How to Make Easy & Delicious Chewy Bagels

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There are at least four more bagel videos on my channel and all of them are slightly different from each other. I’m never totally happy with anything I bake and that is what keeps me at it. Adjusting ingredients and methods is the whole point of breadmaking. Saying that, four bagel videos should be plenty, but someone recently asked me if we could use the scalding method to make them. So, here’s the fifth!
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Опубликовано:

18 июн 2024

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Комментарии : 48

@ChainBaker 23 дня назад

📖 Find the written recipe in the link below the video. 🥨 Get early access to videos ⤵ ru-vid.com/show-UCzSKbqj9Z042HuJTQI9V8ugjoin 🌾 Buy me a bag of flour ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Visit my friends at ⤵ www.breadbakingathome.com/

@IsaacNelson54 25 дней назад

First time making bagels and I used whole wheat! So chewy, tender, and delicious. Hope to be an expert baker someday.

@eightywight 10 дней назад

Good demonstration.

@BigboiiTone Месяц назад

Idk what it is but seeing the bagle spin around your fingers in the sped up footage, when you make the hole just delighted me

@asterixky Месяц назад

You could use a small plate on top of your scale, to hold the dough. This way the plate gets dirty but not the scale. Lots easier to clean up after all is done, and thanks for another recipe.

@sheilam4964 Месяц назад

Thx for all of the new info, filming this and sharing it with us.

@ThePhiphler 29 дней назад

I made the dough for this bread, but found myself needing pita bread for my burgers, and tried rolling this out into pita breads. It worked great!

@ChainBaker 29 дней назад

That is good to know. I guess pita could be made from various doughs. Brioche pita perhaps? 😁

@robertogovernara Месяц назад

Thank you Sir.👍👍👏👏👌👌👌 ❤God bless You❤

@asterixky Месяц назад

Perfect for lox and bagels, the ultimate bagel recipe.

@littlechestnutorchard Месяц назад

Great recipe as usual. Explaining scolding method with gluten formation and water absorption was brilliant. I will use grape molasses instead of honey for experiment. In Türkiye there is a similar product called "simit" and they use grape molasses instead of honey.

@MichaelGrode 29 дней назад

The timing of this for me is hilarious! For some reason, I suddenly got inspired to try my hand at making bagels for the first time. I watched a few videos on bagels including the ones you uploaded before, but somehow I missed this one on my search yesterday. I'm glad I'm seeing it now. The bagels shown in this video look phenomenal. Even though you already made several videos on the subject, you're still looking for ways to improve. This is why we love you, Charlie. Keep up the good work. Your impact on the baking community has been tremendous.

@ChainBaker 28 дней назад

Wow, thanks for the kind words 🤩 Good luck with the bagels. Let me know how they turn out :)

@MichaelGrode 27 дней назад

@@ChainBaker I made the bagels as shown and topped them with everything bagel seasoning. It was my first time having a bagel that wasn't made in a factory. I have been missing out big time. I ate two bagels as soon as they cooled! Already making a second batch, this time with raisins and cinnamon. Thank you for giving me a great place to start!

@knottybead4871 Месяц назад

I love a great bagel, and yours look like they have greatness to them. 😊

@MadScientistSoap Месяц назад

Love your incredible tut on bagels. So good. Thanks.

@Jeepy2-LoveToBake 29 дней назад

Baked both versions this afternoon, using the overnight cold-bulk ferment and using a 50/50 white/wheat flour blend for the wheat version. Shaped three slightly smaller bagels from each batch of dough and topped the white bagels with lots of sesame seeds. Beautiful golden crust color and a soft crumb. Will sample tomorrow , but my brother said they were very, very good (stopped by to pick up a bag of still-warm bagels). Photos have been posted #352 🥯🥯🥯

@fietef.4854 Месяц назад

instant like, bagels are the best!

@kleineroteHex Месяц назад

Too hot to bake now, but gathering info for a cool day😊

@thewefactor1 Месяц назад

I think reminders are always welcome, even if there is a tweak on the topping amounts....

@nicorobertson8488 Месяц назад

Great recipe, always, Thank you

@jamessteele7010 Месяц назад

This is very exciting.

