Mine are rustic; I poke holes through the middle with my fingers and then twirl them in circles until they're broad enough for my tastes. I love bagels!
I've searched for hours until I have found your video. This morning, I have made the bagels and they turned out to be amazing!!!!! My family ate all of them within a few hours, so I have to make new ones soon. Thanks a lot for the great recipe.
@Roshel-Patisserie I noticed you used .5 ounces forr 17.5 ounces of bread flour 500g. Is that easily scalable? For example if im mixing a full 50lb sack of hi-gluten flour use 25 ounces?
I made these yesterday and they turned out amazing 😃 I was actually experementing in making a few different recipes which I found over the internet. The first one didn't turn out at all, I had made a Poolish but it didn't even rise, straight after leaving the first dough to prove (which it didn't and it ended up going in the bin 😥) I made a second batch from someone else's recipe on RUclips using a "starter" I had been making the whole week and they turned out pretty damned good 😋 and while waiting for this to prove I made your recipe too and your recipe were superb except with a slightly less yeasty taste even though I had used fresh yeast and I did a mix of 250g strong white bread flour and 250g of strong wholemeal flour as well but your recipe the turned out really nice and big, especially noticable when I went to poach them in the liquid I also added powedered malt x 2 teaspoons and a squirt of maple flavoured syrup to the poaching liquid which adds to the colour. I don't yet have an electric mixer so I kneaded the dough for 10 minutes by hand which was good fun. I topped mine with a mix of blue poppyseeds, sesame seeds and dried caramelised onions which I whizzed in my food processor to make them a bit smaller. I also baked mine on wooden boards covered with hessian material which is then dipped in cold water just before using (this is the stuff they use to make sacks for vegetable transportaion out of) I laid the bagels seed side down for the first 5 minutes of cooking before turning them over onto my pizza stone which had been heated with the oven for the remaining 13 minutes of time. The wet hessian board keeps the bagels seeds from burning and also adds a little water to the air for steam My only regret was, I had enough holes cut out to make one more slightly less risen bagel and still about 3/4 of one in leftover dough which thinking about it later on I could have kept this little piece in my fridge to use as a Pate Fermentee for another batch on another day but I never thought of that until much later on 🙄 These are actually REAL POLISH BAGELS, I am living in Poland and therefore using Polish ingredients 👍 I will definitely be making these again.......Thank you 👍
hi chef. toda raba 🙂 it looks like the best bagel. i like kneading with my hands. can i add the salt before kneading? or should i do it exactly like u did with the mixer?
@@Roshel-Patisserie i made these, and these are the best bagels ive ever had..my husband ate 4 thank you so much!! Can you make Subway buns or Ciabatta, id love to follow your recipe
is there no real need to add malt barley syrup to the water? I've been grappling with bagels for quite a while now.. also could you link to the page for those texturized silicone mats?
@@Roshel-Patisserie I just tried this recipe for the first time yesterday and boy let me tell you.. Iv'e tried every single bagel recipe on YT. these were by far the best and the easiest to make. even without a stem mixer. You just gained a subscriber for life my friend. I do have one request though... I'm from the west coast, there's a popular bagel shop (aptly named Western Bagels) that makes yellow egg-yolk bagels. these were my favorite before I started keeping Kosher. However I can't find a recipe for them online anywhere and since the proportion of liquids to solids in bagels is pretty precise, non of my experiments have yielded satisfactory results. do you have a recipe for those?
@@j.sanchez187 GO TO: Emma’s Goodies here on RUclips for a demo for the egg yolk bagels. It’s also on Facebook under the same user name. She’s a pastry chef in Italy. IMO, this gentleman’s bagel recipe is superior to others.
I made a dozen wonderful delicious everything bagels we felt like we were back in Brooklyn. We moved down south and there's NO bagels as great as New York. Great recipe. I bake my own Kaiser rolls, Italian bread. We eat home even before the coronavirus. That's the way us Babyboomer rd lived and am Proud of it. God bless you
@@Roshel-Patisserie I hear you. BTW, I saw your Challah vid. It looked great. I usually make sourdough artisan bread. I've never used fresh yeast. What would you recommend the amounts when substituting fresh with instant yeast. That sis what I thought I'd use to try your challah recipe. I have baked many challahs, the recipes vary. My mother used to make them with loads of egg yolks but nobody seems to do that anymore. BTW, my mother used to make 18 strand challahs!
