Professional Baker Teaches You How To Make BAGELS!

[@dawnmacdonald5800]

If anyone is hesitant about making bagels, please try this recipe. I followed Anna’s video tutorial and recipe and honestly, the bagels are perfection. Thank you Anna once again, for passing on your expertise. So appreciated.

[@countryannescreations1005]

Did you have to bake yours longer than 20 minutes I know it says 10 minutes with the oven off but I mean longer than the initial 20 minutes?

[@bogotaangela6908]

I forgot to bubble my spongIform

[@laurieclarkson9180]

Thanks! I just tried 2 recipes and they turned out hard as a rock and didn't even taste like bagels. I'll try Anna's

[@zayracabanas]

Hi ​@@countryannescreations1005! I think Anna means that once the baking time is over and the oven is off, open the oven door and leave them rest there for 10 more minutes. I like to think about this step as slow cooling, rather than just taking the bagels out of the oven right away. Hope it helps.

[@shalon4jc2]

Did they turn out chewy

[@davidbrooks5707]

I was a professional baker for 20 years. Managing shops that we're not ma and pa. (Good job girl)! You are spot on.

[@davidbrooks5707]

One quick note for everybody. One of the reasons why your bagels are too sticky and breaking down is because you're using a soft flour. You need to purchase a high gluten flower (defined as high protein). This will give your dough strength, so when you're handling it it's not going to collapse on you.

[@dakotamae965]

I made these and they turned out so good! By far my favorite bagel recipe I've tried!

[@raqueleherrera7176]

Dearest Chef Anna - I've been watching you many years ago with great admiration. You are a very good teacher, your instructions are well organize and in full details. Thank you so much for sharing your very yummy and wonderful recipes.

[@conniestilts3131]

I am cooling these right now, i cant wait to try one. Glad to see you havent forgotten about us people using something beside the metric system.😊

[@Davewww]

I used this recipe every time I make bagels. Can't go wrong!

[@lisacostello990]

I made these but cooked them in my kettle BBQ that I turned into a pizza oven, used wood and charcoal, absolutely delicious !!! Took a few days to get the dough fermented but so worth the efforts. Thank you Anna for your easy to follow recipes. I know I can always have success with your recipes.

[@suranahomestead278]

Amazing recipe, love the way you explain everything. Thanks anna you are one of the best baker ❤

[@x87alpha1]

I tried these and they're delicious. Don't be discouraged by the slow fermentation over night. It makes all the difference between bagel and normal bread. I didn't add baking soda to the last step, because from past experience it left a taste that I didn't like.

[@halimac4454]

I’ve made these twice in two weeks! YUM!!! Thank you!!!

[@kasiacybelius8940]

I've tried different bagels but they never turned out. 2 days ago I came across this video and gave it a try. They turned out amazing!!! Thank you for easy directions and for this delicious recipe. Can't wait to try your pretzels.

[@farzanehbr4523]

Thanks for sharing and complete description . in my country (Iran 🇮🇷)we don’t have this bread but I am going to bake it and enjoy baking it

[@vailismyname]

I hope it was good!

[@paulinebuttigieg6165]

So glad you're using metric weights. Love watching your tutorials. Pauline from Australia

[@kennethcarlsen8920]

What a great presenter. Calm and natural.

[@AlexWilliams-qf3rp]

I'm happy to see your method. I've tried in the past, wasn't too satisfied. But your way gives me a better idea. I think that allowing the sponge ferment over night is the choice I'd choose and again I'd also let the dough rise overnight as well, just to make sure this time around it would be perfect. I absolutely love bagels and I go out of my way to buy really good ones. So I want to make them the right way.

[@antoninajucovscaia8439]

Amazing recipe! They turned out so soft, such nice crust and chewiness. This will be my go to recipe now.

[@johnvarner2013]

Just made my first dozen bagels using your instructions. Delicious results. Thank you.

[@francisR46]

Excellent recipe! I have tried several recipes and we were never satisfied with the results. Most ended up too flat. These came out looking and tasting perfect. My only small issue was after cooking on parchment the bottoms were a little too wet, even after cooking. Solved that by cooling on a wire rack after removing from oven. Thank you!

[@worldsaviourschurchinterna8263]

I think I just love Anna...and of course her baking!!!

