@@casacalifano I did the last time they were pretty darn good 😊 but I started them again last night and made them this morning they taste amazing but this time there as flat as a pancake 🫤
Thanks for putting this together. Such an excellent narrator. You included every "what if" option in this video. Great job and so professionally done. Video followed along perfectly. I think you found your niche. Please don’t stop. Great job!😊
I love how well explained your recipe is but do you have any advice on getting my bagels to rise once they are shaped? Ive let them rest on the counter for about 4 hours and they didn’t puff up or pass the float test.
Instead of leaving the formed bagels/dough resting in the fridge overnight, can I speed up the process by leaving them out on the counter? If so, for how long should I leave them out?
Thank you for the recipe, very easy to follow …but i need help 😅 I am new to baking with sourdough and …everytime i make bagels the dough is good and stiff in the begining and then when i do final rise after the fridge is becomes super soft and loses its shape it doesn’t float in water…anyone knows what i do wrong?😅
Oh and i forgot to mention after baking it doesn’t have that nice texture and crust If any one have ideas of what is going on ( I follow the recipe fully) any advices ?😁
Except the barley malt syrup in the dough, this is identical to the recipe I spent years of trial and error developing. I wonder how long it took you. Regardless, you are so generous to do so much additional work to share it. Like other commenters said, your presentation is flawless and elegant.
Wow! Thank you so much for the sweet comment! Truly so kind! You'll have to try the barley malt syrup and see if you feel there's a difference in the flavor or not enough for you to change your recipe! Sometimes I'll try out recipes from online/books/word of mouth and then take what I like from each and modify what doesn't work for me to ultimately develop my own perfect recipe. Or sometime I just go rouge and see what happens! I love sourdough! What else do you enjoy making with sourdough?
How old is the sourdough starter that youre using? It could be that your starter is young and not super strong. Or if your home is very cold you'll need longer resting time for the dough to ferment! Did you bake the bagels anyways even though they didn't float?
Mine didn’t float either. I went ahead and poached/ baked them though and they looked a little wonky but still tasted amazing! Not sure what happened but my starter is over 2 years old and I used molasses instead of barley malt syrup and omitted malt powder since I didn’t have any. I also shaped the bagels the next morning. Any idea what might have happened?
Correct! You're making a levain to use in the recipe. Although with typical levains you use all of it and with this one you will have some extra left over. I prefer that because I'd rather have wiggle room than be scraping the starter off the sides of the jar like crazy to get enough! I hope that makes sense!
This was the best how to make bagel demonstration I’ve watched and I’ve pretty much watched them all thank you. ☺️
Omg thank you so much! 🥹🩷 did you get a chance to make them?
@@casacalifano I did the last time they were pretty darn good 😊 but I started them again last night and made them this morning they taste amazing but this time there as flat as a pancake 🫤
These look delicious. I'm going to try the recipe this weekend. ❤
Thanks for putting this together. Such an excellent narrator. You included every "what if" option in this video. Great job and so professionally done. Video followed along perfectly. I think you found your niche. Please don’t stop. Great job!😊
🥹😭🥰 thank you SO much! This feedback means so much to me! I can’t express how much I appreciate the support and encouragement! ❤️😄
You are the BEST , your instructions are always so easy to follow and everything always turns out great
I will definitely try your recipe…. These look amazing
Did you get a chance to make these? If so, how did they turn out for you?
hi, i made your sourdough bagel and it was perfect . Thanks for the recipe
Yay! I'm so happy to hear that!! Thank you so much for taking the time to comment and let me know!!
The best video on sourdough bagels that I have seen
Thank you SO much!! I'm so glad you enjoyed the video!!
Just a question, if you shaped and refrigerated the bagels the day before, do you have to leave them out the next day before baking as well?
I also have the same question. And is a float test necessary still necessary if we shaped it before the cold proof?
I love how well explained your recipe is but do you have any advice on getting my bagels to rise once they are shaped? Ive let them rest on the counter for about 4 hours and they didn’t puff up or pass the float test.
i will definitely try this recipe, the ones ive tried previously with sourdough are a bust.
I formed my bagels this morning is it OK to leave them sitting for more than two hours before making them??
Should be ok! If it’s going to be quite a few hours you can always stick them formed in the fridge to buy you more time ☺️
What a great master class in bagel making ❤ Amazing job!
