Claire Saffitz Makes Homemade Bagels | NYT Cooking
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- Опубликовано: 29 сен 2024
- Get the recipe: nyti.ms/361IBju
Claire Saffitz is here! Follow along as she teaches us how to make bagels at home, from mixing to forming, boiling to baking. The result is a traditionally chewy, crusty bagel that’s far fresher and tastier than those puffy dough rings from your average store. This recipe is an ideal weekend project. Just - like Claire says - please don’t add raisins.
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Get the recipe: nyti.ms/361IBju
I’m not paying for that. Why even put the link.
This is not helpful. The link requires a subscription.
@@emmafeess1038 Zou can find this recipe in her cookbook
“It’s so salty!”
*somewhere in California, Molly Baz smiles and she doesn’t know why*
i love this comment so much
😭😍
yessss 😭
do you guys know if molly has made any content since leaving ba? i miss her insane salt addiction
@@beccaw112 great! thanks!
Here’s a point about stand mixers: it’s heat buildup that damages motors so if you give the motor frequent breaks early In the process you probably won’t hurt your mixer motor and you can scrape the sides of the bowl to ensure that the total dough is getting worked. As the gluten stretches it will get easier to work and you won’t need to take breaks.
I've seen Claire make these bagels in like 3 different videos and i just don't get tired of it.
Get a life dude, seriously.
Finally found barley malt syrup after months of looking lol I'm making a bagel gift basket for my friend who loves everything bagels!
Are used to make and sell sourdough bagels. Now that’s a labour of love
I have been dying to make these and finally did! (After watching the video about 400 times!) Claire is amazing. I love her instructions and extra tips. Her smile shines through it all! Unfortunately, my bagels came out flat... not exactly why. The 1st rise was beautiful - I let them rise overnight for the second rise -- but they did touch each other - so a bit of a pull and cutting - maybe that was the problem? I am going to try again! Any suggestions, I greatly appreciate it.
I'm so sad all my BA people went their separate ways, but I still love all of them.
Sohla has her own vids on RUclips. They're a lot of fun
I LOOOOOOVE YOUR OCD. I just love me some Claire! My god. Can you imagine if there were more Claire’s in the world? We would get so much more done and it would be done to perfection!
You mean, more racist enablers? Yay! You are aware of what happened at BA? Oh, do you know what BLM is? Hold on, don't wanna confuse you further. Just google 'slavery'; 'Jim Crow' and if those concepts are too hard you could google 'George Floyd'. Good luck!
@@mimibelle76 did you click on this video just to reply to people who say they like Claire nbgdkhg
@@aftonoku2377 Hon, it's ok. Casual racism is what white people will always deny exists. Her conduct at BA is an example of that. Look up what happened last summer at BA
I just made these... Uhmm... THEY ARE AMAZING!!!! Just so perfect and delicious. Thank you Claire. Yum
Montreal bagels are sooooo good tho. But I still love u Claire
Subscribed because Clair
My daughter got your book yesterday XD. It was one of her presents :P i got them late cause she doesn't call enough......isn't that like kids ;)
How much baking soda?
Claire Saffittz is in her bag
No, she is a bag.
That's it. Claire Saffitz just convinced me to marry Claire Saffitz
So you're ok with a racist enabler? Really? Por favor, Justin, busca lo que paso a BA el verano pasado.
Whenever Clair says "not too much work" i know it will be too much work
I made bagels a few times and it is a long process with all these steps
But it will be worth it.
I don't knead the dough, do folding after an hour proof. I used the Martin Philip method, which works fine, but I can try this one.
@@titezazou7963 A long process, but is not too complicated. More time doesn't equate to more difficulty, but a lot of people are lazy so I guess it's the same thing for them.
oh god, sooo true 😊
Dying for Clair and her shearling clogs 💘
Us, too 😍
Thank you, was looking for this comment! As soon as I saw those shoes...😍
@bookac1 'Dansko Women's Clogs Professional Shearling' - I love them too!
@@BridgetKat Thanks!