@@Roshel-Patisserie One problem: You showed to place the individual bagel dough on a baking sheet for the second rise without parchment paper. For beginners, that omission can result in misshaped bagels due to trying to get them into the boiling water. With parchment paper, beginners can cut squares around each bagel to put them into the water much easier. Excellent video. I loved how you added a little oil to the recipe. Will try your recipe next week. Thank you very much for taking the time to make the video.
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Accidentally discovered this channel .One of the best and professional ways of showing us ,new learners .Thank you so much for your videos .
welcome!
Just made these...they turned out great!!! Tried a few others...did not yield this type of result. Thank you for sharing this easy recipe.
My pleasure 😊
Mine are rustic; I poke holes through the middle with my fingers and then twirl them in circles until they're broad enough for my tastes. I love bagels!
I've searched for hours until I have found your video. This morning, I have made the bagels and they turned out to be amazing!!!!! My family ate all of them within a few hours, so I have to make new ones soon. Thanks a lot for the great recipe.
You're welcome
If you want something that'll last a few hours, don't bother making bagels
Nice music makes the bagel more attractive! Very relaxing
Glad you like it!
This is the best beigel recipe! I made them, and i love love them! Thank you very much for the recipe!
My pleasure 😊
They look amazing! I'm going to make them! Thanks for your videos!
Have fun!
Wow! I've watched several videos for a good bagel recipe and those are the best most perfect!!!
Thank you
@Roshel-Patisserie I noticed you used .5 ounces forr 17.5 ounces of bread flour 500g. Is that easily scalable? For example if im mixing a full 50lb sack of hi-gluten flour use 25 ounces?
Very nice indeed. I made a heart in the middle with a cookie cutter. Amazing results!
❤❤I made these yesterday, the best!
Glad you like them!
i tried so many recipes but this one made my bagels perfect!thank you so much for sharing
I made these yesterday and they turned out amazing 😃 I was actually experementing in making a few different recipes which I found over the internet. The first one didn't turn out at all, I had made a Poolish but it didn't even rise, straight after leaving the first dough to prove (which it didn't and it ended up going in the bin 😥) I made a second batch from someone else's recipe on RUclips using a "starter" I had been making the whole week and they turned out pretty damned good 😋 and while waiting for this to prove I made your recipe too and your recipe were superb except with a slightly less yeasty taste even though I had used fresh yeast and I did a mix of 250g strong white bread flour and 250g of strong wholemeal flour as well but your recipe the turned out really nice and big, especially noticable when I went to poach them in the liquid I also added powedered malt x 2 teaspoons and a squirt of maple flavoured syrup to the poaching liquid which adds to the colour. I don't yet have an electric mixer so I kneaded the dough for 10 minutes by hand which was good fun.
I topped mine with a mix of blue poppyseeds, sesame seeds and dried caramelised onions which I whizzed in my food processor to make them a bit smaller. I also baked mine on wooden boards covered with hessian material which is then dipped in cold water just before using (this is the stuff they use to make sacks for vegetable transportaion out of) I laid the bagels seed side down for the first 5 minutes of cooking before turning them over onto my pizza stone which had been heated with the oven for the remaining 13 minutes of time. The wet hessian board keeps the bagels seeds from burning and also adds a little water to the air for steam
My only regret was, I had enough holes cut out to make one more slightly less risen bagel and still about 3/4 of one in leftover dough which thinking about it later on I could have kept this little piece in my fridge to use as a Pate Fermentee for another batch on another day but I never thought of that until much later on 🙄
These are actually REAL POLISH BAGELS, I am living in Poland and therefore using Polish ingredients 👍
I will definitely be making these again.......Thank you 👍
hi chef. toda raba 🙂
it looks like the best bagel.
i like kneading with my hands.
can i add the salt before kneading?
or should i do it exactly like u did with the mixer?
yes
Superb @!
Love ur intro and perfect bagel color perfect execution very easy to follow
Glad you like it!
thanks for the recipe! looks great. After shaping,can I leave them overnight in the fridge. Then boil and bake them the next morning?
