Easy New York Style Bagels | No Knead | No Stand Mixer
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- Опубліковано 21 гру 2021
- I spent 5 years living in NYC and was sad I couldn’t find comparable bagels when I moved to San Francisco so I decided to make my own! They are the perfect homemade everything bagels - crunchy on the outside, chewy on the inside with lots of wonderful flavor, and freeze really well. I’ve been making these bagels almost every 2 weeks for the last few years!
Recipe (Yields 8 bagels)
Dough:
550g flour total (I usually use a combination of 450g bread flour and 100g sprouted whole wheat flour but 100% bread flour tastes more authentic)
10g pink himalayan salt (2 tsp)
1 Tbs white sugar
1 tsp active dry yeast
1 Tbs barley malt syrup
1 ½ c warm water (might need a few tbs more or less depending on humidity)
Any topping you want (everything seasoning, sesame seeds, poppy seeds, etc.)
3L Water bath + 1 Tbs barley malt
1 egg white for egg wash
Bake at 425 deg F until crust is dark brown, about 35-40 minutes
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- Barley malt syrup: amzn.to/3jhLxhU
- Everything bagel seasoning: amzn.to/3Kzu7Jp
- Parchment sheets: amzn.to/3tMOtYW
- Stackable cooling rack: amzn.to/42xViNp
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I was born and raised in ny ,retired now and live in Florida ,have been making bagels for many years here as the store bought just don’t taste like ny bagels , I absolutely love your recipe it’s fool proof and amazing ,brings me back home ❤️ thank you soooo much for sharing
Awww...I'm so glad you enjoy these bagels, Judie! It warms my heart to know that they are good enough to satisfy your NY roots. 🥰 Thanks so much for letting me know. Be well and happy baking!
Nice video. Simple to follow, straight to the point and pleasant voice.
Thanks so much for your kind words and support! ❤
😘thank you for this amazing recipe of NY everything bagels are my favorite, Hi from NYC💪🏼
Hiii! Aww thank YOU for checking out my video. I miss NYC a lot and am so glad you enjoyed the recipe. Be well!
Hello and thanks. Love your recipes amd your style!
Hii again Zayn! Aww thanks for all your support! ❤
Hi! Lovely video. Straight forward and so efficient and beautiful results. It really makes me want to try it when I have a chance. Thank you for putting this up. You’re such a gem ❤
Awww thanks so much for your kind words! Your support means a lot to me. If you try it, I'd love to hear how it goes for you. Be well and happy baking! ❤
Awesome. And absolutely right using the barley malt syrup for that authentic NY bagel flavor. Nice deep bake. Perfect job.
Aww thank you for your kind words! They mean a lot to me!
I’m about to bake some bagels for the first time, so I checked several recipes and I just loved yours. I’m making it today😄
Hi Luis! That's so exciting that you're making bagels for the first time and I'm so happy you picked my recipe! I really hope you enjoy it and would love to hear how it turns out for you. Happy New Year and Happy Baking!
Enjoy the simplicity of your recipes! I want to try and make these. Also appreciated your sour dough started and bread recipe😊
Hi Judy!! Thank you so much for your kind words and Happy New Year! Be well and I'd love to hear how these recipes work out for you.
I usually don’t comment on videos but thank you for this recipe!! I live in a small apartment with roommates so I was looking for a bagel recipe that both excluded a stand mixer (I only have a hand mixer) and was quieter so it wouldn’t disturb anyone if I decided to cook late at night. This is perfect!
Hi Sam! Thanks so much for saying hi and I'm so glad this recipe fit your needs. Late night bagel bagel making is a blast and your roommates are so lucky to live with you! ❤
Yummy! Very simple and clear instructions😋
Aww thanks for checking out my video and your kind words! Happy baking!
I am going to try these they look delicious.
Hi Frances! That's awesome and I'd love to hear how it goes for you!
