"If you're following a recipe to the letter you have to use the exact same flour" That's why bakers import their flours. I know bakers who scrambled to find a new source when their usual mill changed their processing method. Finding the right flour is a borderline obsession for some bakers.
It's weird indeed. Everywhere I comment, people tell me how much they love me and my videos. Sometimes it is annoying. But right now it would be okay. So say something nice about my content, dear bastien
I have been wanting to make bagels since forever, don’t know why all the recipes ask for so much involvement and Thought the barley syrup was a must. I love how Adam don’t put a lot of pressure on home cooks.
@@jasonreid9267 thats because pizza bagels are made at home, its litterally just toast a bagel (or English muffin) to taste, add pizza sauce, cheese, pizza toppings to taste, microwave for 30sec.
In my 12 years managing a bagel bakery, one of my favorites was making pretzel bagels. After boiling, put them in a baking soda solution for a minute or so. Top them with some coarse salt and bake as usual. Voila, chewy, crusty, pretzelly bagels!
Holy heck I am so glad I read this comment! Just tried a couple of the batch this way and they were five times better than the ones without. Thank you sir for your contribution to making this world more delicious.
I like you because you don’t BS me. If there are ingredients that you don’t need, you’ll tell me. You’re not afraid to challenge traditional cooking techniques/rules and a lot of the time you’re right.
"You really need the highest protein flour" let's go to the discount shop wjere they sell flour for 30 cents, it's ironically the flour with most protein
I have made this recipe a few times but the last time I made them I reduced the salt by 1/4 Tbsp and added 1egg and a tablespoon of oil to the dough. The dough was smoother. It was my best batch of bagels. Give both methods a try
If you cant have onions because you're following a low FODMAP diet, try using asafoetida as a substitute for onion and garlic powders in recipes. It's very strong so I'd reccomend using 1/2 or even 1/4 the amount, but it really helps bring that flavour back in a stomach-friendly way
Why I was here too! My roommate has an onion allergy (Onion, chives, shallots, scallions, and leeks in fact, but not garlic, we eat a lot of garlic). I can't wait to make savory (not plain) bagels she can eat!
These turned out really well. It was VERY straight forward for us. The only tricky part for us was controlling temperature in our old oven. Guests cheered for these bagels and were so impressed
1st of all, that was a smooth transition into your sponsor. 2nd, thank you for making a recipe that is more widely available to the masses and doesn't require lye
I agree with the 'use your senses' bit. I had exactly 5 cups of bread flour left and since I didn't want to either open my new bag or have a few teaspoons left over I decided to follow the recipe perfectly. Honestly, it was a bit too much flour. Made it hard to work with. Not impossibly bad, but if I had done it by feel my first time making bagels would have gone better.
We literally don't have any bagel shops here! Technically there's an Einstein's Bagels, but that's a national chain that isn't very good imho, and it's deep on-campus at Mercer University in the library building, so it's physically hard to get to, it's open weird hours, closed for lengthy periods when class isn't in session, etc.
@@aragusea Are there not any bagels from grocery stores nearby either? I'm in CO and I don't think there are any bagel shops nearby (only one I saw was in Maryland,) but I do get bagels from Walmart or anywhere else if I want them.
Former professional baker and I recommend this or bake your baking soda to convert it into sodium carbonate. PLEASE BE AWARE sodium carbonate is almost as caustic as lye and should be treated as a dangerous chemical to exposed skin and eyes.
I made these today. Kneaded the dough and shaped them last night, boiled/ baked them this morning. I only did plain bagels but still used the egg wash, which does indeed give them a beautiful finish. Thank you for this recipe! I'm gonna bring some to my parents and some to my girlfriend's parents tomorrow.
I live in Canada and I used to just buy bagels from the store, but after seeing this video (and many like it); I realized how much different store bought bagels are. I would go to Montreal and get a bagel, but I don't think driving from Ontario to Montreal for one bagel is worth it. I'll try this though. Looks simple and delicious!
Maybe, except if you have a fan that isn't convection. Convection is a form of heat transfer that results from density differences between fluids of different temperatures. (Hot air rises because its less dense which forces cold air down) I would argue that convection ovens are misnamed and are large wall mounted airfryers/forced air ovens. Note: the other forms of heat tranfer are conduction (direct contact, aka how food in a frying pan is warmed) and radiation (light, sun bathing and toasters use this form).
