Like so many others who have commented - I was a bit intimidated by the thought of making homemade bagels. Martin's recipe and clear instruction made this so approachable and I had success on my first attempt! I've just recently began making sourdough bread and searched through the comments both here and on the King Arthur blog for how to replace the poolish with my starter and was happy to find guidance - so for anyone who'd like to do the same, simply add the grams of the poolish ingredients and replace that amount with equal weight of your sourdough discard along with the recipes required amount of instant yeast (for this recipe in particular that would be 364g of discard). Thanks again to Martin!
@joseph_b319 Жыл бұрын
I have Martian's bread book and Craftsy class. Every recipe is a winner.
@denniskirschbaum91094 ай бұрын
Those look fantastic. In addition to the salt and malt in the boiling water, I like to use a spoon full of baking soda. It helps the bagels brown in the oven and adds that kind of pretzel aroma and feel on the tongue that I associate with bagels.
@justtrynnatellyou48367 ай бұрын
I've recently become hooked on baking and all things dough, preferably yeast. I love the King Arthur flours and that it's owned by its employees. I stumbled across this guy and his methods and education. Made these bagels despite being one of the overnight recipes. These bagels were absolutely YUMMY, DELICIOUS!! I saved and downloaded it.
@KingArthurBakingCompany7 ай бұрын
Aw, thanks for sharing! 😊 -🍮Kat
@joanscruggs9679 Жыл бұрын
LOVE the Scratch bakery in South Portland! Go there every time I'm in Maine. The bagels are good, the Danish and croissants are to die for. Every pastry choice is outstanding!
@KingArthurBakingCompany Жыл бұрын
Love that! -👩🍳Kat
@cindyms.12374 ай бұрын
Just found your channel because your video on small batch focaccia showed up on my home page. I just ordered your cookbook because I'm binge watching you bake bread.
@KingArthurBakingCompany4 ай бұрын
Welcome, Cindy! We're thrilled to cross paths and start a new journey together 😄 We're here for all of your baking kneads 🤎 -🥐Lily
@kingmatt54 Жыл бұрын
So incredibly happy I discovered this channel.
@KingArthurBakingCompany Жыл бұрын
We're really looking forward to baking with you 🥯! -🍮Nicole
@kathrynmoll86 Жыл бұрын
I have learned so much watching King Arthur's magician's doing their thing. What's even more cool is that my starter, Deborah Kerr, was born at this baking company and it is a happy starter--she smells like bread! Thank you KABC for all the lessons I've learned from your bakers.
@sireatenimar185511 ай бұрын
❤
@tokashila Жыл бұрын
There are very limited options for "good" bagels in my area, so I very much look forward to trying your straight-forward recipe this weekend!
@KingArthurBakingCompany Жыл бұрын
Happy bagel baking, Ryan 🥯! -🍮Nicole
@austins56322 ай бұрын
We love you Martin! Keep making videos for us!
@KingArthurBakingCompanyАй бұрын
We'll pass your message along to him! 🫶 -🍰Grace
@GloriaJackson-b6q Жыл бұрын
I just took my first go at your bagel recipe out of the oven. Let the smallest cool, and tasted. I swear this is the best bagel I've ever tasted! May never go back to store/bakery bought!!! Thank You for this!!!!!
@arleendamico2734 Жыл бұрын
I made your bagels all the time . When you made your first video with your handsome Son , dying the pandemic . Been making them ever since . Thank You Martin . I love that they are not doughy they are crisp and delicious. 😘
@arleendamico2734 Жыл бұрын
Sorry about the spellcheck !
@KingArthurBakingCompany Жыл бұрын
Haha, happens to the best of us! We figured out what you meant. 😊 -👩🍳Kat
@davidtamarkin574 Жыл бұрын
Martin is living that Seed Life.
@mefrog10 Жыл бұрын
I love making fresh bagels, I’ll have to try this version
@KingArthurBakingCompany Жыл бұрын
Happy bagel baking, Michelle 🧡! -🍮Nicole
@marblesotherhalf6 ай бұрын
Thank you, Martin, for giving a new bread baker the absolute confidence to make these. I was really intimidated to make these and really thought my bread baking skills were not up to par to even attempt these, but I was wrong. The way you explained everything, step by step, I did it!!! I wish I could a picture of how they turned out. AMAZING and the most incredible tasting bagels I've ever had.
