Bagels "Old School" | Hand Shaped, Boiled, and Hearth Baked | Straight Dough Method

[@VinceAmin]

Thank you. You’re a lifesaver with this recipe. I was finally able to make it for my kids. They missed the bagels back home. You helped us so much. The bagel boards, timing, technique, all worked.

[@Amanda-nq5hu]

Your bagels are perfect🎉🎉🎉🎉 I have learnt so much from you in my bread making journey. Thank you for the awesome concise videos. God bless you

[@JustOneBitePlease]

Hello @Amanda-nq5hu It is my pleasure to meet you. I so appreciate you taking the time to write and share your kind word with me and the Just One Bite, Please? community. I'd love to hear about your baking adventures. Thank you an have a wonderful day.

[@Crocosaurus78]

Amazing work! Also,it's crazy how you take time to answer to every comment on the channel, sometimes even translating them. You have all my respect and you really deserve more views and subscribers!

[@JustOneBitePlease]

Hello Croco CaTa, I so appreciate you for sharing your thoughts with me and the Just One Bite, Please? community. My goal is to develop a community of people who want to learn more about the techniques and processes of cooking and baking. Making videos and blog posts would be pointless if I didn't interact with folks like yourself who take the time to ask questions or share their thoughts and opinions. Thank you for your kind words of support for my work and have an amazing weekend!

[@JustMaryam595]

Hi, this morning I was in the mood for a bagel and searched recipes on KZbin but all of them took about 2 days to make but I wanted my bagel now! and then I came across your video and decided to give it a shot, and oh boy! I've made bagels before and I've always been disappointed with the end result but not this time! They came out absolutely perfect the inside was perfect an I'm so glad you used you hands as I was worried because i don't have a stand mixer.I live in South Africa so we don't have bagels here dunk n donuts had them but they closed down , so I am very excited that I can finally make perfect bagels anytime i want! Thank you so much !!!

[@JustOneBitePlease]

Hello Maryam, It is wonderful to meet you. Congratulations on your baking success! I'm so happy to hear about your results of your bagel making adventures. Thank you for taking the time to write and share with the Just One Bite, Please? community. Have an amazing day!

[@SandraLovesSun]

AND DUNKIN DONUTS bagels aren't real bagels

[@Massalinie]

First time making bagels went amazingly well. I have died and gone to heaven. Thank you so much for your video and the detailed instructions on your website! So many recipes out there, so many variations and you just never know where the laziness comes in and the original methods go out the door. This is exactly the recipe I was looking for. I don't have bagel boards and only a round pizza stone, but I fit four at a time on there nicely. Done in about 16 minutes. Thank you, thank you!

[@ridge181]

Massalinie hi. So u omitted the step where he puts the bagels on the bagel boards then flips? I don’t have bagel boards, but a stone so I want to know exactly what u did. Thnx

[@Massalinie]

@@ridge181 Yes I simply omitted that step. They stuck to the stone and I didn't want to risk smooshing them trying to remove and rotate them mid-bake, but once they were fully baked I was able to gently tap my metal spatula underneath to release them from the stone. They were a tiny bit browner on some sides as a result but no biggie to me. Another recipe I read suggested putting parchment paper on the stone so you could rotate them after half the bake time. Hope that helps! I think as long as you preheat the stone for 30-60 minutes in the oven, it should be plenty hot to get an even bake through the bagels without flipping.

[@JustOneBitePlease]

Hello Massalinie, It is a pleasure to meet you. I appreciate you so much for sharing your technique for baking the bagels with J P. It is always wonderful to have the members of the Just One Bite, Please? community sharing their experiences with making the recipes. Thank you! 🥯😊

[@ridge181]

@@Massalinie omg and perfect.

[@ridge181]

@@JustOneBitePlease yes, its a pleasure to have this community of us, and especially vloggers like yourself sharing the knowledge. sooo amazing.

[@Nina5144]

I’ve made these. I’m not a great baker and the finished results look at little wrinkled and are not perfectly formed, but the taste and ‘crunch’ at first bite is there. Thank you.

[@JustOneBitePlease]

Hello J Sid, Congratulations on your baking success! It is wonderful to hear about your baking adventure. Thank you so much for taking the time to share your results with me and the Just One Bite, Please? community. Please let me know if you have any question about this or any of my other recipes. Have a great day!

[@griselsalmen1083]

Wow, espectacular bagels

[@JustOneBitePlease]

Thank you so much, Grisel! 🥯😊

[@flalasap]

man this channel is everything i was looking for.

[@JustOneBitePlease]

I'm glad you are enjoying my content.

[@charlesdimino6524]

I lived on Delancy st for 70 years these are the Real bagels thank you

[@JustOneBitePlease]

Hello Charles, It is my pleasure to meet you. I so glad you enjoyed the video. I would love to hear about your life in New York City and what the neighborhoods where like when you were growing up. Thank you for taking the time to comment. Have a great day!

[@maitchansmaitinha2159]

OMG that’s the most wonderful bread I ever made!!! If you want to get the best bagel in the world just follow the instructions!!! First time and no words to express how marvellous this is 🤩😊😋😋😋

[@JustOneBitePlease]

Hello Maitchans maitinha, It is my pleasure to meet you. Thank you so much for you kind comment about the recipe and for sharing your results with me and the Just One Bite, Please? community. Have a wonderful day!

[@ayemyathet358]

Dear, thanks you so much for great explanation and good will to go extra miles. I followed ur instructions fully for bagels and taste wonderful, only small crack sometime but it doesn't bother me at all. Your way of guiding people is very systematic and easy to understand. Thanks you so much again for ur guidance, may God bless ur hand 😊

[@JustOneBitePlease]

Thank you very much for your kind words. Have a wonderful day.

[@jayanddenissejones6648]

Just One Bite is right! Thanks for an awesome recipe and simple process to make amazing bagels! Looking forward to this becoming a weekend family tradition!

[@JustOneBitePlease]

Hello Jany and Denisse, It is my pleasure to meet you both. Please let me know if you should have any question. I look forward to hearing about your baking adventure. Thank you for taking the time to write. Have a wonderful day!

[@RonaldJMacDonald]

This is the best video I've seen to date, you're a great bagel baker.

[@JustOneBitePlease]

Hello Ron, It is my pleasure to meet you. I appreciate your kind words for my work. Please let me know if you should have any questions about this or any of my other recipes. Thank you for writing and have a great day!

[@rebekahbridges-tervydis5054]

That is a keeper recipe. Been looking for a long time for this in depth sort of example. Thank you!

