these this morning and they were delicious!! We're probably going to start making all our own bagels now. Just one question -- if you wanted to turn these bagels into cinnamon raisin ones, at which point should you add the raisins (or other fruit, e.g. dried blueberries)? And is there anything else you'd change if you wanted to do different flavors? Thanks ahead of time if you get a chance to reply!!
I'd use the method from this video - th-cam.com/video/2-BQphm2jHw/w-d-xo.html also, the cinnamon will slow down fermentation a bit so keep that in mind :)
Ever since I moved out the NY area I've struggle to find good bagels and even to make them at home. These look great! Do you prefer the egg wash to an alkaline bath (baking soda, baked baking soda, lye)?
These look great! Can I interrupt the processing of the dough by leaving it in the fridge over night after the first proof? So I can continue in the morning when it's time for breakfast?
That could work. There is a risk of over fermenting, but you can give it a go and then work backwards if there are any issues. Perhaps lower the amount of yeast or cut down on the fermentation time.
Yes you can. The only thing is that this dough is quite small, so if your mixer has a large bowl you may need to double the recipe in order for it to mix effectively. You might also need to use warmer water as the mixer will take longer to get the dough up to temperature.
By plain do you mean with only white flour? You can convert this recipe. If you use only white bread flour lower the amount of water to 165g. All purpose flour is weaker so you may need to lower the hydration further, but it will work.
@@ChainBaker Thank you for helping me. I understand now. I made bagels today. I used your recipe with bread flour and whole wheat flour. It was good. I will try all bread flour tomorrow. Do I need to add an extra 50g of bread flour since I will not use 50g of the wholemeal flour?
I managed to fail with these 😅 They were nice and puffy up to the point where they went to the boiling water. When I took them out they were very flat and they never really sprung in the oven. I thought I was extra gentle with them (and i used timer). I wonder what went wrong? Is it possible they they overproofed a little bit? I wanna try again at some point :) I'm still eating them obviously they smell amazing ^^
they have a not too chewiness to them. i don't care for sweet bagels. do these have a sweetness to them such as with blueberry bagels and such? they look easy to do and delicious as well. i would sprinkle everything seasoning on top. thank you for this video.
The outside will be chewy because they are boiled, but the inside is soft and fluffy. There is a slight sweetness from the honey in the dough. To make them completely savoury you can skip the honey in the dough and make them without it :) Cheers!
The desired dough temperature is usually in the mid 20's while your hands are in the mid 30's. Mixing a relatively small amount of dough by hand warms it up more than a mixer would. I made a detailed video on temperature control here - th-cam.com/video/MrgXRwkz-3w/w-d-xo.html
What's your view of the clash between poking your finger into the bagel and rolling them into a snake and joining them up? I have tried both and the rooled ones have a slightly better texture.
@@ChainBaker I made yours with a poke 'n' stretch. They were as promised, delicious. Next batch I'll roll them to see if there is a difference. PS these are an excellent early baker project, as they appear fiddly but aren't and will blow your socks off. If you're like me, you'll talk about little else for a while.
@@ChainBaker certainly. I’m doing no knead brioche tonight. I keep nearly starting then changing my mind, but there’ll be a brioche dough in fridge overnight tonight for sure.
I get a bit confused when you write 4g of instant yeast. Are you weighting the instant yeast, or is it like what equals normal yeast but in instant version? Im used to measure instant by teaspoons, which equal 12g of normal yeast
I noticed that there's a big difference in the amount of yeast used between this recipe and the on in your older bagel video. This one uses twice as much yeast (4g vs. 2g) for slightly less flour. Is it the addition of wholemeal flour? Does 50g really make that much difference?
This one is a quick recipe and that is why I use more yeast. The other one would over ferment if it had this much. 50g makes a huge difference. Even 20g is well noticeable :)
@@ChainBaker Thanks. I never really thought much about how these things work until I started watching your videos, I just followed recipes and they either worked or not. This is much more fun!
