You know I really like this channel. I am a former cook and a former chef and I love to watch cooking channels and I got to say ever since I found this gentleman a few weeks ago. He is my favorite and I love his style and his recipes and his videos.
LOVE the Good Eats reference, AB and his explanations on how to do it and why it works, made me love cooking and started my culinary journey. You add to that too Bry! Thx!
@@BrianLagerstrom hey i have here bagels that were fridge-proofed for 24 hours but my bagel boards are coming tomorrow night. which would be better: to "over fridge-proof" or to bake without the boards?
It's worth mentioning since this is a lot of bagels, that bagels FREEZE VERY WELL! Bake them according to the recipe, let them fully cool, wrap them securely in aluminum foil and then usually I put them in a ziplock bag or some other sealable container.They last 6-8 weeks easy in your freezer. I typically pop them out of the freezer right into a toaster oven for 20 minutes at 200° still in the tin foil and then remove the foil and toast them whole to get that crispy crust again. Is it as good as day of? No. But it's about 95% there and still better than any bagel you'll find in the freezer section.
Bro, you and Joshua were my go to RUclipsrs for cooking (I say were because Joshua changed that format, now is tik tok and whatever) and I want you to know I REALLY APPRECIATE this videos, is so important to me to make delicious food and to have this high quality videos so I can master this type of products not available in my country. I want you to know you have become my favourite youtuber and I can feel the love for cooking in your channel. YOU ARE AWESOME, THANK YOU!
Nice! Check out his one hour bagel vid. He uses beer to help with the short development time. I have used a liquidy sourdough starter in place of the beer. Still ad yeast tho.
I've been making these for my family for the last two weeks and they are absolutely incredible. My daughter likes helping me mix the dough, and everyone loves the bagels fresh from the oven on a weekend morning.
I went on a bread-buying strike in January and I’ve *almost* mastered bagels. After this video, I expect to be a pro so I can finally move on to other breads 😅 (although, why? Bagels are life)
Almost hit a snag with the bagel boards, until I remembered I own a table loom and 100% hemp yarn, so I can weave my own burlap. (I’m actually not even kidding.)
@@limeparticleAuthentic, but a bread-friendly pan and some other method of streaming at the start would do it. I let the broiler pan heat up on the bottom rack of the oven and when I put the bread in I dump a cup of boiling hot water in it then shut the door quickly. Crustiest crust that ever crusted.
@@katekramer7679 I live in a single-person household, and bread goes bad quickly. I find if I make it myself, I value it beyond money and am much more likely to 1) make sure I eat it within a couple days and 2) freeze excess before it has a chance to go bad.
The blistering on your crust is fantastic! What great footage and so many important tips for an even bake. This is one of your very best videos. I know these bagels are going to be memorable. WOW!
Kudos on the Good Eats callback. Alton Brown has been so influential for so many of us. I really thank him as the main factor that got me more into cooking.
I appreciate that you put the recipe in the description box. External links aren't always kept alive. Also using the metric weight amounts is essential. So frustrated when a recipe doesn't use them.
This video was so wonderful,. I am from NY and love bagels. when I had to go gluten-free I went into deep grief thinking about never being able to have a NY Bagel and lox again. Of course when I can I still have it since I am not a celiac. Perhaps the next show can include bagel and lox, and bagel and white fish salad. These are dreamy foods from my childhood, and special Jewish holidays. I love your dedication Brian. thank you.
The bagels just came out of the oven. This recipe is SPOT ON! My first six I flipped from the boards to my steel. I had a feeling the heat from the steel would baked the bottom faster than the top. So the tops were a bit lighter and the bottoms were well done. I mitigated that issue by placing my stone on top of my steel (mainly because it was hot and too heavy to remove). Much better results because the stone transfers heat less aggressively than the steel. The shine, the blisters, and the crunch are indistinguishable from a bagel shop. Hope this helps some people.
Real live New York Jew here: you did it. I can tell. I can taste your video. You have successfully made good bagels. It is not the water. If I had to credit one particular feature of NYC with our bagel supremacy, I would say it's scale. Our bagel shops pump out bagels in high volume and we get them fresh. If you order a bagel in LA, it's probably at least a few hours old. Because people aren't going into that spot ordering a constant stream of fresh bagels, the economics don't work out to enable this level of expertise or this level of freshness.
I made them this morning, and oh my goodness, they came out perfect! Crispy on the outside, soft and chewy inside. I put lox and cream cheese on them and I was in bagel bliss!
This was far more inspirational than I expected. Absolutely insane lol. The dedication, he words of wisdom, and he sheer will to fail is unmatched. 10/10 my friend, keep the quality content coming!!
I'll do a biga and omit the dmp, good advice throughout - also the baking sheet works fine with parchment paper, cornmeal and spraying the tops of the bagels with water directly before baking
Thank you soooo much for acknowledging Good Eats. Alton Brown would explain why things would be done in recipes, which things, wouldn’t work, and even incorporate where recipes originated. You do all of that so well and it’s all you own. Love your work as always, Bri!