@KingArthurBakingCompany6 ай бұрын
Woohoo!! We're so glad to hear that you had a successful bagel bake! 🥳🥯 -👩🍳Morgan
@chantalandrews31487 ай бұрын
Many thanks for sharing, you rock Martin with all your time & efforts to teach us!
@KingArthurBakingCompany7 ай бұрын
💛💛💛 -🍮Kat
@tonimcclure6546Ай бұрын
Is your cook book still available today? I just preordered the new cookbook coming out soon. I love the teaching on the videos, it has made my bread baking go to a wonderful new level!
@KingArthurBakingCompanyАй бұрын
Hi, Toni! You can find all of our currently available cookbooks here: www.kingarthurbaking.com/search?query=cookbook#bc_product_index -🍮Kat
@AmarEnergy8 ай бұрын
Ooh, I can't wait to try this one. My previous method calls for cooling an entire sheet tray of shaped bagels overnight which always created havoc in my fridge! I WISH I had enough room in there for sheet trays to luxuriously chill. I can't wait to try this one!
@KingArthurBakingCompany8 ай бұрын
Fridge space is precious. 😅 Let us know how this one goes for you, Amar! -🥐Lily
@AmarEnergy7 ай бұрын
They are DELICIOUS! @@KingArthurBakingCompany I'm currently picking caraway seeds out of my teeth from the super yummy Everything with cream cheese. 😂🥳😋
@KingArthurBakingCompany7 ай бұрын
Woohoo!! 🙌 We're thrilled you found a new go-to recipe! -🥐Lily
@amyrockwell12603 ай бұрын
"the cracks of the day" martin continues to be a poet
@KingArthurBakingCompany3 ай бұрын
Yes, yes he does 😂😄 -🥐Lily
@jra14557 ай бұрын
Made these with Parmesan cheese and made with cheddar and Jalapeno. Excellent!!!
@KingArthurBakingCompany7 ай бұрын
Love that combo! -🍮Kat
@thomasbaughman2992 Жыл бұрын
This receipe and technique is fantastic. I just made it for the first time and it is way better than the receipe I had been using.😊 they are delicious.
@KingArthurBakingCompany Жыл бұрын
So happy to hear that! 😀 -👩🍳Kat
@TKAY87 Жыл бұрын
Amazing recipe! Came out great! Staple in our house now thank you for sharing!
@KingArthurBakingCompany Жыл бұрын
We're so happy to hear that! Thanks for baking a long with us! -👩🍳Morgan
@kadairh Жыл бұрын
Thanks great recipe, trying it now while I’m baking bread. Btw Martin does seem seed obsessed 😂
@patriciawallace359 Жыл бұрын
Great tutorial! Love your tips. Have made this recipe many times, absolutely delicious!
@KingArthurBakingCompany Жыл бұрын
We're so glad to hear it! 😊 -👩🍳Kat
@nocturnus009 Жыл бұрын
Yes on the seeds, but one could also just do an Allium forward bagel: using the garlic granules, dried chives, dried onion basically all the onion & garlic related dried herbs one would find at the wholesale club’s spice isle.
@GaryVirta Жыл бұрын
I like to do the seeds AND the alliums! A true everything bagel 🤤
@jvallas Жыл бұрын
This is the point at which I LOVE a bialy.
@nocturnus009 Жыл бұрын
@@jvallas one of the best things to reheat in the toaster oven.
@lizamwebb Жыл бұрын
Genius! I've got to do this!
@kenmadding7225 Жыл бұрын
Great video! I also like how you handled the criticism. Well done. We have your book and we have done several classes in Vermont, online and in Mt. Vernon, WA . Keep up the good work!
@insertusernamehere8125 Жыл бұрын
That bagel sure hit the spot.
@davidcardinal9900 Жыл бұрын
Martin, you are making me look like a baker. First your challah bread and now the bagels, family loves them! Really can tsst the polish. We also did parmasean cheese. The favorites were split cheese n everything bagel. Thanks!
@KingArthurBakingCompany Жыл бұрын
So glad to hear it! 😊 -👩🍳Kat
@ssl.5825 Жыл бұрын
Just made these.. (tried 1/2 batch, plain). Very nice result. I'll alter the recipe and make cinnamon and raisin next time. I especially like the shaping method that Martin uses. Made a very symmetrical bagel..
