This is amazing and so well done. I'd love to visit you in the future to film an episode for Beat A Bagel. I really appreciate your love for bagels and looking forward to eating some... Thank you again and best wishes to you and your business during this challenging time. Respectfully, evanjbreadlessinjersey AKA Beat A Bagel
Chef Tony, good day. I am Chef Gilles International and corporate consultant Chef/meaning I closed and re-established kitchens. In viewing this video and my eyes cought a small but yet important detail in the process of making these bagels that co may or may not generate negative comments by your viewers but definitely comment's by professional in the food business. I put a 👎to get your attention. And hope you considered positive criticism and only Chefs, food professional would catch. It could be fix by editing the video for potential negative comment's in the future, and/or It would be great to inform this professional bagel maker, who works hard six days a week to rectify this final process (you can not miss it unless you don't care, which I don't believe it's the case) of the making of these bagels. I hope you consider this message coming from a messenger and pass it on. I wish you good success in you chanal.
Hi Gilles, thank you for your comment, yes I know exactly what you are talking about!! It was one of my first videos and didn't as yet know how to I edit properly and now TH-cam doesn't like you taking down a video even to edit it. I appreciate it, I need these comments. Tony
Hello friend, usually we say "water as much as it takes", the water amount depends on the flour you use, in this recipe i used bread flour, much harder because of the gluten in it so it takes this amount of water, of course you may change it according to your liking,. Thank you for your comment and for watching the video!! Tony
@@TonyKavalierosUS Hello friend, in your recipe, the moisture content of the dough is 75%, while the dough for bagels has a moisture content from 54% to a maximum 60%. I think there is just a mistake. Whith respect.
@@verseysv thank you, you are correct, i will correct the recipe (i supposed to have more flour but will change the water instead). I appreciate your correction!!
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Thank you for this video, this is awesome!!
thank-you from Bristol England!
This is amazing and so well done. I'd love to visit you in the future to film an episode for Beat A Bagel. I really appreciate your love for bagels and looking forward to eating some... Thank you again and best wishes to you and your business during this challenging time. Respectfully, evanjbreadlessinjersey AKA Beat A Bagel
Prefer the shop not placing finished bagel on the floor….
What's yellow powder under the bagels?
Yellow Corn flour so they don't stick to the board
Chef Tony, good day. I am Chef Gilles International and corporate consultant Chef/meaning I closed and re-established kitchens. In viewing this video and my eyes cought a small but yet important detail in the process of making these bagels that co
may or may not generate negative comments by your viewers but definitely comment's by professional in the food business. I put a 👎to get your attention. And hope you considered positive criticism and only Chefs, food professional would catch. It could be fix by editing the video for potential negative comment's in the future, and/or It would be great to inform this professional bagel maker, who works hard six days a week to rectify this final process (you can not miss it unless you don't care, which I don't believe it's the case) of the making of these bagels. I hope you consider this message coming from a messenger and pass it on. I wish you good success in you chanal.
Hi Gilles, thank you for your comment, yes I know exactly what you are talking about!! It was one of my first videos and didn't as yet know how to I edit properly and now TH-cam doesn't like you taking down a video even to edit it. I appreciate it, I need these comments.
Tony
Maybe 260g of water, not 360g.
Hello friend, usually we say "water as much as it takes", the water amount depends on the flour you use, in this recipe i used bread flour, much harder because of the gluten in it so it takes this amount of water, of course you may change it according to your liking,. Thank you for your comment and for watching the video!! Tony
@@TonyKavalierosUS Hello friend, in your recipe, the moisture content of the dough is 75%, while the dough for bagels has a moisture content from 54% to a maximum 60%. I think there is just a mistake. Whith respect.
@@verseysv thank you, you are correct, i will correct the recipe (i supposed to have more flour but will change the water instead). I appreciate your correction!!
@@TonyKavalierosUS It's my pleasure
*GOTT DAMM! ...Why TF you dump'em on the dirty floor, but wear gloves to make em?*
thanks for your comment!!
You lost me at sweet. Raisins are an abomination. As a lifelong NYer, I have to make my own to get the bagels I grew up with (60s/70s).