Thank you Clair. Terrific step-by-step directions for a first time bagel maker! Loved the whole process!
Claire: Do i bake them one at a time?
Producer: this is not "gourmet makes" you don't have to purposely torture your self
she meant the trays xD
The cut to her SHOES is everything she is so cute
THE SHOESSSS
6:06 for the shoes guys and gals...
Those socks, though. I can’t have skitty-wompus socks, I’d have to fix those before I could keep kneading.
anyone know what brand the shoes are?
@@naomikerpner107 Dansko womens clogs professional shearling
Do I have any intention of ever making bagels? No.
Am I going to watch this video anyway? Yes.
Do I any intention of ever making bagels? No.
Watch Claire having fun making bagels!
I'm going to make bagels for friends!!
After watching Claire make bagels: "I may some intention of making bagels now"
lol same, i live where there are no bagels..im a nyc transplant but i will watch this video and secretly die inside,,,lol
"My husband calls me a penguin..."
Me: because you're short, cute and everything black and white?
Claire: because i like fishy fish
Hey! She married a racist too! AWWW
@@tyrant4167 This person's a troll, ignore them.
Claire just convinced me to spend a full weekend making & eating bagels 🥯
Let us know how it worked out.
@@aafsterlife9647 heading to grocery store after work to hopefully find Barley Malt, if not ordering on Amazon for next weekend 🙌🏼😋
@@freddsters
Were you able to find the barley malt syrup at the store? If so, which store did you go to?
I will give this a try too, I love how she explained. I love bagels but it is not common in Germany. Great recipe!
@@L_77. I couldn’t find it, so just ordered on amazon, arrives on Tuesday, next weekends plans are set 😋🙌🏼
Who else caught the HUSBAND comment, Claire is married!
I was just thinking that
She was wearing a ring for awhile. Then no ring. And I was so sad for her. But now I’m so happy for her! Hubby is a lucky man. Treat her right!
@@FMKLatt Making doughs and batters with a ring on is a dangerous proposition.
I scream "she got married already???"
Y’all last time I checked he was just her fiancé in BA’s videos lol
I see Claire, I click.
Same here. Yet another bagel show...But that don't matter, it's Claire.
Same 😅😂
Love her❤
Ditto
I would die, for Claire, fromthenyttestkitchen
I love how she gives you answers to all those nervous questions like "if they look a little flat don't worry, do this" or that's expected
Yes! I have her book and she details the same things in it. It reassures me soooo much while making her recipes. She's AMAZING about that attention to detail. I can't imagine how much is going through her head at any given time, because she thinks of everything, truly.
why does Claire seem more comfortable in kitchen's that arent hers?
Probably because she doesn’t have to clean up the mess and she has a lot more space hahaha
Felix
cause her kitchen's tiny lol who wouldn't be comfortable in this kitchen? the space, the light...
mayeb becasue she doesnt have to worry about how the kirchen looks, the mess she makes or how the fridge looks in the inside
Maybe she worked in the food service biz. Nothing like simmering a 2 gallon pot of pasta on a $30K vulcan range.
What I like about Claire is that she's really good at explaining things, and also justifying her choices.
Incoming shortage of barley malt syrup in stores. Everywhere.
@@Marcel_Audubon don't you fucking dare insult chickpeas friend.
Check your local beer homebrewing store for "Liquid Malt Extract", it's the same thing.
@@Marcel_Audubon ah my bad on that I agree!
I had to go to 7 stores to find it. Lol
There's a shortage in my area and i had to order some online :(
When Claire said “now for my favourite part” and immediately yelled “READING THE INGREDIENTS”
I just finished making these bagels today 9/19/23 for the first time. They turned out to be as good as the best New York Bagels I have ever eaten. I couldn’t follow the recipe perfectly i.e. I used 1/2 cup vital wheat gluten and 6 cups of King Arthur Bread flour. I used Black strap molasses for the yeast proofing and for the bagel boiling. The first rise ended up being 3.5 hours because I had to run an errand. The 9v battery in my scale died so I had to “eyeball” it. The dough was very forgiving for my many attempts to make a decent ring. I let them rise overnight and finished them first thing in the morning. Wow! I will be making these from now on and not buying any bagels, unless I am in New York of course. The reason I wanted to post a comment was to let others not so experienced bakers as myself know you don’t have to be perfect to achieve the delicious outcome.
