Gemma, I am a fourth generation baker (my dad, my grandfather, and my great grandfather), and I had to tell you that your recipe and technique are by far the closest I have ever seen to their recipe. Just a few secrets: 1) The flour. They used a high gluten bread flour. What I do is add some extra gluten to the mix. 2) Malt barley syrup. You just need a little, and what it does to the flavor is incredible. 3)
Thank you for sharing this here, and to other bold bakers. I appreciate you taking the time to give use these. I'm also happy that my recipe is close to your family's recipe for it.
Hey Gemma! Great recipe. I made a slight adjustment after trying another recipe. Just at the boiling stage, add 3 TB spoons of sugar to the water, or 1 TB spoon sugar plus 1 TB spoon honey, plus a Tea spoon of baking soda. Mix and simmer as usual. 2 mins each side. I didn't need the egg wash, came out with a nice glaze. Absolute perfection!
You present your recipes so clearly and your matter-of-fact manner always conveys the message that "you can do this". It really removes the intimidation factor that might stop the hesitant or inexperienced baker from trying. I would never hesitate to share your recipes and channel with both newer and more experienced bakers as you have something for everyone. Thanks!
Max I think, like the way a hot dog taste better at the ballpark, a bagel tastes just better in New York. With a recipe like this I’m not sure you could tell the difference in a blind taste test. 🥯😋
You qualify your recipe well. Two things: 1) use a high gluten flour or don't waste your time. 2) for even browning and texture, use a diastatic malt powder in your dough. Visit Modernistpantry.com for ingredient info and tutorials. Thanks for sharing your recipe. Take care.
@tyvek05 Yes, but to do it right, you really ought to be using caustic soda, aka lye. Be careful when doing it not to let the lye get on anything, as it will cause severe chemical burns if you're not careful, but you'll get an extremely hard outer layer, while still having a nice soft interior.
@@Kwijiboi Baking soda gives you more of a soft pretzel. Lye is necessary if you want a proper hard shell to a pretzel without turning the interior hard as well. Unfortunately, it's more dangerous to work with.
I live in NY two blocks from one of the greatest Bagel places. Yr bagels look so similar to them. Great job. Yr also very sweet to reply to everyone's comments. 👍👍👍
Oh! My god..... Previously you're all over cakes and this year you're helping us to master the basics and complexions of all bread recipes.... She clearly knows what she's doing... What a queen! 👑👸
You can add "wheat gluten" to your all-purpose flour to make it like bread flour. I made this recipe twice. The first time with all-purpose flour which made for a softer bagel like bread. The second time with all-purpose flour with 4 Tablespoons of wheat gluten which made the bagels much more chewey on the inside and crispy on the outside. I highly recommend this recipe.
Well said. When asked, I always suggest for 1cup of AP flour, replace 1 1/2 tsp of it with gluten or vital wheat. Of course, the more gluten you use, the chewier it will be but more difficult to shape. Glad you got on well !
hey just finished baking the bagels. I use the allpurpose flour and see if this works. Works well but i have to see til next day to eat it... I didnt have the bread flour here so I thought to try this .. They are the most easy recipe to make and only take few hours. So for the taste that I will wait til tomorrow and will keep you post
I have made these twice now, they are delicious!!! I made sesame seed and everything bagels. Thank you Gemma! F.Y.I. I made them without a mixer, because I don’t have one, still super easy! 🙏
I love that I always learn something new when I watch your videos! Even if I dont make bagels, I learnt about shaping dough and how having flour on the surface hampers attraction! Never stop giving such awesome information🤗 I hope you and your family including little George stay healthy and safe❤
This is what I LOVE about Gemma's recipes. Most of them (sorry I have no patience for croissants, lol !) are so easy and they always turn out amazing. I've been a proud bold baker for four years and I don't think I'll ever go back. I'll definitely be trying these during quarantine :)
I'm delighted to hear that Miriam. Give this a go when you have time www.biggerbolderbaking.com/easy-new-york-style-bagel-recipe/ Thanks for being here.
Go ahead give my New York style bagels a go! Here's the recipe bit.ly/GemsBagels and you can enjoy them with my 3 homemade cream cheese flavors here bit.ly/CreamCheeseFlavors
Go ahead give my New York style bagels a go! Here's the recipe bit.ly/GemsBagels and you can enjoy them with my 3 homemade cream cheese flavors here bit.ly/CreamCheeseFlavors
hiii gemma.. im from NY and this is exactly how i love my bagels.. with everything on top.. hope you and family are doing well.. thanks for the recipe :)
This looks delicious 🤤 I can’t wait to try this , in my house we only use all purpose flour but for this recipe I’m going to buy bread flour for better results it look pretty easy to make I’m making this tomorrow
these look fantastic! and also nice they're New York style and not "new york style" you got it to pretty much the real deal and got a good review from people who know them. Looking forward to using this bagels are awesome!
I'm delighted you think that MichelleK. If you want to give this a go, here's the complete recipe www.biggerbolderbaking.com/easy-new-york-style-bagel-recipe/
I can’t wait to try this recipe. I have been trying out multiple bagel recipes. I live in CO but grew up in NJ. Only suggestion I have is to add baking soda to the boiling water as that is traditional. Sometimes you can add sugar to the water as well.
