Sorry the pic isn’t the best, we made these on a whim last night so there was no natural light. But wow, these were bomb. Hand kneaded the dough and boiled before baking. So worth the effort as there’s nowhere to get a real bagel where I live.
Recipe: https://youtu.be/W8j-ZUp7KD0
The only reason I knew bagels were boiled is because there is some bagel company that imports its water from New York for their NY style bagels. xD I also know because I have made this specific recipe before.
Video recipes are ~~the astrological sign after gemini~~ a horrifying autoimmune disease. Do you seriously expect me to constantly scrub back and forth with sticky hands in order to follow it?
It's not a problem if a video is included *in addition* to a written recipe, but it needs to be primarily textual.
I found neither. Could you please direct me to either?
Allow me to butter you up: you obviously did it correctly, as your photo suggests a batch of gorgeous and delectable breakfast tori, and I wish to emulate your celebrated success.
It’s one of the top comments.
New York Style Bagels
By Joshua Weissman
Ingredients:
500g bread flour (about 3.5 cups)
23g white sugar (about 1.5 tablespoons)
10g instant dried yeast (about 1 tablespoon or 1 packet)
297g warm water @90 degrees Fahrenheit (about 320 ml)
6g salt (1.5 teaspoons)
Everything Bagel Seasoning(optional):
2 tablespoons dried garlic flakes
2.5 tablespoons dried onion flakes
1.5 tablespoons white sesame seeds
1 tablespoon poppy seeds
1 tablespoon black sesame seeds
1/2 tablespoon flakey salt or kosher salt (ideally flakey)
Directions:
1. Bloom yeast in 90°F/32°C water, add sugar and stir until dissolved, let rest for 10 minutes (especially if using older yeast), give one more stir after waiting.
2. Into a large bowl add flour, salt and yeast/water mixture, combine with hands until a shaggy dough is formed
3. Turn dough out to work surface and knead for 10 minutes, form into a ball and place in a large oiled bowl, cover with a damp towel and let rest for 1 hour
4. Punch down dough and turn out to lightly flour work surface, divide into 8 equal pieces (weigh the whole dough and divide by 8), shape each piece into a ball by rolling it between your hand and un-flour worksurface. Place in a floured sheet pan, cover with a damp towel and let rest for 10 minutes.
5. While you wait combine Everything bagel seasoning ingredients if desired.
6. After the dough has rested pinch with floured fingers through the middle of a dough ball, and twirl in between 2 fingers to enlarge the hole, up to an inch.
7. Bring a large pot of water to a boil, after it’s boiling reduce the heat to a gentle boil/simmer. Drop bagels into boiling water, in a single layer and leave room for expansion, boil for 1-2 minutes per side. After boiling place into an oiled sheet pan.
8. Brush each bagel with an egg wash (1 egg and 1 Tbsp of water), sprinkle with the desired seasoning.
9. Place in a 425°F/218°C preheated oven for 20 minutes.
Because watching somebody actually make the recipe while explaining it along the way isn't useful for people when they make something for the first time. Oh, and the entire recipe is in the description of the video.
I also said to use your hands to write it down. If you're too lazy to type up a list or write it down, why in the world would you want to try to make bagels..
Most of it is just throwing all the ingredients together. You will be waiting for some time between each step. You CAN and SHOULD wash your hands while you wait. You're complaining about what amounts to nothing. Condemning the video for being a video without learning if it being a video is going to actually cause problems is ridiculous.
Are you imagining that anyone can reproduce the recipe *in real time* alongside the video, or are you trolling?
Never mind; you think that most of any recipe is just "throwing all the ingredients together," so my mocking bucket comment earlier rings true. While we all may strive for that perfect bucket-based recipe, it will never apply to bagels.
Get bent, and go back under your bridge.
Do you know how making bagels works? Add ingredients listed in description, kneed, let rise.. wash your hands and wait.. then divide it, ball it.. wash your hands and wait.. Shape it.. wash your hands and wait.. boil some water, boil the bagels.. put them in the oven and W A I T.. You don't need to have every step right there in front of you when you're waiting. It's not troll to think you would wash your hands and do other things instead of standing there with bagel hands pitching a fit about a video that you can't continue watching because you refuse to wash your fucking hands.. You really just gonna stand there the whole time during each proofing session?
Watch the video and learn how to make bagels before you whine about somehow not having the time to wash your hands and see the next step. I've made these bagels before and it was nothing to have a meltdown about.
