PRO LEVEL BAGELS AT HOME (feat. actual bagel man)

[@erikellis1418]

As a devoted empiricist, I REALLY appreciate the side dives into alternative approaches (i.e., hand vs mechanical mixing, store bought vs homemade spice mix, burlap board and steel vs 100% directly on the steel baking). It makes your videos SO much more useful and interesting. The "why" is at least as important as the "what" to me.

[@danalawrence4473]

Brian- my cousin now owns the bagel shop my grandfather founded and my uncle ran- New York Bagel, in the Detroit suburbs. I have to say, you have this all right. Old-school and hand-made bagels, taking into account boiling and drying and bagel boards. I was making them when I was 12, am now 68, and this is the way for small batches. Nice!

[@BrianLagerstrom]

Wow thanks Dana!

[@rachelwalton6873]

New York Bagel is the best bagel shop in Metro Detroit! Grew up going there 😊

[@danalawrence4473]

@@rachelwalton6873 Well, I kind of agree... 🙂

[@leam1978]

i lived in ferndale as a kid and my love of ny bagel is the reason i looked up this recipe.

[@danalawrence4473]

@@leam1978 Oak Park here

[@BokBarber]

This is very similar to the bagel recipe I developed (after moving to the midwest from the northeast and seriously missing me some bagels.) Here are the differences, and some pointers for people starting out that may not have been mentioned in the video and took me a few years to suss out: - I haven't ever incorporated a biga. I may have to experiment with that. I will say that you can get excellent results without this step, but these bagels are probably better with it. - Incorporate the dough initially using a fork, shredding it and exposing as much of the flour as possible to hydration until it gets ropey / spidery. Then allow it to rest in an enclosed space for about 20 mins before the knead. This makes it much easier to work with in the kneading step because it gives everything a chance to hydrate. I incorporate salt after this rest step. The dough should be wetter feeling after the rest but still quite dry, just barely tacky to the touch if at all. If it cracks or is unworkable, it is too dry and you should slowly add a bit of water, a tablespoon at a time. - Working bagel dough is a pain. You're realistically looking at 20-30 minutes of kneading a very tough dough and that can be discouraging to some. I bought a Kitchenaid 600 6 qt mixer with spiral hook (factory refurb) exclusively for this recipe not long ago, and it will bring the dough together in 5 mins better than I can by hand in 30. It does audibly strain but the bowl stays put. Like you showed, bagel dough will wreck a 4-5 qt mixer. - At the forming stage, sometimes the ends won't stick very well as you roll them together. The solution is to have a small glass of water on hand; wet a fingertip and use that to lightly wet the inner part of the seam that you're rolling together. It will always stick if you do this. - The bagel boards are a must. They steam the bagels and keep them from getting flat spots. Be careful which burlap you buy; some will leech dye into the bagels on the first few uses. I don't think this is overly harmful but it can mess with their look. I like to wrap the burlap completely around the board end-over end; this gives me two surfaces to work with, holds in a bit more water for the steaming phase, and allows me to put the staples on the edge of the board where they can't contact the bagels (they will rust after multiple uses). Cedar is a good choice because it doesn't tend to mold, but if you're in a pinch, you can do untreated pine as long as you're careful to fully soak them before they go in the oven and get the boards dry shortly after use. If you're not cooking bagels much, cedar can be a bit expensive. - I personally like to plunge the bagels in ice water after the boiling step. This shuts down any cooking that might be going on. You lose a bit of the stickiness this way. - If you're making plain bagels, for NYC authenticity, you want to coat the bottom side with white corn flour. This should initially be on the top side when placed on the bagel boards then flipped to the bottom after 4-5 minutes of cooking. - Barley malt syrup is a bit hard to find, but can be found in some Wal-Marts, brewery stores, and online. I like it better than honey or molasses. You only need about 1 tbsp for a gallon. For a nice sheen and extra flavor, I also add baking soda (1 tbsp) and kosher salt (~1 tbsp) to the boiling liquid. - The authentic salt to use to match what's NYC bagels, for those that care, is Cargill Grade M pretzel salt. Since this comes in 25 pound bags minimum, what you actually want to do if you're not a commercial baker is use Hoosier Hill farm coarse pretzel salt, available online. As far as I can tell it's rebadged Cargill salt that's sold in 5 lb quanitites, which is a bit more reasonable. The very large salt kernels are important for making sure that the salt retains its shape when being stuck to the recently boiled wet bagels. Only use salt on bagels you plan to eat on baking day, because it will dissolve and make the crust soggy if you leave them out for a day or more. To make an authentic NYC salt bagel, you must incorporate a heart attack inducing amount of this coarse salt to your bagels, to the point where it rips up the roof of your mouth like evil sandpaper. This is not recommended for the faint of heart (literally) and should probably only be eaten by hardened Brooklynites with a death wish. - All other steps, rest/fermentation times, baking temps, baking times and ingredients are about spot on to what I use.

[@omgmeals3046]

Wow. If you have your own recipe, would you mind sharing that? I am looking for unique recipe ideas for my channel that I am launching on the New Year Eve. Excited to hear from you!

[@ashleighjaimaosborne3966]

Great info, thanks.

[@Jo-bo1mp]

Wowwww amazing!

[@biggrocc19]

I've never understood the impulse some people have, to post their own recipes in the comments of a KZbin video. But more power to you, I suppose.