@@biggerbolderbaking You are so kind, you keep showering the best of the best recipes during these hard times.. Great Job, so happy to be in touch with you😍🤗🤗
Hi there, i have tried the bagels and believe it or not it came out just perfect. thank you so much. the only thing that i didn't have was the seeds so I baked it plain. Made it last night and had it for breakfast this morning! thank you once again. just like the bread it came out perfect! you are my go to baking person. 😍
I am trying the recipe today! I had active dry yeast, which I activated in a half cup of water. I mixed the ingredients before adding the water and yeast, and then slowly incorporated the yeasty water, the rest of the water, and let the mixer do its magic. This was my first time trying bread in my stand mixer (it's new), and I could hear the motor really struggling! It was warm by the end. The dough is rising now, and I can't wait to see it in 40 minutes or so :) Love your channel!
I have made these before and love them. My daughter has requested them again. My only comment is that the hole in the bagel was in order to run a big rod through it to ease stacking and storage, not for baking it evenly.
That is true, and another purpose for it, aside from helping it bake evenly. It is a thick dough, and can be an issue sometimes. Thank you for sharing.
You are welcome, I remember visiting and he'd have giant drums of malt. I don't remember how much he used, but I think not too much, He would make 2000 bagels at a time, maybe 10 oz, so if you try it, maybe 1/2 teaspoon for 12 bagels to start.
@@tiiug.9973 there was a second person who worked as a "kettleman " who would take the formed dough and put it in a large kettle of boiling water. After the boiling maybe 2 minutes, both the baker and kettleman would quickly load the boiled bagels onto planks of wood, and then into a brick oven to be baked. Toppings of salt or poppyseeds were placed on some of the bagels. The bagels were baked on one side and then turned to bake on the other side. Total time baking of about 5 minutes. These bagels were much denser than we see today, and smaller in diameter. They also had a short shelf life, unless frozen.
I don’t know if you’ve changed anything since this posted, but one missing secret is malt syrup in the water. I like my bagels with barely any hole and extremely puffy and lighter inside. This recipe looks pretty good though.
I made these a day ago and they came out sooo well. We dont eat eggs though so we just dipped the bagel in the seasoning instead of putting the eggwash. I am making 2 more batches right now for friends, u have to try the recipe!
I love baking bagels, have used the same recipe for several years. Will have to try yours out! I usually use a bit less flour, brown sugar instead of white, and add some honey to the boiling water. But yours look simpler and just as tasty!!
Absolutly Fabulous..as NYC boy ..i can tell you ure Bagels are so NY... I like to recomand you the 2th.ave Deli in NYC...for the best Bagels...or in Howard Beach NY Queens ..on Crossbay Blvrd...enjoy.. Love all ure recipies...bravo
Hope you enjoy these. Go for it! Here's the recipe bit.ly/GemsBagels and you can enjoy them with my 3 homemade cream cheese flavors here bit.ly/CreamCheeseFlavors
Mrs. Gemma , thank a lot for replying. Lots of love to you and your family. Stay safe during such times ! 😘 And thanks a total for your microwave recipes. Helped me a lot since my oven didn't work out well.... ❤
@@biggerbolderbaking it popped up, and that was over a month ago! It was a delightful surprise!! Today it took, to gather all ingredients, and we are going to make them, for tomorrow morning!! Thank you, and looking forward, to try all of your recipes💝
That’s right about the water. It makes bagels, bread and pizza best. But it’s also the perfect altitude for rising. Bake them in a coal or wood fired oven and you have a winning unique formula. Especially with coal, only a few coal fired ovens left in NYC
No way! That's amazing! I've always wanted to make New York Style bagels at home! I used to work at a Bruegger's Bagels when I was in high school and a little bit of college. This really brings back memories when I used to be able to take home bagels that were leftover at the end of the day if I wanted to. I never used to bake the bagels, but I do remember watching them being boiled and baked by the baker.
Thank you so much for sharing ! This had been requested by bold bakers for a long time and tested & perfected until I feel confident sharing it . They're something so simple yet always a staple in the kitchen! Hope you give it a go and enjoy !
I have been waiting so long for you to put out a bagel recipe! You make baking so easy. Most of things I've baked have come from your website and channel. ❤️❤️
You are welcome. Go for it! Here's the recipe bit.ly/GemsBagels and you can enjoy them with my 3 homemade cream cheese flavors here bit.ly/CreamCheeseFlavors
Go ahead give my New York style bagels a go! Here's the recipe bit.ly/GemsBagels and you can enjoy them with my 3 homemade cream cheese flavors here bit.ly/CreamCheeseFlavors
Donuts are even easier. 250g of all purpose flower, 8oz of 110 degree milk, 2.25 teaspoons of active yeast. Mix together and let stand in a bowl covered in saran wrap for about 2 hours. After that, it's just a matter of dividing the batter up and frying it at about 350 degrees until golden brown.