[@sheonecam1396]

thanks chef Ana ,for sharing.God blesses you more to come. i saw your demonstration at glorieta makati,phil. long time ago.

[@neoandlykkecat]

Just one thing to say: It's yummy yummy time. Thank you, Anna! Hugs from. Norway.

[@dubbybub9899]

I subscribed immediately just because she gave me a really good feeling like I had a strike of joy right in the beginning of the video

[@ligiasoaresrodrigues9685]

Thank u for sharring your recipy. Ana I love your technics in your baking. You are a fabulous chef. I wish to meet you personally.

[@zezaaa123]

I made this today. And everyone loved it here in Germany 🇩🇪 Mashaa allah, it’s a good recipes

[@thefoodkoncepts7672]

You're The Best Chef Ever with the Best Recipes

[@lycheelemonade]

hearing you use the metric system is music to my ears 🥰🥰😍😍

[@e4d578]

Most people only think the metric system is better because it's easier for them to count (we have 10 fingers and thus we have base 10 system). So before you say music to your ears, let me ask you what base numbering system lets you do math the easiest? Just look at the clock, and that's your answer. Base 12. As in 12 inches per foot, etc. Can you acturately measure 1/3 of a liter? No. Base 10 allows you to division by 2 and 5 only. Base 12 allows 2, 3, and 4

[@mubarakkaz617]

😂😂😂 soo true..

[@R023N]

@@e4d578 well, the metric system is widely used and accept because it's consistent. If someone says a gallon with no much context, how'd you know if it's American gallon or UK gallon (yes they are different). You mention the base 12, well the base for a pound is 16 ounces; foot to inch is 12, but yard to foot is 3 and it just gets messy the more you go up the units. It's fine if you're comfortable with imperial units and they defiantly work, but the metric is widely used not because "we have 10 fingers" but because it's consistent and makes more sense when you try to convert between units. Not to mention the terminology, milli, centi, kilo etc. are also consistent and precise regardless of the type measurement that you're using.

[@zen_arcade]

@@e4d578 dont care didnt ask

[@amaraiqbal9189]

@@e4d578 you said a whole lot of nothing.

[@4430salton]

Thanks Anna! My wife and I are making them now!

[@effie5238]

OMG! Drooling over those bagels...they look delish!!!

[@meimeitan7058]

I love bagels and don't own a stand mixer. I've tried making them by hand in the past and lots of elbow grease involved but it was worthwhile too. Hope you can include more hand mixing recipes in the future. Thank you.

[@organizerofthingsandstuff]

These look great. I have only made bagels from America's Test Kitchen and they add vital wheat gluten. I am excited to try this recipe out next week. I am making croissants again (3rd time since quarantine) starting Friday, plus the muffins Thursday in Oh Yum101. I need to stop baking but I can't it's too much fun. I made the Vanilla cake again that you made for your birthday Oh Yum 101 for Father's day.

[@aprilkwok58]

These bagels are amazing!! I make them so often!

[@irenemackie4872]

You explain things so nice and easy

[@helenwong1252]

These classic bagels are super fancy !!!!!

[@rociroci5459]

Thank you Chef Anna Olson, I trust only you, when it comes to baking... thank you...🌷

[@ilyaspathan4612]

Chef very nice & excellent recipe nice explain🎉🎉🎉❤❤❤ yuuuuuuuuuuumy. Perfect explanation. Thanks.

[@Guizzzo]

I have to mention that i love that Anna uses the metric system.

[@moonflower8761]

What’s the metric system?... (Pardon me but I’m a beginner :) )

[@malenacheung8048]

I have tried this recipe and it’s awesome!

[@squange20]

Great easy recipe. I never thought that bagels were boiled first. Wow!

[@rubinasania7860]

OMG!!! Finally I was waiting for this recipe like anything 😁 thank you for making my day😘

[@naveedanjum3073]

Lovely

[@ChickyDoodleAnnie]

Those look delicious. I LOVE bagels. Your kitchen is amazing. You make everything look so easy.

[@brianparks3417]

When you have a spacious kitchen that is set up for it, it is easy.

[@tasterhythm7188]

wow, they look absolutely terrific

[@christophergoggin5524]

Really Nice I will try your recipe From NY Here Long Island (Dix Hills/Melville)-Best-Chris

[@kboyd116]

These are phenomenal bagels!