@KingArthurBakingCompany Жыл бұрын
Thanks for giving the recipe a go! -👩🍳Morgan
@hudjack403 Жыл бұрын
Thanks for a comprehensive learning experience, complete with suggestive timing for weekend breakfast. Too many seed seeds for my wife - but great interior texture.
@aecs422 Жыл бұрын
I've made Martin's bagels several times. I have one proofing overnight as I post this. I'm looking forward to Martin's bagels tomorrow. They're the best.
@KingArthurBakingCompany Жыл бұрын
Happy baking! -👩🍳Kat
@ldaley5216 Жыл бұрын
Wow! These are amazing! The video guide was so helpful! Thank you for all the great recipes you give us all!
@suestarr8751 Жыл бұрын
I add 1 1/2 tsp baking soda to the boiling water (in addition to the malt syrup) to create a shiny and slightly chewy crust.
@hillaryroberts3623 Жыл бұрын
Dang, Martin!
@kelliehall6582 Жыл бұрын
I made these over the weekend and the flavor was tasty. These reminded me more of focaccia than of bagels in their texture and flavor.
@Randilynn66 Жыл бұрын
My go to bagel recipe is from the bread bakers apprentice. Very chewy very much like a New York bagel. I had a little vital wheat gluten to of the protein content of bread flour
@kelliehall6582 Жыл бұрын
@@Randilynn66 Good to know! Thank you for the endorsement. I've yet to try the bagel recipe from The Bread Baker's Apprentice but every other recipe I've tried from the book has been excellent. I love the cinnamon rolls from that book.
@rosalindpaaswell9513 Жыл бұрын
you're right. Great tasting, yes. But too fluffy and airy. Bagels should be dense and chewy and small. Not easy to find anywhere, including NYC
@lindacoffin5110 Жыл бұрын
Oh the possibilities!
@prometheuesisifo10 ай бұрын
Adorei o vídeo!
@jameshelms55107 ай бұрын
Excellent video!
@josehp5911 ай бұрын
Brilliant love it thanks for the video
@KingArthurBakingCompany11 ай бұрын
Glad to hear it, thanks for watching! -👩🍳Morgan
@jvallas Жыл бұрын
Pro tip. 😁 love it!
@adrianafranco9641 Жыл бұрын
Que rico!!!! Se me antoja ponerle semillitas de chia😊
@robsonalvescorrea889210 ай бұрын
Adorei o vídeo.
@gamemeister27 Жыл бұрын
Ah shit, these videos have triggered my brand loyalty gene. Promotions all around for everyone involved!
@WhatIInk Жыл бұрын
I can't say I agree with his shaping technique. Twisting the dough is essential to giving a bagel its signature texture.
@ccurran07able Жыл бұрын
The bagel shaping method he's modeling these after, is the one Scratch Baking uses. Those bagels are meant to be a bit lighter in texture than a traditional NY style bagel.
@jvallas Жыл бұрын
I think it's to each his own, because I really don't like the broken look of the twisted version.
@albybounlutay6669 Жыл бұрын
Hey, Martin. What do you recommend for using whole wheat flour? Can we do 100% whole wheat or do you recommend a ratio like 50/50 all purpose and whole wheat?
@KingArthurBakingCompany Жыл бұрын
Hi Alby! You could use some whole wheat flour here. Up to 25% won't have much impact on the dough, any more will result in a more dense texture and will require additional water (about 2 teaspoons per cup of whole wheat flour). We recommend replacing no more than 50% of the flour in a recipe with whole wheat. I've had good luck using whole wheat flour for the poolish in this recipe, it adds flavor to the bagels but doesn't impact the texture or water amounts too much. Something else to keep in mind is that whole wheat flour will ferment faster so you'll want to keep an eye on your dough while it rises at room temperature. Happy baking! -👩🍳Morgan
@@KingArthurBakingCompany Thanks for the suggestion about using whole wheat flour for the poolish. I've made this recipe and subbed half of the white flour for whole wheat and didn't really care for the finished product. Using whole wheat for the poolish instead is brilliant. I'm trying it this weekend!
@albybounlutay6669 Жыл бұрын
@@sallysmithson9713 Agreed! I'm making these bagels this weekend as well!