Hi Jemma, my bagels came out bigger than yours did, so I left them in the oven for 10 minutes more. I'm from South Africa, so no way I can get NY bagels, but the ones I made tasted pretty good. Thank you for the recipe 🤗🙏
I don't have a kitchenaid with a dough mixer so I did the kneading by hand. I think I broke my wrist!! Very dense but of worked out fine. I have them in the oven right now and I'm waiting. I hope to have some nice bagels for breakfast to celebrate our first summerholiday break
@@biggerbolderbaking yes they did! Very 'bready'. We very much enjoyed them and it was worth breaking my wrists :). Actually it was very simpel. From now on I will be making these a lot more. Thank you Gemma for sharing, again, a delicious recipe!!!
I live in France and cannot find a decent bagel here. I've just subscribed to your channel, love the way you describe the process. Blood heat water, understand that completely. I am getting cracking tomorrow. Thanks a lot.
My wife asked and begged for one of these mixers for like fifteen years. One day I got a 25%-off coupon from a store called Bed Bath and Beyond. When I put the mixer on the check-out counter and then the coupon, the cashier called the manager who rung his hands a while, then told the cashier to ring it up. I felt like a bandit. That was ten years ago. I made bread the other day. Delicious. Funny thing, my wife has hardly ever used the mixer. I'm starting to think that she wanted me to get it so I could make stuff for her.
You're so lovely !I never thought bagles would be so easy !!! Quarantined w/o my grown kids on mothers day so im going to make theses tomorrow for myself lol
Easy is relative. Compared to the authentic New York Bagels, I think this is relatively easy. Try it. Here's the recipe www.biggerbolderbaking.com/easy-new-york-style-bagel-recipe/
I’m from Long Island and I believe we have the best bagels the dough needs to be dense but soft and fluffy at the same time With a nice crust on the outside, and there’s nothing better than a warm fresh bagel! should have a nice warm thin slightly crunchy crust with a thick fluffy inside and that cream cheese or butter will just melt right into it! Oh And PS I know some bagel stores around me to get them extra fluffy they add pancake mix to it as a secret ingredient!
Oh holy moly I'm early! 12 mins ago, 60th comment. Last time I was this early, I didn't even know this channel existed. P.S. Please do some yeast-free recipes
Hi. I have several yeast-free recipes over at my site www.biggerbolderbaking.com You can start with this one! www.biggerbolderbaking.com/hearty-no-yeast-bread-recipe/
Making mini ones as an appetiser for my mother-in-law’s moving house happening she’s giving to thank her neighbours and say good bye to them… I’m definitely going to use your EB seasoning and fill them w/ cream cheese and smoked salmon 😍 that’ll be nice with a cold flute of Champagne 🥂😋
Bread flour is a high-protein flour that typically contains between 12 and 14% protein and is designed for baking yeasted breads. The high protein content means that bread flour has more gluten in it, which makes the dough more elastic and light and results in a chewy and airy texture when baked.Bread flour is a high-protein flour that typically contains between 12 and 14% protein and is designed for baking yeasted breads. The high protein content means that bread flour has more gluten in it, which makes the dough more elastic and light and results in a chewy and airy texture when baked.
Wonderful! I look forward to making these when I have a mixer and bread flour is available again. I appreciate you sharing your expertise-thank you and may the good Lord bless you with strength to keep making lots of bread.
Hi Bold Bakers! Try my new New York-Style Bagel recipe, right here: bit.ly/GemsBagels
Definitely gonna try it!😋😊😍😍😍
Its a must 😋
Wow those look delicious!
Your the one Baker that I get all of the ingredients in Ireland
Heyy Gemma since I am from the Caribbean I would love for you to do a video on curried crab an dumplings
“This is a living thing, and you don’t want it to struggle.” Somehow this is so profound 💕
💝💝💝💝
Hope you enjoy this recipe !
Bigger Bolder Baking Gemma, I’m going to try them very soon! They look perfect 👌
Yeah.. and then she kills it in the boiling water and oven!
I love how you kept replying to comments even when your channel got bigger. Still remember 20 thousand subs and how exited you were
I try Marmar. Although it is a bit more challenging now, I'm not complaining :) Thanks for being here.
Don’t worry your doing a great job considering you don’t have to do this but you taking you time and spreading kindness
Marmar Donta hehdbdndhdhdhhdfhg FM didn’t th djhkdhdhdjdygdfhr th dngsjdhgdyrk th hdh$.6$:435:5:(;&;)3$536hshyf f th f
Missy Creech ummmmmm
Ken Fields oh ok 😅
Gemma, I am a fourth generation baker (my dad, my grandfather, and my great grandfather), and I had to tell you that your recipe and technique are by far the closest I have ever seen to their recipe. Just a few secrets: 1) The flour. They used a high gluten bread flour. What I do is add some extra gluten to the mix. 2) Malt barley syrup. You just need a little, and what it does to the flavor is incredible. 3)
Thank you for sharing this here, and to other bold bakers. I appreciate you taking the time to give use these. I'm also happy that my recipe is close to your family's recipe for it.
Stupid question here, how do you add extra gluten? Is it sold in the same section as the flour and yeast products?
Barley syrup in the dough or in the boiling water?
Jeffrey Williamson Boiling water
Oooh thanks for the tip, I’m a New Yorker who is really missing her bagels. I might have to try this!
