Though if there's going to be a recreation a la Babish- he might want to grab Claire Saffitz from the Bon Appetite Test Kitchen to help make Ally Sheedy's cereal....juuuuuuust a thought....
I just bought a food scale because i want to make all of your recipes. I love how you break it down and explane everything in an entertaining way. Thank you for making these videos!!!!
I love this collaboration. Dan is just about the only person from Cook's Illustrated or America's Test Kitchen that I can put up with and seeing him with Andrew is is pretty cool. It's also interesting to watch Dan actually do a little bit of kitchen work which is something that's pretty rare to actually get to see on his show.
I made these! I've never had a New York or Boston bagel, but the crust was blistered and crisp and the middle was delightfully chewy. Far better than any grocery store bagel. I doubled the recipe and added some sourdough discard that had a lovely hooch on top before I stirred it and dumped it in. Thanks SOOO much for the recipe! I will be making these again.
I made bagels following your recipe (including the COLD water, which no one else uses!)...they came out PERFECT. One question: How do I turn them into cinnamon raising bagels? At which stage could I add the cinnamon and raisins?? Truly appreciate your reply! Thanks for a wonderful recipe:)
Back in the 70's, when I was little, my grandma would fly to see us in North Dakota all of the way from New Jersey. She would bring a BIG BIG bag of bagels from a local Jewish deli. All the greats: egg, pumpernickel, sesame seed, and poppy seed. We did not have bagels in North Dakota back then, so having these fantastic bagels flown out within 24 hours or so of being baked out east...well, it was a rare treat. Plus, I got to see grandma!
As an Australian I've always wanted to try them but can never find them over here easily. I've really got to go look for the Jewish delis in Melbourne properly.
@@mattkennedy9308 I lived in Melb - left 25 years ago. Cauflield and Glenhuntly were the places. I should find some over here really. Babish is making me sentimental as always
Just to let you guys know, you need the corneal or else it sticks real bad. I just attempted and mine stuck to the rack while baking. This is a really long process ( mostly just waiting) and you don’t want to trip just as you approach the finish line.
PLEASE. Do the Tuna and Pepper Subway Sandwich from Chuck, from the Red Test episode! I miss some great sandwich made by you. (it's more like I want to see the process to make tuna too)
Could you make Montreal style bagels!? That's my home city! My mom has a pretty good recipe but I'd like to see your take on it! Great video as usual!:)
Ahhhhh!!! What’s Eating Dan did a video that gave the full explanation for the “science BS” that causes cheese to melt differently as it ages that you mentioned in your video about grilled cheese! Awesome! Love that you two worked together! Great video once again, man, and lots of love to What’s Eating Dan as well 😃👍
You should make popplers from Futurama or Bender’s terrible food in the iron chef episode of futurama that would be fun you know the audience loves to see you suffer😈😈
I like how Babish and Dan are basically mirror images of each other, excepting Babish with most of his hair below his face, and Dan with most of his hair above it. It's charming and amusing.
Suggestion: How about a basics with Babish on herbs & spices? Which ones need time to give off their flavour, which ones shouldn't get too hot, which herbs are more flavourful dried rather than fresh and vice versa. I think that'd be new & interessting for cooking enthusiasts. Plus, it's easy to forget / mix-up which is which (at least for me), so replay value. Ps: love your narration, really relaxing & dry humor
Awesome you did bagels on basics. When I'm so broke I have to make something from scratch I make bagels. It's great that they don't need any kind of fat. I can make these when I'm out of oil, lard and butter.
Followed this recipe and they turned out very nicely. Crispy outside, soft and chewy inside (taste and texture were great but looked kinda ugly - I need to practice!) Some of the other techniques I’ve tried just ended up being round bread. Thank you and Dan for sharing.
I wanna see you try to make those little cute characters that some Japanese mom's make for their kids for lunch. (obvi I'm not japanese but I know that there Is something like this)
Jesus Christ a five hour Lego movie 2 ad with the word this song is gonna get stuck in your head on loop for 5 hours if this ain't genius marketing I don't know what is
Wow you guys totally gelled on that video. A lot of times in cooking videos with two people it feels like there's weird energy, but you guys really weren't threatened by eachother. Looking forward to trying these out
@@pikupstiks Toronto bagels are delicious with a crusty outside and chewy interior. I now live far from Toronto (hence my name) and bagels made here are merely white bread in a ring. And Mtl bagels taste like kichel which is fine if u want kichel!!!!
@@imisstoronto3121 never, ever in my entire life have I heard someone say Toronto bagels are good. It's always been between New York and Montreal. So idk, probably just you. New York has its pizza, Montreal has the bagels.
@@dimitrioskalivas4729 you need to get out more. Montreal bagels are like kichel, which is a sweet crispy snack. I like kichel, but it's dessert. And montreal bagels last about one day, so right there they are just not up to snuff.
