These were so much fun to make, really worth it, lovely warmed too in the microwave if they've cooled a bit! Check out the pizzeria crowdfund here www.kickstarter.com/projects/mrbarrylewis/the-peoples-pizzeria And here is the recipe write up in my own words with some hints and tips added barrylewis.net/recipe/rainbow-bagels/
Just a head's up - the baking soda in the water doesn't have anything to do with expansion...it helps the skin of the bagel form :) Less flour when kneading, a shorter rope before forming the circle, and a longer second prove and they will be perfect! Bagels should have maybe a finger sized hole in the middle 😉
So, here's a thought: stir the flour, yeast, and sugar together, weigh it out into 5 portions, split the water into 5 portions and add the color paste and a dash of salt to each portion of water before mixing it into the flour. Yes, this means kneading 5 lumps of dough, but if you get the whole family in on it, it should go smoothly enough.
When kneading the dough you should try only a light dusting. It makes for a less dry of a dough and it is easier to knead. Same applies when rolling out dough. You need to dust of any excess flour after you are done especially if you are joining pieces of dough. Or else the excess flour acts as a sort of barrier, making it harder to combine.
How about adding the dye to the water you mix the flour and stuff with? You would have to make several batches of dough from scratch, but the color should be more homogenous. Or maybe not, just an idea.
@@mahalaclarke273 They mostly bake Swedish classics, but also different things from around the world. I think it's a celebrity season right now actually.
If you add the color to a dent in the middle of the dough and then fold it in, touching only the outside as much as you can, the color will mix more quickly and stick to your hand slightly less.
Glad I’m not the only one who has noticed. When he said ‘lightly flour the board’ I paused the vid and said to my missus, ‘let’s see what he thinks ‘lightly is’. I hit play to see him grab a handful and dump it out while proclaiming he, ‘might as well use all the flour up’ 🤣
Just fun fact, in Czech republic, we also have this show based on the original "The Great British Bake Off" and it is called "Peče celá země". In translation, it could be something like "The whole country bakes". :) It premiered in spring 2020 and it had a really good response from people. Another fact is that as a juror there was a baker called "Josef Maršálek", who worked in Harrods in London for several years.
I worked on the 2015 series of Bake Off where Nadiya won. That fact about how many hours of footage is correct, as it was my job to watch and write down timecodes for each bake over and over again across 8 different cameras. Wonder if Linton worked on the same series I did!
I use hand sanitizer and it removes it too. It works for me being a custom cake decorator I use a lot of gel colors. Heat your oven up few minutes then shut off and put your tray there acts like a proofer.
I think you'll find Guy, the bicarbonate of soda do rise/puff up them up by releasing carbon dioxide when cooked, in this instance, when boiled. The chewy texture is a by-product of this reaction.
@@AdventureWright that would be true if the bicarb was in the dough, but it’s not. In this case, it’s used to set the surface and make them shiny-which, as Guy correctly notes, is what lye was traditionally used for, but home bakers have switched to the safer bicarbonate alternative.
Those! I watched that episode, they do look cool I’m currently building a flat pack, so far it’s going fairly good. Only put the shelves in the wrong pack twice
Barry I've gotta say this even though I love you. Every. Time. You. Use dough. You add so much bench flour instead of just handling the dough, that you ruin the hydration in the dough.
In the USA it’s called the great British Bake off.Also, when I was little, a local supermarket used to make fresh loaves (sliced) in a rainbow that you could only see when it was sliced.
Hi Barry. Big fan and also a chef, would advise when cutting pastry to use a pizza cutter you’ll usually get a quicker straighter edge :) love you vids.
Need to invest in some kitchen safe plastic gloves lol... takes ages to get dye off. Though those magic white sponges work good at getting food dye off the counter.
I was just thinking about this video because I remembered the sneak peak from the update video! Thank you so much for another wonderful video, time to go on another barrathon!
We in Canada get the British and The great Canadian bake off! 7 colours in the rainbow. Do not leave them in the baking soda water too long , 15 seconds a side! ROY G BIV. Love Mrs.B.
