I made these this morning for Christmas breakfast. They were a hit! I think next time I’ll try substituting brown sugar for white and adding chopped pecans.
That sounds like a good idea. Let me know how they turn out with the brown sugar and chopped pecans. Thank you for watching my video and trying the recipe. I really appreciate it very much.
My 🥯 are currently resting. I’m so excited. I been wanting to make bagels for years and was afraid because I’m horrible at making bread. So far so good. I can’t wait to try them. Thanks for sharing your recipe ❤
I am so pleased that you tried the recipe. I know they will turn out fantastic. I can’t wait to hear how they turned out Thank you for watching my video I really appreciate it very much
You’re welcome ☺️…I was so pleased with your recipe that I wanted to know if I could use this recipe (the base) for making “Everything Bagels?” Thank you in advance for your time & expertise 🙂
I have tried the everything bagel that you buy in the seasoning aisle in the store. The powder in that has burned when I put them on my bagels. I have been experimenting with a mixture that I have been making from scratch to keep that from happening. When I get it right I will share the recipe.
I made bagels in the 60's. I am still trying to figure out what I did, but after baking, the bagels had water in them, so I will love to watch how they are made and perhaps try again. Today, we want to express our admiration for the great video you created respectfully; it brings much entertainment, joy, and kindness into our lives! Your content talents showcase refined work and inspire our mood. We thank you for pouring out your heart and soul; your job is unique. We thank you for visiting our channel. Sonja and Christopher, From the Pacific Northwest in Oregon, alongside the Pacific Ocean.
Currently waiting for them to rise a second time. I can’t wait to see how they come out. The only (very minor) change I made was using black strap molasses in the boiling liquid instead of honey. I’ll come back and give my opinion after I try one. I can say the dough smells so good 🤤
This is a great recipe. Thank you!!! One thing I did that I won’t do next week when I make my second batch is I put them too close together while waiting for them to proof the second time so they deflated when I pulled them apart. Of course I should have let them rise again but I didn’t and they came out pretty flat. With that being said, I was still able to split them, toast them, and add cream cheese. Oh, I also think next time I’ll try soaking the raisins in vanilla water and see how that affects the flavor and/or texture. Thank you again. You are greatly appreciated!!!
Someone asked about using sugar instead of honey. You can use brown sugar instead of honey if you like. The honey or sugar adds a little sweetness to the outside and it will add a little color to the bagel also. I would use brown sugar in lieu of regular sugar. I prefer honey in the water for my bagels.
Absolutely you can use the instant yeast. I have always bought the active dry yeast. Some of the viewer in the comments have used fresh yeast as well. Thank you so much for watching my video.
Yes you can definitely use sourdough starter in your bagels. With the amount of flour for this recipe try 100 grams of your starter and replace the active dry yeast. The taste will change a little using the starter for sure. Thank you so much for watching my video.
I would let them come up to room temperature so the yeast can reactivate right before baking them. You could also freeze them and let them thaw and come up to room temperature before baking them. Thank you for watching my video.
Thank you. Does that mean they could be placed in the fridge after shaping without resting the last 20 minutes (evening time) and reactivated the next morning, please? The first attempt has been a success following your instructions by the book. Thank you!
I bake them on 425 Fahrenheit for 20 minutes start checking on them around 15 minutes as ovens cook differently as you check on the browned you like on your bagels. My oven takes 20 minutes to cook mine.
Thank you for trying the bagels. One thing might be they could cook just a few minutes longer all stoves are different. One other question did you use bread flour or all purpose flour that could make a difference also an all purpose flour will make a softer bagel.
You can definitely add more cinnamon and raisins to boost those flavors and sweetness. Those ingredients won’t affect the dough. Adding salt would not change the texture. Adding a lot of sugar might change the texture of the dough and it might not set right.
@@michaelboschcooking thank you! I originally added a lot of cinnamon cus i love cinnamon but it made very little difference. I'll try adding more salt
The honey in the water gives the bagels a little bit of sweet and it also gives them that little brown of color as they are baked with that honey in the outer side of the bagels.
1.5 cups of water is presumably around 360g. Together with 420g of flour, that gives a hydration level of around 85%, which is commensurate with a focaccia or some other very wet dough recipe. What's confusing me is how that can then be readily kneaded by hand as depicted here. What am I missing here?! Thanks!
Thank you so much for watching my video. I went into the description and updated the information. Thank you so much for sharing. I always want correct information for everyone to use in making the recipes.