[@go4food19]

You’re a savage and that’s exactly what I’m here for

[@ZoubidaPA]

I baked these babels tonight. They are DA BOMB. Kids and grand-kids will be so happy tomorrow. We usually drive 40 minutes to buy our Everything bagels from Fairmount Bagels in Montreal. No more! Thanks so much Brian. An important note for CANADIANS, most our flour brands are already malted or contain amylase. If you follow the recipe and add that much diastatic malt, you'll end up with a gooey gelatinous mess of a crumb. Just omit the diastatic malt. It's not needed in Canada. My baking stone is large enough to hold two 8-inch wide planks, each with a double row of of burlap webbing. This allowed me to bake all 12 bagels in one go.

[@teafunnyhwang1067]

did you use just any brand of bread flour?

[@ZoubidaPA]

@@teafunnyhwang1067 I used bread flour.

[@ZoubidaPA]

@@teafunnyhwang1067 Yes. Just a basic bread flour. It says "White, non-bleached" on the package.

[@ZoubidaPA]

@@teafunnyhwang1067 But even a Canadian AP flour works, I've used it several time. The difference is not very noticeable.

[@tonygill2710]

New to baking and gave this recipe a go. Awesome result. I did have to get creative with a bagel board substitute. Turns out my wooden cutting board was the right width to fit the rails in the oven. Gave it a good soaking and a damp tea towel worked a treat and then finished on my pizza stone.

[@kevinhunter8585]

I tried these without the bagel board, just baked on parchment on a pizza stone, with ice at the bottom for steam. Flipped them at 5 min. They turned out insane. Amazing work as always Brian ❤

[@nybdbrian5367]

Brian much respect on your Bagel making at home. I am in the business for over 30 years. the only way to make a true bagel is Hard boil than put seeds on your burlap boards than in your oven Great Job we have commercial ovens Baxter.depending on our bagels two minutes in our rotating shelfs. then we flip approximately 12-15 minutes at 500 degrees. Keep up the Good Work. Brian from NYBD Bagels Santa Monica CA.

[@BrianLagerstrom]

Thanks dude!

[@SuperFredAZ]

My father was a bagel baker for all his life in NYC, I worked in the bakery during my teen years. I must say you show a truly accurate home version of a NY bagel, kudos!

[@keithepstein2812]

Brian, this is the best bagel recipe I've tried, and I've tried a lot of them over the years. I have four suggestions for you to consider: (1) if you have sourdough discard available, add it and reduce the flour and water components of the recipe -- I make 6 bagels at a time, and replace 50g of water and 50g of flour with 100g of sourdough discard; (2) allow the bagels to rise at room temperature for 30 to 60 minutes before placing the tray in the fridge for the retard -- the bagels are slightly less dense and the skin is slightly more crispy/chewy after the bake; (3) add a tablespoon of baking soda to the boiling water for a dark and shiny skin; and (4) use a lint-free damp towel (not too wet) on a tray to emulate the carpet boards used for the first five minutes of the bake. Your recipes and procedures are easily reproduceable and the quality of the product is always spot-on. Keep making videos. I love'm.

[@Terratracer1909]

How many minutes before boiling should the bagels be take out of the fridge?

[@taakotuesday]

thank you for the damp towel recommendation! I don't have power tools so I wanted to try an easier method before i decide if those boards are worth the effort to make them

[@keithepstein2812]

@@Terratracer1909 Sorry for the long delay responding. I usually take them out of the fridge before putting the water on to boil, so maybe 10 minutes. I've tried leaving them out long enough to come to room temperature, but I think it makes them less dense than I like them.

[@keithepstein2812]

@@taakotuesday Just be sure to use a thick lint-free towel that won't melt in the oven (no polyester towels). I fold the towel in quarters so that it's thick enough to hold the water and won't dehydrate while baking.

[@ralphnco]

have to agree. I'll repeat it as soon as today

[@yuriruley6111]

I appreciate that you gave Montreal bagels a mention. Every time I’m in Montreal, getting a bag of hot, fresh bagels is at the top of my list.

[@waiki8223]

'Cause they are simply the best!!!! PS: I'm from the Fairmount camp

[@jeffreyaltschul3380]

I use the old fashioned Bronx way to bake my bagels. I use boards, BUT WITHOUT the fabric. This way the bagel bakes only from the top, without a flat, higher cooked bottom. I bake them until the tops result in desired color, and then flip each of them, remaining on the boards. The result is evenly baked bagels, of which there is no distinction between a top and bottom, other than the ones with toppings.

[@JazzedJohnson]

As a former Chicagoan and current STLouis resident (much like our video host), I long for good bagels like those I grew up eating in Skokie IL so these will be a perfect project combining food prep with DIY AND POWER TOOLS! Your Detroit pizza recipe made my guests want to move there. Rock on

[@BrianLagerstrom]

You’ll need to check out Union Bagel next year

[@AAS0929]

Dale, I grew up loving New York Bagel & Bialys on Dempster, maybe you were a Kaufman’s guy, but either way, I’ve learned iyou really can make at least as good a bagel at home. I spent the pandemic developing my bagel making recipe and techniques, and over thirty trials later, I’m making a (slightly) better bagel than we got back home. Still, this video addressed some lingering issues for me (thanks). I’m now in Maine, where there are definitely a few, but very far between and often sold out bagel spots. I’m itching to open up my own someday. But today the world is truly upside down right? A cream cheese shortage in the news? Jeeez, what next….

[@fuzzypumpkin7743]

@@AAS0929 I was going to try to (slightly) defend the Midwest using New York Bagel & Bialys. I've also made bagels a few times since the pandemic started. Will try Brian's shaping technique next time. As an apartment-dweller with no power tools and not enough space to store bagel boards, will skip that part! I usually boil with brown sugar. That's just what I always have on hand. Works well enough.