Hi Rosie! Made the bagel for Christmas breakfast and they were a hit. Thanks and Merry Christmas 😊
Hii Sandra!! Wooo hooo! I'm so glad you enjoyed the bagels. Merry Christmas and I hope you and all your loved ones have a blessed holiday season ❤
Terrific recipe! ❤
Thank you!! :D
Beautiful 😍❤️❤️ super duper tempting 😋😋🤩🤤🤤 definitely delicious 😋😋🤤🤤
Thanks so much for all your support and kind words!
I am very glad I found your bagel recipe I'm from Back East also New Jersey as a matter of fact I had a coffee bar and Chelsea New York City. Every bagel recipe I find here is just so complicated and confusing but yours really laid it out nice and easy and I really appreciate that. I'm in San Francisco also and I had a hard time finding a decent bagel although I found a place in the corner of Polk and California Street right on the corner it's pretty good but thank you again.
Hi Jas! I'm so glad you found my video helpful. WOOW that's so cool you had a coffee bar in Chelsea! I loved that area. Thank you for understanding my pain about the lack of great bagels in SF! 😆What's the name of the place you like on Polk? I'll have to check it out the next time I'm in the area. Thank you for your support and I hope you have a wonderful start to the New Year!
@@RosiesKitchenAdventures The name of the place is Star Bagels. If you're coming from the direction of North Point it'll be on the right side corner of California and Polk Street in a small Pavilion right next to Golden Farmers Market. You can't miss it. The bagels are pretty good but when I first walked in there, it was an Asian guy behind the counter and I assume he was the owner. I thought to myself "oh boy!" But the bagels turned out to be pretty good and his coffee is pretty good too at a reasonable price I think it's $2. I believe he was an employee there with the previous owner and that's how he learned to make bagels. Yes, Chelsea was a pretty neat place and I liked having a business there. My coffee bar was between 21st and 22nd Street on 7th Ave. As for San Francisco, I can't wait to get out of here. I miss it back East and the food is so much better there. The food here is absolutely terrible and overpriced. Supermarkets are terrible also. It can be difficult or impossible to find certain items. I can go on and on but you seem to be getting on with it okay I would think!
@@jasguy2715 Thank you for sharing about Star Bagels! I look forward to trying it! WOW, I used to live on 14th St between 7th and 8th about 14 years ago. That was so close to where your coffee bar was but it might have been before your time there! Yes, I totally agree that the food back east is better in many respects and cheaper. I definitely miss the supermarkets and was just lamenting today that Wegmans will probably never come to CA. It's funny...I probably would not have learned at least half of what I cook/bake at home if I stayed in NYC because amazing food was so accessible. But I'm thankful we are not dealing with east coast blizzards! Thank you so much for taking me down NYC memory lane. 😄Be well and happy baking!
Nice beautiful bagels.
Aww thanks so much for checking out my video and for your kind words!
Hey there 👋 This is my recipe of choice to try baking bagels for the 1st time. I'm going to try and omit the syrup since I do not have that. I am very excited to do this! I have fast rising yeast? So I wanna say I'd be safe adding it in like u did. I'm even going to try and make my own bread loaf this week 🍞. Thank you for sharing ur recipe and a very good video of how and what to do and when. ✨️🌺
Hiii Jacqueline!! That's so exciting that you'll be making bagels for the first time 🎉 Yes, I think your fast rising yeast should be ok adding it to the dry ingredients like I do. Oooo homemade bread is the BEST!! Thank you for all your kind words and support and I look forward to hearing how your bread and bagels turn out! ❤🌻
@@RosiesKitchenAdventures The recipe turned out fantastic for myself as a beginner. I believe the only thing I should have done differently was check on them before the 35 minutes. The bottoms are more black than brown and some seeds are burnt. It seems that my oven runs hotter and I had no clue til now. They are still edible and actually gorgeous to photograph 📸 . The outside is crispy and chewy. The inside is soft and chewy not too dense either. My pan only held 4 after boiling. So the last 2 had basically proofed and got to be twice the size I imagined they would be lol so I made a butter crumble topping and now they're huge cinnamon breakfast bagels. I did use brown sugar as a substitute to the barley malt. Thank you again I love this video as a guide 💖✨️
@@jacquelinesweetie3 Thank you for letting me know and that's wonderful to hear that they turned out so well! Congrats on your first batch of bagels!! 👏🎉 Yes, each oven has its own personality and the bottom rack in my oven seems to run hotter than the top so even position within the oven makes a difference. It's crazy! Huge cinnamon bagels with the crumble topping sounds AHHHMAZING!! What a fantastic idea and that's a great insight that the brown sugar worked as a nice substitute for the barley malt. Thank you so much for sharing your baking adventures with me! ❤🥰
Weee bagels! This is on point!