Wondering if you could measure out the flour, divide it and then dye the flour? (letting it dry before using) or actually using dried powdered fruit/veg for natural colours in the flour
If you don’t like Bloody Mary’s (I don’t either!) try a Caesar, the Canadian version. It uses Clamato (a mix by Motts of clam juice and tomato juice) instead of straight tomato juice. Its much less thick, and frankly tastes so much better. I also have an incredible recipe for a spice mix to put in it instead of just worcestshire sauce and tobasco if you want to try and take it up a notch!
I'm still working my way through all of the gadget videos, and last night I watched the one where you first received & reviewed your Wrapmaster 3000! Awwww 😍 lol
I would love to see you have a go at bulgogi bibimbap (beef mixed rice bowl), but like s proper Korean version, not a westernised version (Korean Bapsang has a great recipe). Making all the individual ingredients seems right up you alley!
In The Netherlands the show is called: " Heel Holland bakt" which means aprox. everyone in The Netherlands bakes. In Belgium (Vlaanderen = Flanders, the dutch speaking part of Belgium) it's called Bakeoff Vlaanderen. In Wallon (the french speaking part) i believe it's called "Le Meilleur Pâtissier" the best pastry chef. just FYI.... Though i'm a fan of both the dutch versions, i think the french version sounds the most appetizing... :)
@@jessehall5807 I know that's what they say. Apparently it also has to do with the amount of the salt used. I am really curious every time I hear him talking about it so today I looked it up. I get it now, kind of, but still not too clear in my simple mind lol
@@Swety0203 Do you mean to make bread rise? Yes liquid is needed to create a dough. If you just straight up mix salt and yeast. That’ll just straight up kill it. You can mix salt and yeast dry with flour without water and you should have no problem! It’s all about chemical reactions with certain bacteria.
They look good. Just a thought, with a normal loaf you can over work them (or werkkk in a paul hollywood scouse accent, apologies to all scousers out there) so maybe split the mixture and knead the colour then🤔?
I’ll disclose that I don’t think I could do better and am appreciative that you explain what happened and how to prevent it, but that said, seeing bagels that bracelet like hurt me in the New Jersey.
That's pretty interesting, as I always thought that the term 'cook-off' or 'bake-off' is an American thing that we don't tend to use here anyway so I wondered why they changed it for the US. Thanks for the factoid 😊
These were so much fun to make, really worth it, lovely warmed too in the microwave if they've cooled a bit!
Check out the pizzeria crowdfund here www.kickstarter.com/projects/mrbarrylewis/the-peoples-pizzeria
And here is the recipe write up in my own words with some hints and tips added barrylewis.net/recipe/rainbow-bagels/
Barry! Red + yellow = orange :)
I love your videos- thanks for the fun escape from this crazy world.
Hi Barry. Maybe get some disposable gloves for when you use the food dyes, you can get a box of 100 latex gloves cheap 😊
I dare you to put these pizza jokes on art canvas and stick them up in your pizzeria.
@@aabacada1614 or even nitrile. So many people, like me, have latex allergy and can have a reaction to food prepared with latex gloves.
@@ScousersWife Yeah the kitchen grade ones. I couldn't think of the name sorry.
"The 5 colors of the rainbow."
Barry, you and I went to very different schools.
They're down to 5 now because of Brexit.
I think that Barry sees colours that us mere mortals cannot... 😁
The Queen's the only one allowed to have purple.
The only reason indigo is in the rainbow is because 7 is a good number and 6 isn't.
I agree, I thought there were 7 colors...
Just a head's up - the baking soda in the water doesn't have anything to do with expansion...it helps the skin of the bagel form :) Less flour when kneading, a shorter rope before forming the circle, and a longer second prove and they will be perfect! Bagels should have maybe a finger sized hole in the middle 😉
... that sounds so naughty
In the words of Paul Hollywood "you've over weeerrrked it"
"Overproofed and underbaked"
It's like he's in the room!
🤣🤣
So, here's a thought: stir the flour, yeast, and sugar together, weigh it out into 5 portions, split the water into 5 portions and add the color paste and a dash of salt to each portion of water before mixing it into the flour. Yes, this means kneading 5 lumps of dough, but if you get the whole family in on it, it should go smoothly enough.