[@Pooky1973]

​@@fuzzypumpkin7743if you really don't have the space for some bagel boards then you don't have the space. BUT, if you go to Home Depot, Menards, or Lowes. You can buy some Cedar appearance boards and they will cut them for you. (Definitely Menards).a staple gun is also really cheap. Either at one of those stores or Harbor Freight Tools. 😃🥯

[@leonghchan]

I just found you today and you've already become my favourite cooking youtuber. You have so much love and passion for food, and you always go the extra mile just to make the dish that much better. I'm just a beginner but I feel like this is exactly how I would like to cook with more experience and skill. Keep doing what you're doing, I will be watching all your videos.

[@BrianLagerstrom]

Thanks very much Leon. Cheers and welcome

[@omgmeals3046]

His way of explaining the recipe is so engaging!

[@jodieveil3483]

I finally got my bagel boards (bought on Ebay because I'm in an apartment now and no longer have my circular). I do have gluten sensitivity, but have found that European flours don't give me any problems as they do not have the additives of American flour. I also added the additional 3% vital wheat gluten. The dough worked fine in my KitchenAid Pro 600 and everything went smoothly. I have to say these are the most delectable bagels I have ever had. I'm vegan, so I made an herby tofu cream cheese and the two combined were otherworldly! Thank you so much for a great recipe!

[@kylebrogan6416]

This recipe is fantastic - made them once already...Making them again this week. These had my friends and fam raving. True statement that the Midwest bagel culture is lacking, but hopefully some more home bakers 'round here can change that!

[@nyxh.7567]

Incredible recipe, I allowed mine to rise a bit before refrigerating, added a tablespoon of baking soda to the water, and baked them on the middle shelf so I could avoid the dark bottom when not using the bagel board and they turned out so so yummy. Right when they came out of the oven they had the tops were super crispy, the ones that I cut and half and froze that day still have a crispy top when defrosted and taste right from the oven, while the ones I left in a bag at room temp had a softer chewy crust. The crispy crunch is incredible in a sandwich, while the chewy is better for on the go breakfast as it creates less mess.

[@notme222]

"Bri, why are you standing on the counter holding a circular saw?" "I'm cooking, babe."

[@BrianLagerstrom]

Haha That’s pretty much how it went.

[@coldcasespecialist]

😂

[@aqibshirazi8099]

Buddy you're a genius. The way you tweak these recipes and provide weighed measurements and tips results in perfect end products every time.

[@BrianLagerstrom]

I appreciate that!

[@domenicomonteleone3055]

@@BrianLagerstrom the way you bake the Bagels 🥯 are excellent i follow you 💯 from 🇨🇦 #YSW respect back to the Bagels 🥯

[@HooksetterDan]

Oh, a couple more things. You can use regular wood 2x4's since you're only "drying" the bagels on top of Burlap so they don't stick to the stone when you flip them. Also, when seeding both sides of an ET bagel, we cut the salt mixture in half when making the ET mix. Absolutely Love Your Cooking Videos and Style!!

[@iambrandonpoo]

so basically any piece of 2x4 from home depot will do the trick?

[@clrulli]

I made these and they were absolutely fantastic! I didn’t use bagel boards, but did use a pizza stone. 20 min total at 450F was perfect. I used barley malt syrup in the boil. Thanks for the amazing recipe.

[@Pantsmode]

Ever since my mom found your channel, she's been making everything based on what your newest video was going to be, and while I definitely love them, I now know I have to prepare myself to eat a lot of bagels tomorrow, and I don't think I can handle that.

[@mickleblade]

I wonder what your post-mortem will say?

[@AnthonyDibiaseIdeas]

THANK YOU SO SO MUCH. I've watched dozens of bagel videos. Your recipe helped me crack the code for LEGIT NYC bagels. Couple of tweaks to recipe -- I added two tablespoons of barley malt syrup and 3% vital wheat gluten to the final dough. I used a stand mixer and let dough autolyse for 30 minutes. Also let formed bagels sit for 1.5 mins in simmering water. Thank you again. I really appreciate the expertise you share.

[@monkeyman2407]

Brian, I finally got around to making these (I didn't do the steaming step) & this New Jersey/Texas transplant cannot thank you enough. It was the best bagel that I've had since the late 1990's !

[@RyllenKriel]

As someone who loves to bake and has done a fair amount of carpentry, I approve of power tools in the kitchen. Good work remembering your eye protection.

[@SixShooterAT]

Brian - FYI, for the bulk of my 20's and 30's I was...shall we say...an awful cook. By that I mean I was highly likely to burn a bowl of cold cereal if left to my own devices in the kitchen. After the lockdown, I started experimenting. Your videos are so informative and easy to follow that after this Thanksgiving, my family have enacted what they call the "Brioche Tax" whenever I come to visit. Your recipes and methods are such that I actually don't quake in fear of cooking dinner now. Thanks. Also, as an absolute bagel fanatic, I will be trying this tomorrow (after the biga ripens).

[@BrianLagerstrom]

Thanks so much for being here. Good luck with the bagels!

[@hugitkissitloveit8640]

👏🏼👏🏼👏🏼

[@ljc3484]

This is a beautiful post! What an inspiring story. Cooking doesn’t have to be scary.

[@joelfoote9426]

@@johncspine2787 Brian’s ciabattas have become a problem for me too

[@markfults1693]

@@joelfoote9426 I've watched that video n saved it..the thumbnail he chose makes me wanna make it for Philly cheese steak on the Blackstone

[@arizel06]

Tried it last week. Best bagel recipe. The aroma, the smell, the glossiness! Best bagel ever. You can't get a good bagel in Japan. It was also fun to make. Thank you thank you!

[@annoxelia5440]

I have tried several bagel recipes over the past year and the results were always so-so. Your recipe is the bomb! Best bagels I've ever made. Thanks.