HAHA! Thanks so much for checking out my video!
Hi - These bagels look absolutely amazing! - I can hardly wait to try them out! Like Sharon I don't have any of the malt syrup (have to order it :-), so I will be using honey...I think :-) Love that you can prep everything one day and bake the next day. Thank you so much for taking the time to create the recipe, than record, edit and upload the video; appreciate it so much!
Hi @AC Grateful! Thanks so much for your support and kind words. Your comment totally made my day. :) I think honey is a great substitute. I've never tried it so please let me know how it goes!
@@RosiesKitchenAdventures I will, plan on mixing it up today and having one tomorrow, wish me luck.🙂
@@acgrateful3373 Good luck and I can't wait to hear how it goes! Happy Baking!
@@RosiesKitchenAdventures I did it! They turned out okay. I need your advice. The bottom crust was really tough, what do you think I should do? I will say my oven is a little wacky sometimes, my bagels were done in 25 minutes, likely the cause for the tough bottom crust. The flavor was okay using the honey, I'll be ordering the barley malt syrup. The holes in the bagels looked like your before I baked the bagels, but only one bagel came out of the oven with a hole. The rest looked like rolls with poppy seeds on top LoL ....so YUUGER holes next time! Thanks again for taking the time and effort to share this recipe, I really look forward to getting it right. Before I order the syrup, do you happen to have an affiliate link for the barley malt syrup?
@@acgrateful3373 Ahhh I'm so excited to hear how it went! Thank you for letting me know. Wow your oven is super powerful and baked the bagels in nearly half the time! If you used 425 deg F, 400 or even 375 deg might be better options. Hopefully, that helps make the bottom crust still brown and crunchy but not too tough. HAHA - Yes, I was always surprised how big the hole needs to be before baking! I've never been able to make the holes *too* big so YUUGER the better. :D And thank you soooo much for asking about the affiliate link. That's so kind of you. I don't have one but I typically get mine from Amazon or Vitacost based on whoever has the best price. One jar keeps for a really long time and I just store mine in the fridge once it's opened.
Thank you, thank you, thank you! I just loved the simplicity of this recipe. My only question was after the fridge rest, do we go straight to cutting and shaping the cold dough right away? Do we let it out for a while?
Hi Ana!! Thanks for all your kind words and that's a great question. I just go straight to cutting and shaping the cold dough, no need to first let the dough come up to room temperature. Be well and happy baking! 🌻❤
Newest update - I have HOLES in my bagels LoL.... Thanks so much for your continued great advice!!! - Rosie - I APPRECIATE that YOU reply - Thanks. I look forward to trying to make other recipes from your channel. BTW I took a page out of your book, you after being unable to find the perfect bagle in SF - you came up with your own. YAH ... I had tried dozens of Flan recipes only to be disappointed so being inspired by you I did like you and 'I did some 'experiments' until I made a flan we love, and without those bubbles you see in videos and photos. LoL - I actually just 'do' the flan different. The ingredients are the same as most flans.
SO thanks for the inspiration!
