New York Bagels

How to make an Old Fashion NY Bagel. Also check out how to make a NY Bialy - • NY Bialy.mov
Visit Chef Mark at farmfoodcooking.com and the Farm Food Cooking KZbin Channel to learn techniques for cooking pasture raised beef.
Episode 1: The Hamburger - www.youtube.co...
Episode 2. The Steakhouse Steak - • Ep.1 - Grass Fed Beef:...

[@Treve143]

This guy seems like a genuinely nice person. I came to learn how to make a bagel, stayed just because his good attitude made me.

[@farhatamin1828]

He does!

[@WankenZeFurious]

Dear Chef Strausman, I've never eaten real bagels until now. I followed your recipe by the letter and I've just enjoyed a very tasty and surprisingly chewy home made bagel... So good, and incredible with just some butter. Thank you for your recipe!!! Greetings from Belgium

[@valerierosel2399]

+Angelo Mertens Did you bake them upside down like he did in this video? I would think at home on a pizza stone, the seeds would still burn if baked upside down...

[@WankenZeFurious]

That is why I think you should bake them on wet pieces of wood. I followed every step the chef said. And they turned out awesome. I did not know that bagels were so 'chewy'. Never had a dough that was so though, maybe I did something wrong, maybe it's just the way bagels are supposed to be, I don't know.

[@KillerBebe]

Quick question, how many bagels did this make?

[@WankenZeFurious]

Two or three dozen, I recon.

[@KillerBebe]

Thanks, have you tried reducing the amounts to make just a dozen? If so how did that work out for you?

[@roberttrifts2737]

This is easily my favorite KZbin recipe. Not only is it well done and fun to watch -- but the instructions are flawless. I've tried to make bagels at home before years ago and they never turned out all that well. (Then we got a stand-mixer!). I've made these at home to *rave* reviews from my family. And folks, don't forget the kosher salt in the poppy seeds -- it really does make a HUGE difference. Once again, thanks so much for this video.

[@tkatman]

Glad the recipe is working for you. Chef Mark uses King Aurthur bread flour. The ice bath helps to puff the bagles up. Enjoy.

[@milowadlin]

Finally a methodology that seems like the beautiful bagels I used to get back in 1980 on Long Island. People lined up for them and ate them like donuts.

[@MusicMyBlanket]

Great video! Also, the malt powder is called diastatic malt (enzymatic), not didactic, and can be found at any homebrewing shop storefront or online. Can't wait to make these, thanks.

[@johnleevoicetalent]

Dear Chef Mark. I did it! I did it just as you said and I have perfect bagels!! Finally. I have always wanted to know how to make an authentic NY bagel and now I have. Thank you, thank you!!!!

[@MikeTrieu]

Whoa. That crunchy sound at the end when he bit into it sounds heavenly! =D

[@santiagos5221]

crunch

[@hacklehead100]

I baked bagels for years both retail and wholesale in NYC, 3 years ago I moved 45 minutes northwest of philadelphia, bagels stink here so I embarked on a trade I knew more than 20 years ago for my wife and son also NYC natives. I've never used a sponge in the dough or an ice bath, it was Kettle to boards, but am definitely going to try it. I also just made 4 boards, honestly no one around here probably even understands the "boards" they look delicious chef Mark and I do see the signature oven door burn on your right hand! My right forearm used to look like a zebra, the damn dumbwaiter on the oven door was faulty and the owners were too cheap to get it fixed so the door would slowly creep down while you were flipping 24- 36" boards!

[@fifa0591]

Wow, now that is a bagel! I agreed with his statement about store bought bagels, To much dough, yeast, and additives. My dad was a baker trained in Jewish bakery's for years. I was raised on wonderful Jewish breads. I now live in Puerto Rico. I will be making my own bagels!

[@baigalidamba3396]

I can feel how it tastes fresh and delicious

[@Spinnerin2]

the only clear instructions I could find on UTube, thanks. Now to the baking and the tasting.

[@JeremyGundel]

good stuff. tip about the bagel board was key. technique with pulling out the dough and rolling it off one continuous piece was great too. thank you!

[@dfertefwergwergrfgwr]

I agree. The guy seems like a nice person and I got hooked on the music. I am going to try and make some bagels. Hope he shows how to make onion rolls someday.

[@Shin-ei_Official]

This recipe is awesome!!! I make these at home and they are the real deal!!! Thanks for posting!!!

[@wattar]

Watching you making those bagels made me happy :) you are awesome

[@lavazza42]

thanks chef this is the first i made your new york stlye bagles and they came out perfect.

[@richardwindsornomura]

Hello Mark. Great, easy to follow instructions and recipe. I did a lot of looking around when looking for this and this one is by far the best out there. Yields a great Bagel with a crisp outside but lovely and gungy inside. Fantastic. Thank you very much for all the effort put in in making this video. I made one variation. You use 29% of the flour in the Poolish..I used 40%... I cant get decent Bagels where I live and you have now solved that problem....thank you very much!!!! Cheers

[@pab7984]

I had no idea it was such a production to make bagels. Those look amazing though. Good work!