How did you work out the water temperature? 5 degrees seemed pretty cool at first. But the result obviously was in the sweet spot of 24 to 26 degrees. Was this video shot on a very warm day? I am aware of your videos for temperature control. But can you do the math for me please?
I don't use the formulas from the temperature videos because I know that in my kitchen 5C - 9C liquid temperature will get me to the sweet spot. When I filmed this my kitchen was around 24C.
Bagels should be baked on Wood boards with wet cloth over the wood boards . I saw it on the other chanell , they actually compared str8 up oven bake and wood board bake , its a drastic difference , much better on wooden boards
@@ChainBaker they hand rolled, denser and slightly sweeter. boiled in honey water and baked in a wood fire oven. They also tend to have a bigger hole in the middle and they are usually covered all the way round in sesame seeds. They also have a little bit of malt flour in them for a slightly more complex flavour and bounce.
I guess they blindly believe what someone told them. Yes, salt could kill yeast, but only if they sit together for a longer time. If you mix your ingredients right away then it will never cause any issues. I have never tried to keep them separately and it has never affected fermentation 👍
I might make these tonight. LOL feeding the birds isn’t that such a true statement! I am guessing that whole meal flour is the same as whole wheat flour? And for somebody who lives in Britain, how come you’re so tanned??? 😂😃😀😄😜🤔 which of course has absolutely nothing to do with the bagels well wait a second, those bagels are nicely tanned 😂😂😂😂
Yep, whole wheat it is! 😉 Haha sunny weather is an issue here so I try and spend as much time outside as I can. Or perhaps I filmed this after a vacation. Can't remember 😁 Wish I could get a tan like a bagel 😄
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📖 Find the written recipe in the link below the video ⤴️
🌾 If you would like to support my work click here ⤵️
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
I saw this recipe for the first time yesterday, decided to make them today and I am beyond impressed with how they came out and how easy they are to make. In all honesty, your channel/webpage has changed me as a baker completely! Thank you from Northeast Pennsylvania!
i made these with the following adjustments: 1) subbed malt syrup for honey, 2) used wholegrain flour according to the recipe but bolted it using #50 mesh sieve to remove bran, and 3) poppy seed is illegal where i am, (yes, illegal) so coated bagels in a combo of sesame, crushed fried shallots and coarse sea salt. easy to make, and texture and taste of the final product was excellent. the brown bottoms had an awesomely textured deep crunch and slight gumminess at the same time, the tops were chewy and bursting with flavor, and the inside was soft& moist. and i'd always said there are no bagels to be had unless you're within view of manhattan
That sounds like an awesome combo! I must try it sometimes. Great adjustments. And thank you for sharing. Cheers! :)
Where do you have to live to have poppy seeds outlawed?
I found your channel this week and I objectively think you have the best bread baking videos. Thorough and crisp at the same time. I picked up so many tips from just a handful of videos. Thank you so much!
Thank you! 😊 I'm so glad you're finding it useful 🙏
😍 I need to bake these asap! Makes a welcome change from traditional sandwiches 🥪👌🏻 My only complaint is when I snap my finger and thumb, my mess is still everywhere! 🤣 You must have the magic touch 😁😂 Thank you for another great video 🙌🏻
Oh yes these bad boys make perfect sandwiches 🤤 the snap trick would be super helpful for sure 😂
I made these! My first ever bagels! They turned out delicious. It was much easier than one might think, and so good! By the way, these are huge in size, but I am not complaining. Thank you for posting these great videos!
Glad you enjoyed them ;)
It seems like everyone discovered you at the same time as me, but I discovered you after making a ciabatta recipe a few days ago and being confused about its use of the word poolish. I then watched all your baking steps and realized what I was missing in all my bread making attempts. I’m gonna try either bagels or the tangzhong recipe tomorrow (it’s 3 AM where I am right now) and I can’t wait to use my newfound knowledge of temperature control and kneading techniques you taught me!
I'm so glad you're fining my videos useful. Let me know how they turn out 👍
Tried these ones today. Very nice!