Back to bagels - Now that I can make the perfect bagel THANKS TO YOU!!!!! I have taken up your practice of making a batch of bagels every week or two - freezing them and when we get down to the last bagel I do it all again! It really is not that time consuming and it is easy!
Again THANKS!!!!
YAAAAAAAAY!!! 🎉 Your comments totally made my day. ❤I knew you'd get those holes!! Haha your kitchen is turning into the bagel factory too! That's so awesome that you experimented and came up with your perfect flan recipe! I've actually never thought of making flan before. If you make a video on how you make the flan, I'd love to watch and learn. 🤩
@@RosiesKitchenAdventures Rosie :-).. 10 minutes ago my husband came up to me and said - honey I have really LOVED "YOUR" bagel. I told him "Those are Rosie's bagels" He said - Well you are the one that makes them here LoL - But you can Thank Rosie for teaching you!!!! SO THANK YOU!
Regard the flan - there will be no video making here I'm just a watcher LoL
@@acgrateful3373 AWWW that is soo sweet! 😍 I'm so glad you all enjoy the bagels and they are totally YOUR bagels now that you've made all those batches! ❤
Thank you Rosie
Sounds easy & want to try your recipe. Can I use grandma’s molasses in place of barley malt syrup?
Hii! Thanks for checking out my video and you can certainly use molasses instead of the barley malt syrup in both the dough and the water bath. The taste will be just slightly differently and the dough will be a bit darker in color but it'll still be delicious! If you give it a try, please let me know what you think of it! Be well and happy baking 🙏
If I don’t have the barley malt syrup right now but still want to try the recipe, would you recommend a substitution or just leaving it out?
That's a great question! You can use a tablespoon of honey or just leave it out. I'm excited for you to give this a try and would love to hear what you think. Have a great weekend!
They look pretty great. You don't need to turn them over halfway through the bake?
Hiii! Thanks for checking out my video! Nope, I don't turn them over. I hope that helps! Be well ❤
Don't forgot the love tap 🤣😉 like that one 😍
HAHA! Glad you liked that one! 😝
I'm pastry chef maker and I know what do you means, flour likes love
@@simokrat7 ABSOLUTELY!! ❤
Right now I'm one of your subscribers,waiting for your new videos more bakeries 😉❤️
@@simokrat7 Awww that's so sweet! Your support means so much to me!
Very nice video. Question. Once you form the bagel, do you let it rise again before the boiling or do you rely on the oven for the bounce? Also, get a recipe for Turkish simit. It's a sort of breakfast bagel also done with molasses but they braid it. It's very nice
Hi Alex! Thanks so much for asking as I'm sure others have wondered the same thing. I don't add another rise between shaping and boiling but I do boil them in the order that I shape them so there's a short rest period built in. By the time I'm ready to boil each one, they have relaxed enough to make stretching them out easier. And thanks so much for recommending simit! I've never tried it and it looks amazing!! I'll definitely have to make it! Be well and have a great weekend.
@@RosiesKitchenAdventures The simit is very similar to your bagel except that braiding gives them a very interesting texturing. Fun to eat. I made the bagels yesterday. They came out pretty much like a NY bagel. I had one with chicken cutlet last night and today cheese sandwich with Italian soft pecorino. I'm from Long Island, so I know a good bagel! These were the real thing. You'll love the simit. It's a bagel with a new "twist", pun intended. Turks sell them on the streets for breakfast like we have street pretzels in NYC. Nice chatting
@@alexhenderson8356 Ooooh...I love interesting textures and just added simit to my "kitchen adventures" list. 😀 I'm so glad you tried the recipe and liked it. It means a lot to me especially since you are from the land of incredible bagels. Your bagel sandwiches sound sooo good! I have to admit that I'm so used to just eating my bagels with smoked salmon that I forget to try different sandwiches. Thank you for inspiring me. Pleasure chatting with you too and thank you for teaching me about a new food! 🙏
@rosieskitchenadventures Hey Rosie! Sounds like another winner! ;) I have malted powder that I use in baguettes.. do you think this would work the same as malt syrup or completely different? Thanks !!
