I made these this morning for Christmas breakfast. They were a hit! I think next time I’ll try substituting brown sugar for white and adding chopped pecans.
That sounds like a good idea. Let me know how they turn out with the brown sugar and chopped pecans. Thank you for watching my video and trying the recipe. I really appreciate it very much.
I made bagels in the 60's. I am still trying to figure out what I did, but after baking, the bagels had water in them, so I will love to watch how they are made and perhaps try again. Today, we want to express our admiration for the great video you created respectfully; it brings much entertainment, joy, and kindness into our lives! Your content talents showcase refined work and inspire our mood. We thank you for pouring out your heart and soul; your job is unique. We thank you for visiting our channel. Sonja and Christopher, From the Pacific Northwest in Oregon, alongside the Pacific Ocean.
My 🥯 are currently resting. I’m so excited. I been wanting to make bagels for years and was afraid because I’m horrible at making bread. So far so good. I can’t wait to try them. Thanks for sharing your recipe ❤
I am so pleased that you tried the recipe. I know they will turn out fantastic. I can’t wait to hear how they turned out Thank you for watching my video I really appreciate it very much
You’re welcome ☺️…I was so pleased with your recipe that I wanted to know if I could use this recipe (the base) for making “Everything Bagels?” Thank you in advance for your time & expertise 🙂
I have tried the everything bagel that you buy in the seasoning aisle in the store. The powder in that has burned when I put them on my bagels. I have been experimenting with a mixture that I have been making from scratch to keep that from happening. When I get it right I will share the recipe.
Someone asked about using sugar instead of honey. You can use brown sugar instead of honey if you like. The honey or sugar adds a little sweetness to the outside and it will add a little color to the bagel also. I would use brown sugar in lieu of regular sugar. I prefer honey in the water for my bagels.
Absolutely you can use the instant yeast. I have always bought the active dry yeast. Some of the viewer in the comments have used fresh yeast as well. Thank you so much for watching my video.
Yes you can definitely use sourdough starter in your bagels. With the amount of flour for this recipe try 100 grams of your starter and replace the active dry yeast. The taste will change a little using the starter for sure. Thank you so much for watching my video.
I bake them on 425 Fahrenheit for 20 minutes start checking on them around 15 minutes as ovens cook differently as you check on the browned you like on your bagels. My oven takes 20 minutes to cook mine.
You can definitely add more cinnamon and raisins to boost those flavors and sweetness. Those ingredients won’t affect the dough. Adding salt would not change the texture. Adding a lot of sugar might change the texture of the dough and it might not set right.
@@michaelboschcooking thank you! I originally added a lot of cinnamon cus i love cinnamon but it made very little difference. I'll try adding more salt
1.5 cups of water is presumably around 360g. Together with 420g of flour, that gives a hydration level of around 85%, which is commensurate with a focaccia or some other very wet dough recipe. What's confusing me is how that can then be readily kneaded by hand as depicted here. What am I missing here?! Thanks!
The honey in the water gives the bagels a little bit of sweet and it also gives them that little brown of color as they are baked with that honey in the outer side of the bagels.
Thank you for trying the bagels. One thing might be they could cook just a few minutes longer all stoves are different. One other question did you use bread flour or all purpose flour that could make a difference also an all purpose flour will make a softer bagel.
Thank you so much for watching my video. I went into the description and updated the information. Thank you so much for sharing. I always want correct information for everyone to use in making the recipes.
My Cinnamon bagels came out not as great as store bought......I used 500 grams of All Trumps flour,300 grams of warm water,10 grams of Salt,3 grams of Yeast,10 grams of Sugar,oil and 20 grams of Cinnamon and Malt Barley in water........Just don't taste great, no taste of Cinnamon........Wonder did I put too much Cinnamon?Or maybe I should add Brown sugar also?
You could definitely add more cinnamon to the mixture if you didn't taste it in your batch. I know that traditional malt barley is used in the bagels that you typically get in the north eastern United States. I have never tried that before. I am not sure what the malt barley would do to the flavor on the surface of the bagels. I have always used the honey. I have seen some people use brown sugar in the water mixture as well.