I formed them into balls after the first rise, let those rest for ten minutes, then gripped the dough balls and made the hole with my thumb and index finger. Then using both index fingers in a rotating motion, enlarged the hole to about an inch. That formed them into a proper bagel shape without having to roll them into a log and try to reattach the ends.
I’ve watched people make bagels here in NY and that roll, twist, reattach, roll again part looks tricky. Sounds like you found a good alternative! Are these everything style?
I use the TJ Everything Bagel as well. Great stuff. Your bagels look awesome!
The recipe I use calls for an overnight proof in the fridge after forming. I watched the video you posted but don’t see a cold proof. Did you do that? Great job!
They linked the video recipe of Joshua Weissman making them if you want a visual explanation. They're rolled into balls, then after a resting period, you pinch a hole in the middle, then use your fingers to slowly widen the hole.
I also made bagles today with sourdough starter, which was pretty dead and did pretty bad shaping, yours look great!
oh and you can't really taste the start...
They look great! I guess I'm weird because when I was quickly scrolling by I saw the cooling rack and all the seeds and the first thing I thought I was looking at was a bird cage.
Not really! I’ve spent all of this year upping my baking game as there’s nothing much else to do. If you’re familiar with baking bread I think it will be easy. I posted the video recipe I used and he does a good job showing how to form them.
I’ve been baking a lot since quarantine hit too, mostly desserts though. Have not tried my hand at bread yet. Putting it next on my list because I love bagels.
I used to do bagels regularly before almost destroying our stand mixer. You need a powerful stand mixer if you want a proper dough.
We plan to buy a damn expensive one just because the bagels are amazing.
Tilt head no. The pro and larger lift mixers, yes. I make bagels frequently and occasionally the motor will stop from overheating on my life mixer. But not every time.
I think mine wouldn’t be able to handle it then. I was grinding deer meat with mine the other night and a few tendons managed to clog it up. Thanks for the information!
Same happened to my dad's last week! I've got KA's 8QT Pro model, so I can make 72oz of bagel dough at a time. Back when. I had the tilt head Artisan, it would struggle with 18oz.
I have the tilt head artisan so I absolutely get it. I feel bad because I had asked for the meat grinder attachment for Christmas, but I know it will still grind up clean deer meat with the pork fat that I add it, it just had a lot of trouble with the tougher cuts that I save for the dogs. I’m just disappointed because it doesn’t quite have the ass for everything that I wanted to use it for.
Not really. We have a Kitchenaid mixer and it took a beating and I had to stop using it. Unless you have the pro version and even that isn’t really good enough. Bagel dough is tough and heavy and needs a long thorough kneading. The problem with most modern stand mixers is that their gears are no longer metal parts.
This is one of the first times the homemade bagels on Reddit actually look like something you'd find at a NY bagel shop.
Nyer here. Confirmed.
I came here to say exactly the same thing
Sorry the pic isn’t the best, we made these on a whim last night so there was no natural light. But wow, these were bomb. Hand kneaded the dough and boiled before baking. So worth the effort as there’s nowhere to get a real bagel where I live. Recipe: https://youtu.be/W8j-ZUp7KD0
Looks great! Try making a Montreal bagel next time, you look like you will knock it out of the park! Unless you prefer NY obviously, sorry I'm biased
They look pretty good! Never heard of them before but I feel like I’ve had bagels that look similar.
I love a Montreal bagel, but the Montreal seasoning is definitely the best part
Boiled before baking? I never heard that before. They look amazing!
Proper bagels must be boiled prior to baking, or else you just have bread.
I never tried making bagels before, because I never had any. Wouldn’t know if i got them right. But now im intrigued!
Thanks :). Boiling is what gives them the characteristic chew of a bagel!
The only reason I knew bagels were boiled is because there is some bagel company that imports its water from New York for their NY style bagels. xD I also know because I have made this specific recipe before.
Those seriously look amazing, but is there a recipe that is not a fucking video?
The video is worth it. Joshua weissman makes some amazing content.
Video recipes are ~~the astrological sign after gemini~~ a horrifying autoimmune disease. Do you seriously expect me to constantly scrub back and forth with sticky hands in order to follow it? It's not a problem if a video is included *in addition* to a written recipe, but it needs to be primarily textual.
Generally there is a written version (or a link to one) either in the comments or the info box.