[@JustOneBitePlease]

Hello Rebekah, It is so nice to meet you! I really appreciate you for taking the time to share your comment with me and the Just One Bite, Please? community. Please let me know if you should have any questions when you make this or any of my other recipes. Thank you so much and have a wonderful day! 🥯 😀

[@Artoconnell]

Thank you for sharing knowledge with us, as a new baker, it helps tremendously, thank you.

[@JustOneBitePlease]

Hello Ao1968, It is my pleasure to meet you and help you on your baking journey. Please let me know if you should ever have any questions. I'm more than happy to help. Thank you for taking the time to write. Have a great day!

[@denislabine5846]

Watching him roll the dough ball is so satisfying

[@JustOneBitePlease]

Hello Denis, It is my pleasure to meet you. I'm happy to know you enjoyed the video. Please let me know if you should have any questions about this or any of my other recipes. Thank you for taking the time to write and share your comment with us. Have a great day!

[@Optimist788]

I don't know why you've not come up on my feed? So glad that I discovered your channel. I've made bagels before and I was satisfied with outcome, but I have barley malt syrup and your videos step by step guide to try once again. I'm looking to purchase the bagle boards before my brunch party. Can't believe you don't have more subscribers as your videos are so planned and made. Thank you for sharing your skills:)

[@JustOneBitePlease]

I truly appreciate you kind words and your support of my channel. Thank you for taking time to share your comment with our KZbin community. Have a great day!

[@JustOneBitePlease]

Here is the link to order bagel boards from Amazon: amzn.to/2xgkZGT

[@dawnegraham7490]

I like your bagels video this is the first time I'm watching ur chanel I like the fact that your intro is not long boring it's direct to the point. .I definitely subscribe

[@JustOneBitePlease]

dawne, Thank you for nice comment and subscribing. Have a great day! 😃

[@lilbuddyadventures2336]

Made these today, turned out awesome! The only thing I would change is before adding toppings, wipe them down with an eggwash, it will help the toppings to stay on better.

[@JustOneBitePlease]

Hello Melody, Thank you for taking the time to share your thoughts with us. Have a great day!

[@miasolala8415]

yes!! that's the recipe i was looking for. thank you so much for the upload!

[@JustOneBitePlease]

Hello Mia, It is nice to meet you. Please let me know if you should have any question when you make the recipe. Have a great day and Happy Baking!

[@suemounir7327]

Wow, this is not a chef's work, it's an artist's impact on others who are impressed by your technique that takes the breath away.

[@JustOneBitePlease]

Thank you, Mounir Sue, You are so kind.

[@jojojo8835]

❤️Those are the first which look right for the denser, chewier London/Polish bagels- not fluffy like normal bread rolls and NY style bagels. Hope to try when I can- thank you!

[@JustOneBitePlease]

Hello Jo Jojo, It is nice to meet you. I'd love to hear about your bagel making adventure when you have a chance to make them. Thank you for taking the time to comment. Have a great day!

[@keepkalm823]

This is so lovely to watch. Thank you

[@JustOneBitePlease]

Thank you so much, Keep Kalm!

[@ona4130]

Making these was my first-ever bagel attempt. I am so happy to report: They turned out AMAZING! Definitely the best bagels of my life! Also, I couldn't find bread flour where I live so I bought this 'pure gluten powder' (usually used for making seitan I think) and I added one and a half tablespoons of it to some all-purpose flour. I literally don't know if it really did anything but the bagels were chewy and fantastic so I think I deserve a Nobel prize now lol. I also subbed the barley malt sirup for honey and baked them on a normal sheet tray at 230c. Thank you for making my mornings far more delicious and for others reading I hope you find this helpful!

[@JustOneBitePlease]

Hello Ona, It is so nice to meet you. Congratulations on your bagel making success! Thank you for taking the time to share your experience making your bagels. It helpful to others who are wanting to dive in an make a recipe but might have some questions. Thank you for writing and have a great day!

[@ona4130]

@lojain AL-Z That puzzles me. I did 445 F (15min) and they didn't burn. Maybe place them on a higher position in the oven? Maybe try an even lower temp? Maybe turn the heat off halfway and use the broiler for the rest of the time? I'm no expert

[@raimondpold6353]

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[@cher128bx]

Yup, that's a proper bagel. Do you have a video on how you made your bagel boards?

[@brknspacebar]

Your channel is so inspiring, thank you for sharing!

[@JustOneBitePlease]

Thank you. I appreciate that!

[@LifeIsMessyImLearningAsIGrow]

WOW!! This looks delicious! I defiantly want to try to make this recipe. Your channel has so much to offer. I'm happy I found your videos. I make cooking videos too. I am so happy to learn from wonderful talented creators like you. I look forward to future videos! I'm always looking for new recipes to try

[@JustOneBitePlease]

Hello Life is messy but I'm Learning as I grow, It is my pleasure to meet you. Welcome to the "Just One Bite, Please?" community. As someone who loves to cook and bake. So much so, it’s what I do for a living! I love to learn too. With all things food related there are so many processes, techniques, skills, and execution that I’m looking to learn more about. When I was in my chefs apprenticeship one of the chefs I trained under, Chef Hass said, “When you think you know it all it’s time to quit.” What he said still rings true for me today. I feel like I’ll never learn enough about food and that what drives me to keep learning as much as I can also. Please let me know if you should have any question about this or my other recipes. Thank you so much for taking the time to write and share your thoughts with me and our community. Have a wonderful day! Alejandro Ramon

[@saidamouhgoune483]

C’est merveilleux bravo

[@JustOneBitePlease]

Bonjour Saida, C'est un plaisir de vous rencontrer. Merci beaucoup d'avoir pris le temps de partager votre commentaire. N'hésitez pas à me faire savoir si vous avez des questions à ce sujet ou sur l'une de mes autres recettes. Bonne journée.

[@MT-lo7dt]

Thanks very much for sharing your simple recipe. I love bagels and will follow your recipe and make them

[@JustOneBitePlease]

I hope you have a great time making the recipe. Thank you for writing!

[@AlbertFriske]

Definitely boil the jute fabric rinse and then boil again for a few hours. The common dye really bleeds. Also, I think I saw it in the comments as well, but bake the baking soda (for the water to boil the bagels) makes a big difference. Great recipe/process!

[@JustOneBitePlease]

Hello Albert, It is nice to meet you. I really appreciate your suggestion to pre-treat and prepare the jute for using on the bagel boards. The jute available really differs from one manufacturer to another and needs to handled differently. Thank you for taking the time to share your thoughts about the recipe and the processes and for your kind words of support. Have a great day!