We just got back from NYC where had wonderful bagels at Broad Nosh. Then we notice your new video and we had to try it out. I’m telling you this turned out beautifully and same quality as what we experienced in NYC. Thank you for sharing.
Okay, I've made this recipe 7 or 8 times now since you released the video. These bagels are INCREDIBLE. NOTE: Traditional plastic pizza proofing trays are NOT a substitute for a lidded sheet pan. I was doing a double batch a few days ago, and only had two sheet pan lids. I thought I could use my pizza proofing bins. The result was a clear overproofing of the bagels in the plastic. I think the thermal transfer of the aluminum cools the dough down a lot faster than the plastic, which may also provide some insulation. I now have two more sheet pan lids for next time. I have a few friends who are "gluten free" when it comes to yeasted bread, but have less problems with sourdough breads. Brian, I would love a couple notes on how to convert this recipe to a sourdough bagel. Please?!
Looks soooooo good!! I love recipe videos like this that teach me how to make the luxury expensive stuff. Which is why I appreciate the bakeries that do all this for me. MOAR bagel bakeries pls!!
Great recipe, detailed instructions as always. 💯 Have just shared the recipe with a friend who went to NY in May and loved the bagels. Thank you so much and regards from Germany🙋🏻♀️
I watched your videos on pizza and I'm a French Canadian and I grew up near Montreal Quebec Canada. Have you ever heard of Montreal pizza dough? They mix 7up with the yeast, and it makes a distinctive flavor. Every time, I'm in Montreal, it's pizza time. So, if you're ever in Montreal, try the pizza. Big fan, keep up the good work. Peace.
I'm a Midwesterner who has never been to Canada, but learned about Montreal style bagels recently, and I dare say those are even better than NYC style. We have a bagel shop here in town that is Montreal style and they are so good.
Oh I so want to make a sourdough version of this!! I don’t buy bread anymore, and anything I bake at home is sourdough. I tried to adapt your other bagel recipe to a sourdough version and they turned out decently I guess (I couldn’t taste them at the time because I was doing a strict meat diet then, but my hubby and kids liked them) but they looked all wrong and pale. I would absolutely LOVE a sourdough NY bagel video in the future!!! Edit: and when I say I tried to adapt, I literally made my own bagel boards and ordered diastatic malt powder - I went all out. It was so much fun.
idk if i've ever seen it in one of your vids, but maybe for your next dough vid give it a tug too early to show what tearing looks like and then compare it with the glutinous dough tug later on.
He did it in one video, I don’t remember which though… one of the pizza videos I believe where he showed a few examples of the tug where a “weak” dough just ripped off a chunk and it doesn’t bounce back almost at all. The mid dough stretched and then tore and the torn end slowly bounced back a bit, and the final looked like this one.. a sharp tug just stretches and it quickly bounces back a lot. Honestly, it seems like one of those things where you just know after making more bread. Once you’ve done the test a few times and then baked it, your brain will remember what it’s supposed to feel like. Kinda like how you can tell a steak is undercooked by poking it. He should definitely make a quick reference video, one with time stamped tips, tricks, and references for stuff like this that we can easily pull up and check while cooking instead of trying to remember which of his 50 pizza videos had a 20 second clip of dough strength… lol
Bagel dough is very low hydration (stiff) and will shred the plastic gears on a standard tilt-head mixer. My recipe is similar to Brian’s with a slightly lower ratio. I have a professional bowl lift model with metal gears and I still divide the dough in half and mix each half separately for 10 minutes . I once tried to do the full recipe and it stripped one of the metal gears.
Made these today but without bagel boards. (Will purchase some for next time!) Thanks for the recipe. Hey, how would you make egg bagels?! Hopefully you'll do a video on that.
Love your videos for many of the same reasons I loved Good Eats. Top tier, well tested recipes (understatement), and you do such a great job explaining the “why” behind a lot of what you do.
I was fascinated by the accent of someone from my college, and you speak JUST like him. He was from Aurora, IL. I'm from Chicago suburbs too but I don't speak like you? help me out!! The way you say "sturdy" at 5:08 is a prime example of this quirky way he would pronounce things, and I loved it
Not a bagel fan but I really appreciate the education on the how and why on all of your bread recipes. Not just mixing and baking like most other RUclipsrs
Interestingly, this recipe is very similar to my go-to bagel recipe, from _The Bread Baker's Apprentice_ by Peter Reinhart. It starts with a preferment of the water, half the yeast and about half the flour and doesn't use bagel boards, but otherwise the proportions and techniques are basically the same, and the results are pretty awesome (and have been raved about by self-avowed NYC bagel snobs, for what that's worth). I love how both you and Reinhart kind of converged on such similar formulas. Also, my 6qt KitchenAid does just fine with the dough, but I can see where a smaller tilt-head mixer would struggle.
I was watching another very good video... And I dropped that video IMMEDIATELY when I saw this video. Thank you! I am an absolute bagel addict and can't wait to make these!!!