[@thomaschillemi4464]

Hey Brian! This recipe is fantastic! I’ve made this recipe twice this past week alone! Perfect instructions and real NY bagel taste and texture! I love your channel, thank you!

[@ckaledin]

Thanks for this video! I worked at a bagel shop years ago (I was the dough maker! I loved my industrial mixer like a child), but hadn't baked at home since. Great recipe for knocking out a dozen--you scaled everything down really well. I added a bit of oil to the dough and boiled in honey water--super delicious. Definitely going to bake again!

[@BrianLagerstrom]

Awesome thanks for watching

[@kylejamesv]

@@BrianLagerstrom should the biga have more hydration? Mine was super dry compared to your video. Also, in your other videos your biga is 77% hydration. This one is around 66%. Is that intentional?

[@familyfirst8583]

I made my four and five year old sit down to watch this video, I explain to them what I wanted, given them plenty of time to prep, i took notes and suggested they had a great window of time. I've never seen such wide eyed little ones.

[@BrianLagerstrom]

They better get started

[@alannolet3109]

These looked SO good. Montreal-style bagels are big here in Ottawa. Montreal-style typically has honey in the dough, so are a tad sweeter than NY-style, and they're a bit thinner as well. They're also made in a wood-burning oven, which must make a pretty big difference on the flavour. I recall you hauling out an Ooni pizza oven a while ago, but I don't remember if it was wood or gas. If it was wood, I wonder if that might be worth some exploration...! Either way, these looked AWESOME. 🤤 And as always, excellent production!

[@azuelosn]

Montreal bagels are boiled too

[@TxHoneyBee]

Thank you Brian!! I made these amazing bagels, using the soaked bagel boards and a cast iron pizza stone at 450, bumping to 475 at the end. These were amazing. I now see why everyone loves the everything seasoning mix. It's amazing. My home smells like heaven now that they're sitting out cooling in the spring breeze. I finally understood the dance at the first bite thing. Dang these are amazing. I'll be adding the diastatic malt powder to my pizza doughs, also the biga too. I also want to brush the crust with water. The CRACK of the crust on these is wheeeew. Surreal. An engagement of all the senses. Thank you, Brian!

[@50sKid]

Hahaha, sawing in the kitchen. You're a legend, man. So, no baking soda in the water because you're using diastatic malt right? Btw ignore the people who can't be bothered to buy the specialty ingredients. KZbin doesn't need another "food network cook" channel, it needs the pro moves you're doing!

[@BrianLagerstrom]

Thanks for saying that. The bicarbonate in the water makes it more pretzel like than bagel like, and yes the added malt helps with color in a similar way.

[@KarlGeiger0]

@@BrianLagerstrom -- Confirmed. Tried sodium bi-carb and carbonate (baked sodium bi-carb). Bagels came out with pretzel-like crusts.

[@carmanchu2994]

Totally agree with the "ignore the people who can't be bothered to buy the speciality ingredients" comment.

[@daniellerussell3015]

pizza bagels

[@AaronEiche]

I tried this recipe last night and my bagels turned out great. Managing the time your bagels are boiling makes a big difference. I will add that kneading in your mixer is fine if you have a suitably powerful mixer. The Kitchenaid Artesian is a wonderful mixer, but it’s motor is just not up to the task. The Kitchenaid Professional 600 or Pro line 7qt will be fine here (I used the latter. These are bowl lift mixers, so the bowl’s not going anywhere) I cheated and did not cold proof my shaped bagels. They still turned out soft and chewy. I topped mine with minced Garlic and salt, or cheese, and of course plain.

[@chriswhinery925]

Me: "Great, let's learn how to make some bagels at home!" Brian: "Bread flour." Me: "Okay, I don't keep that on hand, but I could go to the store." Brian: "Diastatic malt powder." Me: "...Okay, I guess I could order something online..." Brian: "Cut a cedar board into planks." Me: "..." Brian: "Food grade burlap." Me: "I wonder if there's a decent bagel place nearby that Uber Eats will deliver to me." Don't get me wrong these look great but boy this is a lot of specialized ingredients and hardware just to make one thing. I did enjoy the BDSM though. Brian's Dope Seed Mix, of course, what did you think I meant?

[@BrianLagerstrom]

Haha I know this one isn’t “easiest bagels you can make right now” I should do those

[@slanahesh]

@@BrianLagerstrom we look forward to it, but give us a heads up before hand on any required power tools k.

[@lilly_koii]

I actually have bread flour (ramen) and malt powder (malted shakes!) but he lost me at the cedar and burlap too 😆 maybe one day!

[@shimoncobersy5700]

But to be fair they are one off purchases…

[@cavit8]

You can also make your own diastatic malt powder if you have access to grains at a bulk food/health store and spice/coffee grinder. Lots of recipes online. It's just sprouted grains that are dried and ground.

[@robertsmith-zt3gr]

Brian, you’re right about the store bought everything bagel mix. I tried it and the onions came out black so I will make my own next time. Kneading the dough was quite a workout and even after 30 minutes my dough still didn’t pass the window pane test. I let it rest for an hour and, when I came back, it was nice and smooth. My kitchen scale is not very accurate at small quantities so I ended up using WAY too much yeast. Did a Google search and, according to the source, 3 grams of dried yeast is approximately a teaspoon. Even though I used way too much the bagels did not turn out too gassy. Finally, I think I will add more salt next time. Overall, I feel very accomplished making these bagels!!!

[@tessduran8505]

Hey Brian, loooove your videos ♥️. They sparked my interest in baking. Question: if we wanted to freeze the dough for fresh bagels throughout the week, at what stage would you recommend we freeze it? And how do we thaw it for best results?