The new kitchens and all the wonderful people: sohla, priya, claire, all these new faces... it all makes me so happy. I WANT NYT cooking to thrive!!
yes! have you seen stump sohla?
Yes I agree, as long as they pay all their features guests fairly, I’m also down for NYT cooking channel
@@ameliac3337 YES I LOVE BABISH
@@yupyep4361 andrew is a good dude
I just miss brad
Me watching: Yeah bagels..good.. satisfying Claire: “my husband”
Me screaming: HUSBAND!!!!!!
Yeah she got married over the summer. She kinda slyly hid it in one of her Instagram stories. She noted they got married and it was low key. 💍🍾
I just want to hear about their domestic squabbles. See choco taco video's if you don't get the reference.
@@Marcel_Audubon why do you give a rat's ass that someone gives a rat's ass?
@@brendanconnelly1835 a whole lot of coaster problems
"my husband calls me a penguin because I love fishy fish"
ADORABLE
The new NYT Cooking kitchen studio looks great. Looking forward to seeing how they warm it up some more with accessories etc.
Definitely needs some accessories... looks so stark and bland.
I was just admiring their sparseness
I guess that it's easier to clean, especially in a global pandemic with rotating/changing people that cook there
Looks kinda sad to me
Is it normal to have room for two baking sheets in the fridge!? I can barely fit a bowl 😳
Only because it's not her home kitchen/fridge. Watch Claire's videos from her own channel. It's always fun to watch her play "Tetris" with her fridge. Lol
A marriage made in heaven's kitchen.....Claire and the NYT ! The NYT is the appropriate level of quality for Claire's knowledge and gifts. Please fully utilize her teaching, historical knowledge of food and editorial skills at the NYT. THANK YOU !
Claire has her own RUclips channel too!
@@brendanmorin9935 very cool ! I just saw her channel 1st time other day. I had a slight disconnect with Claire since she left BA. Love her !
Great content! She explains everything so well and with so much passion. The bagels looks great, didn't know the malt syrup gives them the typical brown colour
They look so amazing. Haven’t been able to eat gluten for decades, and this was super satisfying. They just look perfect. Excellent videography and excellent detailed, realistic Claire-ness.
It doesn't. Malt syrup fakes boiling the bagel in lye.
'My husband calls me a penguin' I can totally see that. Claire is like a chique human reincarnation of a cute little penguin!
Clair - Let me answer your question on ‘malt’.
Malt comes from malted barley. Malted barley is made by taking newly harvested barley (in huge quantities) and infusing it with warm, moist air. This begins the germination process which converts the starch in the barley to sugar. The sugar is called maltose. The maltose is then extracted from the malted barley to be used in baking and brewing beer. (I do a lot of both....).
Absolutely no plans to make bagels but going to watch this just for Claire and her clogs!
Awww! So white of you!
@@mimibelle76 first of all not sure how my ethnicity has anything to do with this comment. Secondly, if you're implying that supporting Claire is like supporting the whole BA issue then I think you've misunderstood a lot of what happened there. She is literally at NYT because she did NOT support the white washed culture at BA
@@noneness If she had cared about the situation she should have stepped in to change it or do a series of videos with Sohla, Gabi and others from BA. She hasn't. Her words were all about saving her career. It seems that if you're a white woman, you're cute, funny and a good cook it doesn't matter if you're a racist enabler. It shouldn't be forgotten. I guessed you're white by your blithe comments above. What she did (or didn't do) is not ok. I guess you're ok with racism too.