[@guanacom977]

This is the best video on bagels I've seen, and I think I've watched them all...most tell you to form a ball and poke a hole in the middle to shape them. You did a great job detailing how to hand roll them. Thank you for that. One question though...once the dough has been kneaded into a smooth ball, can it be refrigerated overnight in order to shape, boil and bake the bagels the next morning? Or will that over proof the dough? Thanks again for the wonderful demonstration.

[@JustOneBitePlease]

Guanaco M, Yes, you can refrigerate the dough overnight after kneading. The next day you will continue with dividing, pre-shaping, and final shaping the dough right from the refrigerator. I appreciate you for taking the time to share your kind words and for asking a valuable question that others may have. Please let me know if you have any other questions. Have a wonderful day.

[@H7RandomDiscord]

i love all of your videos! I've made your honey wheat bread recipe countless times I appreciate all the work you put into your videos! You'll always be my go to channel for bread/bagels/burger buns

[@JustOneBitePlease]

Hello yasharh7, It is wonderful to hear from you. Congratulations on your baking successes! I appreciate you taking the time to share your experiences and thoughts about the recipes you have made. This will give others inspiration to venture into baking at home for their friends and family. Thank you for supporting this channel and my work. Have a great day!

[@mega_doomer]

I made these for the first time earlier this week and they came out AMAZING.

[@JustOneBitePlease]

Hello megadoomerVR, It is nice to meet you. Congratulations on your baking success. Thank you so much for taking the time to share you experience making the Bagels. Cheers! 🥯😀

[@subtleflavour28]

best recepie ever!begels were perfect, thanks for sharing!

[@JustOneBitePlease]

Hello Subtleflavour28, It is my pleasure to meet you. Congratulations on your baking success making the bagels. It is always wonderful to hear about the results from our community of cooks and bakers. Thank you for taking the time to share your result with us. Have a great day! 🥯😀

[@swatipai168]

Too good,lots of time and effort but fantastic result

[@JustOneBitePlease]

Hello Swati, It is nice to meet you. Congratulations on your baking success making the Bagels. Thank you so much for writing and sharing your results. Have a great day!

[@mynameisnobody3931]

This looks damm delicious! And i honestly think that if they're made well enough and with enough malt, then they don't need topping.. i would eat just like a donut with just a cup of coffee and nothing else. Just enjoy the malty taste. Yum!

[@JustOneBitePlease]

Hi Travis, I totally agree with you! There is no greater pleasure than to eat a still warm freshly baked bagel with a cup of good coffee. Thank you so much for taking time to share your comment with me and the Just One Bite, Please? community. Have a wonderful day!

[@ronaldfousek1470]

Thank you. They look great.

[@JustOneBitePlease]

Hello Ronald, I'm so glad you like the video. Thank you for sharing your comment with us!

[@rps382]

Love this music. If you eat enough bagels this music will play when you walk.

[@JustOneBitePlease]

Hello rps382, Thank you for taking the time to share your comment with us. Have a great day!

[@nofapSally]

If you eat enough bagels this music will play as you roll.

[@tarat7943]

Nice and simple❤️

[@JustOneBitePlease]

Thank you, Tara! Cheers!

[@summerwood619]

What a good looking bagel, yummy, thank you for sharing great vide

[@JustOneBitePlease]

Thank you Summer! It is my pleasure.

[@lucocinera5173]

Me encantó la receta! Funciona muy bien!

[@JustOneBitePlease]

Hola Lu Cocinera, es un placer conocerte. Felicitaciones por su éxito al hornear al hacer los bagels. Siempre es bueno escuchar sobre tu experiencia. ¡Gracias por escribir y que tenga un gran día!

[@mimizaragosa970]

Wow yummy 😋😋😋👍👍👍

[@JustOneBitePlease]

Thank you for commenting on the video. Have a great day!

[@esfiryelin9306]

Bravo

[@JustOneBitePlease]

Thank you so much, @esfiryelin9306

[@lerrymartin6138]

Hello Alejandro, as usual, another great recipe and video. We can't get decent bagels around here so I'm going to try this recipe.

[@JustOneBitePlease]

I'm sure you'll find making your own bagels will be well worth the effort and will taste so much better than what you can purchase. Please let me know if you have any questions.

[@danoul5881]

Excellent bravo😘

[@JustOneBitePlease]

Thank you, Danou!

[@brooklynfoodz]

Beautiful bagels

[@JustOneBitePlease]

Thank you Brooklyn Foodz!

[@ganatol123]

Very very professional. Good job

[@JustOneBitePlease]

Thank you so much for your comment. I've been baking and cooking professionally since 1988. I really appreciate you taking the time to comment on my video. Have a wonderful day, Alejandro Ramon, "Just One Bite, Please?"

[@mytamasti]

Have tried a few different methods but this one looks pretty awesome, next time for sure!

[@JustOneBitePlease]

Hello mytamasti, It is nice to meet you. Please let me know if you should have any questions about the recipe when you make them. Thank you for writing and have a great day!

[@amandac.2265]

These bagels look amazing! I had tried several recipes didn't work out well because my dough was too sticky and it didn't float in the water. Will try this soon! btw, this video is great~

[@JustOneBitePlease]

No worries about this dough being sticky as it is 50% hydration (water to flour by weight). It will make for a good workout when you're kneading the dough. 😀 Thank you for taking time to comment. I truly appreciate it. Let me know if you have any questions. Have a wonderful day.

[@SkywatcherSandra]

Just found your video. Love it. Great tips and entertaining. Ty for ALL. Going to try. Blessings.

[@JustOneBitePlease]

Hello Sandra, It is nice to meet you. I appreciate your kind words. Please let me know if you should have any questions about this or any other of my recipes. Thank you for writing and have a great day!

[@SkywatcherSandra]

Ty ty. I feel honoured you responded. 😇💐

[@joyxu2548]

One of the best recipes I've seen so far & truly amazing technique! I finally was able to knead the hard dough nicely together using the method Japanese Udon makers use - I pour the shaggy dough into a large Ziploc bag and I used my foot to step on it and then folded it several times - still quite a workout for a 37-week pregnant woman 🤣 Instead of making the dough into a ball, I just left it as a 1-inch thick flat square and let it rest. Then I cut it into a long strip and rolled the bagels directly from the strip, which saved me a few steps. Luckily I don't need to weigh the doughs - my husband will get the larger ones and me the smallers. I did add some baking soda into my boiling water because I love the crust. Since there's already malt syrup in the recipe, I think it will still turn out great with nicely browned caramelized skin.

