Those Philip are the very best bagels I have ever seen! I noted that your crumb was a little airier than the shop bought variety which is very tight and hard, yours as with all you make is so much more appealing and probably the real deal😉Thank you, Ramon.
Was waiting for this one... looking forward to having a go. (Making english muffins per your instructions again today. It works so well, everyone loves them.)
great tutorial, you will get a more even cylinder if you used the same preshape as a baguette. i dont doubt you wanted an easy direction that would add more strength after dividing. all the same nice bagels.
Hi Philip! As it is almost impossible to find bagles over here in Germany this finaly looks as if I could create a relief to my bagel hunger. Thank you so much for sharing
Philip thanks for the video. How much sourdough do you need to add instead of the yeast to make the same batch with the same hydration. My wife and I enjoy sourdough bread that I bake for its taste and health reasons.
Hey Al, I will follow up with a sourdough recipe for bagels in the future. But you can try swapping the pre-ferment for an equal quantity of active sourdough levain (100% hydration). I haven't tested it, but it should be a good starting point.
@@CulinaryExploration Thanks Philip, just to let you know I have learned a lot about sourdough baking since watching your videos, you make it look so easy.
I am excited to try these, my last 2 bagel attempts (not your recipe) turned into bullets, tasty but a real jaw work out. Great little tips, like the strong white to help you make dough you can pick up (one of the issues I had last time) and also the high sided tray to prove in (last time my cover completely stuck to them).
Glad you liked the tips Eleanor. These are pretty chewy. You could soften them up by using some soft flour, but if you do, watch how you handle them :)
@@CulinaryExploration No, am at the end of Ep 2, Gabriele Bonchi. The other thing which made me smile, the Scots fry a Mars Bar and opprobrium rains down. An Italian fries pasta and he's a hero. However, would much prefer the fried pasta - it did look good.
@@justinerogers1353 LOL, I'd forgotten about deep-fried mars bars (not that I've tried them). You'll enjoy the other episodes, a couple are a bit weak in comparison to 1&2 but all good.
Can you make it with whole weat flour? I am trying to make nyc style whole weat bagels,efharisto, thank you for all your recipes, i make your sourdough bread e very day
Always wanted to make these just a question I was gifted a kitchen aid artisan mixer, I always use my hands but just wanted to try something new, is there anything I should be aware of when using a mixer? Conversions ? Just asking
I love learning new things. Quite a lot of work involved. What I learned is I would only do this if I lived in a dystopian society and bagels were the currency. I think I’ll stick with my sourdough.
Great looking bagels, and love the additional barley syrup tip. For double the amount ( 4 bagels won't last long in my house) is it just as simple to increase the dough ingredients to make 8 bagels?
Hey Dan, the common conversion is double the amount of fresh yeast to dry yeast. I talk about it a little more on the blog which is linked in the vid description. Cheers, Phil
Yep! Several bakers in our community used sourdough levain with great success. The end product was obviously more chewy in texture but packed with sourdough goodness :)
Ha, well there ya go. I didn't expect anything like that, Phil. They look great. Risking offending a whol nation, I would go as far as to say that they look much more interesting than the German ones. Nice one, mate.
Cheers bud, I'm still keen to work the malted barley grains into the next bagel recipe. Don't forget, you've got some buns to bake for your wife next week!
As an amateur baker, you need to know how much we appreciate what you have done and continue to do. Continued success.
Thanks, Dan! Your gift is very much appreciated, I'm pleased the content is proving helpful.
Those Philip are the very best bagels I have ever seen! I noted that your crumb was a little airier than the shop bought variety which is very tight and hard, yours as with all you make is so much more appealing and probably the real deal😉Thank you, Ramon.
Cheers Ramon, they were nice and airy. I hope all has been good with you
Hi Philip! It's been a while 😊
I was looking for a great bagel recipe and here it is.
They look fantastic, can't wait to try them.
Hope all is well!
Hey Claudia! It's been a while, I hope you are doing well, all good over here thanks.
Was waiting for this one... looking forward to having a go. (Making english muffins per your instructions again today. It works so well, everyone loves them.)
Nice one Drawn, are you making them with baker's yeast or using my sourdough recipe?
@@CulinaryExploration Trad, with yeast. I like them simple.
Well done Philip!
Cheers Robert
These are spectacular! Can't wait to try these. Thank you for sharing are your hard work and fine tuning of this recipe.
Cheers Private Eye :)
Thanks Philip! Hard to find bagels in the store that has just the right chewy texture, most taste like regular bread dough with toppings.
You'll be set with your strong flour Becky. I think you'll find the texture you are looking for :)
Love it! Have to try this!
great tutorial, you will get a more even cylinder if you used the same preshape as a baguette. i dont doubt you wanted an easy direction that would add more strength after dividing. all the same nice bagels.
Hi Philip! As it is almost impossible to find bagles over here in Germany this finaly looks as if I could create a relief to my bagel hunger. Thank you so much for sharing
Nice one Florian, I hope they satisfy your hunger! Happy baking
Those bagels look scrumptious, thanks l will definitely give it a go
Cheers Nerina!
That's a perfect bagel. My knees are weak.