Hii again Chantal! I love all your comments and ideas and I bet the malted powder would work well. I've never actually tried it in this recipe but the flavor profile is similar. If you give it a go, I'd love to hear how it turns out!
Thank you Rosie :) Would appreciate the brand name of the yeast you like. I could not understand what you said.
Ahhh! Thanks for asking as I'm sure others might have wondered the same thing! I get my yeast online from Nuts.com (not sponsored). It's just their regular active dry yeast and I've been using it for years. I buy the 1 pound bag and then store it in the freezer. I use it directly from the freezer whenever I need it. Happy Baking!
Yummmmm
Yes they are!
Finally I see a home recipe that adds the malt syrup, good for you! As a bagel shop owner I cringe when I see recipes omitting this ingredient.
Wow I'm so honored you checked out my video! Yes, I love the flavor that the malt syrup adds!
i added caster sugar is that ok Its my first time
@@sharonscagell2472 Yes! You can totally try the recipe with just caster sugar first. You can replace the 1 tbs of malt syrup with 1 tbs of caster sugar so then it's 2 tbs of sugar total in the recipe. If you like the recipe, you can later try it with malt syrup! Let me know how it goes!
Beautiful Bagels and if they are New York Bagels, like Bruegger's Bagels then thay are great! I will have to try this soon.. Because all the Bagels in this area.... Lancaster County, Pa., are too soft and no real flavor. My only question is where to get that cooling rack in the United States. I have been looking for that cooling rack but cannot seem to find it, anywhere.
I'm so excited for you to try these and I look forward to hearing what you think of them. I've had these cooling racks for over a decade and you are the first to ask about them! I unfortunately don't remember the brand I bought but these are very similar and I trust this brand for other baking related items (amzn.to/42xViNp - affiliate link). Be well and happy baking!
Thank you Rosie for this stipulated n punctual demo ! .. did you leave them to rise after making the hole ? And how long ? Thnx 🌹
Hiii Basel! Thank you for your kind words and wonderful question! I do not let them rise again after making the hole. However, I stretch and boil them in the same order I made the hole so there's a small rest period naturally built into the process. I hope that helps and please let me know if any other questions come up! Be well and happy baking!
@@RosiesKitchenAdventures clear enough Chef Rosei ! Thank you for your prompt response although it was a year-old post .. to me its collectable .. Bless you 🙏
@@bobaslah Awww...bless YOU!! Thank you for all your support and have a wonderful day ❤🙏
Any recommendations to substitute barley malt syrup or is it a must?
Hii Anna! Thanks for checking out my video and that's a great question. I feel that the barley malt syrup makes these bagels much better but you can leave it out or use honey instead. I hope that helps! Be well and happy baking
Hi Rosie, how do you store bagels. Yesterday I made some really yummy onion bagels. They were great. BUT…what is the best way to store them and freeze them. I put them in plastic bags. This morning they are all mushy. 😅They lost the crispy.
Hiii Catherine! That's a great question! For freezing, I like to wrap each individually in foil. For bagels that I'm going to eat in the next 1-2 days, they do need a bit of air flow so they don't get mushy (I'm so sorry that happened BTW!). I either put them in a paper bag or the large rubbermaid container that I'm mixing the dough in with the lid loosely on. A bread box would also work. The crust will be less crispy the next day no matter what you do though but they should still toast up nicely. I hope that helps!
Hi Rosie, wondering how long you proof the bagels after shaping and before they go in the water bath. Thank you!
Thanks so much for checking out my video and asking that great question! I actually don't have a set proof time after shaping. I just boil them in the same order I shaped them and that process naturally builds in about 10 minutes for the dough to relax a bit after shaping. Be well and happy baking!
@@RosiesKitchenAdventures thank you for your detailed answer, just got my malt syrup in the mail and can’t wait to try your recipe!