I’ve been making bagels since before Brian was born but I absolutely love those bagel boards. When I boil them, I always use barley malt syrup or non diastatic malt powder. I’m tempted to try the molasses.
Hi! Do you happen to have a recommendation on how much barley malt syrup to use? His recipe already has 10 grams of malt powder but would like to do it without the molasses.
I made too many bagels during the various lockdowns of the pandemic era (still carrying some of those calories even today), but the only thing I did not and still do not have are "bagel boards" -- that was great information. My bagels were genuinely awesome, but I still learned a couple of good things watching this video! Nice one.
I’m going to try the bagel boards next. Been using a sheet pan and love the results but definitely open to further improvements. But I gotta say, I like when the salt or everything seasoning burns a little. Same way I like pizza a bit overdone too- just my thing!
Liquid barley malt is available in most home brew shops or online and is pretty cheap. Just make sure you get the unhopped extract and the right colour. Otherwise you can get dry extract in a variety of colours, from light to very dark.
Hey Bri! In your Trade coffee ad spot, you mentioned that you do a lot of decaf. Can you make a recommendation of one or two really good ones? I like light and medium roast, with bright flavors. Most decaf coffees I've tried have been kinda flat/dull flavored. Some call it "smooth" but I call it "bland".
Check out Stauf's decaf varieties, the Americano blend or the house blend decafs should be up your alley. I'm spoiled since I get it local, but you can order online too.
You taught me to bake last year. I have not bought bread in nearly 10 months now because of your boule, sandwich bread, and baguette recipes (even though I've learned I usually need to cut down the amount of water you suggest by 1-2% to avoid a puddle). BUT I've lived in New York for 10 years and grew up in a Jewish community so this one might be hitting too close to home (literally). You are in very dangerous territory making this video, but since you've never steered me wrong, I am willing to have an open mind. I will be making this recipe, then flying to St Louis, getting some of your water, and flying back to New York to replicate (kidding about that part but I will be following this recipe). I'll reply to this comment with all my findings when I have them.
I made these today and they came out awesome! 🔥 Just a few thoughts: It'd be super helpful if the recipe was on your website. Also, could you mention the protein percentage of the flour you use? Us Europeans have lower protein content in our all-purpose flour compared to the US. And, wasn't sure if the oven should be fan-assisted or not. A bit more on how to knead stiff doughs would be great too. Lastly, it'd be cool to have a way to share photos with you and the community after trying your recipes. Thanks for the amazing recipe as always!!
If you want to use malt syrup you can get malt extract from a homebrew store. It's basically the same thing but much cheaper. Though you might have to get a larger amount than you would want. You can get it as a syrup or a dried powdered version. One warning with the powdered version. Once it's exposed to air it will absorb moisture and start to clump. It's also very sticky.
Have you tried seltzer water in your cream cheese instead of milk? It will soften the cream cheese the same way, and when you refrigerate it, it won't get stiff/hard again.
I tried your previous recipe, and it made AMAZING bagels. The biggest issue making them in Europe is the flour is different, so your tip with using the vital wheat gluten in an all purpose flour was a game changer! As a super novice baker, I was wondering - was there a specific reason you forgo the biga in this recipe?
I've made bagels base on your previous video and note the omission of the biga. Is this a change of heart on the utility of this step to the home cook or is this a stylistic change relating to the New York style branding of the current video?
We split tested the biga several times and at this point I think it’s redundant. The simple overnight ferment delivers a great product with less complexity.
Hey Brian! Love your recipes 😊 as someone from NJ living in the PNW, make your bar pie ALL. THE. TIME. Incredible. I don't know why but my bagel dough is always too dry and don't look like yours during the kneading phase at all. The dough is ripping as I knead and getting the dough to stick in a ring shape is difficult. Oddly enough, the dough develops good gluten and the bagels always come out decent and delicious. I measure everything by weight and have a lot of experience baking so I don't think I'm tooooooo off? Is my flour (king Arthur) too absorbent? And should I adjust the amount of water I use if it does feel too dry? I worry I'll mess up the hydration if I adjust.
I remember making bagels to my best ability for my partner at the time who is from Manhattan (for reference: this was done in Berlin) and literally the *only* thing that happened was that the crust was too thick, as we both agreed on. I have never heard of these bagel boards before, so now I really want to give it another shot, awesome stuff!
Hi Bryan. Used quite a few of your recipes and my wife does your sourdough all the time. Keep up the good work. As a former baker did you ever do pumpernickel bread? My wife used to buy it regularly at a German bakery in Toronto, but we moved to Australia and the stuff they sell here is totally different. It's a solid block sold on regular supermarket shelves. Kind of thing doom preppers would stock up on. I believe what she used to buy is kind of an American adaptation of a classic German recipe. Do you know? If so, can you do a video please?
German Pnickel is excellent, but I haven't done a recipe because I dont think people would watch it. At Union Loafers we did a Volkornbrot which was similar. VERY VERY GOOD>
Thank you for addressing the NY water claim...I don't understand why anyone can believe such an idea. There could be room to argue that the water is naturally softer in NY than in many other cities, such as where I live. But good, filtered water would easily be comparable....if anyone even had a palette complex enough to ever notice the difference to begin with....