@@saltysoysauce954 I get it but a few months ago, before my sister bought an "air fryer", I didn't know what it was. So if I saw this video a few months ago I wouldn't have known what Adam was talking about. I'm assuming that some people didn't know what Adam was talking about so I wrote this comment. Also yes I know its actually a convection oven.
Credibility takes a deep dive with this recipe. After 2020, “The Year of Home Baking”, no one should be boiling bagels without creating significantly alkaline boiling water. Seems pretty essential, honestly. You’ll get a less wrinkly surface on the bagels if the alkaline solution gelatinizes the surface of the dough in the boing water instead of trying to dissolve it. The less-than-perfect aesthetics of the finished bagels have less to do with “I’m not fussy like that” than “I’m doing it wrong”.
Thank you so much for sharing this fun and informative video. A native NYR, and a baker, when not in my hometown it's good to bake my own goods when not trying out what the locals have to offer. Bagels are the best and taste even better with "NYC water" (my bias) anytime of the day: breakfast, lunch, and dinner:)! Happy New Year 2024!
Great video. I make bread regularly but never bagels. I hadn't realised the main difference is the boiling in water. Looks much easier than I expected. May give this a go tomorrow
I started making the occasional bagel batch this year but was flustered that they are uneven and a bit flat. Thanks for explaining both of those and making me feel better about it.
I've started to make bagels like a week ago and trying to enhance my recipe with a lot of videos and practice. Oh boy how I'm gonna enjoy watching this.
gosh you are a lifesaver with this recipe, I've been trying to make the ideal new york/Montreal hybrid but always failed, now I can't wait to try this (once i have more bread flour).
"activate Circle of Life..." DIE DIE DIE, that is a STUPID song in a STUPID movie with the STUPIDEST baboon EVER, so stupid it can only exist in animated fiction. Lions KILL baboons and baboons hate them. Almost as much as they hate leopards. STUPID STUPID STUPID MOVIE AND STUPIDER SONG.
@@jvallas Would you like to see how I feel about poodles? Ethelred Hardrede High Norse Priest of Quetzalcoatl🐍 Keeper of the Cadbury Mini Eggs Ghost Writer for Zeus⚡ Official Communicant of the GIOA And Defender Against the IPU🦄 Ask me about donating your still beating heart💔 to make sure the Sun keeps rising🌄
I worked in two different Long Island, NY bagel store for a few years, baking bagels. The bagels were proofed in a fridge, boiled in straight water (although the water was full of corn meal used to keep the bagels from sticking to the trays when proofing), and the seeds were just shaken onto the wet bagels before they were put into the oven on burlap covered wood boards. The boards were flipped releasing the bagels to bake on the stone oven tray once the bagels were dry, removed when color achieved.
I fucking love this channel now..... Cause of the flexibility of compromises with every recipe...... Choose what you want to scarifice but keep cooking..,.. So glad I recently discovered it.
The way my seeds fall of I wonder why I don't judt toast the mix and sprinkle it on top. I used egg wash, I pushed em into a bowl full of crispies. GREAT BAGELS SIR,.... GREAT!! You have changed my life cos I believe I'd never had a bagel if this is one. I'm making some right now. I made 42 one week. 24 another week. I didn't have honey though so I used mollasses in the dough and in the boil water. They have an amazing crackle toasted and the chew is delicious. WINNER TOTALLY!!
I am a Brooklyn native and a bagel snob who no longer lives in a place where I can get good bagels. I suspect I will be making this one a lot. Thank you, Adam.
I think my favourite thing about your channel Adam is that you're usually pretty active in the comments. Whether that's being genuinely helpful and just answering questions, or having a back and forth with people, or acting more as a kind of moderator. It's nice watching a video and then being able to actually engage with the content and the creator in the comments section :D
Because it’s only one thing, homogenous means a uniform mixture of different things. If you go deeper into the wine’s ingredients they’re probably not homogenous.