[@JustOneBitePlease]

Hello Joy, It is so nice to meet you! Congratulations on you baking success making the bagels. I just love how you were able to adjust the approach and incorporate another technique to knead and shape the bagels. I truly appreciate you sharing this with the Just One Bite, Please? community. The exchange of experiences and information is what I hoped for on this channel. Thank you so much for sharing with us. Best wishes on the arrival of your new little one!

[@Juleru]

I made these bagels a week ago: - I didn't have a lot of time, so I modified the proofing times: First 45 minutes (pre-dough, without oil), then 40 minutes (dough, with oil) and in the end 30 minutes to an hour (formed bagels, had to bake them in batches). - I didn't find bread flour at the store, so I used the same amount of AP flour instead. The dough didn't come out as dry as in the video, so I added a bit more flour and the dough turned out really nice and elastic after kneading it. - 124g per bagel is spot on and I ended up with exactly 18 (1.5 times the ingredients)! - The bagels never sank to the ground of the pot while cooking. - I didn't want to make bagel boards just for that occasion, so I just baked them on a normal baking sheet (with parchment paper). I still flipped them after 3 minutes but I'm not sure if there's point to that if you don't use bagel boards. - Unfortunately the bagels still didn't look nice in the end and were really mangled and deflated (and firm) because, even after just 30 minutes, the plastic wrap stuck to the dough and I didn't get it off without ripping the dough a bit. How do you prevent this from happening? The same thing happens every time I use a wet kitchen towel, even when I put extra flour on top of the dough. :/

[@JustOneBitePlease]

Hello Juleru, It is my pleasure to meet you. There are a lot of variables that we as bakers are trying to control each time we make a recipe. Changing any one of these variables can affect the outcome of our baked goods. In our quest to bake we sometimes don't reach the outcomes we expected. It is understanding what we did that affected the outcome and learning from that. Your description of your baked bagels sounds like they were possibly over-proofed as they were "mangled and deflated" after baking. As for the dough sticking to the plastic wrap I have found lightly spraying the plastic wrap with non-stick cooking spray before covering the shaped dough. I recommend making the recipe over and over until you develop your bagel-making skills. I appreciate you taking the time to write and share your experience and results with me and the Just One Bite, Please? community. Thank you and have a great day!

[@Juleru]

Thanks again for your reply! I didn't let the bagels proof as long as recommended (1h, mine were 30-60 minutes) but they still kind of "merged" - maybe the kitchen was too warm with everything going on, I don't know... They ended up "mangled and deflated" because I had to pull the plastic wrap off. I tried my best to be careful but unfortunately I still lost quite a bit of dough in the process. I know about the tip of using non-stick cooking spray on the plastic wrap but stores in my area don't sell that, so the only thing that I can think of that would come close is melted butter/oil and I'm not sure if that'd work.

[@eddiebrune8209]

great video, amazing bagels. what can I use instead of bagels board? is it very essential?

[@JustOneBitePlease]

Hello Eddie, you can use a heavy aluminum sheet tray that has been sprayed with nonstick oil in place of the bagel boards. Please let me know if you have any other questions. Happy Baking!

[@eddiebrune8209]

Thanks :-) I will try them soon

[@leihulanifeliciano1922]

Thank you for sharing wonderful recipes on your channel. What is the purpose of the bagel boards? Is there another way I can bake the bagels besides putting the bagels straight on the baking sheet? Thank you so much. Sending you more blessings and positive vibes.

[@JustOneBitePlease]

Hello Leihulani, It is nice to meet you. Traditionally bagels are baked on a stone hearth of the oven. Because the bagels are boiled to gelatinize the exterior to make them shiny and chewy when baked. The bagels once boiled become very sticky and glue like and would stick to the baking stone if baked directly on the stone. Instead the bagels are placed onto the bagel board covered with jute which have been soaked with cold water and the bagels bake for 3 to 4 minutes on the Bagel Board, which dries and sets the top of the crust, before being flipped over and onto the baking stone to finish baking without sticking. The heat retained in the baking stone helps to provide the best oven spring and browning as the bagel bake. if you don't have a baking stone or bagel boards you can use a heavy duty sheet tray that has been sprayed with non-stick baking spray. There will be no need to turn the bagels over if you use this method. I would love to hear about your baking adventure making the bagels. Thank you for writing and have a great day!

[@leihulanifeliciano1922]

Thank you. I greatly appreciate your thorough explanation on the purpose of bagel boards. I gained better understanding as to why this method is used. Thank you very much!

[@jekku4688]

Absolute YUM!!! LOVE a good old fashioned bagel! Lots of work, but I bet they were worth it!

[@JustOneBitePlease]

Hello Jekku, It's nice to meet you. With a few ingredients, time, and so skill you can make your very own bagel at home. I'd love to hear about your baking adventure if you get a chance to make the recipe. Thank you for writing and have a good day! 🥯

[@henrygomez8269]

Excellent video. Well explained. Thank you.

[@JustOneBitePlease]

It is my pleasure Henry!

[@laken1804]

I love bagels. Especially sesame bagels.

[@JustOneBitePlease]

Hello laken1804, I would love to share one with you! Thank you for writing!

[@laken1804]

🙂🙂🙂

[@mikecathy3875]

They look amazing !

[@JustOneBitePlease]

Thank you so much, Happy Days!🥯😊

[@faroregames44]

Can I use active dry yeast instead of instant? I am not really sure what the difference is?

[@JustOneBitePlease]

Hello Farore Games, Yes, you can use Active Dry Yeast in place of the Instant Yeast. Use 7 grams (0.25 oz.) which is 1 packet of Active Dry Yeast for the recipe. Active Dry Yeast is produced at a higher temperature which recreates a shell of dead yeast that protects the hibernating live yeast in the center. Use water in the recipe that is between 100℉ and 110℉ to melt the shell and hydrate the yeast along with the barley malt syrup and proof the mixture for at least 15 minutes to ensure the yeast is active. Instant Yeast is produced at a lower temperature and contains twice as many living yeast cells so less is needed to ferment the dough. Instant Yeast does not need to be proofed and can go directly into cool or room temperature water. This is why I prefer using Instant Yeast for all yeasted dough recipes.

[@psiclops521]

Very nice. You very nearly got it perfect. The barley malt syrup, I never see anyone use it but it's the real deal. That's how I make mine and that's an old ingredient used by the people who really know. Only one thing: I always use a teaspoon and a half of baking soda for every 6 cups of water in the boil. You do that, the color will be a dark mahogany, not that pale brown, and the crust will be crunchier. But I'll bet the flavor you got is as good as it gets.

[@JustOneBitePlease]

Hello Psi Clops, It is nice to meet you. I apprecaite you for sharing your comment and tips with the Just One Bite, Please? community. Thanks for writing and have a great day!