If you wanted to put seeds on both sides (as I think the best bagels I've had do that) would it be any different except adding it to both sides before the second bake?
I have made your bagels too many times to count and they’re perfect. I’m curious what difference a Biga makes and why you decided against it in this “perfected bagel” recipe! Thanks dude ✌🏼
I have the same question. I have been making the recipe with the big and would definitely make these, since they are less time consuming, if they are as good.
Do you have a brand you like that is already high enough in protein? I’ve been adding the Red Mill high protein flour (it has a recipe for making fake meat Pattie’s on the side….yuk), but if there’s a good flour that’s already in the 14% range, I’d go that direction. I tried 15% and then 18% and it was not better. Also, stripped gears in my Kitchenaid.
I will try making these. They look wonderful. I have been making bavarian pretzles. They are good but don't have that authentic chew yet. I do use a lye water bath to get some browning. Anychance you could develope a recipe? ;)
Great video as always! 2 questions though, if anyone have some info or tips: 1. You used biga for the previous recipe and not this one? What are the why and why not for bagels? I guess it's 100% a flavor thing? 2. Baking bagels I always feel like I'm discarding a lot of seed mix due to it getting wet/moist from the boiled bagels. Is it safe to let it dry off and store for the next or is the only way to actually discard it? Dont want it to turn bad. Thnx very much! ❤️
I had a failure with the bagels sinking to the bottom of the water bath, not sure if it was b/c I covered with plastic wrap during the 24 hour cold ferment. Seems to have fixed itself by letting the bagels come up to room temp for a couple of hours before dropping in the bath.
A Ted Wilson cameo?!? I remember hearing how you would have him as a reference for many baking recipes and get helpful advice from Ted. Happy to see two bros together☺️
I thought you wouldn’t include all the elements of the recipe, but you actually did. I would add going a sourdough fermentation and adding baking soda in the molasses boil. Even better taste and texture
The Good Eats style fridge shot gave me such happy nostalgic feelings.
Good Eats!
😊
@@turnerjazz7872loved that show
Much respect for the AB shout-out. The Mr Wizards World of cooking.
Oh man those were the days. Nostalgic indeed
Flying to New York City to get tap water for your bagel experiment is REAL DEDICATION!!!!
I thought so too.
I think we should all go to New York City and get some bagels
And flying there on a 737 Max 8 is crazed dedication! :)
Flying to NYC to prove New Yorkers are retarded for thinking their tap water is a magical ingredient to their food is dedication I can respect.
literally the greatest cooking channel on yt of all time
You know I really like this channel. I am a former cook and a former chef and I love to watch cooking channels and I got to say ever since I found this gentleman a few weeks ago. He is my favorite and I love his style and his recipes and his videos.
LOVE the Good Eats reference, AB and his explanations on how to do it and why it works, made me love cooking and started my culinary journey. You add to that too Bry! Thx!
The "Kid in trouble" expression when the mixer went kerflooy. ADORABLE!
What the fuck kind of comment is that?
and the buns at @2:10
@@Thexdmattx a thirsty one
I love that he shows stuff like that.
As someone who has been desperate for a NY bagel, I appreciate this so much!
I hope you make it!
@@BrianLagerstrom I bought the bagel boards! I'm making it as soon as they arrive.
@@BrianLagerstrom hey i have here bagels that were fridge-proofed for 24 hours but my bagel boards are coming tomorrow night. which would be better: to "over fridge-proof" or to bake without the boards?
It's worth mentioning since this is a lot of bagels, that bagels FREEZE VERY WELL! Bake them according to the recipe, let them fully cool, wrap them securely in aluminum foil and then usually I put them in a ziplock bag or some other sealable container.They last 6-8 weeks easy in your freezer. I typically pop them out of the freezer right into a toaster oven for 20 minutes at 200° still in the tin foil and then remove the foil and toast them whole to get that crispy crust again. Is it as good as day of? No. But it's about 95% there and still better than any bagel you'll find in the freezer section.
I wanted to comment this too! 😊 I always make a double batch and freeze lots of them so have fresh Bagels whenever I want 🥯✨️
Bro, you and Joshua were my go to RUclipsrs for cooking (I say were because Joshua changed that format, now is tik tok and whatever) and I want you to know I REALLY APPRECIATE this videos, is so important to me to make delicious food and to have this high quality videos so I can master this type of products not available in my country. I want you to know you have become my favourite youtuber and I can feel the love for cooking in your channel. YOU ARE AWESOME, THANK YOU!
Thanks, Brian! I need a bagel now... LOL Any tips on how to incorporate sourdough starter into your bagel recipe?
Nice! Check out his one hour bagel vid. He uses beer to help with the short development time. I have used a liquidy sourdough starter in place of the beer. Still ad yeast tho.
I've been making these for my family for the last two weeks and they are absolutely incredible. My daughter likes helping me mix the dough, and everyone loves the bagels fresh from the oven on a weekend morning.