@@vondas1480 man I'm pretty sure wine is a mixture of water and alcohol with some other stuff that r remains after fermentation. So it is a mixture. Also, alcohol and water form a homogeneous mixture. And the remains r also water soluble(Mostly). So wine is probably homogeneous throughout.
HOT AIR FRYER! I made these. Great recipe. I reduced the water to 1.5 cups and then lowered the flour. Using your method for moistness of dough made it easy to still make it. I however did under/over estimate the size and mine were 6.5" around O.O. Its ok they are still amazing and ill know better next time. Oh yeah I also used corn syrup and some sugar for my water mixtures, both with the yeast and boiling. Golden brown... Thanks again for great recipe
0:15 "let's dough" oh my goodness
it was so bad i didnt even realize its a pun
I thought I was the only one
Don’t you mean “dough my goodness”?
He's so gay and cringey🤮🤮
@@raajan1568 bruh
i love the perfectly carved out bagel hole in the cheese then said hole being placed in the sandwich to be toasted
I'm glad someone noticed.
@@laurenmorrill2239 You actually created this chanel just to post this comment
@@illia_troshuk7071 I was waiting to see if the egg also had a hole.
that gave me a good little chuckle
@@illia_troshuk7071 yeah, that was not my wife. Someone created an account to impersonate her. Unbelievably creepy.
"If you're following a recipe to the letter you have to use the exact same flour" That's why bakers import their flours. I know bakers who scrambled to find a new source when their usual mill changed their processing method. Finding the right flour is a borderline obsession for some bakers.
It's weird indeed. Everywhere I comment, people tell me how much they love me and my videos. Sometimes it is annoying. But right now it would be okay. So say something nice about my content, dear bastien
just remember that even from the same mill you will have a different flours - just because input grain will differ over the time...
@@AxxLAfriku What?
Go home your drunk
@@glacierstudios518 thx for the suggestion. i'm planning the trip...
Pro tip from Montreal: slice your bagels *before* freezing. Intact palms future breakfast eating you will thank me.
Yeah unless you want to eat fingernails for breakfast!
Ouch! Are you speaking from experience?
@@SonofTheMorningStar666 not personally. Plenty of bagel slicing injuries around here though.
Serated bread knives are a thing though? And there are serated ones that are dull to the touch but are still highly effective in slicing bread
@@xiuxiu1108 well not everyone have those at home
"tabletop convection oven" thank you for using the correct name
Air fryer 😭
@@Haunington fk this "air fryer" marketing nonsense lmao
I'm super curious, what is the alternative name he refused to say? 🤔
@@John-gm5mf air fryer
@@John-gm5mf Already mentioned. Air fryer, because you don't fry anything at all (fry basically cook things on hot oil).
I have been wanting to make bagels since forever, don’t know why all the recipes ask for so much involvement and Thought the barley syrup was a must. I love how Adam don’t put a lot of pressure on home cooks.
Exactly! That’s why I love his content so much!
All health food stores carry barley malt sryup by EDEN FOODS
Why so much involvement? Because bagels arent easy to make if you want them as good as they are in NYC. Stop being lazy if you want it to taste right.
I was expected the almighty non traditional "New York style pizza bagels" to be featured in this video, still loved it.
Haha yes.. lowkey amazing
Long live the empire
I know pizza bagels are a thing, but you can't find them in New York. Except maybe in the frozen foods section of the supermarket :P
Wait you eat bagels? I'm Polish and idk really know what it is
@@jasonreid9267 thats because pizza bagels are made at home, its litterally just toast a bagel (or English muffin) to taste, add pizza sauce, cheese, pizza toppings to taste, microwave for 30sec.
Your consistent "can't be bothered" attitude makes me happy
In my 12 years managing a bagel bakery, one of my favorites was making pretzel bagels. After boiling, put them in a baking soda solution for a minute or so. Top them with some coarse salt and bake as usual. Voila, chewy, crusty, pretzelly bagels!
Holy heck I am so glad I read this comment! Just tried a couple of the batch this way and they were five times better than the ones without. Thank you sir for your contribution to making this world more delicious.
Elvis Pretzely would love you
Let's dough was a good sneaky pun.. you are very clever Adam.
I mean considering he’s a university professor he probably has a PHD in humor
Sneaky BUN
@@tahamohammad1741 was*
@@tahamohammad1741 yeah prob
Time lapse?