@@mimibelle76 I don't think Claire has collaborated with anyone POC or not on her own channel. In fact the only person she's collaborated with after leaving BA was Mike Chen (who is an Asian man). At the end of her videos she has also mentioned and featured Rick Martinez and cookbook authors who are POC. She may not be the loudest ally but it doesn't mean she isn't. The fact that she left a probably well paying job (since her videos were constantly the highest viewed) is a start. I'm not saying that that is necessarily enough but people shouldn't be throwing stones on others who are trying. That's how you stop others from even trying. Shouldn't you instead focus your energy on those who are actively against equality? Also, I'm not sure why you're bringing in my ethnicity into this. Your incorrect assumption of my ethnicity, based solely on the tone of my comment leads me to believe that you already have a preconceived idea of whiteness, thereby narrowing your mind and attacking based just on that assumption. Even if I was white what were you trying to achieve by trying to point that out? Were you trying to use it into guilting me for supporting a creator? Is Claire perfect? No, but neither am I and neither are you. I admire your passion towards fighting for what you believe in and commenting several times on this video. However, I personally feel that your voice and passions should be pointed elsewhere.
Cinnamon raisin bagels are amazing. I don’t understand why y’all are hating on them.
Just finished eating the bagels I made with Claire’s help. It wasn’t difficult, and making something that turned out exactly like it was supposed to is so much fun. Absolutely delicious, and I got the blisters! I can’t believe I did this. Many thanks.
I didn't get the blister not sure why
Oh, my goodness. My husband and I made the bagels (yesterday and then this afternoon), and they are absolutely DELICIOUS! It's quite easy thanks to your excellent video details, the ingredients are easy to find, cleanup is very smooth, and the finished product is phenomenal. Yes, there's a lot of resting time, but that just makes the anticipation even sweeter. Well done!
Do I need bagels this weekend? absolutely not. Am I now going to make them? Absolutely yes.
You always need bagels
Starting a bagel flamewar between Montréal and NYC is a cheat to boost those engagement stats. (we Montrealers can't even stop fighting about what street has the best bagel shop - it's St-Viateur, obviously )
St-Viateur all the way!!
ahah caliss. oui, always a good way to get engagement on YT. We used to have a very st-viateur type place on the south shore
in chateauguay, going there to get still-hot bagels was the highlight of the month, we would get extra because we knew we'd open the bag and eat them in the car before even getting home. Montreal bagels win every time.
I agree with your statement about engagement but I am on team Fairmount.
Team St-Viateur here. I think even New Yorkers and Montrealers can agree that as long as it's not a mass-produced, roll-like bagel imposter we're both doing well. So the bagel fight is only possible because both versions are terrific when made correctly.
@@MichaelBoyle514 Agreed. My fave is Fairmount but that doesn`t mean a St-V isn`t also a beautiful and miraculous thing. And zooming out further, I`d rather eat New York style for the rest of my life than have to live on those weird clenched factory rolls.
Beautiful lighting in the new kitchen. Please continue to steal every great ex-BA staff member. Take Gaby next!
YES! I live for gaby’s kitchen. So wholesome.
*FUNFact* : Bread dough is not liquid or a solid... It's called a _Non-Newtonian fluid._
I believe it’s “substance” fluid suggests it’s a liquid or gas
Fair point...
NYC bagels uses malt syrup. Montreal uses honey. You can find malt syrup on amazon, the same brand she is holding.
Malting is the combination of sprouting a grain to a specific degree and then kilning it dry. Malting breaks some of the starch down in to maltose, and denatures some of the protein. This creates a balance of sugar and amino acids which are prone to the Maillard reactions when exposed to the heat involved in concentrating to a syrup or powder.
I love Claire but cinnamon raisin is the best bagel.
I'm just so obsessed with her
Wow! You're a perv! Congrats!
UK people - Barley Malt extract is sold in Holland & Barrett (it’s called Malt Extract, check ingredients as it’s says it’s sourced from Barley)
Man, bagels bring back those same nostalgic memories of my dad bringing home a paper bag of bagels and a bottle of grapefruit juice from the deli every Sunday morning when I was little. And if I was lucky there’d be a pint container of bread pudding waiting for me too
Thank you Claire for reminding me of that, definitely gonna bake some of these for myself
I've made these twice now. They are excellent. No one else is talking about making them. Just making comments on Claire's performance. Doesn't anybody else actually cook? Do you see this as mere entertainment? You are missing out.