These turned out really well.
I'm an old country man from the south east area. Never tried beagles until I worked in N.J. bagley back in 2000 . I was trying the local market and started eating some different ones each day. 2015 in St. Paul I tried the everything with jalapeño cream cheese. 😋 the best ever tasted.
I must try them someday. Been thinking about jalapeno cream cheese bagels for ages. Cheers 😁
Yum - I have never made Bagels before - something new for me to bake!
This will be the perfect introduction ;)
@@ChainBaker just made the bagels - I made six smaller ones, should have paid attention to the size of the holes. Dropped off four hot bagels to my brother’s house - saved two for me 😍. Photo has been posted.
Made these bad boys with sponge preferment I learned from your videos. They turned out perfect! Less than a kilo of dough became 6 bagels 74 gramms weight. Thanks for valuables lessons.
Brother, you are a baking GOD. Thanks for coming down from Olympus to bless us with your wisdom.
I'm just a messenger. The great Breadius sends me down to pass on the knowledge 😄
Just made these! I haven't tried then yet but they came out so soft and beautiful!!
I made these tonight, and they were so good! Also the first time making bagels too. I only ever had the ones from the grocery store, I am never buying them again. Thank you for sharing your recipes.
These ones are way softer aren't they? :)) Glad you're enjoying it. Cheers.
Made these today with a couple small variations (due to what I had at home).
Replaced the wholemeal with coarse, wholemeal from rye but made a pre ferment of it 24 h in advance (in fridge).
Turned out to be the best bread I've made! I do think I need to increase proofing time a bit more since my kitchen is rather cold this time of year.
(Also opted for 6, good size for me)
But I have one question, what do the boiling do?
Awesome! I'm glad you enjoyed them. The boiling gelatinizes the crust and that is what gives the bagel a chewy texture.
Thanks Charlie, you fixed my bagels! Said a guy from New York City ;)
I'm glad I could help :) Thank you! 🙏
I would love to see your take on pretzel rolls. I like how you explain the science behind bread, because I've learned to bake by using a recipe, and haven't known how to diagnose or repair or prevent problems.
I will definitely make them in the future. Cheers! :)
Definitely going to try this once the heat wave passes (broken AC + 100 degree days = forbidden oven). I've been using Sam the Cooking guy's recipe for bagels which are good, but this is a step up, I love the jumbo size too.
My house is too cold for bread right now, but I will make these when it warms up. These look great.
Have seen/tried various recipes that made things Complicated (lye etc). Results dismal, lousy taste. Can tell by inner texture yours are 👌Perfect. Small recipe for exploring flavors a good-thing. Thank You, dear man. My bagel nightmare is over. --🍒
ive just made my first batch of bagels and they came out great!! thank you for the recipe
I love baking my bagels in the air fryer - they’re done in about 8 minutes and have an amazing crust 🤩
omg i never would have even thought of that! What temp, 400?
@@ffs6158 I don't know about bagels but I've been doing basic 250g flour white loaf (that's about as big as will fit in my air fryer) and I had to turn the temp down quite a bit as the element becomes quite close to the top of the bread as it rises. 365F for 15 min and then turn it over for another 15 min. Bagels being shorter you may not have to turn them over, ymmv.
I have to add, that it's amazing how I don't have to heat up the whole house to make the bread in the middle of summer :D.
Pretzel bagel is my favorite
All your videos rock! Easy instructions with great examples and a special coaching for encouragement, 😃.
Thank you 😊
Thanks mate. This is a fantastic recipe and I've made it a couple of times this week alone. I don't knead by hand, but rather, use the mixer and dough hook. Cheers.
Glad you're enjoying it Bob! :)
This is by far the best Bagel Recipe ever!
Definitely. It should work fine without any other adjustments.
My goodness
You're a miracle worker!
