How to Make the Best Homemade Bagels - Kitchen Conundrums with Thomas Joseph

[@nataliecwine]

Every recipe I’ve made from this channel, specifically this guy, has come out amazing

[@KAITLYNTAYLOROFFICIAL]

I recently went after my dream and started my own cooking channel. I would love to share my easy and delicious recipes with you.👩🏻‍🍳🥰 Bless you Natalie!

[@agnesannrobin8692]

I love this guy’s vid! He makes cooking less intimidating. 🥰

[@santadam]

Thank you Thomas! These were my first attempt at bagels and they were amazing! Just like the bagel shop in every way.

[@Ms.MD7]

I usually don't watch vids over 5 min but I always finish your videos; your instructions are so clear and easy to follow.

[@KAITLYNTAYLOROFFICIAL]

I recently went after my dream and started my own cooking channel. I would love to share my easy and delicious recipes with you.👩🏻‍🍳🥰 Bless you Eva!

[@stephya3616]

You missed your calling. You are a very good teacher with a good way of explaining with clarity and patience. I am an older woman who appreciates your talents. thank you. you would make a very good teacher

[@jeny701005]

i truly trust his recipe/cooking tips at all times so have no times to wait until try this out!

[@KAITLYNTAYLOROFFICIAL]

I recently went after my dream and started my own cooking channel. I would love to share my easy and delicious recipes with you.👩🏻‍🍳🥰 Bless you Choi!

[@suscala1337]

Just made this recipe. Easy to follow and They turned out great !!!

[@donnaleveron6511]

Thank you for this recipe and your tip using your thumb saves lots of time, really appreciate it. Cooks and bakers have been using volume measurements for millenia and I will continue to do so.

[@jillyblondon]

An absolutely brilliant recipe. Full proof and beautifully explained. More from Thomas please.

[@winsomethephotog]

I have been wanting to make bagels and I am for sure using this recipe! Thanks!

[@KAITLYNTAYLOROFFICIAL]

I recently went after my dream and started my own cooking channel. I would love to share my easy and delicious recipes with you.👩🏻‍🍳🥰 Bless you Winsome!

[@davidhocking561]

OMG This is amazing. I will definately make these. Thanks T. J. Keep the videos coming.

[@KAITLYNTAYLOROFFICIAL]

I recently went after my dream and started my own cooking channel. I would love to share my easy and delicious recipes with you.👩🏻‍🍳🥰 Bless you David!

[@sidratanoli4086]

Oh boy,,, can’t wait to make these bagels. Than you Thomas 👍👍👍

[@Skene63]

Having a Montreal bagel baked in a wood oven as I'm watching this. To be honest your bagels look really good.

[@morehn]

These are New York bagels, not Montreal bagels. Montreal is made with eggs, it's sweeter, larger hole, honey instead of malt syrup.

[@joseph_b319]

I noticed the one you did using the log method. I never thought they looked too good in the end.

[@Skiinerxxx]

thomas pls be more active here!! we need you !

[@dcwatashi]

I have never ever seen a comment from any of Martha Stewart staff

[@JolleanSmith]

I have to echo what others have said, every cooking video you make turns out at my end. You are magic Thomas! Bravo!

[@toychristopher]

I love this kitchen.

[@renerose1561]

Love it ,tnk u for the idea making, you're the best

[@lulipena1752]

Fantastic!

[@blkbeauti05]

I really love Thomas.

[@mrl9337]

Thank you - these processes worked great!

[@Impatientchef]

I bought silicon bagel molds and a bagel cutter. Makes the job much easier.

[@dynamite9143]

I have made bagels and had good luck. I was pleased with the final product. Now my brother (we are both retired) is asking me to make him some bagels with no “hole”. Is the hole necessary for the dough to be completely done on the inside or anything else I’m not thinking of. I’ll probably try it for him anyway. Thanks.