Do you use hot water or cold water to mix ingredients
Super amazing ❣️❣️
Aw come on, what did you do with the bagel centers? Thumbs up. God bless
Just love it❤ I will try soon. Thank you so much!!
Most welcome 😊
Made this recipe and it came out great!! Easy to customize as well.
Glad you liked it!!
Cannot wait to make these
*They look delicious! OMG! ❤❤❤❤*
They are!
Please, Cinnamon raisins bagel recipe, as well. Thanks from Italy
Tried and it is good!
Made them. They’re delicious
Greetings to the jewish community :)
👍I will try that ! Thanks a lot.
You're welcome
Would adding kosher salt to that water you boiled, and put the dough in right before baking, create a pretzel bagel? And thanks your videos are great!
Yes you can!
280g water
33g sugar
9 g fresh or half dry active
500g flour (high gluten)
6 g salt
15g oil
For me to follow when I make this lovely recipe
Thanks for sharing
@@Roshel-Patisserie i made these, and these are the best bagels ive ever had..my husband ate 4
thank you so much!!
Can you make Subway buns or Ciabatta, id love to follow your recipe
Good job
Just great !
👍
Random question, but once cooked, are the bagels airy from the inside? Ie, do they have holes?
They are not going to be like the ones you would find from a Jewish bakery
is there no real need to add malt barley syrup to the water? I've been grappling with bagels for quite a while now.. also could you link to the page for those texturized silicone mats?
You're right, some people also use honey. I tried to keep it simple. For the mats, please check the description for the link.
@@Roshel-Patisserie I just tried this recipe for the first time yesterday and boy let me tell you.. Iv'e tried every single bagel recipe on YT. these were by far the best and the easiest to make. even without a stem mixer. You just gained a subscriber for life my friend.
I do have one request though... I'm from the west coast, there's a popular bagel shop (aptly named Western Bagels) that makes yellow egg-yolk bagels. these were my favorite before I started keeping Kosher. However I can't find a recipe for them online anywhere and since the proportion of liquids to solids in bagels is pretty precise, non of my experiments have yielded satisfactory results. do you have a recipe for those?
Silicone Bread Baking Mat
amzn.to/3jZUlqV
@@j.sanchez187 GO TO: Emma’s Goodies here on RUclips for a demo for the egg yolk bagels. It’s also on Facebook under the same user name. She’s a pastry chef in Italy. IMO, this gentleman’s bagel recipe is superior to others.
wow 💙💚💛💜They look great
Now Finnish and they are excellent.
Great!
YUM YUM
Oh my gosh I'm dying there so good
I made a dozen wonderful delicious everything bagels we felt like we were back in Brooklyn. We moved down south and there's NO bagels as great as New York. Great recipe. I bake my own Kaiser rolls, Italian bread. We eat home even before the coronavirus. That's the way us Babyboomer rd lived and am Proud of it. God bless you
I have request how to make macaron😁
Ok I will try
@@Roshel-Patisserie i wish you can make the vidio😁
No malt?
Yes, you can use malt if you have it
Cutting holes in them? Normally they are rolled into shape.
Rolling is usually for more skilled bakers. There's nothing wrong with cutting holes in them. I try to make my content easy for everyone.
@@Roshel-Patisserie I hear you. BTW, I saw your Challah vid. It looked great. I usually make sourdough artisan bread. I've never used fresh yeast. What would you recommend the amounts when substituting fresh with instant yeast. That sis what I thought I'd use to try your challah recipe. I have baked many challahs, the recipes vary. My mother used to make them with loads of egg yolks but nobody seems to do that anymore. BTW, my mother used to make 18 strand challahs!
@@Lagolopinstant dry can be used at 60% of the weight of fresh. Based on the recommendation of the yeast
@@Roshel-Patisserie One problem: You showed to place the individual bagel dough on a baking sheet for the second rise without parchment paper. For beginners, that omission can result in misshaped bagels due to trying to get them into the boiling water. With parchment paper, beginners can cut squares around each bagel to put them into the water much easier. Excellent video. I loved how you added a little oil to the recipe. Will try your recipe next week. Thank you very much for taking the time to make the video.
No malt. Not a jewish recipe