We bake. We cook. We chat. We love. We follow.
Oh wow, a 22 minute Claire Saffitz video that doesn’t involve frustration, or chocolate-tempering-induced mental breakdowns. Looking forward to see more of these!
These videos should display the technical team in the description. a) because their work deserves recognition and b) because the chemistry between them and the star often makes a big difference and their comments are good. Please add everybody's name in the descriptions of your videos, NYT :) Make a difference!
Montreal St Viateur Bagels rock!
AND Fairmount Bagels just off the "Main."
Unfortunately I’ve never tried FB. Maybe the next time I go home!
I love when bakers don’t have rings on when baking-it’s gross otherwise.
Malted (for instance) barley (but Many different/Almost all Kind of Grains are useable for this process), is a Grain that is germinated briefly and then dried again. This process forms and activates enzymes in the grain, which for instance are necessary for brewing beer.
But what is Malted Milk Powder? I hope my milk isn't germinating...
The enzymes in malted barley are what convert the starches in the grain to sugar when re hydrated in water. The sugary water is then boiled down into malt syrup or in the beer making process is boiled with hops and then fermented into the final beer.
@@DuyNguyen-yx2vd malted milk powder is just milk powder with malt syrup added for sweetness.
Claire in professorial tone: Bread dough is very ASMR, like there's something about the texture, it's neither liquid nor solid, it's like in this weird liminal state of matter.
Mysterious man behind the camera: It's FLUBBER!
Claire's Pikachu face: It's flubber!
"the second rise of the bagels" sounds like a film. lol
Clair, you did a nice job here, especially for the home bagle maker. But...Bread flour isn't the highest gluten. It's usually about 12.5% which is high. But, In fact, the NY Bagle bakeries use at least14%. One of the most popular flours in Brooklyn (Where I think one finds the best bagels, is ConAgra's All Trumps flour. The name may be repulsive, but the flour is perfect at 14-14.5 percent gluten. you have to buy in in 50 pound bags...I have been known to buy a bag after forming a group and we devide it up. The price is under 20 dollars. Until recently it was only about $14.00 for 50 lbs. GrainCraft also has Mankato and Power Flower. They are both excellent for Bagels. Jus'say'n....
Recipes that could include raisins: *exists*
Claire: NO RAISINS!
For Claire raisins probably has a second definition, courtesy of BA
Thanks for the recipe! I tried it this weekend. My hydration was a little too low unfortunately. I also did not get the rise I wanted (maybe this will get better with improvements to shaping/hydration). My one warning to other bakers is not to use an enameled pot for boiling. The syrup badly stained the inside and I anticipate working over the next few days to get the stains off.
I wish they didn't play music, and instead enhanced the sounds of the actual cooking like ASMR lifestyle cooking videos. the music really takes away from the experience.
So happy the "BA" team is still everywhere- except BA.
I’ve made these twice. Both times they tasted great. The first time they looked pretty good. They rose for 14 hours. The second time I allowed them to rise 17 hours. Those I had a lot of trouble with and they didn’t look ideal. So a couple of words of advice. It’s hard to put 12 bagels in my home fridge to rise. It’s winter time where I am so I let them rise in my garage which is 50 degrees. At 50 degrees I would let them rise for only 12 hours. And put semolina or cornmeal under the bagels. They stick to the parchment paper badly.
Prefers a New York style bagel but then sweetens the boiling water like Montreal. 😀 I’m with Claire regarding lox, cream cheese, tomato, red onion and capers. Perfection. 👍
New York style is boiled in barley malt water as the traditional recipe. Montreal uses honey and has malt in the flour mix instead. I'll believe the published pastry chef on the terminology on this one :p
"anyone who did sourdough baking early in quarantine and then abandoned it" me suddenly remembering the sourdough starter I murdered 3 times
I WOULD DIE FOR CLAIRE FROM THE NYT
Man, you're the real one! RESPECT
You have a serious ontological problem. Go look that word up hun.