[@Nina5144]

I use malt extract - barley syrup in all my baking

[@Nina5144]

Hello, is there a recipe please, measurements too. Many thanks . Great video

[@thegodofkitchens1514]

Very cool Video! Thanks!

[@JustOneBitePlease]

Thank you so much!

[@rachellemoser6854]

Great video! The way they should be. Thank you

[@JustOneBitePlease]

Thank you for taking time to comment. Have a great day.

[@parvati244]

Hi! I made your recipe and followed your instructions and it turned out great! This was my second time making bagels and my first time was a disaster so I'm really glad that I was successful this time around. Thanks so much! I have a question tho coz I'm thinking about tinkering with your recipe but I'm a super novice baker and I don't know how to go about it. I used brown sugar instead of what you've used originally in your recipe (I don't have that from where I'm from) but I am thinking of using honey on my next bake. How much do you think should I add to recipe?

[@JustOneBitePlease]

I'm so glad to hear you had success with the recipe. Congratulations! You can replace the barley malt in the recipe with honey. Use the same amount: 1/4 cup or 80 grams of honey. Thank you for taking time to comment and share your experience with us. Have a great day!

[@Jadechilisachilisa7875]

What other substitutes can I use? Instead of barley malt syrup? Why did you choose to use this in the first place? Flavor?

[@JustOneBitePlease]

@@Jadechilisachilisa7875 Barley Malt Syrup is the traditional flavor/sweetener for Bagels. Honey can be used in place or even better yet Brown Rice Syrup which can be found at Asian Markets. I would encourage you to try to find Barley Malt Syrup you'll taste the difference. Please let me know if you have any other questions. Happy Baking!

[@frenchyalicea649]

Dont substitute the Barley malt, many do and it comes out "ok" but theres a NOTICEABLE difference. I make bagels for my bagel and sub shop and believe me its NOT the same! If you have to, order it online off walmart dot com or amazon, itll be worth it 👌.

[@Tonithenightowl]

Old school... I love it !!! I'm a bread maker but haven't tried bagels ... now I will.:o)

[@JustOneBitePlease]

Please let me know if you have any questions. Happy Baking!

[@Lagolop]

OK, I think I will try your recipe cut in half to test it out. More questions; can I sub honey for the malt syrup. And I think I will try a long cold overnight fridge ferment on the final dough. I'm thinking it will enhance the flavour. I have some leftover fir planks that I can probably use as bagel boards and use that without the jute. With covid I'm not about to go out an buy it. What does the jute actually do? Here they just use wooden boards (that I have seen).

[@JustOneBitePlease]

Hello Lagolop, It is nice to meet you. Yes, you can use honey in place the Barley Malt Syrup. The Barley Malt Syrup adds a distinctive flavor that isn't to sweet. You can bulk retard the dough overnight in the refrigerator or final shape the bagels, cover, and retard overnight to develop flavor. The soaked jute on the wooden board allows the bagels to not to stick while the exposed surface is drying in heat of the oven before being flipped off. I see on your channel you are familiar with sourdough bread baking techniques. There are a lot of variables that we can add to the process. When teaching my student a new recipe they ask me if they can alter the recipe my answer is "Yes" but I find it is best when learning a new recipe to follow it as written a few times to learn the steps to really understand how to achieve the best results. I'd love to hear about your bagel making adventures. Thank you so much for taking the time to write and ask your questions. Have a great day!

[@944gemma]

That dough looks beautiful. I definitely will try your bagel recipe. Making bread is so enojoyable.

[@JustOneBitePlease]

Hi 944gemma, How did your bagel making and baking project go?

[@whitneywui]

I followed your recipe and it taste good!! But a got a few questions: 1. How to/any steps I need to aware to make my bagel looks good and shiny? 2. If I prepare the dough first and bake it the next day, how should I keep the dough? (Temperature, container etc.) 3. How to keep the shaped dough? (I got a small oven but I want to make bigger portion at a time, for example: my oven can only put 4 bagels at a time but I made 12 bagels, could I leave the remaining bagels in room temperature until next round of baking?) Thank you very much!

[@JustOneBitePlease]

Hello whitneywui, I out of town right now and will answer you next week. Thank you for writing and I'll chat with you then. Have a great weekend!

[@MrMrellie]

Dude! You are my hero,)

[@JustOneBitePlease]

Hello ellieshal ellieshal, It is nice to meet you. Welcome the Just One Bite, Please? community. Please let me know if you should ever have any questions about this or any of my other recipes. Thank you for commenting and have a great day!

[@Drestic]

What is the purpose of the bagel board? Does it keep the bottom from getting soggy? I have a cast iron flat griddle I use as a pizza "stone" because it makes the best pizza crust, can I use that instead of a stone for the bagels? Your bagels look very professional without looking like they came from a factory. Thank you for this awesome video. My husband works across the country and he loves bagels for breakfast so I decided to make some homemade for the first time. I'm feeling very good about it so far but I do not have a bagel board! I'm sure it will be okay anyway!

[@JustOneBitePlease]

Hello @Drestic It is nice to meet you. Here is a excerpt from my recipe post about the Bagel Boards: Hearth Baking the Bagels; Finally the shaped and boiled bagels go on the water-soaked Bagel Boards with or without topping before heading to be baked in a 475°F (246°C) preheated oven fitted with a baking stone. The bagels bake for 3 to 4 minutes on the Bagel Board, which dries and sets the crust, before being flipped over and onto the baking stone for its final baking period. They are very helpful when baking bagels and are easy to make. The instructions are listed with the Bagel Recipe here: justonebiteplease.com/2016/06/03/bagels-old-school-hand-shaped-boiled-and-hearth-baked/ Please let me know if you should have any other questions. Thank you for taking the time to write. Have a great day and Happy Baking!

[@킴지연이]

Thank you 👍🤩

[@JustOneBitePlease]

It is my pleasure, 킴지연이 Have a great day!

[@grammysgrub8870]

Do you whip your cream cheese? We're wondering what the technique is to get it so light and spreadable. 🤩

[@JustOneBitePlease]

Hello @grammysgrub8870 It is nice to meet you. Yes, I let the cream cheese sit at room temperature for 30 minutes and then whip it until it is light an airy. This is especially nice when having guest over for brunch. Thank you for taking the time to write and ask your question. Have a great day!

[@ytoal]

Great video and techniques , thanks

[@JustOneBitePlease]

Hello LD N, It is my pleasure to meet you. I appreciate your kind message for my work. Please let me know if you should ever have any questions about this or any of my other recipe. Thank you for writing and have a great day!