🧙♂️
@@ChainBaker hahaha...abreadcadabra!!!✨
But seriously
Thank you for all the lessons. I've realized the areas where I have gotten it wrong in the past ... I practice patience in my recipes now that I understand the purpose the science behind it so to speak..... Priceless knowledge
back in the day, after a long night of graffiti action, we would hit the all night bagel bakery in dalston, before dalston was a thing. hungry & tired but buzzing, we munched on fresh bagels while the rest of the city slept. happy days.
6:36 i like the representation, ty
former 30yr NYer here who frequented murrays and other manhattan bagel shops. your bagels look awesome
Thank you so much! That means a lot :)
I just made these. My first time making bagels. They are really good, and they make the whole house smell good! Thank you for this recipe and instruction. Happy New Year!
Glad you enjoyed them :) Happy New Year!
Trying to make them today. Fingers crossed
They came out yummy but need to improve on the shape. But taste amazing. Thank u for sharing your recipe.
Many blessings
Made these today - nice! Tasty and a bit chewy just like a good bagel should be! Got some great oven spring with some of them - others not so much. Did them in 2 batches - one in the oven while the 2nd lot were boiling and getting coated. The 2nd lot I put in were better - maybe the oven cooled a little with me opening and closing??? Both lots were on exactly the same trays - the 2nd lot a little higher - and hotter maybe??? See - I have NO idea :)
Baking them at different times can result in different outcomes. I guess next time give them all the same treatment if possible :)
Bagels look delicious.
I love the Everything Bengal with a schmear and lox.☺️
Ohh yes! :)
I tried making bagels years ago and they sucked. I used baking soda in the water. They puffed up nicely when boiling, but then got flat while resting before baking. They never did puff back up. Also, the recipe called for making a long rope out of the dough then making a loop. They were uneven. I went back to store bought bagels.
BTW, I'm glad to see you're not shy with the amount of meat on your sandwich! Take care.
How did I miss this bagel recipe! This one looks more like the ones that I make. I will try both of your recipes this week. By the way now I don't make a hole in the bagels so they look more like a bun that I can also use to make a sandwich. Thanks.
I made these last night, so we could have fresh bagels this morning. They were delicious and HUGE! I'll admit that I ate ½ of one last night because I couldn't resist.👌
Nice one! I'm glad you enjoyed it 😊
@@ChainBaker Next up - Cinammon chip bagels and Wild Blueberry bagels 😁
Ooh sounds good 🤤
These are pretty soft, chevy and lighter (compared to bought ones). I had to bake them longer that in the recipe ~ about 23min.
These look DELICIOUS! This will be my next recipe to try! Thank you for explaining everything so well and going through each step! Very helpful! I enjoy watching your videos! Even though I just stumbled upon your channel a bit ago, I’ve watched a lot of helpful videos and seen some recipes I know I just have to try! Thank you again for sharing your expertise and recipes!! So appreciated. 😍👍🏼👍🏼
Cheers 😁
Lovely
Thank you again...I've tried the recipe with good results from the first time...😊
My pleasure 😊
@ChainBaker I went down the sourdough bread rabbit hole, and had VERY mixed results (some were garbage/others just frustrating and disappointing) UNTIL I found your channel.
I can now consistently make (have to say!) EXCELLENT sourdough bread, with my own starter (that I also learned to make from your channel). Many thanks, I am now on to Bagels, and of course this is the site I trust that they will turn out 🙂!!
PS: Your comparison videos are also just super, and can really prove what is necessary in baking, and also dispel some baking myths. Sincere thanks for all.
** It's great that your vids don't waste time/or have annoying music.
That is awesome! I'm happy for your baking success! ;)
This is doable, thanks always!
I just made these Chef! Wish you could see them... cooling now. t.y.
Share them in our flickr group - www.flickr.com/groups/chainbaker/ 😉
Thank you!
I have baked a lot of bread before, but I can say - this is by no means a "no fuss" recipe😂 it took quite a lot of fuss, and besides, messed it up first time with the boiling and overproofing as well🥲 Kind of hard when trying it with no prior bagel experience) my dough turned out quite soft and they stretched all over the place when I was putting them in for boiling... so fun though, will definitely try again)!!