Sir I challenge you. Pistols at dawn.
People using relatively low ph baking soda instead of something more suitable kills me inside. I get that people don't often have food-safe lye in the house but how hard is it to bake baking soda in the over for a bit to get sodium carbonate instead? Just to be clear the usual ingredient, Lye, is literally 100,000 times more basic than baking soda. Baking it in the oven to turn it into sodium carbonate (very easy process) makes it massively more effective. Lye is only around 1,000 times more basic than sodium carbonate. It's perfectly safe, easy to do, and will result in a much much better bagel.
I made this recipe and it's GREAT !! I used regular flour and it worked just fine. I'm about to make bagels again this time I'm making it with bread flour. I watch the video while I'm making the recipe... the only bad part about this video is that she gives so much information about the ingredients that I have to be rewinding and forwarding the video several times. Other than that, it's a great recipe.
"I need someone to explain to me what malt is"
Me expecting a cut to Brad who goes on to explain what malt is... There was no cut to Brad 😔
Claire: Raisins shouldn't go on bagels.
Keith, somewhere: wtf
Disagree completely! Cinnamon raisin bagels toasted with butter are a NYC staple and absolutely delicious.
Bagels should be savory. No raisins, no blueberries, and certainly NO CHOCOLATE CHIPS!
@@malcolmxray I get the sentiment. Chocolate chips for example move this towards a dessert which no, a bagel should not be. But a cinnamon raisin bagel is not as sweet or sugary as cinnamon toast for example. The cinnamon is much subtler and raisins are a staple of other Jewish breads like challah. Sorry, it's as iconic as plain, everything and egg.
Ok ok let's just let this perfect match sink in. She went to Harvard for English literature and became a pastry chef. NYT and our beloved Claire? Uuggh. Sometimes this world does make sense :) ✨✨
@csaffitz claire nation, please help me. My bagels turn out flat. I tried doing a shorter bulk proofing/final proofing + tried doing it with and overnight fridge second proof. It’s as if they just get flat when I put then in the water and never really recover.
I’ve been making bagels, and this video comes up. What? Universe? Sign? I guess I’m making more Bagels!
Great video and recipe! I tried it today and it turned out very nicely. Can I use the combined water, syrup and baking soda more than once? I have refrigerated it in the hope that I can.
I wanna know too...the syrup is kinda expensive 😩
Shoutout to Montreal's St-Viateur bagels 😁😄
I've tried several different recipes for bagels. This one is most definitely my absolute favorite. The dough came out perfect, the taste and texture is wonderful! You can't fail with this recipe!
Thank you! 😊
Usually, malted means that the cereal is toasted just as the sprout starts to appear.
"uh oh this bowl is too small!"
..."oh well, it'll be fine."
famous last words
I’ve broken two home kitchen aid mixers kneading bagel dough. I have bad arms and wrists from years as a cook and baker so I tried to use the mixer for half the kneading. Silly, I know. Now I make less stiff dough and knead in two phases. So seriously, bagels kill mixers.
I laugh everytime you say “no raisins” I do like a cinnamon raisin bagel LOL
Right? "Eat them however you like them...unless you like raisins!" Lol. Love Claire, but I'm a sweet bagel vs savory bagel girl every day of the week.
Absolutely - my favorite kind! (My tastebuds don’t appreciate lox or fishy fish, so Claire can have my lifetime allotment of those & I’ll take her quota of cinnamon raisin bakery items.)
Good luck to anyone who tries this recipe! I am quite adept at baking yet have tried it multiple times with NO success.
Hello Claire from Montreal, Quebec. THE real bagels home! 😉 🥯
amen
Claire is my sister, who *always* took huge slabs of lox and left little for her younger sister. So, to this day, I portion-control my lox, cutting it into smaller bits.
Please show how to make Montreal bagels 😩 I was trying to make some at home and I couldn’t find a decent recipe.
Her effortless, low-key, engaging manner! I love that she can so easily translate her personality on different RUclips channels.