[@japanadventurelife]

สวัสดีครับ คนไทยมารับชมครับ ผมชอบเบเกิ้ลมาก ตั้งแต่ตอนที่ไปอยู่อเมริกา

[@JustOneBitePlease]

สวัสดี PomNee ยินดีที่ได้รู้จักค่ะ ขอบคุณที่รับชมวิดีโอของฉันและสละเวลาในการเขียน ขอให้มีวันที่สุดพิเศษ!

[@japanadventurelife]

@@JustOneBitePlease ❤️❤️❤️🙏🙏🙏

[@veronicasepulveda4325]

Hola Estoy muy feliz Muchas gracias Saludos desde Chile 💐

[@JustOneBitePlease]

Hola Veronica, Es un placer conocerte. Muchas gracias por tomarse el tiempo de escribir. Hágame saber si tiene alguna pregunta sobre esta o cualquiera de mis otras recetas. ¡Ten un día maravilloso!

[@chrismoss6999]

Hi Justin! I really enjoyed your bagel video and tutorial describing a wonderful hearth baked bagel recipe! I noticed in the video it *looks like* your oven is a convection oven, but that the convection fan was off. Is that correct? So then it would be just a regular oven (not-convection) at 475 degrees? I would SO appreciate if you could clarify this point- THANK YOU AGAIN FOR THE BEAUTIFUL ARTICLE! Chris

[@JustOneBitePlease]

Hello Chris, It is my pleasure to meet you. Although I have a convection oven in my home I don't use it for any baking I do. I recommend preheating the oven and baking stone for at least 1 hour before baking the bagels for the best results. Here is the link the full recipe with detail directions in case you don't have it: justonebiteplease.com/2016/06/03/bagels-old-school-hand-shaped-boiled-and-hearth-baked/ Please let me know if you should have any other questions. Thank you, Alejandro Ramon, Just One Bite, Please?

[@padhuneelu9023]

Amazing Video. Great job showing this complex process in a simple way. Can you please let me know what type of stone and wood you are using for this ? Thanks

[@JustOneBitePlease]

Hello Padhu, It is good to meet you. I'm so glad you enjoyed the recipe and the video. The baking stone is from a company called "Old Stone Oven" and can be found on Amazon: amzn.to/38mcqu7 The wooden bagel boards are made from untreated pine 2"x4" covered with jute. Make sure to wash the jute in a washing machine before using to remove any dyes from the material. Here is a link to the jute on Amazon: amzn.to/31N8lN3 Here is the link to complete detail instructions how to make your own bagel boards: justonebiteplease.com/2016/06/03/bagels-old-school-hand-shaped-boiled-and-hearth-baked/ Please let me know if you should have any other questions. Thank you for writing and have a great time making your bagels.

[@kwarapha]

in my country very hard to find malt syrup (can, but too expensive), can I use honey instead? 😊😘

[@JustOneBitePlease]

Hello kungvera, It is nice to meet you. Yes, You can use 20 grams of honey or 40 grams Brown Rice Syrup in place of the Barley Malt. Have a great time baking your bagels! 🥯😊

[@kwarapha]

@@JustOneBitePlease Thank you very much, I’ll try your recipe with honey as your advice very soon.❤️❤️❤️

[@ahsia85]

thank you for the recipe. i tried it and had tastey bagels 😊

[@JustOneBitePlease]

I'm so glad you like the recipe! Thank you for letting me know.

[@foodcastrecipes]

They looks perfect! I'm gonna try this recipe out :)

[@JustOneBitePlease]

Hello foodCAST, It is nice to meet you. I'm glad you enjoyed the video. Please let me know if you have any questions. Happy Baking! 🥯😀

[@adriannajohnson1325]

Can I use all purpose flour instead of bread flour?

[@JustOneBitePlease]

Yes, you sure can. Thank you for asking your question.

[@georgcantor7172]

Can I use rice flour instead of APF?

[@aisubaru1740]

beautiful Bagel! when is the best time to incorporate Raisin if making raisin bagel?

[@JustOneBitePlease]

Here is how to make Cinnamon Raisin Bagels: 2 cups Raisins 2 tsp. Cinnamon (grounded) 2 Tbsp. Honey 1. Combine the raisins and cinnamon in a bowl and then add the honey. Stir until the honey coats the raisins and the ingredients are well combined. 2. Knead the bagel dough as directed in Step 8. 3. Flatten the bagel dough into a disk. 4. Add the cinnamon raisin mixture to the bagel dough and fold the dough around the mixture. 5. Knead the dough and filling for another 1 to 2 minutes or until the cinnamon raisin mixture is well distributed through out the dough. 6. Continue following the directions on Step 9. Here is the link to the full recipe and directions: justonebiteplease.com/2016/06/03/bagels-old-school-hand-shaped-boiled-and-hearth-baked/ Show less

[@aisubaru1740]

😍 tq for quick reply. I can't wait to try. First , bagel board in the making. Tq again for sharing.

[@aisubaru1740]

I'Ve just finish making the plain bagel & raisin bagel. It turn out beautifully, round and nice colour. The barley malt syrup just add caramelise sweet bitter taste, loving that. It was my first time using Bagel Board. I don't think I can bake bagel without it. 😂.

[@JustOneBitePlease]

Congratulations on your successful baking experience! Thank you for taking time to share your comment on making the bagels.

[@ramyaprincess]

Such an amazing channel 😍

[@JustOneBitePlease]

Hello Ramya, Thank you for your kind words. Have a great day!

[@eoinkelly2642]

Nice video! What is the main trick to make the bagels come out so nice and brown? Following similar steps but turning out pretty pale

[@mayfung3433]

I have two questions: can I use the stand mixer instead of hand kneading? If so, is there anything to watch out for. Must I use bagel boards and what’s the reasons for using them? Thank you 😊

[@JustOneBitePlease]

Hello May Fung, Here is an excerpt from my published recipe post about Kneading the Bagel Dough and Bagel Boards: Hydration of the dough; The percentage of Water to Flour is the basis of every bread recipe. Low hydrated dough produces a dense crumb and highly hydrated dough produce an open crumb. Bagels are a low hydrated dough. This recipe is 56% hydration. This means the dough will feel very dry and stiff until the dough is well kneaded. Kneading takes much more physical effort on the part of the baker. Using your body weight and leverage to knead is recommended and required. Do not attempt to use a mixer to knead the dough. The mixer will either break or burn out if used. Hearth Baking the Bagels; Finally the shaped and boiled bagels go on the water-soaked Bagel Boards with or without topping before heading to be baked in a 475°F (246°C) preheated oven fitted with a baking stone. The bagels bake for 3 to 4 minutes on the Bagel Board, which dries and sets the crust, before being flipped over and onto the baking stone for its final baking period. Here is the link to the full recipe with the detailed instructions: justonebiteplease.com/2016/06/03/bagels-old-school-hand-shaped-boiled-and-hearth-baked/ I'd love to hear about your bagel-making adventure. Thank you for writing have a great day!