@sallysmithson9713 Жыл бұрын
@@albybounlutay6669 Happy bagel baking to you! I was very happy to find this recipe. I moved from the big city to the northwoods years ago and the only thing I truly missed was good bagels. This recipe helped ease the pain.
@chrisgiorgou47619 ай бұрын
So i want a bagel today, i should start planning from last tuesday
@KingArthurBakingCompany9 ай бұрын
We have batches of bagels to choose from! (www.kingarthurbaking.com/search?bc_product_index%5Bquery%5D=bagels#recipe_index) Any of these suit your fancy? -🥐Lily
@willamssilva420810 ай бұрын
Adorei o vídeo
@rhondamcmullen6556 Жыл бұрын
Hi Martin, could you use sourdough discard instead of the poolish?
@Miss1776-wk4im11 ай бұрын
Basically the same thing
@sherrymarshall2747 Жыл бұрын
I made these for the first time, wow what a great and easy bagel. Delicious!! One question, is it possible to use pumpernickel flour in this recipe for pumpernickel bagels?? TIA and for your wonderful tutorials. They have helped me greatly
@KingArthurBakingCompany Жыл бұрын
We're so happy to hear that you're enjoying this recipe, Sherry! We wouldn't recommend just swapping in all rye flour here. Rye is a different grain that ferments faster, absorbs more liquid, and also creates a more delicate gluten structure. Instead, check out our Pumpernickel Bagels (www.kingarthurbaking.com/recipes/pumpernickel-bagels-recipe) and Marble Rye Bagels (www.kingarthurbaking.com/recipes/marble-rye-bagels-recipe). Hope this can help and happy baking! -👩🍳Morgan
@grinch456711 ай бұрын
I think I'll try making some raisin, & thinnamon ones that are gluten free,☀️
@KingArthurBakingCompany11 ай бұрын
🧡🥯🧡 -🍮Nicole
@grinch456711 ай бұрын
@@KingArthurBakingCompany I’ll let you know how they turn out 👍🙂
@vivianli596 Жыл бұрын
Thank you for the great instructions. If I choose to freeze the bagel, at what stage should I do that, such as formed ring, blanched or baked?
@KingArthurBakingCompany Жыл бұрын
Hi, Vivian! You'll want to freeze them after baking, for delicious bagels any time 😀 -🍮Nicole
@hambuilder Жыл бұрын
Is there a sourdough variation? Love the video!
@KingArthurBakingCompany Жыл бұрын
We don't have one on our site, but feel free to experiment! -👩🍳Kat
@kaypea4874 Жыл бұрын
what would you need to adjust to make the bagels cranberry/orange or raisin/cinnamon??
@wanessagoncalves872510 ай бұрын
Perfeito❤❤❤❤
@boblehmann1644 Жыл бұрын
Can I substitute Bread Flour so I get a chewier texture?
@jred5153 Жыл бұрын
Yes, I do it all the time.
@jvallas Жыл бұрын
If you had skipped the "bagel steps" of shaping the bagel & boiling, would this dough be good for your typical breads? (The dough looks so nice.)
@KingArthurBakingCompany Жыл бұрын
Hi, Judy! That's not something we've tested with this dough. We'd love to know if you do some experimenting of your own 😄 Happy baking! -🍮Nicole
@Russian5 Жыл бұрын
Probably low hydration for bread. If you upped the hydration it's basically a sourdough bread made with poolish instead of sourdough starter - just look that up! Good luck.
@samuelpontes245610 ай бұрын
Ótimo
@DrGaellon Жыл бұрын
I wish you had a recipe for cinnamon-raisin bagels.
@KingArthurBakingCompany Жыл бұрын
Hi Randy! We have this Cinnamon-Sugar Crunch Bagel recipe : kingarthurbaking.com/recipes/cinnamon-sugar-crunch-bagels-recipe You could add raisins to the dough if you'd likE. Also, our Bagels recipe has a tip at the bottom for making cinnamon raisin bagels: www.kingarthurbaking.com/recipes/bagels-recipe We hope this can help and happy baking! -👩🍳Morgan
@sandyjackson4661 Жыл бұрын
Just found your channel. I am a huge fan of King Arthur Baking. Love your Everything No knead bread. Anxious to try these. Can you put cheese on top. I love Asiago bagels.