Hey Gemma! Great recipe. I made a slight adjustment after trying another recipe. Just at the boiling stage, add 3 TB spoons of sugar to the water, or 1 TB spoon sugar plus 1 TB spoon honey, plus a Tea spoon of baking soda. Mix and simmer as usual. 2 mins each side. I didn't need the egg wash, came out with a nice glaze. Absolute perfection!
That's fantastic, John! Thank you for sharing your insights here.
You present your recipes so clearly and your matter-of-fact manner always conveys the message that "you can do this". It really removes the intimidation factor that might stop the hesitant or inexperienced baker from trying. I would never hesitate to share your recipes and channel with both newer and more experienced bakers as you have something for everyone. Thanks!
Thank you for the kind words and for sharing my channel to your friends.
I’ve MADE THIS ABOUT TEN TIMES ALREADY. THIS RECIPE IS A WINNER! The fam is blown away. Thanks 🙏 for this gem of a recipe!
Glad you liked it!!
Did I hear "blood temperature" for the water? Sounds like an old family recipe.
That is Irish to describe water at room temperature.
@@biggerbolderbaking Really? I assumed you mean body temp. At least I learned something new. ;)
Nothin to see here folks
I imagined 'blood temperature' I thought it a very dark way........
@@matchaisasoup LOL 😂😂😂😂🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣 Im Literally Dying Right Now
If only I had all those ingredients in my kitchen.
And a stand mixer.
These Ingredients Are Really SImple
Though A Stand Mixer Isn't Ideal
ruclips.net/video/fqGjrBsyvrY/видео.html
I baked a batch of 8 without using my mixer last night. Mixer is good to have but way too noisy for the neighbor at 11pm...lol.
I was a Baker for several years at Bruggers. This is spot on, I would suggest adding barley malt syrup to the boiling water.
Thank you for sharing.
Max I think, like the way a hot dog taste better at the ballpark, a bagel tastes just better in New York. With a recipe like this I’m not sure you could tell the difference in a blind taste test. 🥯😋
Sorry! Continuing....3) Add a little bit of baking soda to the water be fore you boil the bagels. It changes the ph and you’ll get a browner bagel.
Thanks for sharing .
You qualify your recipe well. Two things: 1) use a high gluten flour or don't waste your time. 2) for even browning and texture, use a diastatic malt powder in your dough. Visit Modernistpantry.com for ingredient info and tutorials. Thanks for sharing your recipe. Take care.
@tyvek05 lye. Which is why baking soda was recommended
@tyvek05 Yes, but to do it right, you really ought to be using caustic soda, aka lye. Be careful when doing it not to let the lye get on anything, as it will cause severe chemical burns if you're not careful, but you'll get an extremely hard outer layer, while still having a nice soft interior.
@@Kwijiboi Baking soda gives you more of a soft pretzel. Lye is necessary if you want a proper hard shell to a pretzel without turning the interior hard as well. Unfortunately, it's more dangerous to work with.
I live in NY two blocks from one of the greatest Bagel places. Yr bagels look so similar to them. Great job. Yr also very sweet to reply to everyone's comments. 👍👍👍
thanks a million!
except guaranteed those guys are using barley malt!!
I absolutely love bagels but have not made them. I love this recipe - made them twice now, and these are just the best.
I’m delighted to hear it, Janis! Thank you for being with us. :)
Oh! My god..... Previously you're all over cakes and this year you're helping us to master the basics and complexions of all bread recipes.... She clearly knows what she's doing... What a queen! 👑👸
Thank you fro the kind words. biggerbolderbaking.com/easy-new-york-style-bagel-recipe/
You can add "wheat gluten" to your all-purpose flour to make it like bread flour. I made this recipe twice. The first time with all-purpose flour which made for a softer bagel like bread. The second time with all-purpose flour with 4 Tablespoons of wheat gluten which made the bagels much more chewey on the inside and crispy on the outside. I highly recommend this recipe.
Well said. When asked, I always suggest for 1cup of AP flour, replace 1 1/2 tsp of it with gluten or vital wheat. Of course, the more gluten you use, the chewier it will be but more difficult to shape. Glad you got on well !
I don’t know why this is in my suggestion but she seems like a nice lady
Thanks for watching, Tyrone!
I thought this was gonna be about donuts lol
hey just finished baking the bagels. I use the allpurpose flour and see if this works. Works well but i have to see til next day to eat it... I didnt have the bread flour here so I thought to try this .. They are the most easy recipe to make and only take few hours. So for the taste that I will wait til tomorrow and will keep you post
In NYC they refrigerate them after shaping them before boiling them.
Yes, she's really rushing the proofing stages here.
Also New York bagels are rolled and imperfect. No holes made in the middle of a perfect puff of dough
Its Supposed to be a quick way on how to make them
This is an alternative, simpler way of making bagels that I had hoped would be close to how NY bagels taste and look.
So ....ya last to last yr I visited NY and always wanted to make it for my son.....so now ya I'll try.....love you
Go for it Pallavi. Here's the full recipe www.biggerbolderbaking.com/easy-new-york-style-bagel-recipe/
As my name would suggest, I've had New York Bagels. My favorite is also the everything bagel. These look delicious! You did a great job, as always.