[@urquimedes4459]

Not Brian, but from personal experience following his pizza recipes and other people's, I'd freeze it after you shape them into the bagel rings. And when you are ready to cook them, I'd let the dough thaw at room temperature for 2 hours before you go ahead with the boiling.

[@4430salton]

Excellent recipe and instructions!! Just cooked these bagels. Wonderful chew and outside crunch. Started this recipe yesterday so we could enjoy them this morning. Made plain, sesame and poppy seed bagels and they are Great! Thank you Brian!!

[@BrianLagerstrom]

Nice work thank you for trying!

[@BigbangG5]

I never noticed how INSANELY COMPLEX bagel making is ...! I'm from Hungary, we don't have bagels here so when my dad goes to Philly he always brings us 40 bagels , I grew up on them, it was my favorite thing to have , especially the chocolate ones. I will try to make these but I'm terrifyed that after 2 days of busting my ass it will come out terrible and I wasted so much of my time and dedication. I will attempt to do it tough, this weekend !

[@Cweets]

How where they?

[@ninja0543576]

Best bagel recipe I have seen on the internet yet! I have been trying to make bagels at home fairly regulary for 5 years now and it has been a journey. I couldn't find a single recipe online that ressembled the Montreal bagels that I wanted to make or the the technique they use. After way too many dissapointing bagels, I somewhat ended up with a base recipe very similar to this. Now I'm definitely interested in trying the cedar and burlap thing (although regular sheet pan works okay) to get the perfect crust. And fun facts regarding Montreal bagels, here is the ingredient list for Fairmount's (aka OG) sesame bagels: Unbleached flour, water, sugar, malt, eggs, yeast, vegetable oil, sesame seeds. That means no honey, no salt (wtf?) but malt, eggs and probably sugar in the dough and/or the boiling water. And they don't do a cold ferment after shaping for abvious reasons, I also skip it in my recipe for convenience and results are great anyway.

[@Safe97]

For UK people you can find barley malt extract pretty easily in Holland & Barrett stores :)

[@Rye_d_baker]

This is the best ever bagel i made and taste. I have followed your recipe and technique exactly as you’ve done and turned out to be just amazing texture and taste. Even for the everything seasoning was great. Thank you so much.

[@krazmokramer]

Well done Bri! Bagels are in my heritage. You did the lox perfectly, although I prefer to toast my bagels after cutting them. But you do you. Bagel and Joe in Lincoln Nebraska was started by a bagel guy from New York who moved to Lincoln. They have excellent NY style bagels, IMO. If I was on death row, I would have a hard time deciding my last meal between bagels and lox like in your vid, or corned beef/pastrami on dark rye. Thanks for this great recipe and good luck to your bagel friend!!

[@yanny5555]

Tried these for breakfast this morning. Skipped the cedar board, but they still turned out amazing. Thanks for the videos, they are changing how we eat.

[@MURDASTANG69]

oh my, Brian everytime you try these raw, uncooked, or just VERY CONCENTRATED (lmao the DEMI GLACE) ingredients, you got me DYING over here. that malt powder has gotta be a weird flavor on its own. these look so good tho! IM EXCITED TO TRY THESE!

[@liia9736]

This recipe is awesome ! I've made it twice so far, first time came out perfect, second time I mistimed the shaping process and had to go to work so I had to put the ball in the fridge for about 4 hours before shaping then didn't boil and bake until next morning (total of 24 hrs from making the dough), which over proofed the dough...they were still awesome! Just flatter, chewier, and larger. Also, I don't use a stone (and i'm def not doing all that business with the boards) I just use a steel baking sheet and i put a perforated pizza sheet above to keep them from getting too dark, you can just put a regular cookie sheet above instead, or just use lower temp or less time.

[@joelfoote9426]

So pumped when I woke up today and saw a bagel recipe! I’ve been waiting for one from you! Your videos have changed my cooking and baking. They do such a great job of keeping high level techniques that are necessary to the finished product while eliminating those that aren’t needed to make great food accessible to everyone regardless of skill.

[@bobdhitman]

I love how you show why you do things a certain way and the outcomes of both scenarios

[@marianne6970]

I trust no one more than you when it comes to baking, Brian. This said, I will gladly go to the hardware store to get my supplies for making these bagels.

[@Scott-tq7ko]

I have a baking stone (FibraMent) and you're not supposed to let liquid come in direct contact with it. I contacted the company, and they recommended covering the stone with a silicone baking sheet or parchment during initial heating and placing the planks on it. When the bagels are ready to flip, remove the sheet (or leave the parchment on).

[@jameseisenbart2459]

Can’t wait to try and compares this to Ragusea’s. FYI he just shouted you out at the end of his beef stew video!!

[@BrianLagerstrom]

It was super nice of him.

[@robwilder8011]

Hey Bri! As a former Glen Ellynite (suberb by you right?), I didn't truly understand bagels until I moved to Portland OR where there are some exceptional bagelries. So happy about how these bagels turned out! Satisfies my family, my wallet and my bakers itch! Thanks duder!

[@tinymoongirl]

Never thought I'd need to go to Home Depot for a recipe but I guess now I have weekend plans lol Does a pizza stone work for this recipe or should I get myself a pizza steel? Have you noticed a difference between the two in your experience?

[@tinymoongirl]

@@johncspine2787 thanks so much for the insight! :) I think it’ll be worth it to invest in one then

[@dlibera27]

Hi Alexia. Was your questioned answered?