@kaypea4874 Жыл бұрын
Portland Maine I hope???
@boblehmann1644 Жыл бұрын
How about Washing Soda / Baking Soda in the boiling water?
@KingArthurBakingCompany Жыл бұрын
Hi, Bob! We found salt to be appropriate for this recipe, based on testing, but you are welcome to use your normal preferred method. We hope you love these bagels! -🍮Nicole
@sandielincoln9 ай бұрын
I like to do shredded cheddar or Parmesan cheese on my bagels too. I don’t see how you get your toppings, especially all those poppyseeds, to stay on after baking without using an egg wash. Mine fall off as soon as I start handling them.
@jessehaskell4538 Жыл бұрын
I make bagels a couple times a year. One question i can’t seem to get an answer to is how long can i hold the bagel after it’s boiled but before it’s cooked?
@KingArthurBakingCompany Жыл бұрын
They really should go in ASAP! Waiting too long will result in wrinkly bagels. -👩🍳Kat
@thequantaleaper2 ай бұрын
A note for folks using the recipe, it calles for TABLE salt, not KOSHER salt. So, if youre not going by weight keep this in mind. 17g of Kosher salt is about 1.75 tablespoons.
@KingArthurBakingCompany2 ай бұрын
Yes, all of our recipes call for table salt unless otherwise specified. -🍮Kat
@petermoore900 Жыл бұрын
Looks like a great recipe! Given that it's using AP flour and has very little kneading would you say these are more on the cakey/bready side rather than the chewy side?
@KingArthurBakingCompany Жыл бұрын
Hi there! These bagels have a wonderfully chewy exterior and soft bread-like interior. We hope you'll give this recipe a try! -🍮Nicole
@petermoore900 Жыл бұрын
@@KingArthurBakingCompany yes, that's what I would expect! I think I'll substitute some bread flour in that case (strong chewey bagles is a personal preference, being born in NY!) but I will definitely try it out. Thank you!
@rosalindpaaswell9513 Жыл бұрын
@@KingArthurBakingCompany Hi, KABC. Soft isn't a bagel; it's a good, maybe great, bread. But a bagel it's not. No matter. Love your site. Perhaps this recipe should come with a caveat?
@3rdPartyIntervener Жыл бұрын
@@rosalindpaaswell9513 can we see your credentials from the Bagel Directorate?
@rosalindpaaswell9513 Жыл бұрын
Yeah. On second thought, no. No credentials needed to know a real bagel from, well, anything else. A good, delicious, well prepared toroid roll with a hole is not necessarily a bagel. EVERY real bagel must have the malt, or a similar substance, to help create the shiny, crisp crust. EVERY real bagel has to be chewy, not soft and fluffy. Not from any "directorate" but from living and knowing and eating and baking. You go read the history and description, please. And then maybe you can have the credentials to know a bagel. And from KAF itself: "The thing that differentiates bagels from other breads is the lack of fluff and air - you want them dense and chewy". Good luck finding one.
@tylerlafountain31195 ай бұрын
Would this recipe work if you wanted to bake things into the bagels like blueberries or chocolate chips?
@KingArthurBakingCompany5 ай бұрын
Hi there! You're welcome to fold in some additions if you'd like, you'll want to do this towards the end of the mixing process. You'll have the most luck with drier things, like dried fruits or chocolate chips! -👩🍳Morgan
@caseyhall19029 ай бұрын
Can u keep the dough shaped O covered in refrigerator for more than 1 day?
@KingArthurBakingCompany9 ай бұрын
Yes! This is a handy guide to refrigerating bagel dough for a proof (www.kingarthurbaking.com/blog/2022/02/23/how-to-make-your-best-bagels-tips), specifically #3. Basically, keep you dough as cold as possible to keep the yeast activity low. Let us know if this helps! -🥐Lily
@nelsonbrooks Жыл бұрын
Is the dough covered, that you placed into the fridge?
@KingArthurBakingCompany Жыл бұрын
Yes, you'll want to cover your bowl before leaving it in the fridge. Happy baking! -👩🍳Kat
@GislaineSilva_oficial10 ай бұрын
Tarefa 10
@ks7343 Жыл бұрын
I'd love to make a sourdough version of these! Should I add it to the poulish, or after? and how much? 1/2 cup? of 1 cup?