Thank you for the kind words. You should give this a go! Here's the complete recipe www.biggerbolderbaking.com/easy-new-york-style-bagel-recipe/
There is nothing like a good ny bagel.... I miss them so much right now!
I have made these twice now, they are delicious!!! I made sesame seed and everything bagels. Thank you Gemma! F.Y.I. I made them without a mixer, because I don’t have one, still super easy! 🙏
I am a huge fan of homemade bagels! ❤️ Thank you for your continuous inspiration, Gemma!
You are welcome!
💝💝💝💝
I love that I always learn something new when I watch your videos! Even if I dont make bagels, I learnt about shaping dough and how having flour on the surface hampers attraction! Never stop giving such awesome information🤗
I hope you and your family including little George stay healthy and safe❤
Thank you for the kind words.
This is what I LOVE about Gemma's recipes. Most of them (sorry I have no patience for croissants, lol !) are so easy and they always turn out amazing. I've been a proud bold baker for four years and I don't think I'll ever go back. I'll definitely be trying these during quarantine :)
I'm delighted to hear that Miriam. Give this a go when you have time www.biggerbolderbaking.com/easy-new-york-style-bagel-recipe/ Thanks for being here.
Theses were AMAZINGLY DELISH. EVERY FAMILY MEMBER LOVED THESE. More to be made. Thank you!
Thrilled to hear that! Well done to you! Thank you so much for your input!
i’ve always waited a bagel recipe from you and it’s came out now!! can’t wait to try it.
Go ahead give my New York style bagels a go! Here's the recipe bit.ly/GemsBagels and you can enjoy them with my 3 homemade cream cheese flavors here bit.ly/CreamCheeseFlavors
I've baked breads for years, but never tried bagels. You inspired me to give it a try!
Go ahead give my New York style bagels a go! Here's the recipe bit.ly/GemsBagels and you can enjoy them with my 3 homemade cream cheese flavors here bit.ly/CreamCheeseFlavors
Perfect timing! I made the dough this morning and it´s on the first rise. Then I come to youtube and see your video!
Perfect timing indeed.
hiii gemma.. im from NY and this is exactly how i love my bagels.. with everything on top.. hope you and family are doing well.. thanks for the recipe :)
You are welcome, Sally. Thank you for the well wishes. We are well. Stay safe!
This looks delicious 🤤 I can’t wait to try this , in my house we only use all purpose flour but for this recipe I’m going to buy bread flour for better results it look pretty easy to make I’m making this tomorrow
Go for it! Here's the recipe bit.ly/GemsBagels and you can enjoy them with my 3 homemade cream cheese flavors here bit.ly/CreamCheeseFlavors
Great
I dropped them on a toaster to get it more crispy and for me it taste much much much better! I will definitely make these!
Thank you for sharing Karen.
these look fantastic! and also nice they're New York style and not "new york style" you got it to pretty much the real deal and got a good review from people who know them. Looking forward to using this bagels are awesome!
I'm delighted you think that MichelleK. If you want to give this a go, here's the complete recipe www.biggerbolderbaking.com/easy-new-york-style-bagel-recipe/
I can’t wait to try this recipe. I have been trying out multiple bagel recipes. I live in CO but grew up in NJ. Only suggestion I have is to add baking soda to the boiling water as that is traditional. Sometimes you can add sugar to the water as well.
Thank you for sharing Aleriyah!
Will that soften the water? I lived on the east coast and the water is way better for baking.
dcwatashi it speeds up the browning of the bagel. The Maillard reaction. Gives it a better crust and flavor.
This is the best bagel video I've seen. Thank you, Gemma.
Thank you for the kind words.
First time using yeast and these came out perfect!
Well done to you, Penny!
Love this recipe....hope you are doing fine with your family...Send my love to your little toddler😍😘❤️
Thank you, Shweta, that's very kind of you.
@@biggerbolderbaking You are so kind, you keep showering the best of the best recipes during these hard times.. Great Job, so happy to be in touch with you😍🤗🤗
😘😘😘😘
Looks terrific. If I didn't have bread baking I'd do it now
I hope you’ll give it a go when you have time.
Add a little baking soda to the boiling water for an even more authentic crust and flavor.
I just made them and I am blown away thank you 😊😊😊😊
I didnt realize how easy bagels were. I buy them for my husband every week, he likes blueberry bagels though. Thanks for sharing this great recipe ❤
You are welcome. How about giving this a go? biggerbolderbaking.com/easy-new-york-style-bagel-recipe/
Hi there, i have tried the bagels and believe it or not it came out just perfect. thank you so much. the only thing that i didn't have was the seeds so I baked it plain. Made it last night and had it for breakfast this morning! thank you once again. just like the bread it came out perfect! you are my go to baking person. 😍
That's fantastic, Wadeeah! Thank you for sharing this positive review. Well done, bold baker!
I just love ur sweet recipess ..... it's sooo delicious and turns out to be soooo good when we try it....
I'm delighted to hear that!