@@ireadtrebleclef Ooooo...that's super exciting! I'd love to hear what you think of the bagels once you have a chance to make them! 🎉
Hi Rosie. How big is your container for your overnight proofing? Thanks!
Hiii Joy! I apologize for the delay in my response and thank for you for patience. My proofing containers are 14 cups and the dimensions are 9.35"L x 4.71"W x 9.35"H. Here's the exact product in case you want more details amzn.to/3KA6sZl. (affiliate link). Be well and happy baking! 🙏❤
I just put the dough in the fridge, can’t wait to finish them up tomorrow. The notes say they are vegan, but they have an eggwhite wash. Do you have a vegan substitute for the egg wash?
Hii Elle! Ack! Thanks for catching that!! You can skip the egg white wash. If you want to add any toppings, sprinkle them on as soon as each bagel is out of the boiling water and they should still stick to the damp bagel. I'm so excited for you to try these and would love to hear what you think when you taste these! ❤
@@RosiesKitchenAdventures Thanks Rosie… they came out so delicious! Loved the crispy outside and chewy inside, just as promised. The only thing that didn’t happen was they didn’t puff up hardly at all in the oven. They kept their scrawny appearance they had after the water bath. Any thoughts what might cause that? The yeast was very active, the dough rose nicely before, so I don’t think it was a yeast problem. Thanks!
@@elle.emm.asmr. YUMMM!!! Thanks so much for reporting back and I'm so glad they were tasty!! Hmm...the only thing I can think of to help with the puff is when you are shaping the balls, try to get them as tight as possible by dragging them on the board a few more times. I've found that the rounder, like a sphere, the ball is before you poke the hole, the better the shape when they bake up. I know that probably sounds kinda weird but that was my finding after making tons of batches of bagels! Be well and have a wonderful week! ❤
The dough seemed very sticky and wet, but when you cut it to shape, it seems less sticky, normal dough-looking. Did it dry a little bit? I love your recipe and look so simple. I'll definitely try to make it. Thank you.
That's an interesting point and thank you for asking! I think it might just have been the way the dough looks in the video because the dough isn't that sticky in person once the dough has time to hydrate and rise. I'm excited for you to try the recipe and would love to hear what you think!
@@RosiesKitchenAdventures Excellent! I made it. I'm a novice to making bagels and I found yours to be the most simple recipe and it came out beautifully. Thank you for your recipe and I appreciate your response.
@@ail2470 That's awesome!! Thanks for letting me know and I'm so glad they turned out well for you. Mmmm...nothing like fresh homemade bagels! YUM 😋
@@RosiesKitchenAdventuresNo doubt!👍👍
🤷♀️
How long should the dough be out of the fridge before shaping ?
And is there another rise time after shaping them ? 🥯
Oh !
Also .... did I notice a pan on the bottom of your oven ?
Is that to create steam ? 😊
I received a ♥️for my comment, but my questions remain unanswered.
😞
Hi Julie! Those are great questions that I'm sure others have been wondering about them too! I shape them straight from the fridge and there's no need to add another rise after shaping. I just boil them in the same order I shaped them. That automatically builds in a short rest period to make it easier to stretch out the holes just before boiling. HAHA you are super observant - that bottom pan was just the other pan of 4 bagels! No steam necessary. I hope you have a great day and thanks for asking these questions. 🙏
@@RosiesKitchenAdventures
🙂
I appreciate you getting back to me and sharing the info.💜
Maybe it's just part of the oven I see; I'm referring to the very bottom.
The first time you slide in the tray of bagels and close the door, there is just the one tray.
A moment later when you open, there are two trays of bagels.
Below on the very bottom is something circular, which again, may just be part of the oven.
I was wondering if bagels also need steam.
I began making bread a little more than a year ago, and I constantly mist~ before and throughout each bake.
Several videos and instructions explain this necessity for better bread, and I'm sure to do it ! 😊
Thanks again for sharing this great recipe; I will try it this week.