@KingArthurBakingCompany Жыл бұрын
Hi Karen! That's not something we've tested with this recipe but you're welcome to experiment! You could try replacing the poolish with an equal amount of ripe sourdough starter and using that in your dough, skipping the added yeast. The rise times will be longer so you'll want to go by how the dough looks and feels rather than just by the times given in the recipe. Happy experimenting! -👩🍳Morgan
@ks7343 Жыл бұрын
@@KingArthurBakingCompany Thank you! So it looks like the poulish results in almost 2 cups? I don't want to overdo it.
@KingArthurBakingCompany Жыл бұрын
That's correct! The total flour amount in the dough itself is a lot (5 1/2 cups or 660g) and the amount of preferment that's typically in a naturally leavened dough is around 30%. Hope this helps! Kindly, -👩🍳Morgan
@ks7343 Жыл бұрын
Super! Thank you for letting me know! I can’t wait to give these a try!
@sxd-215 Жыл бұрын
Can you use brown sugar instead of molasses or barley malt?
@KingArthurBakingCompany Жыл бұрын
You sure can, Steven! It would be an equal swap. Happy baking! -👩🍳Morgan
@Amapola454 Жыл бұрын
Great video. What kind of salt is being used?
@KingArthurBakingCompany Жыл бұрын
Just regular table salt! 😊 -👩🍳Kat
@Amapola454 Жыл бұрын
@@KingArthurBakingCompany thank you!!
@KingArthurBakingCompany Жыл бұрын
My pleasure! -👩🍳Kat
@aleenas907711 күн бұрын
Hi guys! While the bagels turned out good, the dough seemed to dry out when i left it on the counter to get to room temp. It developed a skin of sorts. The bagels also shrunk the next day AFTER baking. Is this normal?
@KingArthurBakingCompany10 күн бұрын
Thanks for following up with us, Aleena! If the bagels are left uncovered, the exposure to air creates that skin. Placing oiled plastic wrap or a large bread bag over the bagels will prevent the skin from forming. As for shrinking of the bagels, how were they stored after baking to the next day? -🥐Lily
@aleenas907710 күн бұрын
@@KingArthurBakingCompany they were stored in a plastic container on the counter top!
@KingArthurBakingCompany10 күн бұрын
Was the container sealed well? Also, about how much did the bagels shrink? -🥐Lily
@aleenas907710 күн бұрын
@@KingArthurBakingCompany i would say lightly sealed! Definitely not airtight.
@KingArthurBakingCompany9 күн бұрын
Ah, that could be the cause. If the bagels are not stored airtight, then that bit of air can absorb the moisture from the bagels, causing them to shrink. Storing the bagels at room-temp in an airtight container or a plastic bag, sealed, is best. 😊 -🥐Lily
@edineiabastos79510 ай бұрын
Maravilha❤️👏
@MAIZANHANIM Жыл бұрын
I wonder can I just rest the dough for 1 or 2 hours in room temp then shape it? And keep the shaped bagels in the fridge overnigth?
@KingArthurBakingCompany Жыл бұрын
Hi there! To shape bagels ahead of time and bake the following morning (to serve fresh for breakfast or brunch): Shape, place on a parchment-lined or cornmeal-dusted baking sheet, cover, and refrigerate. In the morning proceed with the recipe as written, boiling bagels immediately out of the refrigerator. Happy baking! -🍮Nicole
@MAIZANHANIM Жыл бұрын
@@KingArthurBakingCompany tq so much for yr reply..will do that🥰🥰
@cpav09205 ай бұрын
Does active dry yeast also work
@KingArthurBakingCompany5 ай бұрын
Sure does! -🍮Kat
@lisawilliams13838 ай бұрын
Would this recipe work if you replaced the polish with sourdough starter and skip the yeast?
@KingArthurBakingCompany8 ай бұрын
Hi, Lisa! If your starter is strong and you feel confident it will perform well, go for it! We would recommend putting a little bit of starter into the poolish and continue with the yeast. If using starter in the recipe, increase proofing times as that will take longer. Let us know what you decide! 😊 -🥐Lily
@lisawilliams13838 ай бұрын
Thank you!
@duygu3382 Жыл бұрын
Can you add Turkish subtitles to your video broadcasts?