I went on a bread-buying strike in January and I’ve *almost* mastered bagels. After this video, I expect to be a pro so I can finally move on to other breads 😅 (although, why? Bagels are life)
Almost hit a snag with the bagel boards, until I remembered I own a table loom and 100% hemp yarn, so I can weave my own burlap. (I’m actually not even kidding.)
A strike? Why?
@@limeparticleAuthentic, but a bread-friendly pan and some other method of streaming at the start would do it. I let the broiler pan heat up on the bottom rack of the oven and when I put the bread in I dump a cup of boiling hot water in it then shut the door quickly. Crustiest crust that ever crusted.
@@katekramer7679 I live in a single-person household, and bread goes bad quickly. I find if I make it myself, I value it beyond money and am much more likely to 1) make sure I eat it within a couple days and 2) freeze excess before it has a chance to go bad.
@@limeparticle I thought you were a disgruntled SunBeam employee 😂
The blistering on your crust is fantastic! What great footage and so many important tips for an even bake. This is one of your very best videos. I know these bagels are going to be memorable. WOW!
Truly it was amazing
My boy Bri ! My wife thanks you for all your recipes. I've tried a couple of your bagel recipes, I think this one is the best so far. Thank you !
Kudos on the Good Eats callback. Alton Brown has been so influential for so many of us. I really thank him as the main factor that got me more into cooking.
I’ve tried 20+ of your recipes. And my first recipe of yours (cinnamon rolls) is still on top 🤷♂️
oh man...that's a good one.
New York bagel by a Chicago guy who lives in St. Louis.
Haha, nicely done. Go Cubs!
Go Bears!
Go Mets!
I appreciate that you put the recipe in the description box. External links aren't always kept alive.
Also using the metric weight amounts is essential. So frustrated when a recipe doesn't use them.
Been using your 60 min bagel recipe with great results, can’t wait to try this recipe
It’s great the way you always offer an alternative to ingredients and cooking methods!!
This video was so wonderful,. I am from NY and love bagels. when I had to go gluten-free I went into deep grief thinking about never being able to have a NY Bagel and lox again. Of course when I can I still have it since I am not a celiac. Perhaps the next show can include bagel and lox, and bagel and white fish salad. These are dreamy foods from my childhood, and special Jewish holidays. I love your dedication Brian. thank you.
The bagels just came out of the oven. This recipe is SPOT ON! My first six I flipped from the boards to my steel. I had a feeling the heat from the steel would baked the bottom faster than the top. So the tops were a bit lighter and the bottoms were well done. I mitigated that issue by placing my stone on top of my steel (mainly because it was hot and too heavy to remove). Much better results because the stone transfers heat less aggressively than the steel. The shine, the blisters, and the crunch are indistinguishable from a bagel shop. Hope this helps some people.
Real live New York Jew here: you did it. I can tell. I can taste your video. You have successfully made good bagels. It is not the water.
If I had to credit one particular feature of NYC with our bagel supremacy, I would say it's scale. Our bagel shops pump out bagels in high volume and we get them fresh. If you order a bagel in LA, it's probably at least a few hours old. Because people aren't going into that spot ordering a constant stream of fresh bagels, the economics don't work out to enable this level of expertise or this level of freshness.
If you wanna cut down on the amount of kneading, you can autolyse the dough for about 15 minutes after mixing.
Made these this morning and they were incredible. Friends all enjoyed them too! Thanks again Brian for the great recipes!!
The Good eats fridge cam made me smile so much.
Bravo, loved the ending. How do you make onion bagels? Loved the tip about whipping the cream cheese--had not heard that one before.
I made them this morning, and oh my goodness, they came out perfect! Crispy on the outside, soft and chewy inside. I put lox and cream cheese on them and I was in bagel bliss!
This was far more inspirational than I expected. Absolutely insane lol. The dedication, he words of wisdom, and he sheer will to fail is unmatched. 10/10 my friend, keep the quality content coming!!
Finally got my bagel boards and gave it a shot. They turned out great! Thanks for the recipe 🙏🏻
I'll do a biga and omit the dmp, good advice throughout - also the baking sheet works fine with parchment paper, cornmeal and spraying the tops of the bagels with water directly before baking
Thank you soooo much for acknowledging Good Eats. Alton Brown would explain why things would be done in recipes, which things, wouldn’t work, and even incorporate where recipes originated. You do all of that so well and it’s all you own. Love your work as always, Bri!
We just got back from NYC where had wonderful bagels at Broad Nosh. Then we notice your new video and we had to try it out. I’m telling you this turned out beautifully and same quality as what we experienced in NYC. Thank you for sharing.
Okay, I've made this recipe 7 or 8 times now since you released the video. These bagels are INCREDIBLE.
NOTE: Traditional plastic pizza proofing trays are NOT a substitute for a lidded sheet pan. I was doing a double batch a few days ago, and only had two sheet pan lids. I thought I could use my pizza proofing bins. The result was a clear overproofing of the bagels in the plastic. I think the thermal transfer of the aluminum cools the dough down a lot faster than the plastic, which may also provide some insulation. I now have two more sheet pan lids for next time.