I like you because you don’t BS me. If there are ingredients that you don’t need, you’ll tell me. You’re not afraid to challenge traditional cooking techniques/rules and a lot of the time you’re right.
"You really need the highest protein flour" let's go to the discount shop wjere they sell flour for 30 cents, it's ironically the flour with most protein
That’s interesting info...didn’t know that! Thanks for sharing 😃
If you didn't get it, the joke is about insects
@@shadowregards5903 oh boyyy...yeah I didn’t see it that way...got to erase that advice from my mind now 🙊🙈🙈
@@shadowregards5903 no, there is no joke, it literally is the flour with most protein content available near me
Fun fact: there are standards defining how many insect legs are allowed in rice and flour per kg.
Upside-down Bear Report:
Upside-down Bear sighted twice at 0:25, 3:48, 4:44.
This has been your upside-down bear report. Accept no substitutes.
He said “let’s dough this”, that’s a father all right
lets dough*
@Alexander Dewanto it was “let’s dough” not let’s dough this
I have made this recipe a few times but the last time I made them I reduced the salt by 1/4 Tbsp and added 1egg and a tablespoon of oil to the dough. The dough was smoother. It was my best batch of bagels. Give both methods a try
Adam, I can't have onions anymore. You just made it so I can enjoy "Everything" bagels again.... I appreciate it.
If you cant have onions because you're following a low FODMAP diet, try using asafoetida as a substitute for onion and garlic powders in recipes. It's very strong so I'd reccomend using 1/2 or even 1/4 the amount, but it really helps bring that flavour back in a stomach-friendly way
I can’t imagine not being able to eat onions anymore... I have a whole giant bowl just for all the onions I buy since I eat so many 😅
Why I was here too! My roommate has an onion allergy (Onion, chives, shallots, scallions, and leeks in fact, but not garlic, we eat a lot of garlic). I can't wait to make savory (not plain) bagels she can eat!
It’s supremely refreshing to see a RUclips chef who isn’t obsessed with measurements. Can’t wait to try these!
This guy is such a good chef. He makes good food and has scientific evidence to why it’s good.
I'm ready for Adam to make a 24/7 livestream of his dish's yeast blooming.
what one of the first comments are you? its been like 10 mins
Hi
Bonjour
Where are Justin's likes
pog
"upside down brains" I'm still laughing, I don't even know why
crunge
@@Billfredbobob u meant cringe? Btw...cringe
@@Billfredbobob stfu
Made these exactly how you showed. These are the closest tasting, crunchy, soft on the inside bagels that you can get to New York City
These turned out really well. It was VERY straight forward for us. The only tricky part for us was controlling temperature in our old oven. Guests cheered for these bagels and were so impressed
*SUMMON FORTH THE UPSIDE DOWN BEAR*
Summon the Elector Counts!
I don't know man, he didn't sound very energetic when he said it today :(
Adam keeps scaring the kids
*Demonic chanting*
An American cooking channel actually including Celcius, I cannot believe it.
Much appreciated!
1st of all, that was a smooth transition into your sponsor. 2nd, thank you for making a recipe that is more widely available to the masses and doesn't require lye
00:15 Did he really just say "Let's dough"? Good one.
He's a dad. He makes dad jokes. Makes sense.
Father comedy
😂 I dough know
When recommendation is faster than notifications
me
ruclips.net/video/rGl5HkB76XU/видео.html
montreal style bagels are the love of my life 🥺 bombarded with sesame on both sides - nostalgic
I’m waiting for “summon forth the upside down bear” merchandise.
Even though you spelled this correctly, I still read beer instead of bear and was very confused 😂😅
And it damn well better have an upside down honey bear, or riots will happen!
Needs to look like a satanic conjuring though
I agree with the 'use your senses' bit. I had exactly 5 cups of bread flour left and since I didn't want to either open my new bag or have a few teaspoons left over I decided to follow the recipe perfectly. Honestly, it was a bit too much flour. Made it hard to work with. Not impossibly bad, but if I had done it by feel my first time making bagels would have gone better.