Cheers David
Any tips to convert this into a sourdough bagel, using a starter? Thanks and Happy New Year!
Philip thanks for the video. How much sourdough do you need to add instead of the yeast to make the same batch with the same hydration. My wife and I enjoy sourdough bread that I bake for its taste and health reasons.
Hey Al, I will follow up with a sourdough recipe for bagels in the future. But you can try swapping the pre-ferment for an equal quantity of active sourdough levain (100% hydration). I haven't tested it, but it should be a good starting point.
@@CulinaryExploration Thanks Philip, just to let you know I have learned a lot about sourdough baking since watching your videos, you make it look so easy.
I am excited to try these, my last 2 bagel attempts (not your recipe) turned into bullets, tasty but a real jaw work out. Great little tips, like the strong white to help you make dough you can pick up (one of the issues I had last time) and also the high sided tray to prove in (last time my cover completely stuck to them).
Glad you liked the tips Eleanor. These are pretty chewy. You could soften them up by using some soft flour, but if you do, watch how you handle them :)
They turned out perfectly, they were very satisfying to make as every step worked as it should. I will be making these regularly now. Thank you.
@@Nicereview763 That's awesome Eleanor
Thank you for the recommendation of the Netflix Chef's Table: Pizza. Am enjoying watching it. A troubled lot.
They are a touch troubled. Did you binge-watch it? Eps.1 is still my favourite
@@CulinaryExploration No, am at the end of Ep 2, Gabriele Bonchi. The other thing which made me smile, the Scots fry a Mars Bar and opprobrium rains down. An Italian fries pasta and he's a hero. However, would much prefer the fried pasta - it did look good.
@@justinerogers1353 LOL, I'd forgotten about deep-fried mars bars (not that I've tried them). You'll enjoy the other episodes, a couple are a bit weak in comparison to 1&2 but all good.
How do you prevent the garlic and onion from burning ?
Can you make it with whole weat flour? I am trying to make nyc style whole weat bagels,efharisto, thank you for all your recipes, i make your sourdough bread e very day
Menachem . Does all purpose flour with 12% protein considered as strong bread flour. If not can you add Gluten Flour and how much?
Always wanted to make these just a question I was gifted a kitchen aid artisan mixer, I always use my hands but just wanted to try something new, is there anything I should be aware of when using a mixer? Conversions ? Just asking
I love learning new things. Quite a lot of work involved. What I learned is I would only do this if I lived in a dystopian society and bagels were the currency. I think I’ll stick with my sourdough.
Great looking bagels, and love the additional barley syrup tip. For double the amount ( 4 bagels won't last long in my house) is it just as simple to increase the dough ingredients to make 8 bagels?
For sure Kenny! Let me know what you think :)
How about use sourdough discard to make bagels???😀😀😀
That would be interesting, let me get the sourdough bagels done first, but I do have some more discard recipes coming :)
@@CulinaryExploration Cool!! Can't wait for it ~~😀
Do you have a recipe for sourdough bagels ?
Not one of my own just yet Alfred, but I'm working on it!
Will watch for it and thank you for doing the experiments and working out the perfect process for the rest of us to easily follow !
Hey ! My bagel seasoning gets burned any solution to that ?
Hi Philip. I have fresh baker's yeast. I was thinking of substituting for the instant yeast. 12 grams. What do you think?
Hey Dan, the common conversion is double the amount of fresh yeast to dry yeast. I talk about it a little more on the blog which is linked in the vid description. Cheers, Phil
@@CulinaryExploration Thanks Phil. I'll take a closer look. Much appreciated
I end up buying something new every time you release video. This week it’s barley malt syrup. Now where am I going to find that in Thailand?
LOL, that might be a bit tricky, are going to accept the challenge or settle for some Thai honey?
@@CulinaryExploration No way! I’m willing to go on a quest for this. I want the full experience haha. Need that secret sauce.
@@Muralath You've got to let me know where you manage to track that down
Is it possible to adjust the same recipe to use sourdough starter instead of yeast, granted the adjusted fermentation time ?
I haven't tested it but it should be fine, give it a go, let me know how you get on
can this be done with sourdough instead of yeast?
Yep! Several bakers in our community used sourdough levain with great success. The end product was obviously more chewy in texture but packed with sourdough goodness :)
@@CulinaryExploration awesome! Thank you! How would I go about replacing it in the recipe?
Ha, well there ya go. I didn't expect anything like that, Phil. They look great. Risking offending a whol nation, I would go as far as to say that they look much more interesting than the German ones.
Nice one, mate.
Cheers bud, I'm still keen to work the malted barley grains into the next bagel recipe. Don't forget, you've got some buns to bake for your wife next week!
@@CulinaryExploration Not without the formular, Phil. Hint, hint.
Beautiful bagels Phillip! I’d have to scale the weight of each to about 100 g so I won’t be consuming my daily intake of carbs at one time!😂
HAHAHA, scale away Kathy :)
hello
being from France, the "strong" flower is a little bit off for me
all purpos si T45 Is T65 what in need ? or should I go higher?
Hey there. Look for flour with a protein content above 12%, that should work well.
I thought for some reason that baking soda had to be in the boiling water??