I have a few friends who are "gluten free" when it comes to yeasted bread, but have less problems with sourdough breads. Brian, I would love a couple notes on how to convert this recipe to a sourdough bagel. Please?!
If you make a lot of bagels or other doughs I would highly recommend an Ankarsrum mixer. Powers through double batches of bagels with minimal effort.
The crush and tear of the bagel gave me all the confirmation needed to know you nailed it.if theres no crunch its not a bagel.
Looks soooooo good!!
I love recipe videos like this that teach me how to make the luxury expensive stuff.
Which is why I appreciate the bakeries that do all this for me. MOAR bagel bakeries pls!!
Great recipe, detailed instructions as always. 💯 Have just shared the recipe with a friend who went to NY in May and loved the bagels. Thank you so much and regards from Germany🙋🏻♀️
I watched your videos on pizza and I'm a French Canadian and I grew up near Montreal Quebec Canada. Have you ever heard of Montreal pizza dough? They mix 7up with the yeast, and it makes a distinctive flavor. Every time, I'm in Montreal, it's pizza time. So, if you're ever in Montreal, try the pizza. Big fan, keep up the good work. Peace.
I'm a Midwesterner who has never been to Canada, but learned about Montreal style bagels recently, and I dare say those are even better than NYC style. We have a bagel shop here in town that is Montreal style and they are so good.
Oh I so want to make a sourdough version of this!! I don’t buy bread anymore, and anything I bake at home is sourdough. I tried to adapt your other bagel recipe to a sourdough version and they turned out decently I guess (I couldn’t taste them at the time because I was doing a strict meat diet then, but my hubby and kids liked them) but they looked all wrong and pale. I would absolutely LOVE a sourdough NY bagel video in the future!!!
Edit: and when I say I tried to adapt, I literally made my own bagel boards and ordered diastatic malt powder - I went all out. It was so much fun.
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.
Love your recipes! Thank you for explaining everything in detail and using the metric system. Can you please do a Montreal bagel recipe next?
My 13yr old son made these over the last two days and they were 👍🏼👍🏼 We are having them for breakfast today!
HELL YEAH! Cheers to the 13 yr old king who made them.
@@BrianLagerstrom 🤣🙌🏼
idk if i've ever seen it in one of your vids, but maybe for your next dough vid give it a tug too early to show what tearing looks like and then compare it with the glutinous dough tug later on.
He did it in one video, I don’t remember which though… one of the pizza videos I believe where he showed a few examples of the tug where a “weak” dough just ripped off a chunk and it doesn’t bounce back almost at all. The mid dough stretched and then tore and the torn end slowly bounced back a bit, and the final looked like this one.. a sharp tug just stretches and it quickly bounces back a lot.
Honestly, it seems like one of those things where you just know after making more bread. Once you’ve done the test a few times and then baked it, your brain will remember what it’s supposed to feel like. Kinda like how you can tell a steak is undercooked by poking it.
He should definitely make a quick reference video, one with time stamped tips, tricks, and references for stuff like this that we can easily pull up and check while cooking instead of trying to remember which of his 50 pizza videos had a 20 second clip of dough strength… lol
The Bagels look amazing, I'm going to try this later!
Hey Bri! Do you think that you could use those planks for baguettes ? Or another type of bread ?
Hey, do you prefer tilt-head mixers over bowl-lift mixers? Do you think a bowl-lift would do better with this dough? Thanks!
Bagel dough is very low hydration (stiff) and will shred the plastic gears on a standard tilt-head mixer. My recipe is similar to Brian’s with a slightly lower ratio. I have a professional bowl lift model with metal gears and I still divide the dough in half and mix each half separately for 10 minutes . I once tried to do the full recipe and it stripped one of the metal gears.
If you bake mainly bread, bagels, pizza, etc. You need to get a dough maker! I've had mine for a couple months now, and I love it.
Made these today but without bagel boards. (Will purchase some for next time!) Thanks for the recipe. Hey, how would you make egg bagels?! Hopefully you'll do a video on that.
Love your videos for many of the same reasons I loved Good Eats. Top tier, well tested recipes (understatement), and you do such a great job explaining the “why” behind a lot of what you do.
I was fascinated by the accent of someone from my college, and you speak JUST like him. He was from Aurora, IL. I'm from Chicago suburbs too but I don't speak like you? help me out!! The way you say "sturdy" at 5:08 is a prime example of this quirky way he would pronounce things, and I loved it
Is there a way to cut this recipe in half? Or store the dough for later? Thanks, great video as usual. You are the standard.
and that's bagelnomics 101. good stuff bry-guy on smuggling the water and showing us New Yorkers how it's done.