Bagel shops near Adam: guess we gotta season our ovens then
XD
We literally don't have any bagel shops here! Technically there's an Einstein's Bagels, but that's a national chain that isn't very good imho, and it's deep on-campus at Mercer University in the library building, so it's physically hard to get to, it's open weird hours, closed for lengthy periods when class isn't in session, etc.
I'm dead
@@aragusea Are there not any bagels from grocery stores nearby either? I'm in CO and I don't think there are any bagel shops nearby (only one I saw was in Maryland,) but I do get bagels from Walmart or anywhere else if I want them.
@@aragusea Don't bakeries make bagels as well?
I love making and eating bagle❤️but never thought tabletop convection oven for warming up! so smart😍✨
Yes!! One of the greatest New York things!!! The Statue smiles upon you! Thank you Adam!!!!
Some people also put baking soda in the boiling water
Former professional baker and I recommend this or bake your baking soda to convert it into sodium carbonate. PLEASE BE AWARE sodium carbonate is almost as caustic as lye and should be treated as a dangerous chemical to exposed skin and eyes.
I made these today. Kneaded the dough and shaped them last night, boiled/ baked them this morning. I only did plain bagels but still used the egg wash, which does indeed give them a beautiful finish. Thank you for this recipe! I'm gonna bring some to my parents and some to my girlfriend's parents tomorrow.
I live in Canada and I used to just buy bagels from the store, but after seeing this video (and many like it); I realized how much different store bought bagels are. I would go to Montreal and get a bagel, but I don't think driving from Ontario to Montreal for one bagel is worth it.
I'll try this though. Looks simple and delicious!
A worthy competitor to Bagels with Babish!
BAGELS! Thank you Adam! I've been waiting for this one.
you are so correct about making dough by eye and not by book, the variability in flour is more than people realise.
"Let's dough"
Aaaaand I'm going to say that for the next 20-30 years before I do bread.
Man for being a journalist your a damn good cook and an even better cooking instructor. Thank you for the videos.
oh yeah its all coming together now
I live in Montréal and I approve of these bagels.
I'm now patiently waiting for Adam to do a video on the misnaming of "tabletop convection ovens"
Maybe, except if you have a fan that isn't convection. Convection is a form of heat transfer that results from density differences between fluids of different temperatures. (Hot air rises because its less dense which forces cold air down)
I would argue that convection ovens are misnamed and are large wall mounted airfryers/forced air ovens.
Note: the other forms of heat tranfer are conduction (direct contact, aka how food in a frying pan is warmed) and radiation (light, sun bathing and toasters use this form).
you are the king of sponsorship adds almost never see them coming
If you don't know, that's an air fryer.
He is avoiding that name on purpose as it's a technically incorrect name
@@saltysoysauce954 I get it but a few months ago, before my sister bought an "air fryer", I didn't know what it was. So if I saw this video a few months ago I wouldn't have known what Adam was talking about. I'm assuming that some people didn't know what Adam was talking about so I wrote this comment. Also yes I know its actually a convection oven.
@@ahnafj416 Ah alright, that makes sense!
Credibility takes a deep dive with this recipe. After 2020, “The Year of Home Baking”, no one should be boiling bagels without creating significantly alkaline boiling water. Seems pretty essential, honestly. You’ll get a less wrinkly surface on the bagels if the alkaline solution gelatinizes the surface of the dough in the boing water instead of trying to dissolve it. The less-than-perfect aesthetics of the finished bagels have less to do with “I’m not fussy like that” than “I’m doing it wrong”.
"Yeah, I fancy myself some Bagels now, let's gooo!" ... Total prep time: 5 days.....
Wow . Adam dissed off air frye- I mean tabletop convection ovens. Some brave man there.
This man has been sponsored more then pewdiepie has changed his intro
i mean he does have a family to feed
This guys rolling dough and getting it too
@@Gnomie445 punny
@@ggzsk2342 theres a shit ton of demonitized channels that doesnt have a sponser every video
Pewdewpieee
I’ve made this recipe about 5 times and it turned out great every time! Thank you!
ah yes my favorite internet class is back in session
Thank you so much for sharing this fun and informative video. A native NYR, and a baker, when not in my hometown it's good to bake my own goods when not trying out what the locals have to offer. Bagels are the best and taste even better with "NYC water" (my bias) anytime of the day: breakfast, lunch, and dinner:)! Happy New Year 2024!