I like this! Then you have lest risk of over working the dough!
When kneading the dough you should try only a light dusting. It makes for a less dry of a dough and it is easier to knead. Same applies when rolling out dough. You need to dust of any excess flour after you are done especially if you are joining pieces of dough. Or else the excess flour acts as a sort of barrier, making it harder to combine.
The holes to my bagels are usually around 5p size, max. You could use these for a ring toss game
How about adding the dye to the water you mix the flour and stuff with? You would have to make several batches of dough from scratch, but the color should be more homogenous. Or maybe not, just an idea.
OR GLOVES LOL
In Sweden we call it "The whole of England bakes" as a direct translation, we also have a Swedish version. ^^
The great Swedish bakeoff?
@@tobyh2026 it's called Hella Sverige Bakar which is "All Sweden is Baking" direct translation so same as the translated British title.
@@tobyh2026 Yup, but it's called "The whole of Sweden bakes" in a crappy direct translate. xD Or "All of Sweden bakes."
In Sweden do they bake English bakes aswell or a mix from different countries? X
@@mahalaclarke273 They mostly bake Swedish classics, but also different things from around the world. I think it's a celebrity season right now actually.
If you add the color to a dent in the middle of the dough and then fold it in, touching only the outside as much as you can, the color will mix more quickly and stick to your hand slightly less.
The amount of extra flour used whenever Barry kneeds any dough is disturbing...
Glad I’m not the only one who has noticed. When he said ‘lightly flour the board’ I paused the vid and said to my missus, ‘let’s see what he thinks ‘lightly is’.
I hit play to see him grab a handful and dump it out while proclaiming he, ‘might as well use all the flour up’ 🤣
😂
I always wonder why he uses so much when all he needs is a light layer
It absolutely is. The resulting dough was bone dry. Makes me a bit worried regarding the pizza venture.
As an actual bagel maker, it hurt my soul haha. it was so hard for him to seal the two sides together because it was too dry :'(
Just fun fact, in Czech republic, we also have this show based on the original "The Great British Bake Off" and it is called "Peče celá země". In translation, it could be something like "The whole country bakes". :) It premiered in spring 2020 and it had a really good response from people. Another fact is that as a juror there was a baker called "Josef Maršálek", who worked in Harrods in London for several years.
One phrase: Rubber gloves.
Yeah, I thought he will put them on after the blue dye disaster. (Also, I hate artificial food dyes but that's just my personal opinion)
I was thinking the same thing, even before he started...
Barry, I love your videos! Every time I watch your latest video, I start tapping my toes, waiting for the next one!
I worked on the 2015 series of Bake Off where Nadiya won. That fact about how many hours of footage is correct, as it was my job to watch and write down timecodes for each bake over and over again across 8 different cameras. Wonder if Linton worked on the same series I did!
The BEST GBBO series. Thank you so much for your hard work; I still watch that particular series when I need to unwind. ❤️
I use hand sanitizer and it removes it too. It works for me being a custom cake decorator I use a lot of gel colors. Heat your oven up few minutes then shut off and put your tray there acts like a proofer.
The bicarb gives the outside a chewy texture - it doesn't make them puff up.
I think you'll find Guy, the bicarbonate of soda do rise/puff up them up by releasing carbon dioxide when cooked, in this instance, when boiled.
The chewy texture is a by-product of this reaction.
@@AdventureWright traditionally lye was used in the water but now bicarb is used. The yeast makes them puff up.
We'll agree to disagree on this one
@@AdventureWright that would be true if the bicarb was in the dough, but it’s not. In this case, it’s used to set the surface and make them shiny-which, as Guy correctly notes, is what lye was traditionally used for, but home bakers have switched to the safer bicarbonate alternative.
"This tastes like....bread!" - Well, at least she knows her bread... :P
"Brilliant" lol
You know that orange = red + yellow, don't you ?
Just pledge £90 to your pizzeria. Love your videos. Love your dad jokes, love your goofballness, it makes cooking so much more approachable.
My brain goes directly to rainbow pretzels as a follow up
Amy nodding at 15:07 is wonderful. Cheered me up no end.