I am trying the recipe today! I had active dry yeast, which I activated in a half cup of water. I mixed the ingredients before adding the water and yeast, and then slowly incorporated the yeasty water, the rest of the water, and let the mixer do its magic. This was my first time trying bread in my stand mixer (it's new), and I could hear the motor really struggling! It was warm by the end. The dough is rising now, and I can't wait to see it in 40 minutes or so :) Love your channel!
how was it?
This is very delicious and an amazing recipe.
It really is! Hope you give this recipe a go and enjoy !
I have made these before and love them. My daughter has requested them again. My only comment is that the hole in the bagel was in order to run a big rod through it to ease stacking and storage, not for baking it evenly.
That is true, and another purpose for it, aside from helping it bake evenly. It is a thick dough, and can be an issue sometimes. Thank you for sharing.
@@biggerbolderbaking regardless, I love all your recipes! Thank you for responding!
Instead of sugar, you might want to try malt extract. My father was a bagel baker for many years, NY bagels always had malt in them.
Thanks for the tip, Fred! :)
You are welcome, I remember visiting and he'd have giant drums of malt. I don't remember how much he used, but I think not too much, He would make 2000 bagels at a time, maybe 10 oz, so if you try it, maybe 1/2 teaspoon for 12 bagels to start.
@@SuperFredAZ did he put it in the dough or in the boiling water, do you know?
@@tiiug.9973 there was a second person who worked as a "kettleman " who would take the formed dough and put it in a large kettle of boiling water. After the boiling maybe 2 minutes, both the baker and kettleman would quickly load the boiled bagels onto planks of wood, and then into a brick oven to be baked. Toppings of salt or poppyseeds were placed on some of the bagels. The bagels were baked on one side and then turned to bake on the other side. Total time baking of about 5 minutes. These bagels were much denser than we see today, and smaller in diameter. They also had a short shelf life, unless frozen.
I don’t know if you’ve changed anything since this posted, but one missing secret is malt syrup in the water. I like my bagels with barely any hole and extremely puffy and lighter inside. This recipe looks pretty good though.
Thanks for the info!
I've always wanted to make them, I'll definitely try your recipe 😋
Go for it! Here's the recipe bit.ly/GemsBagels and you can enjoy them with my 3 homemade cream cheese flavors here bit.ly/CreamCheeseFlavors
I made these a day ago and they came out sooo well. We dont eat eggs though so we just dipped the bagel in the seasoning instead of putting the eggwash. I am making 2 more batches right now for friends, u have to try the recipe!
New Yorker here ... and that’s a bagel !!
Thanks a million for watching! :)
I love baking bagels, have used the same recipe for several years. Will have to try yours out! I usually use a bit less flour, brown sugar instead of white, and add some honey to the boiling water. But yours look simpler and just as tasty!!
Hi Adam. Go ahead and give this a go. Here's the complete recipe www.biggerbolderbaking.com/easy-new-york-style-bagel-recipe/
Oh yeah, Stephanie Jaworski from Joy of Baking adds honey to the water however her method was way too involved, this recipe did not overwhelm me
Absolutly Fabulous..as NYC boy ..i can tell you ure Bagels are so NY...
I like to recomand you the 2th.ave Deli in NYC...for the best Bagels...or in Howard Beach NY Queens ..on Crossbay Blvrd...enjoy..
Love all ure recipies...bravo
Thank you for the kind words.
Made these today and they were great! I used traditional yeast and kneaded by hand
Wonderful! Great job !
Next could you do a sourdough bagel? I'm looking for ways to use my starter
I will see what I can do about it, Matt.
I would love that! My mom can't have gluten, but she can have sourdough and it would be great to use some starter for bagels!
King Arthur flour has a good sourdough bagel
I made them, they turned out great and is a keeper recipe.
Glad you like them!
With the Irish accent this woman could give a recipe for swill and it would still sound good.
Hi! Tried this recipe, and let me tell you, IT WAS THE BEST THING IVE EVER MADE!!! I will send this video to friends and family. Thanks!
Thrilled to hear that ! Thank you so much for your support !
I love your videos it helps me when I am in the kitchen 💟✌👌
I'm delighted to hear that Jennifer. Thanks for being here.
They look awesome.😋 I am definitely gonna have to try it out. Love your recipes so much💖💖💖💖STAY SAFE AND HEALTHY EVERYBODY!!!
Go for it! Here's the recipe bit.ly/GemsBagels and you can enjoy them with my 3 homemade cream cheese flavors here bit.ly/CreamCheeseFlavors
Your neighbors are so lucky
Omg these bagels came out great!!! I'm truly amazed that I was able to make these let alone on the first try.
Well done, you! I'm delighted you got it right the first time.
Another trick to creating NY style bagels is adding barley malt syrup to the water when boiling! Super important 🙌
mmmm make me a bagel
Good tip, Shannon!
I was born and raised in New Yawk so I am a picky on Bagels since I have had the best ! I Love how you said Shmear ... LoL! Thanks for the recipe🙏🏼
Hope you enjoy these. Go for it! Here's the recipe bit.ly/GemsBagels and you can enjoy them with my 3 homemade cream cheese flavors here bit.ly/CreamCheeseFlavors
Your simply amazing GEMMA !!!!