[@AussieAngeS]

This bagel recipe is fantastic Anna, I have never made my own but I’d really love to give them a go. 😍

[@janabaiapvellasamy3737]

Your kitchen aid colour looks awesome ofcourse your tutorial so good...

[@filo8582]

Looks so delicious!

[@anamariamendez2251]

Gracias Chef Anna Olson !!por la receta muy linda 😊y 😋 😋 delicia 🎉

[@ArgentinaCook]

I made these turned out great!

[@ronaldtongol4058]

Wow! Bagels I like to put clotted cream and jam on mine bagels because I love having sweet bagels for breakfast or afternoon snack 😋

[@nfraelynn535]

May I ask, how different the bagel's texture compared to donuts? Sorry for asking. My place never hve bagels or if we do, I never see one & tried it. 😅

[@ronaldtongol4058]

@@nfraelynn535 I think bagels are more bread like in texture while donuts are more cake like in texture and donuts are more sweeter compared to bagels 🙂

[@DonnaJ1312]

Never tried that..😮..i prefer mine with traditional smoked salmon and cream cheese

[@Mamaweza2410]

ماشاء الله تسلم ايديك بالف هنا🌺🌺🌺🌺🌺🌺🌺🌺

[@nadiaanwar3576]

Very nice thanks for shearing 👍👍

[@bigwakaflakapeepeepoopoo3354]

Wow ! This was an amazing tutorial ! Thanks so much! Super great ! Slay mama

[@catarinakartikawati5748]

Hello from Indonesia, ms Anna. Thank you for your recipe.

[@edwardfknight]

Anna, Please do a video on bagels with fruit inclusions (cinnamon raisin) to show how to evenly distribute the fruit.

[@sjnetzel]

Trying a batch right now with 2 cups of blueberries added, plus an extra cup of flour. Fingers crossed they turn out!

[@angeldominguez5952]

​@@sjnetzelhow did it go and on what step did you add the blueberries?

[@hellenwambui3129]

That's simple recipe thanks.

[@ruth8741]

Thanks to you Anna I now bake bagels and they are delicious. I do have one question, do you have a cinnamon raisin bagel recipe? Or, can I use this recipe. If so, when do I add the cinnamon and raisins and how much should I add? I love your channel and have learned so much. Thank You!

[@ekaroswita9864]

Hi Anna, lam always watching ur program on the tv "Bake with Anna olson" so love it, i like ur ciabatta delicious i looks, asian food chenel👍❤️ from Indonesia 🇮🇩

[@StewartLeishman]

Great recipe! Very impressed that you use metric measurements! Thank you!

[@avs117]

This dough was wetter and stickier than I expected. I thought bagels are usually 58-60% hydration but this was much more. Other than that these are great and the family loved them today. Thanks for the recipe!

[@ail2470]

I figure it out later, but the first batch was a little confusing because I was using 450 gm of flour for the starter. It was dense like dough when mixed. Now I know 375 gm is 3 cups of flour. Thank you for the great easy recipe!

[@piggugudu1327]

Bagels are such a satisfying bread to eat :) these look delicious!

[@benedictadominguez7097]

Thanks very good recipe ❤

[@ca-tf7ek]

Yumy, they look fantastic.

[@cookbakerelish809]

Perfect.. Am really gonna try this... Thank yew...!!

[@kimtbarnes]

Will be making these this weekend! Just pulled your chocolate Biscotti out of the oven for its First Bake

[@Poonamsmartkitchen]

Wow looks yummy 😋

[@randomgirlgtxq6421]

Ooh wow. they look great!

[@anupritaamolik9263]

Definately gonna try those!!

[@CoCo-zy9ln]

Awesome recipe . Love to follow your recipe ♡♡. Thanks for sharing. 🤗🤗🤗🤗🤗

[@serba_serbi]

Wonderful...... Beautiful Donat 🍩🍩 delicious taste and appetezing 😋💞 Thanks you for sharing 🙏

[@sushilashukla1289]

Hi can I make this without brushing with egg white and use milk.Thank you from South Africa ❤❤

[@ventman929]

Wow...your how to videos are outstanding! You're an excellent teacher, thank you 😊

[@marinamedhat7487]

this is fantastic recipe

[@dustyserenity]

i always wanted to try making bagels because we need to boiled it before baking, which will felt quite weird for me. definitely gonna give it go

[@hanadialjafari4073]

No words to thank you. My colleagues at work said it is just perfect. Super perfect 👌❤️

[@redscoob]

Would this recipe work out with active dry yeast? Split the water to add the other 3 grams?