[@lancelevy9367]

@@dlibera27 I have both a very good pizza Stone and very good baking steel. I find that they both work excellent. I purchased the stone first, but if I were to only buy one it would be the steel as it’s impossible to break. I typically like to use both especially for pizza, keeping one on the shelf. Also, if you preheat your oven for a while, the stone and steel hold the heat better than the thin metal of the oven walls, so should you need to open your oven to rotate a bread, pizza or whatever, the oven recovers proper temperature almost immediately. My steel is quite heavy, hence more mass and better heat retention. Cost more but worth it. Just be sure to measure your oven and be sure that your shelves are sturdy as the steel can be really heavy unless you get a really thin one.

[@dlibera27]

@@lancelevy9367 Hey Lance. I used the pizza stone that I’ve had for years and they turned out great. I believe in the end the results will depend more on how the dough is prepared vs the stone is steel

[@BackyardBBQandPizza]

@@dlibera27 I absolutely agree with you 100%. Technique wins. My reply to you was with regards to your question to "Alexia" asking if her question "Does a pizza stone work for this recipe or should I get myself a pizza steel? Have you noticed a difference between the two in your experience?" I use my pizza stone almost exclusively as well just because I've had it for many years and it never leaves my oven. I typically add the steel on top and sandwich pizza in-between the two. But ... if I did not have either .... and was to purchase only 1, I guess I'd go with the steel because it can't break. My stone has never broken but I take care of my stuff. Just the same .... I've read many people complain that their stone has broken. Who knows why. Anyhow, happy baking.

[@MsGardenbug]

I have been making these bagels ever since the day you posted this recipe. They are amazing and my go to recipe when family comes for a visit.

[@szofiozbas5376]

Made this and my friends adore me from this day 🤣🤣 Thank you very much, I trust your recipes so much. Appreciate you, Brian!

[@Nafregamisrocanob]

Great video! I’ve been making my own as well for the past several years but have been looking for a ferment method. A few tips: For burlap, check out a local coffee shop that roasts it own beans, they tend to sell the burlap bags for a few $$. I put a tray of boiling water on the bottom rack for some extra steam. Instead of a pizza iron, I use basalt tiles picked up from H Depot, they’re just deep enough and can be stacked when stored away- my oven uses three.

[@aliatauz6517]

Burlap should be food grade burlap, I bought from craft store its not the same thing, smells horrible

[@mannymercado3473]

These. Are. Amazing!!! Thanks Brian for going through the whole process; I'm in a bagel desert and these are damn near perfect versions of what i used to have in NY.

[@BrianLagerstrom]

I’m in a Bagel desert too dood. Thanks for watching

[@michellstrully895]

I am so glad that you said this. I know nothing about Montreal or St. Louis bagels. I'm in Central Jersey and want to find a recipe for my daughter in Texas to make. She misses her NYC bagels.

[@shawnhavens2838]

Brian, I’ve never been a baker. Always adventurous with regular cooking but I always avoided the oven for breads and rolls etc. thanks to your videos I am now baking bagels weekly, and sandwich bread on the regular. Thanks my friend, I look forward to everything you post!

[@Mercury688]

This is amazing!!! Have you ever made these with your sourdough starter? I found you a few months ago, started a sourdough starter, got the book “Tartine” like you said and ever since I’ve been baking almost every day around my work schedule. Thanks for all these videos I can’t believe how easy and fun you make baking😁

[@aidanfordsword6954]

I asked that too, it could be a little difficult to redo the bakers math to make sure that you have the right amount of sourdough starter. I think around 20% would be great, then bulk ferment for even longer then degas it, then plop it in the refrigerator for like 2-3 days. I think that would make some awesome bagels. I was also thinking about adding beer, the natural yeast inside of the beer could help out and add some diversity in flavor, the alcohol would then burn of in the oven. But I don't know how well it would work.

[@Mercury688]

@@aidanfordsword6954 these are great suggestions thank you so much for sharing this

[@illumination2242]

I don’t know if anyone has said this, but as a beginner cook, I’m fascinated with his ability to knead with one hand. 😇

[@crapsharkify]

I'm pretty sure I've asked for your take on bagels waaaaaaay too often, Bri. Thanks so much for posting this. Can't wait to get these made. Might have to wait for some burlap boards but I'll struggle through 🤣

[@timmatney]

You can also get malted barley extract, both dry and liquid, from you local homebrew shop. Just make sure to get Golden Light or Pale, over Dark or Amber, which have flavored malts in them you don't necessarily want in your bagels. Though maybe Amber would add a nice caramel note.

[@bricklayerpayne]

I did these yesterday/today and they turned out very well. Terrific recipe, thank you Chef B Boi. Here's a question: Do these freeze well? I'd love to do up maybe a double batch and have bagels on hand for a while. If so, when to freeze them? After shaping? After boiling? After baking? Etc. Thank you!!

[@BrianLagerstrom]

They do freeze well. Freeze after bake and cool down thanks for watching and trying

[@DrBrunoRecipes]

Excellent 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻

[@BrianLagerstrom]

🤙🏻🤙🏻🤙🏻

[@thisbretthall]

I finally got around to making these and they were my best results yet! Though like someone else in the comments, they split as they rose in the oven. I also have heard of adding baking soda to the boiling water to give the exteriors a pretzel-like shine - I think I'll try that next time. Thanks for another excellent recipe/vid, Bri!

[@keithepstein2812]

I add about a tablespoon of baking soda to the water, which produces a dark and shiny bagel everytime.

[@MURDASTANG69]

oh snap, part with sawing your planks tho, that was funny....and Lorn hahaha....we learning CONSTRUCTION TODAY KIDS!

[@BrianLagerstrom]

The wood part prob needs to be in recipe haha

[@MultiCookie95]

Amazing video! I think the reason shaping method number 1 works better is because you're giving the ring more strength by sealing your tube. A bit like what you might do on a baguette. :) That usually results in better oven spring!