Those! I watched that episode, they do look cool
I’m currently building a flat pack, so far it’s going fairly good. Only put the shelves in the wrong pack twice
YASSSS HE SAID BAY-YAH!! 😭
Barry I've gotta say this even though I love you. Every. Time. You. Use dough. You add so much bench flour instead of just handling the dough, that you ruin the hydration in the dough.
The Pug nodded. I can’t 🤣
Looks great! You might have used a bit too much flour when you were kneading and rolling out, which could impede your rise in the oven.
In the USA it’s called the great British Bake off.Also, when I was little, a local supermarket used to make fresh loaves (sliced) in a rainbow that you could only see when it was sliced.
why didnt you use latex gloves mate so you didnt get your hands all coloured?
Gotta use nitrile, a lot of people are allergic to latex
by far the best Seal moment yet! when hes sealing the bagel
Snapped out of my daydream when you said 5 colours of the rainbow
This is the video where Barry looks like he murdered a Smurf.
Hi Barry. Big fan and also a chef, would advise when cutting pastry to use a pizza cutter you’ll usually get a quicker straighter edge :) love you vids.
I really hope Barry sees the comments and tries these again.🤞🙏
Awesome job Barry, they look so good, love a bagel! Really enjoy watching your videos! Dani from Australia
They look incredible mate!
Need to invest in some kitchen safe plastic gloves lol... takes ages to get dye off. Though those magic white sponges work good at getting food dye off the counter.
@Barry, awesome video!
But why do you never knead dough on your work surface? Why do you use an extra board? Just curious 😉 loving your videos!
I want to see you try out some different colour combinations. A Mr Blobby themed bagel! 😄
I cannot wait for the 1 Milion subscriber special video. Congrats on 900k subs and the pizzeria campaign!!!
-Longtime subscriber🍕😁👍
I was just thinking about this video because I remembered the sneak peak from the update video! Thank you so much for another wonderful video, time to go on another barrathon!
Linton helps edit bake off social media? Their social media is incredible so he’s doing a great job!!
It's really amazing and I think it's the best for kids activity too👌😂
We in Canada get the British and The great Canadian bake off! 7 colours in the rainbow. Do not leave them in the baking soda water too long , 15 seconds a side! ROY G BIV. Love Mrs.B.
They should have proofed before the boil.
Wondering if you could measure out the flour, divide it and then dye the flour? (letting it dry before using) or actually using dried powdered fruit/veg for natural colours in the flour
If you don’t like Bloody Mary’s (I don’t either!) try a Caesar, the Canadian version. It uses Clamato (a mix by Motts of clam juice and tomato juice) instead of straight tomato juice. Its much less thick, and frankly tastes so much better. I also have an incredible recipe for a spice mix to put in it instead of just worcestshire sauce and tobasco if you want to try and take it up a notch!
I wonder if it would be easier to make 5 separate doughs and dye the warm water? I do this for coloured scones.
Dude love bagels? Aaaaw! Have mercy! 😂
Would mixing the colouring into the water at the start yield better results?
I'm still working my way through all of the gadget videos, and last night I watched the one where you first received & reviewed your Wrapmaster 3000! Awwww 😍 lol
Love the Great British Bake Off! Who's your favorite in this series? My favorite had to leave already!
I would love to see you have a go at bulgogi bibimbap (beef mixed rice bowl), but like s proper Korean version, not a westernised version (Korean Bapsang has a great recipe). Making all the individual ingredients seems right up you alley!
In The Netherlands the show is called: " Heel Holland bakt" which means aprox. everyone in The Netherlands bakes. In Belgium (Vlaanderen = Flanders, the dutch speaking part of Belgium) it's called Bakeoff Vlaanderen. In Wallon (the french speaking part) i believe it's called "Le Meilleur Pâtissier" the best pastry chef. just FYI.... Though i'm a fan of both the dutch versions, i think the french version sounds the most appetizing... :)
It’s a lot easier I found to incorporate while making the dough itself.