[@missoldskool]

Dyna Haines i would just make them smaller

[@joseph_b319]

No but for the ones with no hole bake about 5 minutes longer. Checking of the center feels firm. If not a few minutes longer with the temp 10 degrees lower

[@maman2004100]

Hello Thomas, what happen with your videos, they are the best...I miss you in these Corona days

[@cammiemcclure2178]

I have wanted to make bagels my whole life. I just chicken out. You made this look pretty easy so maybe I will give it a try.

[@KAITLYNTAYLOROFFICIAL]

I recently went after my dream and started my own cooking channel. I would love to share my easy and delicious recipes with you.👩🏻‍🍳🥰 Bless you Cammie!

[@gib2144]

Most bagel recipes call for a "crucial" step of proofing the shaped bagels in fridge overnight. Why wouldn't this recipe suffer from not doing that?

[@orangeana]

Can you do a video about the difference between curry and massala?

[@KAITLYNTAYLOROFFICIAL]

I recently went after my dream and started my own cooking channel. I would love to share my easy and delicious recipes with you.👩🏻‍🍳🥰 Bless you Ana!

[@birbilomata]

Bravo!!!!! Been waiting for this for a long time! 💜💜💜

[@KAITLYNTAYLOROFFICIAL]

I recently went after my dream and started my own cooking channel. I would love to share my easy and delicious recipes with you.👩🏻‍🍳🥰 Bless you!

[@Nicolevalladaresd]

Can I use honey instead of the barley malt?

[@charlesdarnay5455]

Hey Thomas, new subscriber here. Are you familiar with the traditional German breakfast roll, known as "Brötchen" or "Berliner Schrippen?" They are baked a certain way, and use malted barley. This bagel tutorial made me think of them. Nobody in he US seems to make them, and that's a pity. They are incredible, crunchy and crisp outside, fluffy soft inside, and with butter and marmelade, they are the bomb. I figure if anyone would know, it would be you.

[@jellybean13ct]

And this is why the flour is all gone. This awesome guy!

[@KAITLYNTAYLOROFFICIAL]

I recently went after my dream and started my own cooking channel. I would love to share my easy and delicious recipes with you.👩🏻‍🍳🥰 Bless you Chantelle!

[@kanizhumaira1792]

Hello there!!! Can you please talk about oven usage? About the temperature?? Which cake should be bake at what temperature?? #kitchen conundrums

[@jazziewazie]

AWESOME

[@beanl]

Could we use normal flour instead of bread flour? What would we lose in the substitution? 😬

[@beanl]

@Julian Tyrone good to know! Thank you ✨

[@claudiscakesandbakes6415]

Could you do a kitchen conundrum on how to make edible cookie dough without a gritty texture.

[@sadiaaltaf4843]

Ur recepi to good

[@cookiesncoffee6252]

#kitchenconundrums - some say wood countertop is good to use when kneading a dough since doughs love the warm temp as compared to marble countertop. What would you guys suggest?

[@diyadas91]

Any replacement for the barley malt syrup?

[@joelduah6276]

Honey

[@gaetangrenier9491]

I use melasse honey and dry malte

[@thumperman8490]

Please use a shower cap to cover the dough when proofing...you know it saves the world. Great video..well presented.

[@mirnavalenzuela3734]

Please show us how to make the red velvet cake!!!

[@natashialeonard1304]

Hello. I have been looking everywhere and can't seem to find how to make delicious fluffy bread without yeast... Do you know how to make yummy bread without yeast? I miss having a yummy sandwich!

[@KAITLYNTAYLOROFFICIAL]

I recently went after my dream and started my own cooking channel. I would love to share my easy and delicious recipes with you.👩🏻‍🍳🥰 Bless you Natashia!

[@natashialeonard1304]

@@KAITLYNTAYLOROFFICIAL wow!!! Thank you!!!