My Cinnamon bagels came out not as great as store bought......I used 500 grams of All Trumps flour,300 grams of warm water,10 grams of Salt,3 grams of Yeast,10 grams of Sugar,oil and 20 grams of Cinnamon and Malt Barley in water........Just don't taste great, no taste of Cinnamon........Wonder did I put too much Cinnamon?Or maybe I should add Brown sugar also?
You could definitely add more cinnamon to the mixture if you didn't taste it in your batch. I know that traditional malt barley is used in the bagels that you typically get in the north eastern United States. I have never tried that before. I am not sure what the malt barley would do to the flavor on the surface of the bagels. I have always used the honey. I have seen some people use brown sugar in the water mixture as well.
I made these this morning for Christmas breakfast. They were a hit! I think next time I’ll try substituting brown sugar for white and adding chopped pecans.
That sounds like a good idea. Let me know how they turn out with the brown sugar and chopped pecans. Thank you for watching my video and trying the recipe. I really appreciate it very much.
I was lucky enough to have one of these Bagels. The very best I’ve had and I love bagels!!
My 🥯 are currently resting. I’m so excited. I been wanting to make bagels for years and was afraid because I’m horrible at making bread. So far so good.
I can’t wait to try them.
Thanks for sharing your recipe ❤
I am so pleased that you tried the recipe. I know they will turn out fantastic. I can’t wait to hear how they turned out Thank you for watching my video I really appreciate it very much
Made them last night
No need to buy them again
Great recipe!!!
I am so pleased to hear they turned out great. I haven’t bought bagels in years I love these so much
I made these last night and ate them this morning…wowwww they are the best bagels I’ve ever had! Thank you so much for sharing this recipe!
Thank you so much for your feedback I am so happy you liked them. Thank you for watching my video and trying the recipe
You’re welcome ☺️…I was so pleased with your recipe that I wanted to know if I could use this recipe (the base) for making “Everything Bagels?” Thank you in advance for your time & expertise 🙂
I have tried the everything bagel that you buy in the seasoning aisle in the store. The powder in that has burned when I put them on my bagels. I have been experimenting with a mixture that I have been making from scratch to keep that from happening. When I get it right I will share the recipe.
@@michaelboschcooking wow that’s awesome! I look forward to seeing that video & thanks again your recipe is the best on here 👏🏽👏🏽👍🏽
I made bagels in the 60's. I am still trying to figure out what I did, but after baking, the bagels had water in them, so I will love to watch how they are made and perhaps try again. Today, we want to express our admiration for the great video you created respectfully; it brings much entertainment, joy, and kindness into our lives!
Your content talents showcase refined work and inspire our mood.
We thank you for pouring out your heart and soul; your job is unique.
We thank you for visiting our channel.
Sonja and Christopher,
From the Pacific Northwest in Oregon, alongside the Pacific Ocean.
Thank you so much for watching my video it really means a lot to me and your kind words.
Very cool, thanks Mike.
Currently waiting for them to rise a second time. I can’t wait to see how they come out. The only (very minor) change I made was using black strap molasses in the boiling liquid instead of honey. I’ll come back and give my opinion after I try one. I can say the dough smells so good 🤤
Thank you so much for trying the recipe. I can’t wait to hear how they turned out with the molasses.
This is a great recipe. Thank you!!! One thing I did that I won’t do next week when I make my second batch is I put them too close together while waiting for them to proof the second time so they deflated when I pulled them apart. Of course I should have let them rise again but I didn’t and they came out pretty flat. With that being said, I was still able to split them, toast them, and add cream cheese.
Oh, I also think next time I’ll try soaking the raisins in vanilla water and see how that affects the flavor and/or texture. Thank you again. You are greatly appreciated!!!
Good job
Thank you for watching my video I really appreciate it
Thank you! I love how there is no eggs or dairy! My husband is about to be IMPRESSED!
Thank you for watching my video. I really appreciate it so much. I know you are going to love them.
Someone asked about using sugar instead of honey. You can use brown sugar instead of honey if you like. The honey or sugar adds a little sweetness to the outside and it will add a little color to the bagel also. I would use brown sugar in lieu of regular sugar. I prefer honey in the water for my bagels.
Wow MIchael, this is an easy to do recipe. Thanks for posting this terriic recipe! Love you show!!!👍👍👍👍👍👍
Thank you so much for watching my video I really appreciate it very much.