Not a bagel fan but I really appreciate the education on the how and why on all of your bread recipes. Not just mixing and baking like most other RUclipsrs
Interestingly, this recipe is very similar to my go-to bagel recipe, from _The Bread Baker's Apprentice_ by Peter Reinhart. It starts with a preferment of the water, half the yeast and about half the flour and doesn't use bagel boards, but otherwise the proportions and techniques are basically the same, and the results are pretty awesome (and have been raved about by self-avowed NYC bagel snobs, for what that's worth). I love how both you and Reinhart kind of converged on such similar formulas.
Also, my 6qt KitchenAid does just fine with the dough, but I can see where a smaller tilt-head mixer would struggle.
How come no biga like your last recipe. That is my go to bagel recipe that all my friends seem to love.
I think you've created about the best bagel recipe I've seen on the web. Oh and I love the Good Eats shot!
I was watching another very good video... And I dropped that video IMMEDIATELY when I saw this video. Thank you! I am an absolute bagel addict and can't wait to make these!!!
Thanks for switching haha
I've honestly haven't yet been able to nail bagels.
Absolutely keen to give this one a go
I’ve been making bagels since before Brian was born but I absolutely love those bagel boards. When I boil them, I always use barley malt syrup or non diastatic malt powder. I’m tempted to try the molasses.
Hi! Do you happen to have a recommendation on how much barley malt syrup to use? His recipe already has 10 grams of malt powder but would like to do it without the molasses.
I made too many bagels during the various lockdowns of the pandemic era (still carrying some of those calories even today), but the only thing I did not and still do not have are "bagel boards" -- that was great information. My bagels were genuinely awesome, but I still learned a couple of good things watching this video! Nice one.
Parece ser muito bom! Adoro seus vídeos 😊
I’m going to try the bagel boards next. Been using a sheet pan and love the results but definitely open to further improvements. But I gotta say, I like when the salt or everything seasoning burns a little. Same way I like pizza a bit overdone too- just my thing!
Love the Good Eats shoutout. THE cooking show for us that want to understand the why and not just the how.
Liquid barley malt is available in most home brew shops or online and is pretty cheap. Just make sure you get the unhopped extract and the right colour. Otherwise you can get dry extract in a variety of colours, from light to very dark.
Hey Bri! In your Trade coffee ad spot, you mentioned that you do a lot of decaf. Can you make a recommendation of one or two really good ones? I like light and medium roast, with bright flavors. Most decaf coffees I've tried have been kinda flat/dull flavored. Some call it "smooth" but I call it "bland".
Check out Stauf's decaf varieties, the Americano blend or the house blend decafs should be up your alley. I'm spoiled since I get it local, but you can order online too.
Just finished these and they are indeed amazing!
Omg a schnucks logo! I have lived in St. Louis for a bit over 2 years and that was such a friendly sight!
You taught me to bake last year. I have not bought bread in nearly 10 months now because of your boule, sandwich bread, and baguette recipes (even though I've learned I usually need to cut down the amount of water you suggest by 1-2% to avoid a puddle).
BUT I've lived in New York for 10 years and grew up in a Jewish community so this one might be hitting too close to home (literally). You are in very dangerous territory making this video, but since you've never steered me wrong, I am willing to have an open mind. I will be making this recipe, then flying to St Louis, getting some of your water, and flying back to New York to replicate (kidding about that part but I will be following this recipe). I'll reply to this comment with all my findings when I have them.
Definitely trying this! Loved the bagels I tried with using beer you had awhile back which were solid as well!
i heard adding club soda to cream cheese gives it that texture thats good for smearing
I made these today and they came out awesome! 🔥
Just a few thoughts: It'd be super helpful if the recipe was on your website. Also, could you mention the protein percentage of the flour you use? Us Europeans have lower protein content in our all-purpose flour compared to the US. And, wasn't sure if the oven should be fan-assisted or not. A bit more on how to knead stiff doughs would be great too. Lastly, it'd be cool to have a way to share photos with you and the community after trying your recipes. Thanks for the amazing recipe as always!!
If you want to use malt syrup you can get malt extract from a homebrew store. It's basically the same thing but much cheaper. Though you might have to get a larger amount than you would want. You can get it as a syrup or a dried powdered version. One warning with the powdered version. Once it's exposed to air it will absorb moisture and start to clump. It's also very sticky.
Have you tried seltzer water in your cream cheese instead of milk? It will soften the cream cheese the same way, and when you refrigerate it, it won't get stiff/hard again.
I tried your previous recipe, and it made AMAZING bagels. The biggest issue making them in Europe is the flour is different, so your tip with using the vital wheat gluten in an all purpose flour was a game changer!
As a super novice baker, I was wondering - was there a specific reason you forgo the biga in this recipe?
I've made bagels base on your previous video and note the omission of the biga. Is this a change of heart on the utility of this step to the home cook or is this a stylistic change relating to the New York style branding of the current video?
We split tested the biga several times and at this point I think it’s redundant. The simple overnight ferment delivers a great product with less complexity.
These came out incredible! Thanks for sharing
Love your work. It is insightful and very helpful. Keep it up!
Hey Brian! Love your recipes 😊 as someone from NJ living in the PNW, make your bar pie ALL. THE. TIME. Incredible.