Oh !
I'm on day two of your no-waste sourdough starter suggestions !
I'm HOPING 🤞🏽 it'll be usable in a couple days, which if not, I'll continue until it is.😌
@@Julie-kb3mo Ahhh...yup, that circular plate came with the oven. I'm not totally sure what it is so just left it there! 😆 Yes, I've definitely heard the recommendation to mist bread while baking. I've never done that or anything else to create steam with bagels and I think they still turn out great. If you try it with the bagels, I'd love to hear how it goes! Ooooo...that's so exciting that you are making your own starter! 👏Please keep me posted on how that progresses. Have a great day and Happy Baking! ❤
Hi Rosie, I'm making this right now using strong white flour (13%). After 20min it's still sloppy and no gluten formed. I have done about 3 stretches and folds and my dough is still a sticky mess, no neat dough like yours. Would it be I used too much water? (1 cup = 250ml) and can it be saved by adding more flour? Thanksssss
Hiii sorry for the delayed reply! I know I might be too late but adding more flour would help form the dough. It sounds like there might have been too much water but different flours absorb different amounts of water too so you might have to adjust my recipe to work for you. Baking is such a journey!
Thanks for getting back. I left it in the fridge, will try to see if I can save it 😂. Enjoying your style of baking, no fuss with basic equipments 👌
@@nml9829 Oooh that's great news! Yes, please try adding a bit more flour see if if that helps! Thank you for your kind words and good luck on this batch ❤
How long do you let the dough sit when it comes out of the fridge?
Hiii Cheryl! That's a great question. I actually don't let it sit and just get right into forming the bagels from the cold dough. By the time I'm done shaping each bagel, they've already warmed up a bit. Be well and happy baking!
💐
Awww thank you for all your support, Maria! It's so lovely to see your comments!
Me back again and you were absolutely right about the frozen bagels being totally awesome - I was so happy!!!! I have to admit - they were better than the first time I had them on the day I baked them - even though I had to make them with honey. The malt syrup came in a while back but I got busy. Today I plan on mixing the dough up and baking it up tomorrow. I need your advice again. Last time I made poppy seed and cinnamon sugar bagels- I put the cinnamon on before I baked the bagels and of course the sugar melted - as I expected - but I think I would prefer a cinnamon sugar bagel like the Einstein's bagle- since the sugar is not melted I assume that the cinnamon sugar is added AFTER - what do you think is the best way to get that type of results? :-) PS Just mixed up the dough - after it rested for 20 minutes WOW AND WOW!!!! The smell with the barley malt syrup is INCREDIBLE!
As a side note you may want to consider making the letter t in tbs Capitalized, is Tbs- just a thought :-) also it just say in the description water, and does not specify that it should be "warm" - not sure if it matter for the yeast, but since becasue the barley malt syrup has to be refrigerated after it is opened and it may be hard to dissolve if a person does not use warm water. ..But I could be wrong...I have been many times in the past LoL
Hello again and I loved reading your updates! I'm so excited that you got the barley malt syrup and I'd love to hear what you think when you finish baking them tomorrow. Yes, it makes the dough smell soooo good! 😀 And thank you for the suggestions for the Tbs and specifying the warm water! I've made the edits and think that will help other people too when they read it. Honestly, sometimes I'm lazy and just use room temperature water and it still works but you are totally right that warm is ideal! 🙏Ooooohhh...cinnamon sugar bagels sound so good! I've never had the ones at Einstein's but based on how they look from pictures, I'm with you that they probably dust them after baking. Hmm...I've never done this before but I'd probably try to brush the bagels with a thin layer of melted butter when they are just done baking hot out of the oven, then dunk them in a bowl with the cinnamon sugar mixture, then set aside to cool. Hopefully, that will help the cinnamon sugar stick. If you try it, please let me know how it goes. If anyone else reading this has any ideas, please chime in!