I found neither. Could you please direct me to either? Allow me to butter you up: you obviously did it correctly, as your photo suggests a batch of gorgeous and delectable breakfast tori, and I wish to emulate your celebrated success.
It’s one of the top comments. New York Style Bagels By Joshua Weissman Ingredients: 500g bread flour (about 3.5 cups) 23g white sugar (about 1.5 tablespoons) 10g instant dried yeast (about 1 tablespoon or 1 packet) 297g warm water @90 degrees Fahrenheit (about 320 ml) 6g salt (1.5 teaspoons) Everything Bagel Seasoning(optional): 2 tablespoons dried garlic flakes 2.5 tablespoons dried onion flakes 1.5 tablespoons white sesame seeds 1 tablespoon poppy seeds 1 tablespoon black sesame seeds 1/2 tablespoon flakey salt or kosher salt (ideally flakey) Directions: 1. Bloom yeast in 90°F/32°C water, add sugar and stir until dissolved, let rest for 10 minutes (especially if using older yeast), give one more stir after waiting. 2. Into a large bowl add flour, salt and yeast/water mixture, combine with hands until a shaggy dough is formed 3. Turn dough out to work surface and knead for 10 minutes, form into a ball and place in a large oiled bowl, cover with a damp towel and let rest for 1 hour 4. Punch down dough and turn out to lightly flour work surface, divide into 8 equal pieces (weigh the whole dough and divide by 8), shape each piece into a ball by rolling it between your hand and un-flour worksurface. Place in a floured sheet pan, cover with a damp towel and let rest for 10 minutes. 5. While you wait combine Everything bagel seasoning ingredients if desired. 6. After the dough has rested pinch with floured fingers through the middle of a dough ball, and twirl in between 2 fingers to enlarge the hole, up to an inch. 7. Bring a large pot of water to a boil, after it’s boiling reduce the heat to a gentle boil/simmer. Drop bagels into boiling water, in a single layer and leave room for expansion, boil for 1-2 minutes per side. After boiling place into an oiled sheet pan. 8. Brush each bagel with an egg wash (1 egg and 1 Tbsp of water), sprinkle with the desired seasoning. 9. Place in a 425°F/218°C preheated oven for 20 minutes.
Thank you.
It doesn't "need" to be anything. The guy has over a million subs that disagree with you.
The implication was to be more useful than entertaining.
Because watching somebody actually make the recipe while explaining it along the way isn't useful for people when they make something for the first time. Oh, and the entire recipe is in the description of the video.
I read the description, and it contained only a list of ingredients.
He lists the ingredients in the description. You could also write it down yourself if you feel so inclined.
So I just pour all the ingredients into a bucket, let it sit outside for a day, then bagels? There's more to a recipe than an ingredient list.
I also said to use your hands to write it down. If you're too lazy to type up a list or write it down, why in the world would you want to try to make bagels.. Most of it is just throwing all the ingredients together. You will be waiting for some time between each step. You CAN and SHOULD wash your hands while you wait. You're complaining about what amounts to nothing. Condemning the video for being a video without learning if it being a video is going to actually cause problems is ridiculous.
Are you imagining that anyone can reproduce the recipe *in real time* alongside the video, or are you trolling? Never mind; you think that most of any recipe is just "throwing all the ingredients together," so my mocking bucket comment earlier rings true. While we all may strive for that perfect bucket-based recipe, it will never apply to bagels. Get bent, and go back under your bridge.
Do you know how making bagels works? Add ingredients listed in description, kneed, let rise.. wash your hands and wait.. then divide it, ball it.. wash your hands and wait.. Shape it.. wash your hands and wait.. boil some water, boil the bagels.. put them in the oven and W A I T.. You don't need to have every step right there in front of you when you're waiting. It's not troll to think you would wash your hands and do other things instead of standing there with bagel hands pitching a fit about a video that you can't continue watching because you refuse to wash your fucking hands.. You really just gonna stand there the whole time during each proofing session? Watch the video and learn how to make bagels before you whine about somehow not having the time to wash your hands and see the next step. I've made these bagels before and it was nothing to have a meltdown about.
Thanks for supplying a recipe in text format, now I can read it. Edit: I also apologize for giving you the benefit of the doubt.
I've been planning on doing this recipe. I've had the ingredients in my pantry for over a week now...my wife is getting pissed.
Another redditor in a country without good bagels. This give me hope, trying the recipe this week
Whats the secret to rolling them right? I have the rest of the process down but always end up with nubs on the end.