[@Barnekkid]

I had no idea they were so much work.

[@anitablades8920]

These bagels makes me hungry! I'm in Cebu, Philippines right now and I sure miss the bagels in Sydney!

[@ionutrusu4791]

This recipe is very good! If you follow the exact amounts your new york style home made bagels will be amazing!

[@jordanlynch625]

ive never heard of a bagel in my life till now

[@30chrismuc]

absolutely traditional and delicious made.. great..thanks for this video

[@phoozchic]

Thanks for the video! Great looking bagels! Going to make my bagel boards and get to work this winter! Hot bagel, drizzled with olive oil...yum! Thank you. Loved the music too.

[@deebee68]

That crunch!!!

[@tjp6583]

Great video. I was not sure if I wanted to watch a video that is nearly 10 minutes, but this is well worth it. Going to check out more of your videos now. Thank you!

[@tkatman]

John lee - We are pleased things worked out so well for you. Enjoy!!

[@2000xlt]

Well i made bagels today for the fist time and i had an issue with my sesame seeds not sticking thoroughly. What need to be done to ensure they stay in place, I was not using bagel boards by the way. Thanks again for your time to do the video

[@chefdevon]

This is an amazing video I am very grateful for the effort you put into making this.

[@Karimanola]

He is so cute! ☺️

[@ilfrigothefridge]

Thank you Mark. Just made them yesterday, Sunday, brunch, a schmier of cream cheese and lox.................mhnnnnnnnnnnnnnnnnnnnnnnnnn! Soooo good!

[@2000xlt]

lot of work but it looks great!! thanks for your time. I have this one marked down to try.

[@mrsseasea]

I live on the west coast. .......I want to try just one of those!

[@vmmata]

@tkatman I made a new batch of your bagels today, and I'd love to post a photo of them here for you, but I can't seem to do it. They are so beautiful and golden. I find them very therapeutic to make! I'm glad you use regular King Aurthur bread flour. I had bought some Sir Lancelot very high gluten flour which was recommended by one bagel chef, but it's expensive and hard to find, and I think the King Aurthur bread flour is just as good. Thank you for your amazing post with the BEST bagel recipe

[@shopcat53]

Brooklyn boy says that what I miss from my early childhood. Stuff made now dosn't compare

[@johnnywalker7350]

I made these today. They came out great. Thank you for the video

[@victorpet]

exelente video, las estoy haciedo para desayunos acá en chile.... gracias...

[@anestisj1]

beautiful to watch - can't wait to try it

[@foodsenses]

Great video and recipe, many thanks.

[@sofiayusofkhan73]

Hi. i'm sofia from malaysia. to me i dont mind with the garbage bag. its still new and not been used yet. i use garbage bag for may pizza dough toooo. hehehe. anyway i really enjoy watching this video chef and you look enjoying yourself cooking. i like that. i hope you can come up with more video like this...jumpa lagi chef....( see you chef)

[@Neelloc1973]

@tkatman Wow what a pleasant chef. I really enjoyed this video, no ego just about good food. What I love. Liked the part about chefs hands are the oven mitts. I callem asbestos fingers. Anyway great video. Thanks

[@Adimadimelisleri]

when I came to Newyork in 2013 I ate. it was very good. I liked it . And now I want to try it in my home :))

[@ImprovementWave]

It's a lot of work and time but it seems to be worth it. Thank you chief : ) .

[@SchuurmanFamily]

I have liquid malt, will look for the conversion to dry malt...but sooo gonna try to make this version of bagels. Wish I had bagel boards and a pizza oven, but will do my best! Thanks for the fun video, and awesome music!!! :D

[@evaDARLINGbaby]

That's the bagel I want to eat.

[@freakyflow]

wood burnning and honey water organic unbleached flour = Montreal bagel. Going there in 1 week. But going to see NYC in the summer central park with a bagel and some chesse would be nice

[@Archimedes32]

Great recipe! Thank you so much for sharing!

[@Ali-uz8qg]

You are a true master.

[@pelaezish]

MARAVILLOSO! GRACIAS POR LA RECETA!

[@lookoutvideo]

This recipe is worth the effort!

[@Cassyb30]

OMG! Now you have me drooling!

[@kellybaker4168]

I make these for my son who LOVES bagels, but as most bagels are made with enriched flour that has folic acid and he and I can't tolerate folic acid in the un-methylated form, I make these with organic flour. It's a great recipe. I wonder how the dough would freeze? Anyway, thanks for making and posting this video. I am off to make bagels...

[@LisaDianeRN]

I think he mentioned that putting them in the ice bath made them puff up. I'm not sure why, but they look awesome!

[@Anglynn74]

I used to live in the tri state area & I never cared for the real tough nyc bagels, was always afraid I'd break a tooth off on em. I always preferred the light puffy soft bagels,

[@susanruzicka2555]

oh my GOODNESS the REAL DEAL, thanks for teaching me :)

[@dobbsiancant]

i second that emotion.

