New York Bagels
Uploader Comments (tkatman)
Top Comments
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@MsTwiggy28 most garbage bags have an insecticide included to help reduce vermin--someone should check this fact out before using on food products...
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2 words, Montreal Bagel.
All Comments (43)
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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.
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@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!
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@tomgreenfor777 malt helps the leavening can replace it with honey
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@sjsteelm you must work the dough more
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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?
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Is chef Mark using diastaic malt or non-diatastic malt?
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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!!!!
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What a great video! I have followed your video and have had great success everytime. This was a truly nice experience.
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Yambooo! very nice! I want one now!
John lee - We are pleased things worked out so well for you. Enjoy!!
tkatman 1 month ago
Glad the recipe is working for you. Chef Mark uses King Aurthur bread flour. The ice bath helps to puff the bagles up. Enjoy.
tkatman 4 months ago
Same temp unless it's a stone oven
tkatman 7 months ago
Glad it worked for you - Do you bake much?
tkatman 1 year ago