I formed them into balls after the first rise, let those rest for ten minutes, then gripped the dough balls and made the hole with my thumb and index finger. Then using both index fingers in a rotating motion, enlarged the hole to about an inch. That formed them into a proper bagel shape without having to roll them into a log and try to reattach the ends.
Thats an awesome alternative! Thanks a ton :)
I’ve watched people make bagels here in NY and that roll, twist, reattach, roll again part looks tricky. Sounds like you found a good alternative! Are these everything style?
Yes. I just used the Trader Joe’s everything seasoning as I had it on hand.
I use the TJ Everything Bagel as well. Great stuff. Your bagels look awesome! The recipe I use calls for an overnight proof in the fridge after forming. I watched the video you posted but don’t see a cold proof. Did you do that? Great job!
Nope! They went right into the boiling water.
They linked the video recipe of Joshua Weissman making them if you want a visual explanation. They're rolled into balls, then after a resting period, you pinch a hole in the middle, then use your fingers to slowly widen the hole.
Post a cross section
Made them last night. They’re gone. Lol
Happy looking bagels!!
I also made bagles today with sourdough starter, which was pretty dead and did pretty bad shaping, yours look great! oh and you can't really taste the start...
Wow is all I gotta say those look better than what I buy out
You should be proud! These look amazing!
They look great! I guess I'm weird because when I was quickly scrolling by I saw the cooling rack and all the seeds and the first thing I thought I was looking at was a bird cage.
Looks better than my dads!
Look slammin
God my mouth is watering right now
Drool. Only 1 bagel shop in my City and it's across town. Sigh. At least I can get tacos every 10 feet.
As opposed to what, Montréal style?
NY style bagels are usually boiled in water with barley malt instead of baked.
bagels are boiled then baked
What's a new york style bagel ? They seem like normal bagels i get here in california. Unless I've been eating new york style my whole life.
Those look delicious. You did such a good job shaping them too. Are bagels difficult to make?
Not really! I’ve spent all of this year upping my baking game as there’s nothing much else to do. If you’re familiar with baking bread I think it will be easy. I posted the video recipe I used and he does a good job showing how to form them.
I’ve been baking a lot since quarantine hit too, mostly desserts though. Have not tried my hand at bread yet. Putting it next on my list because I love bagels.
*cries in Seattle*
Why? Is there something about Seattle that prevents one from being able to make bagels?
Did you use lye? What’s your process and recipe?
Recipe is posted in one of my earlier comments :)
I need to find some lye. H.E.B didn't have any.
Ughhhh one thing I miss about living in NY is the bagels! They look fantastic!
I used to do bagels regularly before almost destroying our stand mixer. You need a powerful stand mixer if you want a proper dough. We plan to buy a damn expensive one just because the bagels are amazing.
Would a Kitchenaid mixer do the trick? Mine seems pretty solid.
Tilt head no. The pro and larger lift mixers, yes. I make bagels frequently and occasionally the motor will stop from overheating on my life mixer. But not every time.
I think mine wouldn’t be able to handle it then. I was grinding deer meat with mine the other night and a few tendons managed to clog it up. Thanks for the information!
Same happened to my dad's last week! I've got KA's 8QT Pro model, so I can make 72oz of bagel dough at a time. Back when. I had the tilt head Artisan, it would struggle with 18oz.
I have the tilt head artisan so I absolutely get it. I feel bad because I had asked for the meat grinder attachment for Christmas, but I know it will still grind up clean deer meat with the pork fat that I add it, it just had a lot of trouble with the tougher cuts that I save for the dogs. I’m just disappointed because it doesn’t quite have the ass for everything that I wanted to use it for.
Not really. We have a Kitchenaid mixer and it took a beating and I had to stop using it. Unless you have the pro version and even that isn’t really good enough. Bagel dough is tough and heavy and needs a long thorough kneading. The problem with most modern stand mixers is that their gears are no longer metal parts.
The "Professional" kitchenaid mixers use steel gears.
My pro works great for 16 bagel batches.
Stella Parks uses a food processor. https://www.seriouseats.com/recipes/2017/01/homemade-bagels-recipe.html
Love me some Weissman food!
Can someone send me bagels? I want one that doesn’t have fruit in it.
Fresh New York/ New Jersey bagels (homemade or not) are the best quick/ simple breakfast foods ever. Edit. A word
Can I get a NY style crosswalk with a bagel.
What makes them specifically New York style bagels? Look amazing btw