♡♡♡
Thank you being here.
Mrs. Gemma , thank a lot for replying. Lots of love to you and your family. Stay safe during such times ! 😘
And thanks a total for your microwave recipes. Helped me a lot since my oven didn't work out well.... ❤
Did anyone else get this on their suggested and isn’t sure why?
Ch Askell me!!! But I enjoyed the video. Hahaha.
Thank you for watching, Rebecca! I have almost 500 recipe videos so I hope you find some favorites. :)
Yeah
maybe i mentioned "bagel" and youtube is listening
@@biggerbolderbaking it popped up, and that was over a month ago! It was a delightful surprise!! Today it took, to gather all ingredients, and we are going to make them, for tomorrow morning!! Thank you, and looking forward, to try all of your recipes💝
That’s right about the water. It makes bagels, bread and pizza best. But it’s also the perfect altitude for rising. Bake them in a coal or wood fired oven and you have a winning unique formula. Especially with coal, only a few coal fired ovens left in NYC
Great tips, Charles!
You're a gem honestly ♥
Thanks for being here.
No way! That's amazing! I've always wanted to make New York Style bagels at home! I used to work at a Bruegger's Bagels when I was in high school and a little bit of college. This really brings back memories when I used to be able to take home bagels that were leftover at the end of the day if I wanted to. I never used to bake the bagels, but I do remember watching them being boiled and baked by the baker.
Thank you so much for sharing ! This had been requested by bold bakers for a long time and tested & perfected until I feel confident sharing it . They're something so simple yet always a staple in the kitchen! Hope you give it a go and enjoy !
It's too bad you can't get a hold of the secret ingredient: water from the Hudson River. Gives it that extra kick, ya know ?
Thanks for sharing ! Hope you enjoy this recipe !
New York city water comes from upstate NY
I am pretty sure this was meant as joke because the Hudson River is so polluted.
I have been waiting so long for you to put out a bagel recipe! You make baking so easy. Most of things I've baked have come from your website and channel. ❤️❤️
I'm delighted to hear that, Amy. Thank you for the kind words.
These look amazing and delicious 🙂 thanks for sharing!
You are welcome. Go for it! Here's the recipe bit.ly/GemsBagels and you can enjoy them with my 3 homemade cream cheese flavors here bit.ly/CreamCheeseFlavors
I’ve been OBSSESSED with bagels these days and I’m super happy that you posted one!!😝😝😍😍🥰 thank you Gemma!💓
Go ahead give my New York style bagels a go! Here's the recipe bit.ly/GemsBagels and you can enjoy them with my 3 homemade cream cheese flavors here bit.ly/CreamCheeseFlavors
I love your channel, your recipes are so easy!
Thanks a million. Go ahead and give these bagels a go www.biggerbolderbaking.com/easy-new-york-style-bagel-recipe/
@@biggerbolderbaking Thank you so much!
whenever Gemma says water , butter 🥰🥰🥰🥰🥺🥺🥺🥺
Hey gemma! Glad to be here early, love your content as always❤
Thanks a million, Vivi. Go ahead and give this a go www.biggerbolderbaking.com/easy-new-york-style-bagel-recipe/
@@biggerbolderbaking can't wait ☺
We made these this morning, and it’s so delicious ;) We didn’t wait for a day
Well done Kai !
Who else thought this was a donut and clicked on it and now hooked on this
I knew it was a bagel but now that I look at it it reallyyyy does look like a donut😂
I have many donut video recipes so I hope you enjoy! ruclips.net/video/SN0I5fUFOZs/видео.html
Donuts are even easier. 250g of all purpose flower, 8oz of 110 degree milk, 2.25 teaspoons of active yeast. Mix together and let stand in a bowl covered in saran wrap for about 2 hours.
After that, it's just a matter of dividing the batter up and frying it at about 350 degrees until golden brown.
We usually toast them before putting cream cheese we also eat them with cream cheese and lots or avocado
Thank you for sharing.
Congrats on the baby!
Thank you!
"Remember this is a living thing, you don't want it to struggle. So just make life easy for it"-- Gemma Stafford❤️❤️😅😅
😊
You will never copy the excellence that is the Long Island bagel often copied never duplicated
facts,,, i miss them so much rn - havent had one in like 2 months
Hi Jemma, my bagels came out bigger than yours did, so I left them in the oven for 10 minutes more. I'm from South Africa, so no way I can get NY bagels, but the ones I made tasted pretty good. Thank you for the recipe 🤗🙏
Well done to you, Misha. Thanks for sharing.
I'm Irish tooo
That's great, Moya! Welcome to the Bigger Bolder Baking community.
I don't have a kitchenaid with a dough mixer so I did the kneading by hand. I think I broke my wrist!! Very dense but of worked out fine. I have them in the oven right now and I'm waiting. I hope to have some nice bagels for breakfast to celebrate our first summerholiday break
Yes, this requires quite an arm work out. I hope your bagels turned out well.
@@biggerbolderbaking yes they did! Very 'bready'. We very much enjoyed them and it was worth breaking my wrists :). Actually it was very simpel. From now on I will be making these a lot more. Thank you Gemma for sharing, again, a delicious recipe!!!