I tried to think of the perfect bagel pun..
But it just had a giant *hole in it.*
That's a very wHOLEsome joke.
This is not funny
@@KanjoosLahookvinhaakvinhookvin I laughed therefore your argument is invalid get rekt
@@jackevans1708 lol Oh snap! you clearly don't want to mess around with Jack! 🤣
The world isn’t *bready* for your puns passion for food. I love them *dough, hole* heartedly
i made bagels for the first time using this recipe and it cured my depression thank you
back at it again with the flawless sponsor transitions i see
Great video. I make bread regularly but never bagels. I hadn't realised the main difference is the boiling in water. Looks much easier than I expected. May give this a go tomorrow
Bagels! I like them! Especially with salmon!
Love your sense of humor in these
"Let's dough" wow Adam, that was toit
MAGA 2020
@@urbanitecrusher5709 STFU 2021
I started making the occasional bagel batch this year but was flustered that they are uneven and a bit flat. Thanks for explaining both of those and making me feel better about it.
I was literally about to make bagels, what the hell Adam how did you know
He prob tapped your house he does that
Same, have some bagel dough resting in the fridge for two days now and then this. It is time...
He watches. He breathes.
Use malt to boil your bagels if you want the real New York bagel flavor. Honey? No way! What do people from Montreal know about bagels?
KANYE? You make bagels?
Montreal style are the best! One of the "secret ingredients" for a great everything bagel is nigella seeds. Try it out!
Hey Adam, you mentioned in the video that rising time varies on kitchen climate, would you be able to do a video elaborating on that?
Did you vote Bernie Sanders?
@@urbanitecrusher5709 why are you assuming he is american, and why would you say that on a food video?
holy shit guys he actually saved the sponsorship for the end!
Adam: "The classes are tight"
ScreenRant: "Wait, that's illegal"
Wow these taste amazing. 2 minutes of boiling time makes a super chewy outer layer
“Jam them on top of stuff in the fridge.” Keeping it real.
Finally, someone who understands that bagels need to be boiled, not just merely baked!
Bagels that aren’t boiled should be called “bakels”.
I've started to make bagels like a week ago and trying to enhance my recipe with a lot of videos and practice. Oh boy how I'm gonna enjoy watching this.
This is a lot easier than I thought. It's basically making rolls with a hole in the middle, except you boil them first and then cool them down.
Michael Scott would've loved this video
I never need to worry... I'm a Montréaler... born and bred. Best smoked meat too... and poutine. Montréal is foodie heaven 😋
Ive never seen anyone rip out a hole in the middle of a cheese slice before putting it on a bagel. This guy is a psycho and I love it.
Using the bagel as a prop was amazing.
Hey Adam! Can you do a video on your take on making sugar cookies?
gosh you are a lifesaver with this recipe, I've been trying to make the ideal new york/Montreal hybrid but always failed, now I can't wait to try this (once i have more bread flour).
*My brain:* Spots a common house fly.
*First instinct:* Bring the cat, activate Circle of Life...
"activate Circle of Life..."
DIE DIE DIE, that is a STUPID song in a STUPID movie with the STUPIDEST baboon EVER, so stupid it can only exist in animated fiction.
Lions KILL baboons and baboons hate them. Almost as much as they hate leopards.
STUPID STUPID STUPID MOVIE AND STUPIDER SONG.
Activates Trump.
@@EthelredHardrede-nz8yv so how do you feel about the movie?
@@jvallas
Would you like to see how I feel about poodles?
Ethelred Hardrede
High Norse Priest of Quetzalcoatl🐍
Keeper of the Cadbury Mini Eggs
Ghost Writer for Zeus⚡
Official Communicant of the GIOA
And Defender Against the IPU🦄
Ask me about donating your still beating heart💔 to make sure the Sun keeps rising🌄
@@EthelredHardrede-nz8yv hahaha not sure I could handle it!
My mom and I were talking about making bagels but we decided not to, but now that you’ve done it I’m inspired, thanks Adam.
Just clicked on this video and everyone is talking about the sponsor, who is it this time? The cambodian bush meat association?