But not take ownership for her racism! Great!
@@mimibelle76 Is Claire Saffitz racist?
Bon Appetit Kitchen and the magazine itself has treated its employees who are poc like second-class citizens. People less qualified than Sohla (I'm using her as an example because of an interview she gave) were given top priority and she had to take a backseat to it. I guess if you're a white woman like Claire and you offer a publicist-approved apology for your lack of providing support for your colleagues who are poc you'll still land on your feet and find a job somewhere where you can continue to pretend nothing happened, like BLM. She's not the only one but she's obviously one of the most popular of the white chefs at BA. I'm Haitian and I find it revolting that this casual racism keeps perpetuating itself.
@@mimibelle76 I know what went down at BA in June, but where's the part about Claire being racist? In the absence of specifically knowing about Claire's reputation, and also the ins and outs of what went down behind the scenes, be a little generous and give her the benefit of the doubt before you try to assassinate her character.
Redirect your misguided resentment. There are actual racists out there that you could be using your energy on.
Michelle M as someone who read and watched so much about the downfall of bon appetit, im just curious where you found she is racist? she has never been blatantly racist as far as i know, and she left the company fully when these issues came to light. it may be seen as performative, but she has done much more to support her POC colleagues compared to chris and brad who still occupy the bon appetit channel. sure she is white and was popular on the channel, but it was adam and higher ups who caused the racial inequality within bon appetit. not trying to argue. just trying to understand your view 💕
Did she mention if I can save the malt water for another round later this week?
i'm very proud to say that i would still die for claire from her home kitchen
You have a severe ontological problem. Go look it up!
@@mimibelle76 you should probably do a google search on how to mind your business 🥺🥺
@@chriiskun You're a person of color and you have no idea what happened at BA? Look that up and you might change your mind about her. Get woke!
@@mimibelle76 i think everyone knows what happened at ba lmao, i'm glad all of them left (the ones who matter) and moved on to better things lmao, its a meme babe its not that deep 😴😴😴 instead of trying to be woke on some random youtube comment why don't you go and support the poc who used to work there ? that's what i did
@@chriiskun I do. You don't. I"m from Haiti and I can't believe a fellow poc is ok with continuing to watch her. Are you really ok with casual racism? I'm not. Yeah, racism...not that deep. Has your brain been whitewashed?
Bagels in Montreal are even controversial between the different bakeries so I can see why she doesn’t want to comment too much on which ones better. St-Viateur is my personal favourite.
*Don't even get me started on cinnamon raisin bagels*
me: You mean Daddy's Favorite!
#tryguys
who's the one person that disliked this? lmaoo
This recipe reminds me of the Gourmet Bagel bites.
I used to try and make bagels when I was a young teen. Always ended up with door stoppers and haven't touched them since. Seeing Claire bake those beautiful and I'm sure delicious bagels absolutely convinced me to give it another go. (now having years of baking experience and also Dessert Person on hand will surely make for a better outcome xD)
Oh god finally someone explains what tacky actually means! With all my heart, thank you Claire.
Write that down honey! You know there's new thing called a dictionary?
@@mimibelle76 Dictionaries aren't new they've been around for years! Did you just discover them yourself, Michelle?
@@pugsley9618 Sweetheart, that advice was for you! You're the one that had to be told what it was by a racist-enabler like Claire Saffitz. Critical thinking skills and intrinsic motivation aren't your strong suits. But racism is. Thanks for being white!
@@mimibelle76 Man, you sound very bitter, it's actually kind of sad. Are you okay?
@@pugsley9618 You obviously don't know what intrinsic motivation is. You're not educated. That's what's really sad.
Great video, I’ll try this. Some feedback: please leave the text on the screen longer-it is after all a cooking video and it’s important to understand all the steps. Showing text for a split second just forces the viewer to pause, rewind and replay parts of the video constantly.
There's an full accompanying article at the top of the description!
Claire: *gets war flashbacks to the doughnut episode with Brad*
When she first put the towel over the dough to rise, I screamed.