This might be of interest th-cam.com/video/ExRLzDmTy2U/w-d-xo.html 😉
@ChainBaker Thanks!! I already saw that video before I noticed the reply to my comment (wow=)!). So^ By now I've made bagels about 5-6 times using your recipe, both this method and with the cold proofing. And They Are Just Awesome! Got the hang of the boiling by now, just needed some practice =) Thank you so much for the awesome recipes and instructions!! I really learned a lot from all your videos🔥 And my passion for baking has grown a lot))
Besides, what can be better than baking fresh bread while baked😂
Baked baking sounds good. But all the long waiting for dough to rise would make me starve 😂
Amazing man. Sesame is my favorite by the way
Turned out perfect, thank you!
Awesome! 😎
I just made these for the first time. They turned out amazing!!
I used onion flakes on top, and made 6 at 85g each.
Thank you so much for the super clear direction!!
Seaseme and poppy seed look delicious 🙂
Awesome
Fold the edge, over da middle, goingk around in a circle, till you reach the place where you staated.
(That's me, doing your accent 😉)
I'm mad at my sourdough dough right now, cause it's Not behaving! I cracked a new bag of flour, (Same brand/same type/same etc etc) and I've made a LOT of GREAT sourdough bread at this point, with your help, 🙂 aaaand my starter was really happy...and I'm used to how it feels ... but tonight? WTH?? Sticky/bumpy/isn't getting better after 30 mins in the fridge... I know it will still be far better and cheaper than S.D. from the store, but, WTH? hahaha I'll figure it out..
Hey Charlie! Hope all is well with you/just came here for inspiration.
Your videos are the best! 🙂
Haha sounds about right! 😆
Perhaps it's a bit cooler now? Try increasing the dough temperature and see how it reacts.
@@ChainBaker Good idea. Next time I will!
It still turned out good (really yummy, but nothing to write home about).
PS: I've started experimenting with gradually increasing my Lid On time. (Not saying it's better, but..)
I'm now up to 36 mins lid on + 10 min lid off.
( Long Preheat at 500 F, then down to 460 as soon as I put loaf in/spray and close the door).
Crust not as glossy looking, BUT easier to CUT, (that was getting to be an issue, haha)and super tasty both crust and interior. Crumb is (just) acceptable/not as open. (My flour is not ideal).
It works for us 🙂
Hey if you have an electric knife you could recommend, I'd certainly look at it!
I ordered what should have been a good one, but it's basically junk.
I made these and they are awesome....thanks again
I'm glad you enjoyed them 🤩
It looks gorgeous 👏🏻👏🏻👏🏻
I never made begals with oil in the dough, I'll try this method. I often use molasses instead of honey, I boiled my begals with the syrup of choise and baking soda.
I like this ❤❤🇹🇭🇹🇭
GREAT!!
Lots of steps and time, but really came out great. I divided into 6, they were plenty big.
I’m from New York and we make bagels different then this, a little different ingredients and different rolling technique. But I’m sure this also taste great and I’m gonna try this recipe next time I make bagels.
This one is the easy version 😁
@@ChainBaker hahaha I figured when you pushed your finger through the dough to make the hole this was a beginner recipe lol
Recent subscriber LOVE THIS CHANNEL/EDUCATION.. Question. I like cinnamon. Do I fold in the cinnamon or put it in the mix right away? How about fruit like apples, peaches, pears, etc? THANKS
Mix it in right away. Just be aware that cinnamon slows down fermentation, so it may take longer. Fruits can be folded in during bulk fermentation or kneaded in at the very end of the kneading step.
This is my second ChainBaker recipe and I am a huge fan. I have experimented with bagels before but they never came out this well and it was easy. I did not have Whole Wheat (or wholemeal) flour so I substituted a good Light Rye flour. They were fantastic! Try these.