[@quakerwildcat]

And you have to twist the strands into a spiral before forming the ring. That's how you get NY-style chewy.

[@connerpenson]

Hey Brian, quick question. Where'd you hide the microphone in my apartment? Seriously though, every time I speak a craving into the universe a Brian Lagerstrom video appears and I love it.

[@maalim0991]

I am "amazoning" the missing stuff now : Burlap - cedar - dehydrated onions and garlic. I have to make these! Great Episode Brian. I learn a lot from you. Thank you so very much.

[@BrianLagerstrom]

Thanks for being here

[@arturoamaya1528]

Everything I’ve made of his has been truly amazing. But this dude is wild for using a circular saw in his kitchen lol.

[@donaldbeck498]

I have tried other bagel videos and had mixed results. These turned out GREAT. They plumped up better and the flavor is perfect. I had also tried the ice water after the boil two times and they got mushy. Thanks for your video.

[@HooksetterDan]

Wow Cowboy, I used to own a Bagel joint and you almost got it right, almost. The bagels need seeds on both sides, so your seeds go on the wet boards first, then place bagels, then more seeds on top, then after 2 min, not 5 flip bagels onto stone, not steel and tap the board on an angle so any seeds on the board go back on what is now the top of the bagel. Seeds on both sides, it's the way of the bagel Gods!!

[@taakotuesday]

from the way they looked in the oven, it seems like there were seeds on both sides in the end

[@joeeh3671]

Did not expect you to bust the saw out. Power tools and baking? Probably the best video ever made.

[@joekidd8]

A biga usually contains the whole of the recipes yeast. A poolish contains a pinch of yeast and the rest is added to the final dough. I use a poolish (or sponge) for my bagels, the original Polish method. A biga is Italian and used for pizzas.

[@srt10h4rml3ss]

note that C hook garbage of a hook Kitchenaid provides for their smaller units was my nemesis for years and years and is the reason for the bowl detachment. I found from the netherlands a chap who custom mills spiral dough hooks for the smaller units to fit and that is the ticket. I have the spiral hook for the Artisan if you want it as my unit finally died recently unfortunately. Thankfully the Pro600 went on sale and being a larger unit comes with a spiral hook as with my arthritic hands I cannot any longer hand knead. This recipe is on my list for sure now, they look so tastey.

[@jean6061]

Hi, Brian, thanks for this video. I had just watched a video from a NYC bagel bakery and they coat both sides of their bagels with toppings. I've never heard of that before! Looked good!

[@michellstrully895]

Having both sides of the bagel coated is heaven! The more coating the better!

[@susanruzicka2555]

I've seen that video and I think Oh man! Yummy 😋

[@NlavonMr]

I did this but halved the recipe and added some vital wheat gluten (10 grams) and a little extra water to compensate. I found the dough to be very sticky, even working with wet hands. I had to use bench flour here and there. I kneaded using a dough scraper and my hands for about 15 minutes. It did pass the windowpane test but it was still a very sticky dough, certainly not as smooth as the one in your video. After rising, I will say that the dough did produce six 125 gram doughballs for bagels. When rolling them out to bagels, I had to use bench flour to get them to roll, and then they looked like yours did around the 4:00 mark. It would have been better if I didn't have to use the bench flour but so be it. They are in the refrigerator rising overnight and I will boil and bake in the morning using bagel boards, so I'll see how they turn out. Was more kneading required to get the smoother finish? Thanks! I'll post as to how they came out.

[@JeffO-]

How did they come out?

[@Dan-ji4db]

Hey bri, i followed claire saffitz's bagel recipe video and they turned out pretty great so im stoked to try yours. She didnt use a skill saw so obviously yours are gonna be better. I got 2 jars of barley malt syrup on amazon for like $15. Great job as always

[@BrianLagerstrom]

Hers look pretty good. Let me know how mine stack up

[@TheLaidbackBiker]

I'm from NYC now living in the mid-south and I miss going to the bagel store and getting my bakers dozen. Nothing compares to fresh warm bagels in the morning! Your bagels look authentic and I'm sure they taste great. I'm going to try making my own. Thanks for sharing!

[@brianlindauer4084]

Great vid man! As for the boil, I bet liquid malt extract would work for the NY style bagel. Used a lot of it in my partial mash beer making, and it's pretty fantastic to taste actually. You can find at any home brew supply store...

[@kellygrant3074]

Yes, it is the perfect bagel boil. Super cheap at the brew store in bulk. $2.79 for what you'd pay $18.00 for at Walmart.

[@Not3xactly]

I was a fan of the channel but seeing you bust out a circular saw and cutting some wood, one of my favorite hobbies and youtube communities, I became a super fan. I also love bagels! More power tools in the kitchen please

[@hilleri8]

Huh, I guess I've been doing bagels wrong all these years. I've always tossed into the boiling liquid some sodium carbonate (with the honey) like I was making pretzels to help with the browning, and I thought it helped develop those blisters that are required on a good bagel. From the look of that exterior, obviously no need for that sodium carbonate. I'll have to give this method a try. Also, for some odd reason I always thought that you were out of Chicago, not STL.

[@BrianLagerstrom]

I’m from Chicago. Currently living in STL

[@johanfredriksvendsen8482]

Ethan Chlebowski made a bagel video some time back and in that he made direct comparisons of what happened to his bagels in I think plain boiling water, water + honey, water + honey + sodium carb. He concluded the sodium carbonate was the way to go.

[@benjaminmasters8382]

OP delivered when he said "I got you" after I commented on his community post asking about bagels. Cant wait to give it a shot.

