New York Bagels
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- Опубликовано: 10 июл 2010
- How to make an Old Fashion NY Bagel. Also check out how to make a NY Bialy - • NY Bialy.mov
Visit Chef Mark at farmfoodcooking.com and the Farm Food Cooking RUclips Channel to learn techniques for cooking pasture raised beef.
Episode 1: The Hamburger - ruclips.net/user/edit?o=U&vide...
Episode 2. The Steakhouse Steak - • Ep.1 - Grass Fed Beef:...
This guy seems like a genuinely nice person. I came to learn how to make a bagel, stayed just because his good attitude made me.
He does!
Glad the recipe is working for you. Chef Mark uses King Aurthur bread flour. The ice bath helps to puff the bagles up. Enjoy.
Finally a methodology that seems like the beautiful bagels I used to get back in 1980 on Long Island. People lined up for them and ate them like donuts.
Dear Chef Strausman,
I've never eaten real bagels until now.
I followed your recipe by the letter and I've just enjoyed a very tasty and surprisingly chewy home made bagel...
So good, and incredible with just some butter.
Thank you for your recipe!!!
Greetings from Belgium
+Angelo Mertens Did you bake them upside down like he did in this video? I would think at home on a pizza stone, the seeds would still burn if baked upside down...
That is why I think you should bake them on wet pieces of wood. I followed every step the chef said. And they turned out awesome. I did not know that bagels were so 'chewy'. Never had a dough that was so though, maybe I did something wrong, maybe it's just the way bagels are supposed to be, I don't know.
Quick question, how many bagels did this make?
Two or three dozen, I recon.
Thanks, have you tried reducing the amounts to make just a dozen? If so how did that work out for you?
Whoa. That crunchy sound at the end when he bit into it sounds heavenly! =D
crunch
Wow, now that is a bagel! I agreed with his statement about store bought bagels, To much dough, yeast, and additives. My dad was a baker trained in Jewish bakery's for years. I was raised on wonderful Jewish breads. I now live in Puerto Rico. I will be making my own bagels!
Great video! Also, the malt powder is called diastatic malt (enzymatic), not didactic, and can be found at any homebrewing shop storefront or online. Can't wait to make these, thanks.
This is easily my favorite RUclips recipe. Not only is it well done and fun to watch -- but the instructions are flawless. I've tried to make bagels at home before years ago and they never turned out all that well. (Then we got a stand-mixer!). I've made these at home to *rave* reviews from my family. And folks, don't forget the kosher salt in the poppy seeds -- it really does make a HUGE difference. Once again, thanks so much for this video.
Dear Chef Mark. I did it! I did it just as you said and I have perfect bagels!! Finally. I have always wanted to know how to make an authentic NY bagel and now I have. Thank you, thank you!!!!
I baked bagels for years both retail and wholesale in NYC, 3 years ago I moved 45 minutes northwest of philadelphia, bagels stink here so I embarked on a trade I knew more than 20 years ago for my wife and son also NYC natives. I've never used a sponge in the dough or an ice bath, it was Kettle to boards, but am definitely going to try it. I also just made 4 boards, honestly no one around here probably even understands the "boards" they look delicious chef Mark and I do see the signature oven door burn on your right hand! My right forearm used to look like a zebra, the damn dumbwaiter on the oven door was faulty and the owners were too cheap to get it fixed so the door would slowly creep down while you were flipping 24- 36" boards!
This recipe is awesome!!! I make these at home and they are the real deal!!! Thanks for posting!!!
good stuff. tip about the bagel board was key. technique with pulling out the dough and rolling it off one continuous piece was great too. thank you!
the only clear instructions I could find on UTube, thanks.
Now to the baking and the tasting.
I can feel how it tastes fresh and delicious
Watching you making those bagels made me happy :)
you are awesome
This is an amazing video I am very grateful for the effort you put into making this.
I agree. The guy seems like a nice person and I got hooked on the music. I am going to try and make some bagels. Hope he shows how to make onion rolls someday.
thanks chef this is the first i made your new york stlye bagles and they came out perfect.
That crunch!!!
Hello Mark. Great, easy to follow instructions and recipe. I did a lot of looking around when looking for this and this one is by far the best out there. Yields a great Bagel with a crisp outside but lovely and gungy inside. Fantastic. Thank you very much for all the effort put in in making this video. I made one variation. You use 29% of the flour in the Poolish..I used 40%...
I cant get decent Bagels where I live and you have now solved that problem....thank you very much!!!! Cheers
I had no idea they were so much work.
These bagels makes me hungry! I'm in Cebu, Philippines right now and I sure miss the bagels in Sydney!
absolutely traditional and delicious made..
great..thanks for this video
beautiful to watch -
can't wait to try it
I made these today. They came out great. Thank you for the video
Thanks for the video! Great looking bagels!
Going to make my bagel boards and get to work this winter!
Hot bagel, drizzled with olive oil...yum! Thank you.
Loved the music too.
Great recipe! Thank you so much for sharing!
MARAVILLOSO! GRACIAS POR LA RECETA!
OMG! Now you have me drooling!
Thank you Mark. Just made them yesterday, Sunday, brunch, a schmier of cream cheese and lox.................mhnnnnnnnnnnnnnnnnnnnnnnnnn! Soooo good!
John lee - We are pleased things worked out so well for you. Enjoy!!
I live on the west coast. .......I want to try just one of those!
I had no idea it was such a production to make bagels. Those look amazing though. Good work!
Great video and recipe, many thanks.
lot of work but it looks great!! thanks for your time. I have this one marked down to try.