[@Buffnerd_i]

I really like the metric system you're using :) Also would love to see your recipe for Savarin cake!

[@sukitmcot]

YES

[@HouseofCrunch]

Wow these look delicious

[@pilarramos3769]

Thank you for the classic bagel tutorial. I really thought it was hard to make the bagel, you made it look so easy! I make my own bread and now during the pandemic, it's so hard to find bread flour. Can I use all purpose flour instead? Tks

[@Elizabeth-ju5dy]

Does anyone know why there still isn't any bread flour in the stores (Ontario) when I have already been able to buy yeast, Lysol wipes, toilet paper, isopropyl alcohol and get a haircut?

[@farzanarezai1534]

Check Costco allways have it and it is very cheap then the store

[@AlexWilliams-qf3rp]

@@Elizabeth-ju5dy you're funny, but it's true..not sure love...lol

[@Kasthuriranasighe]

Amazing ❤️❤️❤️❤️❤️

[@godsowncountrycooking9231]

I love your cooking 😍😍

[@mohammadkadarpatel6394]

Anna your food looks amazing and tasty too

[@urhotnessbeau]

addicted yo these bagels

[@Julie-kb3mo]

😊 What a GREAT video and recipe. Thank you for the insight/ tips on everything baking. {I really love this hairstyle and length, Anna.}

[@coffyskitchen]

Looks good, nice recipe!!

[@savagefrieze4675]

Hi Chef Anna, wondering if you offer the bakers percentages and water in grams? It’s my understanding that old fashioned New York bagels use barley malt and bagel boards . My experience is that the malt flavor while really good can be intense. Would you be kind enough to comment on those practices? And it does take practice!

[@maryalexander6878]

Does anyone know if she has a cookbook with mostly bread recipes? BTW - these bagels are amazing!

[@rosiebargoed681]

I now have a great respect for bagel 🥯 makers. Quite labour intensive

[@aurelsheremetaj4183]

I never knew why you should boil bagels now that I know I have to prepare the dough and cream cheese for tomorrow morning

[@VuiHocNha]

I just followed this recipe today. I boiled the bagels just 1,5 minutes but they were still chewy. In some other recipes they said just boil for 12 to 20 seconds each side. Next time I will try that.

[@Manzooka]

I've made this recipe twice in as many weeks. The first batch was nearly perfect; some of the best bagels I've had outside of NY. The second batch wasn't NEARLY as good so I must have made a mistake somewhere along the line. I knew they wouldn't be as good because my dough refused to finish properly during the mixing... too sticky, not enough elasticity. Too much hydration maybe? The only change I know I made compared to the first batch was using was using barley malt syrup instead of honey, still 30g. Oh well, looking forward to trying batch #3, probably next week :D

[@Sairam-ei4fm]

Hello Anna!!! This bagels recipe is delicious Yum Yum😍 This is a perfect snack for cup of coffee☕..Your way of teach a recipe is very good👍 Please upload a vedio about your kitchen organization "Kitchen tour"...

[@avs117]

This was wetter and stickier than I expected. I thought bagels are usually 58-60% hydration but this was much more. Other than that these are great and the family loved them today. Thanks for the recipe!

[@sahuhdiolatilewa4807]

Anna!!!!!👌 Since have been baking bagels, I use to release steams in my oven before baking, although I still got that chewy texture but not enough, with this am seeing, Anna you real rock my baking world !

[@annettesworld-livingsimple1903]

Thank you, Anna. I am going to make bagels from your recipe 😘👍

[@GiC7]

Thank you Anna

[@sashakozakova]

Thank you!!!

[@citrinehills7131]

they are good for toasting up to 2 days and what happens after that? Will they be rock hard? Can you store these in the freezer and reheat?

[@andrewmarr8279]

Excellent

[@daryl_sgn5322]

Can I ask if the step 3, you preheat for 425 Ferenheit for how long? In step 7, the word bake, does it mean with preheat heat, or turn on again the oven to 425 Ferenheit with 20 minutes?