Awesome! I'm glad you enjoyed them. It's good to know that rye can be used as a substitute. Cheers 🙏
ALL your baking videos are Amazing! I've been baking for almost 50 yrs and I see now I've been just plain lucky. So it's soooo nice to know WHY things I made turned out well. LOL! But concerning this recipe for easy bagels (and Im dying to try it) what can I change to get a denser/smaller crumb inside. I prefer a tight texture with my bagels. Will you give me some suggestions to achieve this please? Oh! and I luuuvvvvv your channel here!!!!!
Reduce the amount of water to 150g ;)
@@ChainBaker thank you so much for your help. I appreciate your time that you put in here. It's very informative. And the tone of your voice is one I could listen to for hours! 💯
Update: just finished eating those😅 they turned out delicious 👍🏼 and soft ..
note: I replaced the honey in the dough with maple syrup but for boiling I use honey for my taste I would make it a bit sweetener next time …
I sent you a video @instagram😀
Thank you 🙏🏼
Awesome video and awesome bagels! Well done 🤩
Yet another great recipe SIR .. I will definitely do it for dinner actually I’ll start now 😅 .. the honey can be changed to maple syrup 🤔
Thank you 👍🏼
Awesome! Let me know how it goes :) you can replace the honey with any sweet syrup you like!
Great video , making these as we speak ! Just on their first fermentation. Iv gone for 60% hydration to see how they come out! One question why would the bagel purists not like this recipe? I’m not too knowledgeable on bagels 😅
It's like pizza. People will go crazy over it. It's all just a bit of bread to me. Tastes good, looks good and that's all that matters 😁
@@ChainBaker I agree ! I just wondered if you were doing something different that the “purists” don’t normally do when making bagels. I like your way though !
The shaping would be one. And boiling with honey would be the other. Also quite often they cold bulk proof the dough. I make it as simple as it can be though :)
@@ChainBaker ah ok , that’s interesting. I do like your method. Not much faff , I think if things can be simple why not keep them simple.
Amen! 😁
Working on this, thanks for sharing
Let me know how it goes :)
@@ChainBaker just out of the oven, smells fantastic, tomorrow morning tasting, best from Berlin
Awesome! Enjoy 😉
@@ChainBaker good morning, fantastic, the family asked me to make more for our Sunday brunch
I'm glad you enjoyed it 😉
You popped out again! Sir, How can l name this insanely good snacks! 😊
😍
Nice & easy method. One question: many recipes you baking powder in the cooking water. What about that? And what's the purpose anyway?
It is there for colour. In this recipe the honey is used instead of it.
I have been learning great bread making following your videos. They are great and covers the basics really well. Thanks for sharing!
I tried the bagels as per this recipe. My bagels turned out more like a bread. They were soft from inside and not dense and chewy. What could be wrong ?
These are more bready than other bagels. If you want them to be chewier, then ferment the dough in the fridge. Refrigerate it right after mixing.
@@ChainBaker Thank you! :) I will give it a try.
Thank you for the video and recipe, I made these this morning and they were delicious!! We're probably going to start making all our own bagels now. Just one question -- if you wanted to turn these bagels into cinnamon raisin ones, at which point should you add the raisins (or other fruit, e.g. dried blueberries)? And is there anything else you'd change if you wanted to do different flavors?
Thanks ahead of time if you get a chance to reply!!
I'd use the method from this video - th-cam.com/video/2-BQphm2jHw/w-d-xo.html
also, the cinnamon will slow down fermentation a bit so keep that in mind :)
@@ChainBaker Thanks!!
Ever since I moved out the NY area I've struggle to find good bagels and even to make them at home. These look great! Do you prefer the egg wash to an alkaline bath (baking soda, baked baking soda, lye)?
I have never tried the soda method. Boiling them alone gives a nice chew and the egg is mostly there to stick the seeds on.
@@ChainBaker Good to know I'll give it a whirl. As I understand alkaline environments promote browning hence the boiling in, ideally, lye.
These look great! Can I interrupt the processing of the dough by leaving it in the fridge over night after the first proof? So I can continue in the morning when it's time for breakfast?