@higashirinchiah1013 Месяц назад

I dont like the texture of punch hole bagel. The stretched, rolled and reconnected into the ring has more chewy and nicer texture. But interesting adding scalded inside though. Shall experiment next time

@n3tl4g Месяц назад

Because the scalding damages the gluten, if you do a mix of whole wheat and white bread flour, maybe it would make sense to scald only the whole wheat, and mix them afterwards? To protect more of the proteins, and perhaps soften the bran.

@ChainBaker Месяц назад

Totally!

@A_T216 Месяц назад

This makes me desperately hungry for bagels haha!

@tammytammy4932 Месяц назад

Thanks! Great recipes. Have you ever done sourdough bagels?

@ChainBaker 29 дней назад

Not yet. I also don't have a starter at the moment so it may be a while. You can convert this recipe by making a leaven with 20% of the total flour and fermenting for longer.

@tammytammy4932 29 дней назад

Sounds good. Thanks!!!

@katrinkarose175 Месяц назад

I make most of my bready things with about 20% whole wheat flour. It gets a bit more complex flavor without compromising the texture or tasting "healthy". :D

@BigboiiTone Месяц назад

More fiber is definitely healthy for your "tummy" as it were

@BigboiiTone Месяц назад

Me mum was always adding whole wheat flour to stuff, even pizza crust! As such, I'm very used to it and actually find all-white flour stuff to be a little too tame on the flavour

@peterweeds4682 29 дней назад

I have been making bread for 40 years now and have always relied on 15% wholewheat and the rest white bread flour. Always and still a thrill to eat a warm crust with slightly salted butter.

@IsaacNelson54 24 дня назад

I use 100% whole wheat flour for everything. Healthy stomach and clear mind. No inflammation @@BigboiiTone

@XanyCuisine-ox1rb 25 дней назад

Do you have a recipe for baked donuts on your channel? I was going to try using the scald technique that I learned from one of your video to soften the dough, but I feel like you probably executed it much better than I if you've already done it 😅

@ChainBaker 25 дней назад

I do, but the fried ones will always win 😄 here's the video ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-wn82LjmyWA4.htmlsi=5Kl_j2F1CnBYuWwt

@4.0.4 27 дней назад

It's interesting that "whole wheat bread" might mean not whole in some place. Here in Brazil, some "whole bread" cannot be called as such because of the nuts now. So the wheat is 100% whole but the nuts aren't, so some brands had to quickly edit the packaging to "100% nutrition".

@jamessteele7010 Месяц назад

🎉🎉🎉

@Banditxam4 Месяц назад

I tried making loaf bread for the first time but I didn't let it rise as much as I should have... I just put it in the oven after 1hr and it wasn't it... I'm trying to make it better now...

@ROKillUminati47 Месяц назад

Woah, I'm so early lol

@kennethgardzinski Месяц назад

🥯

@Jeepy2-LoveToBake Месяц назад

Who doesn't like bagels! I think I must have made all of your previous bagel recipes. Thank you so much for this new scalded version - I plan to give it a try today. Charlie now has 219K subscribers - whoo hoo!! Everyone, please continue to share your bakes with family, friends and colleagues and share photos and baking experiences with Charlie's recipes on your social media channels (including links to Charlie's YT) and ask your followers to subscribe to his channel. His fantastic videos have taught us many baking principles, techniques and delicious recipes - let's all do we can to get to 300K subscribers by the end of the year. Remember, It only takes ONE post to go viral (any "Swifties" out there that can #ChainBaker? ) - Go "Team ChainBaker"

@sebastianhabel7312 Месяц назад

Speaking of 40% fat: How about your take on biscuits and gravy? 😅

@ChainBaker 29 дней назад

Something like this ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-XDt97X2vdrU.htmlsi=eTpaAaY8GQYgxOlG ? 😁

@georgepagakis9854 Месяц назад

Nice one :) I would never make whole wheat because I believe if you are going to eat bread might as well do it right with white :) lol Next time do it in a wood burning oven as they do at Montreal Bagels. Was the white one crispy when it came out from the oven? The ones at Montreal Bagels are crispy, chewy and a bit dense not very soft. The best bagels in the world!

@n3tl4g Месяц назад

Something else I noticed about Montreal bagels is the lack of salt (or much less salt). I really liked this feature because the toppings are often so salty.

@ChainBaker 29 дней назад

It could have been crispy when it came out of the oven but it was chewy once it had cooled down.

@georgepagakis9854 29 дней назад

@@ChainBaker That sounds just about right. I have to try this recipe :)