[@natashialeonard1304]

@@KAITLYNTAYLOROFFICIAL I can't wait to see what you find and create. I would really like to make bread but I don't know how and don't want yeast... And it's EVERYWHERE lol

[@anavargas883]

Love this recipe!! Quick question though. How would you go about making a sweet bagel like blueberry or cinnamon raisin? Thanks for the awesome tutorial!

[@dcwatashi]

I would add the blueberries at the same time as you are rolling out the small individual balls of dough

[@Passionforfoodrecipes]

Homemade bagels are always a *hole-in-one!*

[@gracejesus9346]

Joseph please can I use dry malt powder if I do not have the syrup and how much should I use?

[@ploythananya6048]

Could you please make low fat whip cream recipe?

[@googleyeyes5122]

Why no baking soda into the poaching liquid?

[@bethbilous4720]

what if i can't find barley malt syrup, can i use anything else?

[@joseph_b319]

Beth Bilous molasses is the next best because it is slightly bitter like malt syrup, but honey or maple syrup. Corn syrup or the faux maple syrup will work in a pinch. Happy baking!!!! :)

[@dcwatashi]

@@joseph_b319 I thought about trying molasses because that's what I have in my cupboard

[@bethbilous4720]

Woo hoo finally found it in a local organic store. Online too expensive a shipping is 10 bux. OUCH.

[@rachaelnikkola8257]

Too darn difficult to find original recipe on Martha Stewart.com. PLEASE PLEASE PLEASE attach recipe to video link! This is not difficult people at MS! This would save us hours of online searching for recipes used in your videos. HELLO?

[@cakedesigner]

I gave up looking after 2 minutes 🤷‍♀️

[@joseph_b319]

I just take notes as im watching

[@susantaja4129]

So so so true. It always bums me out!!!!

[@dcwatashi]

What are you guys talking about the recipe link is in the description box

[@joseph_b319]

Thats odd it is working now

[@ridarizwan8583]

please add the recipe in the description box

[@MJ-ib7iq]

Would molasses work instead of barley syrup?

[@LOLCoolJ]

None in the dough, Molasses + 1Tbsp baking soda in the water is a decent but imperfect sub.

[@keiichin_6665]

What options do I have to replace the syrup?

[@ummaranisar7166]

Can we use plain flour instead of bread flour?

[@dcwatashi]

Any suggestions for those of us who have electric ovens? Because you can’t just immediately go from 500° down to 350 degrees

[@Poonamsmartkitchen]

Nice 👌

[@mlakadam4920]

Ty Burrell

[@EdenAsher]

If we don’t have a Machine who long do we kneed the dough by hand?

[@NupurMate]

Until it passes window pane test. Google the window pane test I can't really explain sorry !

[@Highwaystarrr8]

10 minutes

[@mi-el3137]

Pyszne :)

[@sushi8204]

For some reason my bagels inflate then boiling and slightly deflate while in the oven. Any idea why? Still chewy though and taste like fresh store bough bagels just not thick. Thanks.

[@shailjaagarwal8419]

Is this available in metric?

[@nonenoneonenonenone]

Here's how to test the water: stick your finger in it. If it doesn't burn, but it's warm, it's fine. YES, barley malt syrup! Korean grocers carry it. You let the dough rise, not proof. Proofing involves steaming.

[@sadiaaltaf4843]

And i want to say u show tha ingradents with measurment in comment box

[@dcwatashi]

The recipe link is in the description box that's where all of these KZbin content creators put their recipes

[@wanderer5200]

Wish I had a stand mixer.

[@LOLCoolJ]

Stella Park's recipe over on SeriousEats uses a food processor and it's very good.

[@dcwatashi]

@@LOLCoolJ yes and several people have commented that it killed their food processor

[@rachellehanna1998]

Heeyyy what can i use instead of the barley syrup

[@dcwatashi]

Others said honey

[@Highwaystarrr8]

Honey, molasses, maple syrup, sugar

[@donnasy5521]

Please make a video on how to cook eggplants properly so that they don’t make the tongue/mouth itchy.