Thank you!!! 🥰❤️
Very tasty, can confirm!
❤️❤️❤️
Is there any substitute for diastatic salt ? Also can I make these bagels with all purpose flour ?
I have made this sourdough recipe twice. It came out great. Thanks for the recipe and instructions 😊
Instead of leaving the formed bagels/dough resting in the fridge overnight, can I speed up the process by leaving them out on the counter? If so, for how long should I leave them out?
Is this recipe from the perfect loaf?
OMG what a great tutorial!! I can’t wait to try making these!!!
I have some waiting for you to try! 🥰
These are next on my list to do . thanks
They’re so yummy!!
Excellent tutorial for bagels. Thank you.
Thank you so much! I'm so glad you enjoyed it! Thank you for taking the time to leave me a comment! 😊❤️
So, the starter is a substitute to yeast? Will it rise
Thank you for the recipe, very easy to follow …but i need help 😅
I am new to baking with sourdough and …everytime i make bagels the dough is good and stiff in the begining and then when i do final rise after the fridge is becomes super soft and loses its shape
it doesn’t float in water…anyone knows what i do wrong?😅
Oh and i forgot to mention after baking it doesn’t have that nice texture and crust
If any one have ideas of what is going on ( I follow the recipe fully) any advices ?😁
Except the barley malt syrup in the dough, this is identical to the recipe I spent years of trial and error developing. I wonder how long it took you. Regardless, you are so generous to do so much additional work to share it. Like other commenters said, your presentation is flawless and elegant.
Wow! Thank you so much for the sweet comment! Truly so kind! You'll have to try the barley malt syrup and see if you feel there's a difference in the flavor or not enough for you to change your recipe! Sometimes I'll try out recipes from online/books/word of mouth and then take what I like from each and modify what doesn't work for me to ultimately develop my own perfect recipe. Or sometime I just go rouge and see what happens! I love sourdough!
What else do you enjoy making with sourdough?
Thank you for explaining everything so thoroughly! I love how you gave different options and scenarios because not everyone has the same schedules!
I loved watching your video! Can you please also show how to make blueberry and cinnamon raisin bagels?
Why is my dough super sticky after forming & didn’t a corn meal so used flour
You explained it so well 👏 ❤ I am trying your recipe. Hope it works for me 🤞
I have made this recipe from another channel, they are really good !! I have been making bagels since covid19 😅
Right!?!? Once I started making homemade nothing compares!
Me too!!!
Beautiful!! Looks store bought!! ❤
🥰 thank you so much!!!
Wow excellent video
Thank you so much, I'm so glad you enjoyed it! I really appreciate you taking the time to leave me a comment! 😊❤️
Great video
Thank you so much!!! Have you make sourdough bagels before?
Heyyyyy I came over from your TikTok I’m already loving your page ☺️
Yayyy!! So glad youre enjoying my videos!! You can always leave any questions in the comments! I do my best to answer every one!
My carb lovers can’t wait to try this!! Fantastic explanations 👏🏻😍
So glad you found the video helpful! Let me know how they turn out for you!! 😄
I don't know what I did wrong because my bagels didn't float.i did test 2 time😢
How old is the sourdough starter that youre using? It could be that your starter is young and not super strong. Or if your home is very cold you'll need longer resting time for the dough to ferment! Did you bake the bagels anyways even though they didn't float?
Mine didn’t float either. I went ahead and poached/ baked them though and they looked a little wonky but still tasted amazing! Not sure what happened but my starter is over 2 years old and I used molasses instead of barley malt syrup and omitted malt powder since I didn’t have any. I also shaped the bagels the next morning. Any idea what might have happened?
So you're not making a starter but a levain right?
Correct! You're making a levain to use in the recipe. Although with typical levains you use all of it and with this one you will have some extra left over. I prefer that because I'd rather have wiggle room than be scraping the starter off the sides of the jar like crazy to get enough! I hope that makes sense!
How do you store the left over baked bagels ?
I store them in a ziplock bag on my counter or I slice them in half and freeze them! 😊❤️
So not 1k 1005... i think you accidentally added a extra 0 on that 105
Oops that was. typo! it was supposed to say 100g not 1005. I'm fixing it now! Thanks for catching that!