I don't know why but my bagel dough is always too dry and don't look like yours during the kneading phase at all. The dough is ripping as I knead and getting the dough to stick in a ring shape is difficult. Oddly enough, the dough develops good gluten and the bagels always come out decent and delicious. I measure everything by weight and have a lot of experience baking so I don't think I'm tooooooo off? Is my flour (king Arthur) too absorbent? And should I adjust the amount of water I use if it does feel too dry? I worry I'll mess up the hydration if I adjust.
10:08 what’s that brown stone tray thing in the oven ? I’m assuming a pizza stone? I checked your links and it seems to be not there.
Love the process/method! Bagel boards? Who knew?! Love the nod to 'Good Eats'. :)
Brian, you need to try Lenny’s Bagels on Olive. They are so delicious
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.
I remember making bagels to my best ability for my partner at the time who is from Manhattan (for reference: this was done in Berlin) and literally the *only* thing that happened was that the crust was too thick, as we both agreed on. I have never heard of these bagel boards before, so now I really want to give it another shot, awesome stuff!
I never knew there was so much into making bagels! WOW! Great video.
Amazing, you should be so proud of this. Oh my, thank you
Great recipe Bri, looking forward to trying. How do you suggest doing a cheese bagel, my favorite kind.
Dude! Bagel Union is soooo good. I love getting the Delox with the everything bagel. 🤤
Hi Bryan. Used quite a few of your recipes and my wife does your sourdough all the time. Keep up the good work. As a former baker did you ever do pumpernickel bread? My wife used to buy it regularly at a German bakery in Toronto, but we moved to Australia and the stuff they sell here is totally different. It's a solid block sold on regular supermarket shelves. Kind of thing doom preppers would stock up on. I believe what she used to buy is kind of an American adaptation of a classic German recipe. Do you know? If so, can you do a video please?
German Pnickel is excellent, but I haven't done a recipe because I dont think people would watch it. At Union Loafers we did a Volkornbrot which was similar. VERY VERY GOOD>
Never knew I needed to see Ted in a blindfold but here we are! Great vid, as always!
Thank you for addressing the NY water claim...I don't understand why anyone can believe such an idea. There could be room to argue that the water is naturally softer in NY than in many other cities, such as where I live. But good, filtered water would easily be comparable....if anyone even had a palette complex enough to ever notice the difference to begin with....
Bagels are one of our favourites here in our house. Thank you so much for sharing this.
If you wanted to put seeds on both sides (as I think the best bagels I've had do that) would it be any different except adding it to both sides before the second bake?
Ahhhh! I did learn something! The thinning of the cream cheese thing at the end!
I'll be doing that tomorrow.
I have made your bagels too many times to count and they’re perfect. I’m curious what difference a Biga makes and why you decided against it in this “perfected bagel” recipe! Thanks dude ✌🏼
I have the same question. I have been making the recipe with the big and would definitely make these, since they are less time consuming, if they are as good.
This recipe is spot on. I find high gluten dough (even higher gluten than KA bread flour) is key.
Do you have a brand you like that is already high enough in protein? I’ve been adding the Red Mill high protein flour (it has a recipe for making fake meat Pattie’s on the side….yuk), but if there’s a good flour that’s already in the 14% range, I’d go that direction. I tried 15% and then 18% and it was not better. Also, stripped gears in my Kitchenaid.
@@bluesoverlord You can buy gluten AKA pizza dough texturizer and add it to the mix.
I will try making these. They look wonderful. I have been making bavarian pretzles. They are good but don't have that authentic chew yet. I do use a lye water bath to get some browning. Anychance you could develope a recipe? ;)
Great video as always! 2 questions though, if anyone have some info or tips:
1. You used biga for the previous recipe and not this one? What are the why and why not for bagels? I guess it's 100% a flavor thing?
2. Baking bagels I always feel like I'm discarding a lot of seed mix due to it getting wet/moist from the boiled bagels. Is it safe to let it dry off and store for the next or is the only way to actually discard it? Dont want it to turn bad.
Thnx very much! ❤️
1. NYC bagels don't often use a biga, they're almost always direct doughs.
2. I have had decent luck letting them dry out and reusing them.
Hey Bri... Thanks for this bagel vid, I like NYC bagels, but I love Montréal style. Any chance you'll give those a go?
Dude I was just considering making some this weekend myself. Thanks for the inspiration
I had a failure with the bagels sinking to the bottom of the water bath, not sure if it was b/c I covered with plastic wrap during the 24 hour cold ferment. Seems to have fixed itself by letting the bagels come up to room temp for a couple of hours before dropping in the bath.
A Ted Wilson cameo?!? I remember hearing how you would have him as a reference for many baking recipes and get helpful advice from Ted. Happy to see two bros together☺️
I thought you wouldn’t include all the elements of the recipe, but you actually did. I would add going a sourdough fermentation and adding baking soda in the molasses boil. Even better taste and texture
Would you use a similar method to the seeds for say a Asiago bagel?