@KingArthurBakingCompany Жыл бұрын
Unfortunately we're not equipped for that. But thank you for thinking of us! -👩🍳Kat
@aparajita1in10 ай бұрын
No egg wash before adding the seeds??
@KingArthurBakingCompany10 ай бұрын
Nope! 😊 "Sprinkle any toppings onto the bagels. Alternatively, dip the bagels into a shallow bowlful of the toppings before returning to the parchment/pan." The residual texture of the bagels allows the toppings to "stick" well. However(!), egg- wash will give your bagels an extra shine and darker color! The details are in this handy blog, specifically for bagels, under the pretzel image 🥨 (www.kingarthurbaking.com/blog/2022/02/15/understanding-the-maillard-reaction-in-baking) Hoping this amps your baking! 😄 -🥐Lily
@Janeofalltradesish0917 Жыл бұрын
Why do you add yeast to the poolish and the dough?
@KingArthurBakingCompany Жыл бұрын
Hi Chaila! A poolish is a yeasted, liquid preferment. The amount of yeast in it isn't enough to leaven the bagels alone so a bit more is added in the dough. Hope this helps! -👩🍳Morgan
@ericeandco6 ай бұрын
No baking soda in the boiling water?
@KingArthurBakingCompany6 ай бұрын
Correct! Just barley malt syrup or molasses and salt. 😊 -🥐Lily
@NatashaFoaz8 ай бұрын
Can I substitute the ap flour to high protein flour?
@KingArthurBakingCompany7 ай бұрын
Good morning! You're welcome to experiment with that! For each cup of all-purpose flour you replace with bread flour, you'll want to add 1 teaspoon of water. -👩🍳Morgan
@marciacarrosdossantos790910 ай бұрын
Video preciso
@lewjac35 ай бұрын
hi, whats the hydration in the recipe
@KingArthurBakingCompany4 ай бұрын
Hey, baker! The recipe is accessed via the link in this video's description box. Paired with this blog, www.kingarthurbaking.com/blog/2023/01/11/bread-hydration, at the part "How do we calculate bread hydration?", you'll be able to find out! 😊 Happy baking! -🥐Lily
@debbie0greer164 Жыл бұрын
Is it better to eat bagels out of the oven or next day then toasted? Both?
@KingArthurBakingCompany Жыл бұрын
Both are wonderful! They even freeze well, wrapped and stored appropriately. We hope you love this bake 🥯! -🍮Nicole
@debbie0greer164 Жыл бұрын
@@KingArthurBakingCompany Martin makes good stuff. I’m sure it will great❤️
@quadrini5658 Жыл бұрын
Why didn't you use non-diastic malt powder in this recipe?
@KingArthurBakingCompany Жыл бұрын
I can't say for Martin, but I can say that adding some could boost your bagels, if you'd like to experiment! There's also this article (www.kingarthurbaking.com/blog/2022/03/14/difference-between-diastatic-malt-non-diastatic-malt-barley-malt-syrup?_gl=1*1bqzp99*_ga*OTIyMzg3NDM5LjE2OTYyNzEzNTM.*_ga_1ZJWCQGS21*MTY5Njg2NjE5MS4yNC4xLjE2OTY4NzA2OTMuNTkuMC4w) about non/diastatic powders and using/adding them into recipes. 😊 Happy baking! -🥐Lily
@bhorv678 ай бұрын
Fantastic until you got to the shaping. I prefer to follow the traditional NY Bagel technique where a rope is rolled, then pinched together to make the shape. Otherwise, loved the demo.
@jasonburningham9706 Жыл бұрын
Whenever I put toppings on my bagels they come flying off when I cut them. After I store the bagels in a ziploc they become like paste and stick to everything but the bagel... Is there anything I can do to keep toppings on the bagel?
@oreosmooshy Жыл бұрын
This is the only reason I clicked on this video so it’s disheartening to see your comment before watching haha
@joseph_b319 Жыл бұрын
When they come out of of the boil brush with egg white and drop in to topping mix. To avoid the paste and stick wrap the bagels tightly and individually in plastic wrap. Happy baking!!🥯🥯
@sandegeorge542 Жыл бұрын
Why salt instead of baking soda in the water?
@KingArthurBakingCompany Жыл бұрын
Hi Sande! Bagels aren't typically boiled in a soda bath the way pretzels are. The salt and molasses in the water bath for the bagels help create that crust bagels are known for and also contribute to color and flavor in the finished bagel. We hope this can help! -👩🍳Morgan
@mitchellivers Жыл бұрын
NEVER molasses. ONLY barley-malt.