[@maiawashere]

yep, this guy knows whats up. good technique!

[@JustOneBitePlease]

I truly appreciate your nice comment. Thank you.

[@Stephane1995]

How long do these stay edible? Is there a way to partially prepare them and freeze/finish off later?

[@JustOneBitePlease]

Hello Stephane, Here are my instructions for enjoying and storing the bagels: Storing your Bagel: Bagels are meant to be eating the same day they are made or frozen in an air-tight plastic freezer bag after they cool to room temperature. Thaw frozen bagels completely in the plastic bag. Then split and toast the bagel to revive the crust and crumb of your handmade boiled bagels. Please let me know if you have any other questions I may help you with. Thank you for writing.

[@hanasatour340]

Amazing recipe but can I bake in an normal pan not a bagel boards Co I can't find it in my country and how it takes in the oven if I could?!

[@JustOneBitePlease]

Hello Hanna, It is nice to meet you! Yes, you can use a baking sheet to bake your bagels on. I would recommend to use non-stick spray (oil) to coat the pan with so the wet bagels do not stick to the pan. Please let me know if you should have any other questions. Thank you for writing and have a great day!

[@ratnaariyanti483]

I find ur video interesting to watch and learn the traditional way to make bagels.. Since I haven’t got an oven, I’m wondering if I could make these on my stove top, too..... Just curious, most of the vids I’ve watched they use baking soda when boiling, but u only use plain boiling water.... Is there a difference in the end result, sir/madam. ? Thank u for sharing ur “old” recipe ! Greetings from 🇮🇩 Indonesia🙋🏻‍♀️💐💖

[@JustOneBitePlease]

Hello Ratna, It is nice to meet you. I appreciate you waiting for my response. The bagels are meant to be baked in a oven for the best results. There is no need to add anything to the bagel water bath to produce the shiny brown exterior on the bagel. The bagel includes malted barley syrup which encourages the caramelization of the bagel crust and adds a distinctive flavor. I would love to hear about your baking adventure making this or any of my other recipes. Thank you so much for taking the time to write and have a wonderful day!

[@ratnaariyanti483]

Just One Bite, Please? I see...... thank u, for ur kind attention and reply. For now, I can only share my stove top creations,.. so far I’ve been making dinner rolls and cheezbread even in my rice cooker, too! Their shapes may not b perfect (like bread), but my husband n son 💕 love them..... wish u a lovely weekend 🥰🙏🏻

[@AjasPoppy]

Great video! Is it possible to do the second proof (1st proof being the preferment, 2nd proof being the one hour rest after kneading) in the refrigerator overnight? I tried doing overnight in the fridge after shaping and when I let the bagels come to room temp in the morning, they totally deflated in the simmering water. Should I have just boiled them straight out of the refrigerator or would it be better to do the second proof overnight and then shape and boil in the morning?

[@JustOneBitePlease]

Hello AjasPoppy, It is nice to meet you. I appreciate you waiting for my response. You can always do a bulk retarding of the dough overnight and then final shape the dough directly out of the refrigerator or final shape the bagels let them proof for 30 minutes before placing them into the refrigerator overnight to retard. The shaped bagels can go directly into water bath and then baked.

[@emanuelecalianno2327]

YES! I make these for a living, and this is the only recipe on the internet that is true to how we make them in the New York area. HAND-ROLLED, boiled for only a few seconds, placed on a wooden board! I have seen people make little balls and poke holes in them, and then boil them for several minutes, even among accomplished bakers who are not familiar with the process... May I ask how you learned to bake bagels? I also see that you reply to people in their various native languages, and your italian comments were written perfectly! Not sure if you're fluent or you just take the time to properly translate everything. Either way, it shows you possess the absolute skill for any baker, or anyone trying to master anything-- DEDICATION. Bravo to you, good sir!

[@JustOneBitePlease]

Hello Emanuele, It is my pleasure to meet you. I appreciate your kind words for my work. I've been cooking and baking professionally for 32 years and learned how to make traditional bagels in 2001 at my former employer Zingerman's Bakehouse in Ann Arbor, Michigan. I also help to start the Zingerman's BAKE! Hands-On Baking School in 2006 where we taught the public how to make bagels, bialys, Jewish Rye, and all kinds of baked goods. My goal for my videos and recipe is to provide the students with little or no experience the individual steps that make it possible to replicate what we do on a large scale. This way they learn and experience how to mix, knead, ferment, and handle and shape the dough. I also want to build a community of cooks and bakers who support each other. This is why I try to answer each person who takes the time to write me. I use a translation application that help me to answer anyone who writes. I want everyone to feel included in our community. I currently (on hold now) teach private classes as well as guest teach at Zingerman's BAKE! along with producing instructional videos for my KZbin channel and writing and sharing recipes and detail instructions on my website. It is great to meet a fellow baker such as yourself. Thank you for taking the time to write and share your thoughts with me and the Just One Bite, Please? community. Have a great day! P.S. Here is link to my bialy recipe if you are interested: justonebiteplease.com/2018/10/11/bialys/

[@ampalayapizza]

How do you make blueberry bagels using your method? I've looked around and I like your method the best. My family's favorite is the blueberry flavor.

[@JustOneBitePlease]

Hello Joy, It is nice to meet you. Are you planning on using dried or fresh blueberries?

[@ampalayapizza]

Frozen fresh blueberries.

[@arnoldkotlyarevsky383]

OK, dumb question: If you wanted to extend the ferment to develop more flavor, like an overnight refrigerated ferment, how much would you reduce the yeast by and how would that affect the other proofing times?

[@JustOneBitePlease]

Hello Arnold, It is nice to meet you. I appreciate you waiting for my response. This is a great question. This recipe doesn't need to be changed to retard the bagels overnight in the refrigerator. In fact in production at the bakery I worked as a manager this was our approach in order to manage the volume of bagels we made with our other breads. You would follow the recipe and directions to forming and shaping the bagels and place them on the wooden board and cover with plastic wrap. Let the bagels ferment for 30 minutes at room temperature and then place them into the refrigerator overnight. Remove the bagels from the refrigerator at least 30 before continuing with boiling and baking of the bagels. The fermentation process can be extended even further with making a preferment (poolish) and letting it ferment for 10 to 12 hours before mixing the final dough. My recommendation would to be use this formula using the ingredients from the recipe: 200 grams Water 200 grams Bread Flour ¼-tsp Instant Yeast 1. Combine the water, bread flour, and instant yeast in a container and mix with a spatula or wooden spoon until thoroughly blended. 2. Scrape down the sides of the container and the mixing tool. 3. Cover with the container with a lid or plastic wrap and let ferment for 10 to 12 hours at room temperature before mixing the final dough. I'd love to hear about your bagel making adventure. Thank you for writing and have a great day!