I live in France and cannot find a decent bagel here. I've just subscribed to your channel, love the way you describe the process. Blood heat water, understand that completely. I am getting cracking tomorrow. Thanks a lot.
You are welcome. I hope you get on well with the recipe.
@@biggerbolderbaking Just made them, they worked perfectly. I know I should wait but as soon as they've cooled down am going to have one. Only fair xx
Me: Ooh! An easy bagel recipe
Gemma: you need this expensive mixer otherwise it’s really really really hard by hand.
Me: 😡
I hear you, Glen. But I have plenty of no knead recipes you should give a try. Thank you for watching!
My wife asked and begged for one of these mixers for like fifteen years. One day I got a 25%-off coupon from a store called Bed Bath and Beyond. When I put the mixer on the check-out counter and then the coupon, the cashier called the manager who rung his hands a while, then told the cashier to ring it up. I felt like a bandit. That was ten years ago. I made bread the other day. Delicious.
Funny thing, my wife has hardly ever used the mixer. I'm starting to think that she wanted me to get it so I could make stuff for her.
You're so lovely !I never thought bagles would be so easy !!! Quarantined w/o my grown kids on mothers day so im going to make theses tomorrow for myself lol
I hope you enjoy, Dori. Thank you for watching! :)
I think your definition of "easy" is much different than mine.
Easy is relative. Compared to the authentic New York Bagels, I think this is relatively easy. Try it. Here's the recipe www.biggerbolderbaking.com/easy-new-york-style-bagel-recipe/
@@biggerbolderbaking Oh, I didn't mean it as an insult to you. I more-so meant I'm an absolutely terrible cook/baker in every way imaginable. :)
I’m from Long Island and I believe we have the best bagels the dough needs to be dense but soft and fluffy at the same time With a nice crust on the outside, and there’s nothing better than a warm fresh bagel! should have a nice warm thin slightly crunchy crust with a thick fluffy inside and that cream cheese or butter will just melt right into it! Oh And PS I know some bagel stores around me to get them extra fluffy they add pancake mix to it as a secret ingredient!
Wtf I’m literally eating bagels rn and I live in NY 😟
Hope y’all are okay🥺
Omg I LOVE bagels so much. I do want to support local bakers as well but I just have to try these sometime, I've always wanted to make them!
Thank you for being with us, Ryan! :)
Oh holy moly I'm early! 12 mins ago, 60th comment.
Last time I was this early, I didn't even know this channel existed.
P.S. Please do some yeast-free recipes
Hi. I have several yeast-free recipes over at my site www.biggerbolderbaking.com You can start with this one! www.biggerbolderbaking.com/hearty-no-yeast-bread-recipe/
@@biggerbolderbaking thanks 😊
Making mini ones as an appetiser for my mother-in-law’s moving house happening she’s giving to thank her neighbours and say good bye to them… I’m definitely going to use your EB seasoning and fill them w/ cream cheese and smoked salmon 😍 that’ll be nice with a cold flute of Champagne 🥂😋
What a lovely thing to do! Thank you for sharing this here.
Can someone explain what bread flour is? Like what kind? I'm neither british nor american so I'm not sure what it is 😅😅
Bread flour is a high-protein flour that typically contains between 12 and 14% protein and is designed for baking yeasted breads. The high protein content means that bread flour has more gluten in it, which makes the dough more elastic and light and results in a chewy and airy texture when baked.Bread flour is a high-protein flour that typically contains between 12 and 14% protein and is designed for baking yeasted breads. The high protein content means that bread flour has more gluten in it, which makes the dough more elastic and light and results in a chewy and airy texture when baked.
@@biggerbolderbaking Thank you so much, I'll have a look out for Something like it here! Can't wait to try out the recipe 💖✨
Wonderful! I look forward to making these when I have a mixer and bread flour is available again. I appreciate you sharing your expertise-thank you and may the good Lord bless you with strength to keep making lots of bread.
Thank you for watching! www.biggerbolderbaking.com/easy-new-york-style-bagel-recipe/
If you have all-purpose flour, look into "Vital Wheat Gluten" that you can purchase from Amazon.
Whoever diliked this is crazy and BTW this is what ill make today!
Go for it! Here's the recipe bit.ly/GemsBagels and you can enjoy them with my 3 homemade cream cheese flavors here bit.ly/CreamCheeseFlavors
EVERYTHING BAGAL !!!!
🥳🥳🥳🥳🥳🥳🥳🥳🥳🥳🥳
😍😍😍😍😍🥰🥰🥰🥰🥰🥰🥰🥰
So Cool 😎
Back in my days, Bagels where called bread donuts 😋
I hope you enjoy! :)
Nobody:
Her: *aDD mOrE fLoUr*
hahaha when she splashed the water in just to "add more flour" i chuckled
Learned baking watching ur recipes. This one is my fav. I make it every other weekend 😆
Thank you so much for your input and support!
I'm delighted you're enjoying baking with me, which is very important to me and my BBB team !
"This is a living thing, you don't want it to struggle." :D I am a living thing, why am I struggling?
You're not slathered in olive oil
@@thelarry383 lol damn
Lol!