That could work. There is a risk of over fermenting, but you can give it a go and then work backwards if there are any issues. Perhaps lower the amount of yeast or cut down on the fermentation time.
@@ChainBaker Thanks for the advice!
P.S. I want to try Everything Bagel on mine!!!
can you use a stand mixer instead of kneading the dough by hand at the initial step after mixing all the ingredients together? thanks!
Yes you can. The only thing is that this dough is quite small, so if your mixer has a large bowl you may need to double the recipe in order for it to mix effectively. You might also need to use warmer water as the mixer will take longer to get the dough up to temperature.
Do you have a plain bagel recipe? Also, can I use all purpose flour or is bread flour is best? Thanks in advance.
By plain do you mean with only white flour? You can convert this recipe. If you use only white bread flour lower the amount of water to 165g. All purpose flour is weaker so you may need to lower the hydration further, but it will work.
@@ChainBaker Thank you for helping me. I understand now. I made bagels today. I used your recipe with bread flour and whole wheat flour. It was good. I will try all bread flour tomorrow.
Do I need to add an extra 50g of bread flour since I will not use 50g of the wholemeal flour?
@usmc2309 yes, replace the flour so the amounts stay the same.
After boiling it, is it ok to put it in the fridge to bake the next day?
Hmm it may do, but I have never tried this method. I would cold ferment the dough in the beginning and then shape it, boil it etc, on the next day.
have you experimented with not boiling them? do you know why they boil them before baking?
Boiling makes the crust chewy. That's what makes it a bagel 👍 but you can certainly bake them without boiling and still have a really nice roll.
If I want to make blueberry bagels, how much should I put using this master dough recipe?
I'd add 50g dried blueberries. Knead them in towards the end of the process.
I managed to fail with these 😅
They were nice and puffy up to the point where they went to the boiling water. When I took them out they were very flat and they never really sprung in the oven. I thought I was extra gentle with them (and i used timer). I wonder what went wrong? Is it possible they they overproofed a little bit? I wanna try again at some point :)
I'm still eating them obviously they smell amazing ^^
They may have been over proofed. Give them less time and I bet they will be perfect on your second try ;)
another amazing video, gonna make these tomorrow
Let me know how it goes 😉
So made these yesterday. Worked out amazingly. So chewy and just like propper bagels.but way nicer. Great recipe. Thanks again
🙏
they have a not too chewiness to them. i don't care for sweet bagels. do these have a sweetness to them such as with blueberry bagels and such? they look easy to do and delicious as well. i would sprinkle everything seasoning on top. thank you for this video.
The outside will be chewy because they are boiled, but the inside is soft and fluffy. There is a slight sweetness from the honey in the dough. To make them completely savoury you can skip the honey in the dough and make them without it :) Cheers!
Can you fold things into the dough? like jalapeno/cheese or cinnamon/raisins?
Definitely!
@@ChainBaker thanks for the quick response! I'm just about to do my fold after the 1st ferment 😆
Does the honey make it sweet? Do you have to add it if you want a savory bagel?
It is a relatively small amount so it does not add too much sweetness, but you can easily leave it out if you like 👍
How can you over heat the dough mixing by hand ????
The desired dough temperature is usually in the mid 20's while your hands are in the mid 30's. Mixing a relatively small amount of dough by hand warms it up more than a mixer would. I made a detailed video on temperature control here - th-cam.com/video/MrgXRwkz-3w/w-d-xo.html
What's your view of the clash between poking your finger into the bagel and rolling them into a snake and joining them up? I have tried both and the rooled ones have a slightly better texture.
I don't eat or make them often enough to notice a difference 😄
@@ChainBaker I made yours with a poke 'n' stretch. They were as promised, delicious. Next batch I'll roll them to see if there is a difference.
PS these are an excellent early baker project, as they appear fiddly but aren't and will blow your socks off. If you're like me, you'll talk about little else for a while.
Let me know how they turn out!