[@alistofsoftthings4164]

the link doesn't work!

[@fc7307]

My kitchen conundrums: Espresso powder is a pain to find where I live. Can I use 2 shots of espresso instead for a recipe that requires 1 tablespoon of powder?

[@nonenoneonenonenone]

If you don't use egg wash, how are the seeds going to stick? I made bagels once, and as soon as I took them out of the boiling water, they shrank into rocks. Why?

[@zackarystewart9214]

As a bagel baker, I have to save this. Boil for a minute to 2 minutes per side and just shove them in the oven for 12 minutes. This guy is a charlatan.

[@DonnaMSchmid]

Where's the recipe? The link above leads to some junk site that is unsecured and listed as a spyware site...

[@dcwatashi]

The link is in the description box took me directly to the recipe

[@Xloi63]

if you like New York style bagels... Montreal is pronounced more like Muhntreal by the way

[@dcwatashi]

They don't pronounce the T in Montreal

[@Xloi63]

@@dcwatashi not in french, but anglophones will still pronounce it. The Mont- gets pronounced a little french even in english which is why we never say it like Thomas or anyone not from here says it

[@shahnazkhan5294]

Hi thomas😋😋😋

[@jred5153]

Every good baker: Use gram/metric measurements!

[@MsMM303]

you need to let sit the dough till next day and then do the bagels

[@leftyla]

FIX THE RECIPE LINK

[@dcwatashi]

I clicked on the recipe Link it took me right to the recipe

[@austinharlow7801]

#KitchenConumdrum I can't seem to make tasty low sodium chicken gravy

[@rachelfishbein1478]

The phrase is "blooming the yeast," not "proofing the yeast."

[@Kevkin]

Everyone outside of the US pulling muscles trying to convert cups, pounds, cubits, and quarts into metric.

[@rawmark]

i prefer food grade lye in my water. it makes the best bagels and pretzels, bar none.

[@landit]

My dough didn’t float, it sunk!

[@KAITLYNTAYLOROFFICIAL]

I recently went after my dream and started my own cooking channel. I would love to share my easy and delicious recipes with you.👩🏻‍🍳🥰 Bless you Jennifer!

[@landit]

@@KAITLYNTAYLOROFFICIAL congratulations - subscribed

[@klmhookedmoore5847]

If living in NY, why would anyone want to make bagels from scratch?

[@dcwatashi]

You're asking that question during the coronavirus time?

[@Highwaystarrr8]

Grams, grams, grams, grams!!! Please! I hate volume measurements. Weight is so much more precise.

[@KAITLYNTAYLOROFFICIAL]

I agree!! I use grams on my cooking show. I'd love to have you come over to check it out 👩🏻‍🍳🥰

[@JustJ0nathan]

I was going to post a comment saying exactly this. This recipe means absolutely nothing to me. If metric measurements aren’t used, it’s a big red flag to any experienced baker. It means the recipe has not been tested properly. If you were to make this recipe measuring by volume, you would get inconsistent results every single time. If you’re a beginner baker reading this, invest in a kitchen scale and find another recipe that measures by weight and not volume. I used to measure by volume long ago until I entered the world of measuring by weight. I’ve never looked back. The quality of your baked goods will increase significantly. Trust me.

[@1973cessnaflyer]

Real baking is done by weight

[@googleyeyes5122]

I noticed he doesn't answer questions...?

[@nathg899]

Sorry Thomas! The best bagels are here, in Montreal! 😉 🇨🇦

[@gerardacronin334]

Nath G Have you tried Amy Rosen’s bagel recipe? It uses honey. She describes it as a blend of Montreal and Toronto bagels. I have made them twice now and they are quite simply the best I have ever eaten. 🇨🇦

[@dcwatashi]

Best bagels were at shopsy's deli in Toronto

[@davidclark9086]

I gave this a quick look but discovered he uses no metrics and I do not feel the need to make the conversations so I will move on when finished with this post.