[@zaali6349]

Question : if the point of the cedar wood is to introduce steam to the bagel would using your method of baking bread with a cast iron pan filled with water underneath (from your ciabatta video) have the same effect? (p.s I love your bread recipe videos, they're really informative and fun to watch)

[@Jandoranis]

Hi friend, I baked Montreal style bagels professionally for about 10 years, so maybe I can help you out here. The biggest benefit to using the boards is hugely evens out the bake. Wood is a terrible conductor of heat, and so the bottom of the bagels will stay very wet when you flip them onto your steel/sheet tray/whatever else you happen to be using at home. When you flip them initially, the tops will have dried out and actually end up making pretty poor direct contact with the baking surface, resulting in far less direct heat transferred to your crust (this is good!). The bottoms, now facing up, are still wet, so they take far longer to dry out and potentially burn, allowing the whole baking process to give you a golden brown crust and still baking through relatively dense dough even at a pretty high temperature (475 - 500). If you wanted to forgo the boards, I would definitely suggest trying to bake at far lower temperatures, otherwise you'll probably end up with doughy bagels if cooked visually (pulling when golden brown). Or you'll overcook/burn if going to full done-ness. Worth noting the burlap is pretty superfluous. Soaking wet boards is really all you need.

[@James-yl3tx]

I am so so so excited for these !! When you posted a poll a while back asking what video to make and bagels didn't get a lot of votes I was so sad but I somehow had a feeling it was coming anyway

[@colina1330]

I remember my first time trying a Kettelman's Montreal-style bagel. It was a "oh, I've been eating bullshit my whole life" moment.

[@drummerjoel14]

This guys recipes are so refined. I have yet to make a dish of his and have it not be the best one I’ve ever made. He’s quickly moving up the ranks of my KZbin channel must watches

[@jessebanwell5705]

completely agree

[@NebLleb]

I actually nailed Homemade bagels using another good recipe. So... I'm gonna share a tip! Always using a cooling rack after you've boiled your bagels! Another tip? Use Maple Syrup or Honey instead of Malt if you live somewhere where you can't find it.

[@lauraellis3232]

Made these today and they were terrific. I am not sure the bagel boards contributed much, but I did use them. Might try without next time.

[@jedbowtell6844]

Did you end up using the bagel board again

[@ophliablue]

Yay bagels! Thank you for showing us how to make a bagel board. I probably would have finally broken down and purchased one for way too much money, I had no idea how simple they actually were.

[@meanyapickles]

I might try a variation on this tomorrow... I made my bagels too mushy the other day; too much water, they were hard as a rock and tasted doughy-tasting 😭 I was so depressed... Idk if I'll make the Biga for it tonight, but I'm thinking I'll try something more like 3:1 for flour to water ratio, or maybe 2.5:1... Maybe like 5 cups of flour to 2-ish cups of water? Add salt and maybe a little honey and knead that for a while. I do have a bread machine with a dough setting, but you make hand-kneading seem kinda fun! I think I'll let it rise in room temp instead of in-fridge, but message 100% heard; DON'T make them too gassy! I usually poke a hole in the middle, but might try your "cigar" method. I'll def add salt and either mollasses or honey to the boiling water. No time to fridge-chill for 24 hours I'm afraid. I don't have burlap. Or a circular saw 😅 But maybe I'll see if I can't put some water in a pan and get my _oven_ a little steamy while they're cooking? 🤔 At least for the first five minutes. Might try flipping them like you do, but I do like making an egg (with milk?) wash and coating some of the bagels with cheese, so idk if I could start with the topping-side down very easily lol. I'll for sure update how it goes though! Thank you for all the tips!!

[@farfoursreviews5850]

Whay my bagel was so dense?

[@RamirezR.]

Issues with yeast?

[@CampGreyGoose]

These are the absolute best bagels in the world!!! Ive made a few other bagel recipes but the flavor of this one is incredible. Definitely make yourself the cedar planks - they make the difference with steam in 1st few minutes of baking which is crucial to good baked “breads”. Genius!

[@chefpdiddy84]

You rock and man does it warm my heart to see Teddy on the channel. What a team.

[@dlibera27]

Greetings all. We need to thank and support Brian for what he’s doing. I just made these bagels and they turned out fantastic. Brian, if you made these with blueberries and/or chocolate I would love to see the recipe.

[@BrianLagerstrom]

Thanks for trying the recipe Dan.

[@dlibera27]

@@BrianLagerstrom Any advice if I want to make blueberry bagels with this recipe?

[@marcbaumser2756]

I think you need to check your written recipe. For Biga you have 3/4c or 150g of water. For bagels you have 1 1/2 c or 380g. if you double the water from 3/4c to 1 1/2c should the gram weight be double from 150g to 300g? The internet says 3/4c of water is 177 grams. and 1.5c is 355g Can you confirm the recipe weights?

[@k1amc3]

I just made this and it was fantastic....I grew up in a city with a large Jewish population and the bagels were always the best, and now many years later I live abroad in a country who tries to pass off bread rolls with a hole as a bagel. Genuinely couldn't be happier and I had to stop myself from eating too many

[@The330Guy]

Started making these Friday, currently eating one this morning. Even without the cedar plank, it's a game changer. The one hour pizza is already a staple in our house hold. This will follow, I think. May try this biga recipe for pizza dough too.

[@aidanfordsword6954]

Sourdough could be pretty good too, you would just have to use a stiffer sourdough and a bit less I think.

[@taylorcoutts9681]

This vid is exactly what I needed at 11:35 at night. Now I’m craving smoked salmon and bagel goodness

[@artleitch]

Made this recipe today and they turned out really tasty with a great contrast of crunchy crust and chewy inside. Am definitely going to use this recipe again