[@arnoldkotlyarevsky383]

@@JustOneBitePlease Honestly, I did not expect an answer 1/10th as detailed as that. Thank you so much!! I am sort of obsessed with making bagels and I really want to make a bagel that is unlike anything I can find locally and I look forward to implementing your suggestions. Thank you so much, really.

[@JustOneBitePlease]

It is my pleasure..Happy Baking!

[@MarkWoodChannel]

Hi chef, I finally got around to trying these and I wanted to make a suggestion for your directions if I may. I purchased a roll of jute (red stripes) on Amazon and on first use I had red dye on the bagels along with a lot of loose jute fibers. Had to throw away the first 6 bagels, and I baked the second 6 on the stone, which worked fine. I read on an Amazon comment that you're supposed to boil the jute in a large pot of water for a couple hours to eliminate dye bleed, guessing that would also detach any loose fibers. Anyway, I do have 6 beautiful bagels and will be boiling my jute and trying again. Thank you as always.

[@JustOneBitePlease]

Hi Mark, I appreciate you for sharing your experience with the jute you purchased on Amazon. You make a good point to always check the manufactures suggestion or the comments on Amazon on how to prepare the material before using it. Thank you.

[@fgfg633]

How could I get a more open, stretchy crumb? A bit more water, more yeast, longer proof (or some combination). I love open crumb bagels (without having to make sourdough).

[@JustOneBitePlease]

Hello TeacherTeacher, If you increase the water to 560 grams this would make the hydration 62% rather than 54%. The higher the hydration in a dough means the crumb structure will be able to open more. The dough will be much softer and will ferment faster. I would recommend fermenting the shaped bagels for 45 minutes at room temperature and then placing them into the refrigerator for at least 1 hour. This will help to firm up the bagels making it easier to handle when boiling, seeding, and baking them. Please let me know if you have any other question I may help you with. Happy Bagel Baking!

[@fgfg633]

@@JustOneBitePlease Thank you so much for the great info!! I'm going to make the bagels this weekend 😋

[@douglaszylberkan8182]

Hi. Question: Can I bake in a perforated pan instead bagel board? Can I use bread flour or is it to strong? W 250 11% protein. Hobart A 200 planetary mixer , first speed 3 min. 2 speed 5 min. is it ok? Thank you

[@JustOneBitePlease]

Hello Douglas, Yes, you can use a perforated pan to bake the bagels on. Bread Flour is what I call for in this recipe. It has a protein content of 12% to 13%. The mixing speed and times look fine. NOTE: The hydration for the bagel dough is at 56% and can be hard on some stand mixers.

[@douglaszylberkan8182]

Thank you for your answer, since this I haven't got any good formula I'll try , will let you know.

[@douglaszylberkan8182]

Made them; but I had a problem when I put them to boil they sunk and stay at the bottom of the pan. So I put one at the time and held it with a skimmer for about two minutes. Baked at 218ªC 18 min. 9 min each side with the turbo on. Perhaps I didn't proof long enough,I don't know maybe I should give up making them. They are taste after I baked them.

[@douglaszylberkan8182]

I forgot the dough was very sticky after proofed.

[@JustOneBitePlease]

Hi Douglas, It sounds like the bagels need to ferment longer. They should float when you place them into the simmering water. This is a sign the gasses have been developed by the yeast during the fermentation. The dough should be very firm. As with all baking I recommend you weigh your ingredients. This will give you consistent results each and every time. Investing in a good electronic scale will take your baking to the next level. You’ll find there will not be variations that can occur as with measuring by volume.

[@nasiraamjad715]

Amazing👌

[@JustOneBitePlease]

I really appreciate you kindness.😊🥯

[@susanhutchinson3880]

I want to follow your recipe. They look like the bagels I ate as a child

[@JustOneBitePlease]

Hi Susan, Here the link to the full recipe with detail instructions for the bagels: justonebiteplease.com/2016/06/03/bagels-old-school-hand-shaped-boiled-and-hearth-baked/

[@eyeonart6865]

Are the bagel suppost to be crisp hard when slicing? Because they are supper hard on outside!

[@JustOneBitePlease]

Hello eyeonart6865, It is nice to meet you. I appreciate you waiting for my response as just returned from Germany. This traditional style of bagel should have a crisp crust and a dense crumb due to the low hydration (56%). Here is the link to the full recipe with details on "What Makes a Good Bagel." justonebiteplease.com/2016/06/03/bagels-old-school-hand-shaped-boiled-and-hearth-baked/ I'd love to hear about your Bagel making adventure when you have a chance to make them. Please let me know if you should have any questions. Thank you for taking the time to write. Have a great day and Happy Baking!

[@MarkWoodChannel]

Hi chef, I just bought some jute to make a couple bagel boards so I can try your recipe. My favorite bagels are asiago cheese, do you have any suggestion for incorporating cheese into the dough? When I make pizza dough I incorporate parmesan-reggiano, but don't tell anyone it's a secret. :) I'm thinking there is enough moisture in the cheese to support simply being mixed into the bagel dough, yes?

[@JustOneBitePlease]

Hi Mark, I would recommend mixing in the cheese in the last 2 to 3 minutes of kneading the dough. This way the cheese is swirled throughout the dough. Of course, you can the top the bagels with cheese in the last few minutes of baking too. I appreciate you for sharing your secret. Lol.... 😋 I'd love to hear how your experience making the bagels. Let me know if you have any other questions and have a great day!

[@MarkWoodChannel]

Just One Bite, Please? Thank you sir.

[@JustOneBitePlease]

My pleasure, Mark!

[@orscrub3161]

OMGosh! They look AMAZING! I have never heard of a “bagel board” before?! 🤔

[@JustOneBitePlease]

Hello OR Scrub, It is nice to meet you. I am so glad to hear you enjoyed the video. Please let me know if you should have any questions when you make your own bagels. Thank you for writing and have a great day!

[@orscrub3161]

it will be awhile......can’t find the barley malt syrup locally. will have to order online. oh well, that will give me time to make bagel boards! 😬