I saw your Instagram story making these on Sunday, which happened to be (Inter)National Coming Out Day. It seems appropriate :P
Oh yeah the rainbow red, orange, yellow, green, blue
Take it purple went on holiday ? 😂😂
And I’m so happy you know who dude love is
Tip: Powder Free Neoprene Gloves when you do anything with the food colouring gel/paste
I really want to do this but with only three colors... Could be really fun for Thanksgiving (U.S. holiday).
How does it make any sense keeping the salt separate? They are still getting mixed in. 🤔🤔🤔
I had the same thought
Once it’s mixed it fine - but laying salt directly on top kills the yeast bacteria needed to get the rise.
@@jessehall5807 I know that's what they say. Apparently it also has to do with the amount of the salt used. I am really curious every time I hear him talking about it so today I looked it up. I get it now, kind of, but still not too clear in my simple mind lol
@@jessehall5807 but only when it also is mixed with water right? Because I don't think anything would happen if you just mix salt and dry yeast.
@@Swety0203 Do you mean to make bread rise? Yes liquid is needed to create a dough.
If you just straight up mix salt and yeast. That’ll just straight up kill it.
You can mix salt and yeast dry with flour without water and you should have no problem! It’s all about chemical reactions with certain bacteria.
they are meant to expand, maybe your yeast wasnt alive or you dried out the dough from the flour... but this isnt right.
Warm water with some salt and lemon works wonders for removing food dye from your hands supposedly
They look good. Just a thought, with a normal loaf you can over work them (or werkkk in a paul hollywood scouse accent, apologies to all scousers out there) so maybe split the mixture and knead the colour then🤔?
I felt exactly the same when I saw the rainbow bagels cos I LOVE bagels
In fact I made your 3 ingredient bagels
When I make bagels I leave them to rise once shaped, before boiling.
In the Netherlands the program called "Heel Holland Bakt"
Literal translation is: All of Holland bakes
And now the smurf impression in the hacks video makes sense
A good bloody mary is the king of cocktails.
I think you should make it a Series
Those look amazing!
omg a whole snowfall of flour! 😂 light dusting !?
Q what will happen when you dye the flour ?
There is a Canadian version too!
Hula hoop or dogs chew toy but never a bagel.
I’ll disclose that I don’t think I could do better and am appreciative that you explain what happened and how to prevent it, but that said, seeing bagels that bracelet like hurt me in the New Jersey.
Yay seal is back!!!
Barry... a rainbow has 7 colors
In the US "Bake-Off" is trademarked by Pillsbury (a foods corporation) so the name was changed for legal reasons.
That's pretty interesting, as I always thought that the term 'cook-off' or 'bake-off' is an American thing that we don't tend to use here anyway so I wondered why they changed it for the US. Thanks for the factoid 😊
Yay the time has came
Paul Hollywood is from my town! He needs to come his home town so I can meet him!
They would make great individual edible xmas wreaths :)
My dad supplies Harrods with the rainbow bagels they sell
Or beigels as he insists they're called
Barry's wearing the almost same t-shirt Eli wore on episode 200 of Cheapshow a week ago (which has been uploaded to RUclips today)!
Separate into 5 pieces before kneading then add the food dye, you then knead and dye at the same time.
So happy Seal is back 😄🥳
For Christmas you could do red and green ones with cinnamon or something.
Why didn’t you just make orange with the colors you had?
In France it's "The best baker" Le meilleur pâtissier !
When you said “don’t be silly” to Mrs Barry you set off Siri on my phone 😂 guess she thought you said hey Siri 😂
Five colours of the 🌈 in the words of homer Simpson "dough"!!
I'm going to guess Lye isn't available?
I love you Barry 😊😊😊
Should do a collab with the "silver fox", pure entertainment 👌
try to mix red & yellow together until you get orange silly & use clear rubber gloves to stop the color from staining your hands
Yes!!! The seal is back!
True bake off style, have Mrs B pick your recipe and sort your ingredients then you have to cook blind!
Yay you did the Seal!
maybe they didn't rise the best because on the second prove when you formed the bagels , I think you only cover lightly , not air tight
Umm u do know u can mix yellow with red to make orange? Love your videos 😃
Maybe you could try and do rainbow pretzels with this idea, that could look cool