[@BobbylightRCE]

I just finished eating a bagel and got curious how its made

[@moefefa]

I have been on a bagel making kick lately. I have DIASTATIC and NON-DIASTATIC malt powders. I have seen recipes that use either, but I have only used recipes calling for non-diastatic malt for bagel making. They are not interchangeable. Diastatic malt powder has enzymes that help break down the starch in the flour, which will change the texture of the dough, sort of like a natural dough conditioner. Non-diastatic barley malt does not have enzymatic activity and is used as a sweetener, color and flavor enhancer. If you do not have non-diastatic barley malt powder you can substitute with honey or brown sugar etc, but it will not produce the same flavor. There is no substitute for the diastatic barley malt that I am aware of.

[@AbstractMan23]

great video - thanks chef! i have JH's book and will give this a go. the crumb looked a lot more holey than i would expect as i thought bagels had a tight crumb structure...?

[@MrGIOVANNA1976]

@tomgreenfor777 malt helps the leavening can replace it with honey

[@chefforrest]

Nice job.

[@admitaltamar]

Nice. I have to give it a try thanks

[@danibrontale5152]

Perfect!

[@lanii5267]

Great teaching video!

[@allencohn]

To my knowledge, diastatic malt breaks down the starches, not protein. I use diastatic malt powder in the dough and non-diastatic malt syrup in the boiling water.

[@thecambothy4646]

Coz thats a real new York bagel, hey taxi!!!!! Steve Smith 2014 American dad

[@dafito]

Great video! At what temperature should the water be at when making the sponge?

[@ed.peguillan.3]

Lol, don't go to the store and ask for didactic malt as you'd probably get a punch in the face. I think Chef Strausman meant diastatic malt.

[@brenthinds8202]

i love that guy.

[@LampOfMagic]

this is what i watch at 5 in the morning.... great video though!!

[@Arain606]

Love this video! I will have to give it a try!

[@unclejohnthezef]

Wow bravo!

[@KissHope]

I have seen many recipes calling for the bagels to be boiled in a caramel water bath and calling it a NY bagel. Is that just a different style than yours or really does not add anything to the final product? I live with some guys and do mostly all of the cooking so always looking to find some new things to add to my repetoire. Thanks for any advice you can share.

[@juanez8]

Awesome!! Thanks for posting!!

[@susannemulligan7292]

Thanks!

[@errada2006]

merci chef

[@carolinavelazquez2826]

But where does he sell them in NYC?

[@CumulusSkies]

I'm excited about making these bagels, but I have questions... First, where do I get didactic malt (a brewing supply store?) and is it absolutely needed to make these bagels great? Second, I'm not at all familiar with the "U Bet syrup" (?) that was poured into the boiling water. If I can't find it, what else could I use? Ugh. I was going to make my sponge tonight, but without these two ingredients maybe I should skip this recipe. Darn! Any advice from you master bakers out there? Cheers!

[@tkatman]

Glad it worked for you - Do you bake much?

[@markitian]

wow very nice this video is very helpful for me

[@micheletuaolo4673]

Yum

[@russellengelhardt5696]

Mark my friend your the bomb

[@AbstractMan23]

@MsTwiggy28 why not - they are clean! ;-)

[@nathaliekremski3655]

Merci Marko Une bise de Paris 🗼

[@kpatyk1]

Hi, how long do you bath bagels in a cold water? why some of my bagels came out good (when out of owen, then after they cool down got flat and slime. what did I do wrong? Also my owen can heat from top and bottom, only bottom or other settings. what is the best owen setup? thanks a bunch

[@BlueJazzBoyNZ]

Ah..! The Shmeer

[@kunalshetty4364]

That looks good :)

[@vmmata]

@tkatman Thank you so much for this fantastic bagel recipe! I live in Savannah, GA, and we can't get good bagels here that I have been able to find. I have tried 3 recipes for NYC bagels, and yours is the BEST!!! I've made 5 batches of these beauties, and everybody loves them! I do everything exactly as your recipe except the ice bath. Why do you need that step? I have a large baking stone that came with my Wolf oven, and it has been perfect to make these bagels. What kind of flour do you use?

[@bmcsue7973]

Thanks im going to try these they look fantastic ..

[@charliefoxx81]

awesome to know... glad there's a bagel shop on every corner in Jersey - cuz im laaaazy lol

[@GeorgeDonnelly]

Very nice.

[@monadenha5664]

I have made bagels before, however I am unable to find your wooden bagel boards... where can I purchase them??? 😊 Thank you for the recipe.

[@theringt6287]

I've never heard of using an ice bath on bagels, but am curious. Would this be needed if they go right in the oven within a minute or two out of the boiling water?

[@YourHumbleServant831]

Awesome

[@ut2k4wikichici]

VERY NICE

[@isaacespinosa1792]

fantastic good job

[@ss4vegeta1]

This guy knows bagels! I hate everything bagels without salt.

[@zanecharleslife]

Like they say in Brooklyn or is it the bagel?

[@LJCloves]

Thank You : )