@maryanneeastman1537 ай бұрын
Did I miss the oven temp……..don’t see it mentioned Martin
@KingArthurBakingCompany7 ай бұрын
Hi there! You can find all the details here in the recipe: bakewith.us/MartinsBagelsRecipeYT. Happy baking! -🍮Kat
@sergiominelli3526 Жыл бұрын
dear Martín , Is It the same retarding the bulk fermentación or retarding the proof of shaped bagels ? thank you un Advance and Best regards from Ecuador
@nbenefiel8 ай бұрын
I wish you would give the ingredient amounts.
@KingArthurBakingCompany8 ай бұрын
All the amounts are in the recipe: bakewith.us/MartinsBagelsRecipeYT 💛 -🍮Kat
@nbenefiel8 ай бұрын
Thank you.thank you
@milagrosolgagutierrezpoma84953 ай бұрын
❤
@anaclaragouvea391510 ай бұрын
Legal
@ninamatthews8747 Жыл бұрын
I thought you had to boil them in lye, that seems easy!!
@KingArthurBakingCompany Жыл бұрын
Nope! These are a delight 🧡 Happy baking, Nina! -🍮Nicole
@mitchellivers Жыл бұрын
ONLY barley malt. NEVER molasses.
@rosalindpaaswell9513 Жыл бұрын
Another bagel perspective: the inside of a bagel should be dense and chewy, not fluffy or airy. Fluffy and airy make really good breads, but, with respect -- a great food writer (I think it was Mimi Sheraton, but I'm not positive) said that if a bagel isn't rock hard by the end of the day, it's not a bagel. Dense, chewy, small. And, again, with respect: the malt IS essential for a true bagel. Not for sweetness, but for how it makes the crust. All that said, given how awful most commercially available bagels are, this version is definitely far superior. Just try to experience the original if you ever get a chance. Sadly, even in New York, they are very hard (no pun intended) to find.
@ajchapeliere8 ай бұрын
With respect, the average home baker might not be able to go through a batch of "true" bagels in a day. What good is a batch of bagels if you need them to last a week but they only last a day? At best that seems like a solid way to waste food or keep people who are concerned about waste/don't have anyone to share with from baking bagels. The "needs eaten today" bagel is fine if you can actually move them, but with respect, it has some limitations if you are not able to sell or share them.
@rosalindpaaswell95138 ай бұрын
Agreed. The whole bagel ethos I wrote about comes from a time when the bagels came from a local bagel baker and only the amount needed before they went stale was purchased. Functioned like a community oven except that you had the bagel artisan. I get that home baking is different. Doesn't change what a perfect bagel is: small, dense, chewy with NOT a soft outside.
@rosalindpaaswell95138 ай бұрын
Also extra bagels freeze well
@amberhampton5304Ай бұрын
So what recipe and or baker do u recommend
@aleenas907715 күн бұрын
Is 24 hours too long for this poolish?
@KingArthurBakingCompany14 күн бұрын
We'd recommend 12 hours at most, since the yeast may become inactive by 24 hours. Hoping this helps! -🥐Lily
@aleenas907714 күн бұрын
I ended up doing 12 hours. Thanks!@@KingArthurBakingCompany
@KingArthurBakingCompany14 күн бұрын
Great! Please keep us posted 😄 -🥐Lily
@aleenas907714 күн бұрын
Can I leave the refrigetated dough in there for 24 hours? This is before shaping it!
@KingArthurBakingCompany13 күн бұрын
For the same reason as the poolish, we recommend no more than 16 hours at most for the pre-shaped dough. 😊 -🥐Lily
@jp54198 ай бұрын
Malt Barley Syrup... no?
@KingArthurBakingCompany8 ай бұрын
Barely malt syrup or molasses can be used in the water bath for bagels! -👩🍳Morgan
@allencohn9192 Жыл бұрын
65% hydration? Using AP, not bread flour? I'm pretty surprised at these choices for a bagel.
@wyldeman76 ай бұрын
Going for a lighter bagel here
@williamcroslow10 ай бұрын
Looks like bread in the shape of a bagel. Bagels are dense and chewy with tiny holes.