New York Bagels

[foodsenses]

Great video and recipe, many thanks.

[KissHope]

I have seen many recipes calling for the bagels to be boiled in a caramel water bath and calling it a NY bagel. Is that just a different style than yours or really does not add anything to the final product? I live with some guys and do mostly all of the cooking so always looking to find some new things to add to my repetoire. Thanks for any advice you can share.

[sjsteelm]

i have followed the recipe perfectly and when forming the bagels i get sticky dough that makes it impossible to form bagels. i can not find didactic malt anywhere in stores, is the lack of this ingredient the problem?

[MrGIOVANNA1976]

@sjsteelm you must work the dough more

[tomgreenfor777]

Is chef Mark using diastaic malt or non-diatastic malt?

[MrGIOVANNA1976]

@tomgreenfor777 malt helps the leavening can replace it with honey



[tkatman]

John lee - We are pleased things worked out so well for you. Enjoy!!

[johnleevoicetalent]

Dear Chef Mark. I did it! I did it just as you said and I have perfect bagels!! Finally. I have always wanted to know how to make an authentic NY bagel and now I have. Thank you, thank you!!!!

[sgmurray442]

What a great video! I have followed your video and have had great success everytime. This was a truly nice experience.

[beejand]

Yambooo! very nice! I want one now!

[wayfarin]

gotta say, as a montrealer i'm usually pretty biased against nyc bagels, but this guy seems to be making them right. i wonder how his would turn out next to some burning wood.

[freakyflow]

wood burnning and honey water organic unbleached flour = Montreal bagel. Going there in 1 week. But going to see NYC in the summer central park with a bagel and some chesse would be nice

[tkatman]

Glad the recipe is working for you. Chef Mark uses King Aurthur bread flour. The ice bath helps to puff the bagles up. Enjoy.

[vmmata]

@tkatman I made a new batch of your bagels today, and I'd love to post a photo of them here for you, but I can't seem to do it. They are so beautiful and golden. I find them very therapeutic to make! I'm glad you use regular King Aurthur bread flour. I had bought some Sir Lancelot very high gluten flour which was recommended by one bagel chef, but it's expensive and hard to find, and I think the King Aurthur bread flour is just as good. Thank you for your amazing post with the BEST bagel recipe

[Falkkonstag]

Could you substitute Blackstrap molasses instead of the syrup for color?

[RetroArcadia]

2 words, Montreal Bagel.

[MissPonderosa]

@RetroArcadia Yeah I don't like these ones :/ Not chewy or dense at all. It looks dry and crunchy. I prefer hard outer layer of the bagel and soft spongy chewy inside. mmmm new york bagels FTW!

[chefforrest]

Nice job.



[AbstractMan23]

great video - thanks chef!

i have JH's book and will give this a go. the crumb looked a lot more holey than i would expect as i thought bagels had a tight crumb structure...?

[1iiiiillllliiiii1]

Nice. Like how you did this in a commercial kitchen too.

[AmmoBFP4F]

mmmmmmmmmm nice

[sexoja23]

 BOB ?

[ImprovementWave]

It's a lot of work and time but it seems to be worth it. Thank you chief : ) .

[sofiayusofkhan73]

Hi. i'm sofia from malaysia. to me i dont mind with the garbage bag. its still new and not been used yet. i use garbage bag for may pizza dough toooo. hehehe. anyway i really enjoy watching this video chef and you look enjoying yourself cooking. i like that. i hope you can come up with more video like this...jumpa lagi chef....( see you chef)

[tkatman]

Same temp unless it's a stone oven

[vmmata]

@tkatman Thank you so much for this fantastic bagel recipe! I live in Savannah, GA, and we can't get good bagels here that I have been able to find. I have tried 3 recipes for NYC bagels, and yours is the BEST!!! I've made 5 batches of these beauties, and everybody loves them! I do everything exactly as your recipe except the ice bath. Why do you need that step? I have a large baking stone that came with my Wolf oven, and it has been perfect to make these bagels. What kind of flour do you use?

[MrAbbylama]

My question is if I have a commercial oven, what temperature should I use to bake the Bagels? Chef Strausman says at home you need a baking stone that has been preheated for at least 1.5 hours at 475 degrees, but I have a commercial oven, so what temperature is appropriate to set it to?. Thank you

[MsTwiggy28]

I liked seeing the recipe, but I don't think garbage bags should be used for food purposes...

[AbstractMan23]

@MsTwiggy28 why not - they are clean! ;-)

[MsTwiggy28]

@AbstractMan23 they are not as clean as the ones used for food purposes... anyway, the recipe is still interesting :)

[sky6553]

@MsTwiggy28 most garbage bags have an insecticide included to help reduce vermin--someone should check this fact out before using on food products...

[victorpet]

exelente video, las estoy haciendo para desaunos acá en chile.. gracias..

[victorpet]

exelente video, las estoy haciedo para desayunos acá en chile.... gracias...

[victorpet]

exelente video, las estoy haciedo para desayunos acá en chile....

[TheProgSound]

FINALLY! A really great video with clear and quick instructions! Totally miss NY bagels and gonna have to at least try to make this. Dude, make more vids.

[Spinnerin2]

the only clear instructions I could find on UTube, thanks. Now to the baking and the tasting.

[tkatman]

Glad it worked for you - Do you bake much?

[lookoutvideo]

This recipe is worth the effort!