@@ChainBaker certainly. I’m doing no knead brioche tonight. I keep nearly starting then changing my mind, but there’ll be a brioche dough in fridge overnight tonight for sure.
Whole meal flour the same as whole wheat flour?
yes! :)
I get a bit confused when you write 4g of instant yeast. Are you weighting the instant yeast, or is it like what equals normal yeast but in instant version? Im used to measure instant by teaspoons, which equal 12g of normal yeast
I always weigh my ingredients. It's the most reliable way of measuring 👍
I noticed that there's a big difference in the amount of yeast used between this recipe and the on in your older bagel video. This one uses twice as much yeast (4g vs. 2g) for slightly less flour. Is it the addition of wholemeal flour? Does 50g really make that much difference?
This one is a quick recipe and that is why I use more yeast. The other one would over ferment if it had this much.
50g makes a huge difference. Even 20g is well noticeable :)
@@ChainBaker can you sub wholemeal with just more bread flour or is it essential for the texture?
It's up to your preference. I like the flavour it adds. If you are going to use 100% white flour, then lower the amount of water to 170g 👍
@@ChainBaker thx so much. youre always so helpful
@@ChainBaker Thanks. I never really thought much about how these things work until I started watching your videos, I just followed recipes and they either worked or not. This is much more fun!
How did you work out the water temperature? 5 degrees seemed pretty cool at first. But the result obviously was in the sweet spot of 24 to 26 degrees. Was this video shot on a very warm day? I am aware of your videos for temperature control. But can you do the math for me please?
I don't use the formulas from the temperature videos because I know that in my kitchen 5C - 9C liquid temperature will get me to the sweet spot. When I filmed this my kitchen was around 24C.
Bagels should be baked on Wood boards with wet cloth over the wood boards . I saw it on the other chanell , they actually compared str8 up oven bake and wood board bake , its a drastic difference , much better on wooden boards
You are right. But 99% of people would not be doing this at home because it's too much hassle.
@@ChainBaker Yes of course
Without whole meal flour what do I do?
Just use 100% white and reduce the amount of water by 10g.
what's the science behind boiling it pls
The boiling water gelatinizes the crust making it chewy.
You haven’t had a bagel until you’ve had a Montreal bagel. These are more NY style. MTL FOR THE WIN
What are the characteristics of a Montreal bagel?
@@ChainBaker they hand rolled, denser and slightly sweeter. boiled in honey water and baked in a wood fire oven. They also tend to have a bigger hole in the middle and they are usually covered all the way round in sesame seeds. They also have a little bit of malt flour in them for a slightly more complex flavour and bounce.
Sounds awesome! I will definitely try making them in the future. Cheers.
th-cam.com/video/hHluEdv71no/w-d-xo.html
Why do so many people say not to let the salt touch the yeast? You mix the water, yeast, and salt no problem
I guess they blindly believe what someone told them. Yes, salt could kill yeast, but only if they sit together for a longer time. If you mix your ingredients right away then it will never cause any issues. I have never tried to keep them separately and it has never affected fermentation 👍
@@ChainBaker thank you man!! ❤️💪🏼
Malzeme listesini inbox a yazmanızı isterdim. En azından ingilizce bilmeyenler için 😅
You can use google to translate the recipe from my website 👍
I might make these tonight. LOL feeding the birds isn’t that such a true statement! I am guessing that whole meal flour is the same as whole wheat flour? And for somebody who lives in Britain, how come you’re so tanned??? 😂😃😀😄😜🤔 which of course has absolutely nothing to do with the bagels well wait a second, those bagels are nicely tanned 😂😂😂😂
Yep, whole wheat it is! 😉
Haha sunny weather is an issue here so I try and spend as much time outside as I can. Or perhaps I filmed this after a vacation. Can't remember 😁 Wish I could get a tan like a bagel 😄
@@ChainBaker Well I am about to divide my dough and do my final proofing. Wish me luck
👍👍
No lye Charlie 😜
😅
I'm just trying to figure out why this video is not Close Captioned
It should be.