Skillshare.
raidy shady
I think the sponsor is "Yoplait Yogurt" (im jk its Skillshare)
Nah it’s the fucking Martians this time
@@a.h.tvideomapping4293 ...We had Martians? As in folks living in (planet) Mars? Not people living in Mars (factory) or Mars (town)? Not Marvin?
Excited to try this! Also love your take on the *** fryer. Always thought that was a flashy word to make it sound like new, healthy tech.
I wish this was uploaded earlier, I have everything to make this but its to late in the day ;-;
Tomorrow is Friday, make them for a wonderful breakfast treat on Saturday and Sunday!
@@fprintf thank you for the idea!
There’s always tomorrow!
@@stormycat5514 ...or as Scarlet would say, “Tomorrow is another day.”
One of the best videos I've ever seen. You're awesome. The little guy going to the fridge was an added smile.
7:08 I wasn't expecting to be attacked like that.
What is the name?
@@harridavies1815 Air Fryer
Adam's just being a hipster as always.
@@zaidmadi318 thanks
@@TheSteam02 some would say calling an oven an air fryer is being hipster
I worked in two different Long Island, NY bagel store for a few years, baking bagels. The bagels were proofed in a fridge, boiled in straight water (although the water was full of corn meal used to keep the bagels from sticking to the trays when proofing), and the seeds were just shaken onto the wet bagels before they were put into the oven on burlap covered wood boards. The boards were flipped releasing the bagels to bake on the stone oven tray once the bagels were dry, removed when color achieved.
6:14 Damn Adam, being a little passive aggressive to your son there!
Adam is a passive-aggressive liberal Biden voter.
@@TannerTheDean buying bagels from the supermarket to pwn the libs
I fucking love this channel now..... Cause of the flexibility of compromises with every recipe...... Choose what you want to scarifice but keep cooking..,.. So glad I recently discovered it.
No one:
Me: 👁👄👁 waiting for the ad
This might sound weird, but Nutella on a bagel, will change your life
So random, I literally made bagels yesterday for the first time in forever
The way my seeds fall of I wonder why I don't judt toast the mix and sprinkle it on top. I used egg wash, I pushed em into a bowl full of crispies. GREAT BAGELS SIR,.... GREAT!!
You have changed my life cos I believe I'd never had a bagel if this is one. I'm making some right now. I made 42 one week. 24 another week. I didn't have honey though so I used mollasses in the dough and in the boil water. They have an amazing crackle toasted and the chew is delicious. WINNER TOTALLY!!
Im making bagels for one of my GCSE skill exams and i must say that this video helped me loads, thank you so much
why i complain about living in a food desert, and not move
I am a Brooklyn native and a bagel snob who no longer lives in a place where I can get good bagels. I suspect I will be making this one a lot. Thank you, Adam.
אתה יהודי, כן?
@@jonahs92 yeah I am
4:29 was that a voice crack?
No. He says it like that.
I think my favourite thing about your channel Adam is that you're usually pretty active in the comments. Whether that's being genuinely helpful and just answering questions, or having a back and forth with people, or acting more as a kind of moderator. It's nice watching a video and then being able to actually engage with the content and the creator in the comments section :D
I had to take a moment when you said "Lets dough"
Only recipe I follow and everyone loves the bagels. Ty
Hey Adam, here's a scary thought:
White wine is homogeneous.
Because it’s only one thing, homogenous means a uniform mixture of different things. If you go deeper into the wine’s ingredients they’re probably not homogenous.
@@vondas1480 man I'm pretty sure wine is a mixture of water and alcohol with some other stuff that r remains after fermentation.
So it is a mixture. Also, alcohol and water form a homogeneous mixture. And the remains r also water soluble(Mostly). So wine is probably homogeneous throughout.
Anyway I just wanted to make a joke no need to get scientific 😂
HOT AIR FRYER! I made these. Great recipe. I reduced the water to 1.5 cups and then lowered the flour. Using your method for moistness of dough made it easy to still make it. I however did under/over estimate the size and mine were 6.5" around O.O. Its ok they are still amazing and ill know better next time. Oh yeah I also used corn syrup and some sugar for my water mixtures, both with the yeast and boiling. Golden brown... Thanks again for great recipe