Love this video! I will have to give it a try!
You are a true master.
Awesome!! Thanks for posting!!
@tkatman I made a new batch of your bagels today, and I'd love to post a photo of them here for you, but I can't seem to do it. They are so beautiful and golden. I find them very therapeutic to make! I'm glad you use regular King Aurthur bread flour. I had bought some Sir Lancelot very high gluten flour which was recommended by one bagel chef, but it's expensive and hard to find, and I think the King Aurthur bread flour is just as good. Thank you for your amazing post with the BEST bagel recipe
This recipe is very good! If you follow the exact amounts your new york style home made bagels will be amazing!
He is so cute! ☺️
Perfect!
Great teaching video!
This recipe is worth the effort!
when I came to Newyork in 2013 I ate. it was very good. I liked it . And now I want to try it in my home :))
I have liquid malt, will look for the conversion to dry malt...but sooo gonna try to make this version of bagels. Wish I had bagel boards and a pizza oven, but will do my best! Thanks for the fun video, and awesome music!!! :D
Brooklyn boy says that what I miss from my early childhood.
Stuff made now dosn't compare
ive never heard of a bagel in my life till now
It's a lot of work and time but it seems to be worth it. Thank you chief : ) .
Well i made bagels today for the fist time and i had an issue with my sesame seeds not sticking thoroughly. What need to be done to ensure they stay in place, I was not using bagel boards by the way. Thanks again for your time to do the video
i second that emotion.
exelente video, las estoy haciedo para desayunos acá en chile.... gracias...
Nice. I have to give it a try thanks
Mark my friend your the bomb
@tkatman Wow what a pleasant chef. I really enjoyed this video, no ego just about good food. What I love. Liked the part about chefs hands are the oven mitts. I callem asbestos fingers. Anyway great video. Thanks
That looks good :)
fantastic good job
i love that guy.
That's the bagel I want to eat.
Nice job.
Waaaw this is sooo yoommy
Wow bravo!
exelente video, las estoy haciendo para desaunos acá en chile.. gracias..
Awesome
merci chef
Thanks im going to try these they look fantastic ..
oh my GOODNESS the REAL DEAL, thanks for teaching me :)
Yummy!!
Great video. I was not sure if I wanted to watch a video that is nearly 10 minutes, but this is well worth it. Going to check out more of your videos now. Thank you!
exelente video, las estoy haciedo para desayunos acá en chile....
Very nice.
wow very nice this video is very helpful for me
Yum
Thanks!
this is what i watch at 5 in the morning....
great video though!!
Merci Marko
Une bise de Paris 🗼
Thank You : )
Hi. i'm sofia from malaysia. to me i dont mind with the garbage bag. its still new and not been used yet. i use garbage bag for may pizza dough toooo. hehehe. anyway i really enjoy watching this video chef and you look enjoying yourself cooking. i like that. i hope you can come up with more video like this...jumpa lagi chef....( see you chef)
I just finished eating a bagel and got curious how its made
VERY NICE
Yummi!!
Sweet
Coz thats a real new York bagel, hey taxi!!!!!
Steve Smith 2014 American dad
great video,nice person
Lol, don't go to the store and ask for didactic malt as you'd probably get a punch in the face. I think Chef Strausman meant diastatic malt.
@tkatman Thank you so much for this fantastic bagel recipe! I live in Savannah, GA, and we can't get good bagels here that I have been able to find. I have tried 3 recipes for NYC bagels, and yours is the BEST!!! I've made 5 batches of these beauties, and everybody loves them! I do everything exactly as your recipe except the ice bath. Why do you need that step? I have a large baking stone that came with my Wolf oven, and it has been perfect to make these bagels. What kind of flour do you use?
I have been on a bagel making kick lately. I have DIASTATIC and NON-DIASTATIC malt powders. I have seen recipes that use either, but I have only used recipes calling for non-diastatic malt for bagel making. They are not interchangeable. Diastatic malt powder has enzymes that help break down the starch in the flour, which will change the texture of the dough, sort of like a natural dough conditioner.
Non-diastatic barley malt does not have enzymatic activity and is used as a sweetener, color and flavor enhancer. If you do not have non-diastatic barley malt powder you can substitute with honey or brown sugar etc, but it will not produce the same flavor. There is no substitute for the diastatic barley malt that I am aware of.
awesome to know... glad there's a bagel shop on every corner in Jersey - cuz im laaaazy lol
Thank you that was great, I cant wait to try it out this weekend . lol Andy
great video - thanks chef!
i have JH's book and will give this a go. the crumb looked a lot more holey than i would expect as i thought bagels had a tight crumb structure...?
I make these for my son who LOVES bagels, but as most bagels are made with enriched flour that has folic acid and he and I can't tolerate folic acid in the un-methylated form, I make these with organic flour. It's a great recipe. I wonder how the dough would freeze? Anyway, thanks for making and posting this video. I am off to make bagels...
I think he mentioned that putting them in the ice bath made them puff up. I'm not sure why, but they look awesome!
wood burnning and honey water organic unbleached flour = Montreal bagel. Going there in 1 week. But going to see NYC in the summer central park with a bagel and some chesse would be nice
Delicious #NYC
I used to live in the tri state area & I never cared for the real tough nyc bagels, was always afraid I'd break a tooth off on em. I always preferred the light puffy soft bagels,
Great video! At what temperature should the water be at when making the sponge?
Great Job :-)
@tomgreenfor777 malt helps the leavening can replace it with honey
Ah..! The Shmeer
@MsTwiggy28 why not - they are clean! ;-)