I love the parchment paper cutting tip. I bake mine on the Blackstone so that will be helpful to just plop them straight onto the griddle. Sophie is so cute! She will remember cooking with dad forever.
This guy knows how to properly shape bagels! Watch it! If you just poke a hole in the middle of a ball of dough and stretch, the holes will always want to close again.
Seen many Videos on Making Bagels....YOUR VIDEO IS THE BEST. YOUR RECIPE IS THE BEST. GREAT. Will delete other recipes and FOLLOW YOURS. Thank you for sharing.
looks like this channel might be abandoned now but here's a try..................... ?? do you use bread flour or what kind of flour for the full amount of flour used? Thank you! hope you see this cause I am dying to make this tomorrow!!!!
It looks like you and your girls may have done this a time or two before 😂. Great video and such beautiful bagel baking assistants. Thanks for all of the tips. I just fed my starter this morning and I’m not-so-patiently waiting to begin. No helpers for me, unless you count the furry felines in my kitchen. Thanks again!
1.What kind of flour do you use? 2. Does it need to rise second round in refrigerator? 3. How long does it need to rise first and second round? 4. I like to use oven to bake all at once. What is temperature and time like?
Hi! I just mixed the ingredients. Once I form the bagels, should I refrigerate them at that point (overnight) or should I proof first and then refrigerate? What I think is right is form them, fridge overnight, proof in the early morning, cook at breakfast. Does that sound right?
Hi I just made these and the taste was amazing. I did have some issues I was hoping you could please help with. - they were flat - I assume they were overprooded since it’s hotter weather? I put them in the fridge after the bulk fermentation and shaped them and let them rise for 4 hours. Do you think I let them rise too long ? - they didn’t seem to get brown after 10 minutes and I left them in the oven 20-30 minutes and they turned out very chewy. I put baking soda in the boiling water. Any tips on what I could do here? I did not have barley malt so I didn’t put that into the dough. Thank you so much! Can’t wait to bake them again.
We LOVED these bagels! Thank you! I spread mine out on my sheets to ensure there was ample air circulating while they cooked, but I see you didn't do that so I wonder if it doesn't matter.
Hey Sourdough MD, still a huge fan here! Just got my first enameled cast iron Dutch oven. So I can finally try this recipe out. If you are to refrigerate the dough to slow the process down, I assume that’d be during the proofing step? Do you have a preferences on how long to keep it in the fridge if so? Thanks!
Hey ,I just subscribed to your your channel and wanted to see the cultured butter video but was disappointed to see you haven’t posted since this video.
Truly liked your sense of humor! Next time I will see the whole video before starting to mix my dough. It’s 4pm and then I hear you say “let it rest 9 hours” love muffins. But not if I bake them past midnight hahaha
Hi Jon! Thanks for watching. You can create a gluten-free starter and use gluten-free flour to make your bread. I don’t have any experience with it but King Arthur has a nice description on their website. Best!
I attempted sourdough english muffins several times and failed each time in one way or another. I made these and Success! Risen, fluffy interior, subtle sourdough flavor and looked like an english muffin. Happy hubby, happy me. Thank you so much for your excellent recipe and video.
Hi Veronica, I think the bulk fermentation is best done at room temperature overnight. The reason for this is primarily because I think about making my muffins the night before. If you are an advanced planner, however, you certainly could try bulk fermenting in the refrigerator for a day or two. Might add some beautiful richness of flavor. Have fun experimenting and thanks for watching!
@@sourdoughmd2591 Thank you for getting back to me so quickly! I followed your suggestion and let the dough ferment at room temp overnight. Cooked them just now - they taste delish and the hole-ly interior is fantastic. I love how no-fuss your method is! I did stretch out the dough a bit too thin this time (made 21 out of it) so they turned out to be on the flatter side. I will be making them again. Thanks!!
I’ve done it with bulk fermentation in the fridge. Sourdough is all about slowing time down for the best depth of flavor. Room temp is the fastest way, but with breads, the fastest way is generally not the best way.
What beautiful breads! Thank you for your instruction I have been making sourdough bread for a while but it is kind of hot or miss in the results. I will try your method. Just subscribed.
I’m making them today and just noticed back in the Autolyse stage there is a cookie by your scale, then it is gone after the 45 minute wait! You didnt mention a cookie was required or part of the recipe process!