That was inspiring, thank you. I may try this. I love good bagels and especially cinnamon raisin.
I really like bagels as well. I make these quite often. Thank you for watching my videos. I appreciate it very much.
Thosesure do look good I would like one with coffee for breakfast.Thank you for sharing your recipe!
I know you can't beat them for breakfast. You are absolutely right about that.
These are so delicious!
Thank you for watching my video and trying my recipe. They are so good
Looks great but can we substitute with instant yeast? Thx
Absolutely you can use the instant yeast. I have always bought the active dry yeast. Some of the viewer in the comments have used fresh yeast as well. Thank you so much for watching my video.
Thank you, tried it and it’s tasted really good, so easy to make as well.
I love the idea of not having to get my mixer out to make bagel. Can i use sourdough starter instead?
Yes you can definitely use sourdough starter in your bagels. With the amount of flour for this recipe try 100 grams of your starter and replace the active dry yeast. The taste will change a little using the starter for sure. Thank you so much for watching my video.
Can you let them rest overnight, ready for the last baking stage in the morning? Thank you
I would let them come up to room temperature so the yeast can reactivate right before baking them. You could also freeze them and let them thaw and come up to room temperature before baking them. Thank you for watching my video.
Thank you. Does that mean they could be placed in the fridge after shaping without resting the last 20 minutes (evening time) and reactivated the next morning, please?
The first attempt has been a success following your instructions by the book.
Thank you!
What is the oven temp and how long did you bake them for . I don’t see that in your recipe ?
I bake them on 425 Fahrenheit for 20 minutes start checking on them around 15 minutes as ovens cook differently as you check on the browned you like on your bagels. My oven takes 20 minutes to cook mine.
@@michaelboschcooking Thank you I made them this morning. Had trouble shaping them and I baked them at 425. They came out Great 👍
I gave this a shot but my bagels were still quite soft inside. What should/could be done in these instances?
Thank you for trying the bagels. One thing might be they could cook just a few minutes longer all stoves are different. One other question did you use bread flour or all purpose flour that could make a difference also an all purpose flour will make a softer bagel.
@@michaelboschcooking Makes sense! I used all purpose! I appreciate the tip!
Made these, they look amazing, but the flavor is kinda bland. Any tips on what I can do (add more salt or sugar?) without risking ruining the dough
You can definitely add more cinnamon and raisins to boost those flavors and sweetness. Those ingredients won’t affect the dough. Adding salt would not change the texture. Adding a lot of sugar might change the texture of the dough and it might not set right.
@@michaelboschcooking thank you! I originally added a lot of cinnamon cus i love cinnamon but it made very little difference. I'll try adding more salt
How much does the dried yeast weigh? I use only fresh so I need to recalculate.
You can use 1 to 2% of flour weight. If you are using fresh yeast, go for 2% which is 10 gram in this recipe.
lysy5360. Thank you for your question. yongchae5861. Thank you for your response. I appreciate you both for watching my video.
Honey in water for what? Color or taste? How about brown sugar in water and honey with the flour? Will make it ASA I get the response. Thanks
The honey in the water gives the bagels a little bit of sweet and it also gives them that little brown of color as they are baked with that honey in the outer side of the bagels.
1.5 cups of water is presumably around 360g. Together with 420g of flour, that
gives a hydration level of around 85%, which is commensurate with a focaccia or some other very wet dough recipe. What's confusing me is how that can then be readily kneaded by hand as depicted here. What am I missing here?! Thanks!
one cup of flour is 120 g
Thank you so much for watching my video. I went into the description and updated the information. Thank you so much for sharing. I always want correct information for everyone to use in making the recipes.
My Cinnamon bagels came out not as great as store bought......I used 500 grams of All Trumps flour,300 grams of warm water,10 grams of Salt,3 grams of Yeast,10 grams of Sugar,oil and 20 grams of Cinnamon and Malt Barley in water........Just don't taste great, no taste of Cinnamon........Wonder did I put too much Cinnamon?Or maybe I should add Brown sugar also?
You could definitely add more cinnamon to the mixture if you didn't taste it in your batch. I know that traditional malt barley is used in the bagels that you typically get in the north eastern United States. I have never tried that before. I am not sure what the malt barley would do to the flavor on the surface of the bagels. I have always used the honey. I have seen some people use brown sugar in the water mixture as well.