@@RosiesKitchenAdventures Melted butter it is :-) I'll update later. I still can't get over the difference the Barley Malt Syrup has made...I honestly am looking forward to the bagels tomorrow! Again thanks for posting the video!
@@acgrateful3373 Yeah, the barley malt syrup is fantastic! I can't wait to hear the update and thank YOU for sharing your baking journey with me! ❤
@@RosiesKitchenAdventures Perfection!!!!! The Barley Malt Syrup made ALL the difference in the world. The butter also worked perfectly for my cinnamon sugar bagel; came out like Einstein's Cinnamon Sugar bagel :-). As you know you guided me with a few tweaks - my oven seems to run hot - so I ended up at 375 for 30 minutes - this time I used a silicone mat and not parchment paper - since the bottoms were tough last time. My hubby requested less 'crunchy' bagels so I passed on the egg wash which I will readily admit effected the color of the poppy seed bagels...the plain ones I baked for my cinnamon sugar bagels where nice and brown, you got me why. Have NOT got the holes down...I made them Gigantic... the holes looked exactly like your holes until I got the bagels out of the oven :-) No joke, no holes. LoL.... I think I will try to put some foil in the center, unless you have another brillant idea LoL Thanks for all your wonderful advice!
@@acgrateful3373 AHHH! I was so excited all day wondering how it went for you! Thank YOU for reporting back. I'm so happy for you and your yummy bagels! That's awesome that the cinnamon sugar bagels worked out and you found the perfect setting for your oven. Butter is the answer for everything HAHA! 🤣 I totally understand the hole problem! I made at least a dozen batches that ended up with no holes and it still happens to me sometimes when I forget how big they have to be. The foil is a smart idea and I've never tried that. It's worthwhile trying that on one or two and see if you like it. Please let me know if you give it a try! 🙏My only advice is to try to make the hole WAAAAY larger than you think you need and see if works. I think the angle of my video might make the hole look smaller than it actually is. I make the holes (not including the surrounding dough) at least 5-6 inches (roughly 13-15 cm) in diameter.
Hi I tried your recipe and the dough did not raise. I’m wandering if the yeast activated? Any suggestions on what I could have done wrong? Thanks.
Hii Doug! Oh no! I'm sorry to hear that the dough did not rise. I think you are right that it was most likely the yeast. Most recipes recommend blooming the yeast first to make sure it's active by mixing it with the warm water needed for the recipe and some sugar. After about 5-10 minutes, it should look foamy on top as the yeast activates. I don't do this step because the active dry yeast I use from nuts.com (not sponsored) has been very consistent for me over the years and I just add it directly to the dough. However, sometimes the yeast that comes in packets is less predictable so I would recommend blooming the yeast to make sure it will do its job properly. In addition, if it was especially cold where the dough was, that could also prevent a good rise. I hope you are able to give this a try again and please keep me posted on how it goes!
Hi Rosie. Thx for the reply. I tried again but I’m still trying to figure out the problem. I did discover that when I looked up 550 g of flour online it said 2 and a 1/3 cups. But when I put it on a scale it was much more than 2 and 1/3. Over 3 for sure. So I tried again and did as you suggested with the yeast. That said I don’t think I let it foam enough. So I’m going to try again. The outsides had a great golden crisp from the barley malt but I really wanted an airy fluffy inside like what yours looked like. I own a restaurant in NJ and would love to add bagels if I can get them right. I’m going to keep experimenting. ps I also found that our ovens cooked them much faster. 15 min tops. Of course I was using a convection commercial oven. I’ll keep u updated. Thx for the help.
@@dougsasfai2350 Hii Doug, Ooooo...I bet bagels would sell so well in your restaurant and it's only a matter of time before you figure out the perfect process and recipe for your commercial kitchen! I almost always weigh my flour but with the way I measure 550g bread flour, it's more like 3 ½ cups + about 1-2 Tbs, like you said over 3 for sure. I always find measuring flour with cups so challenging and I'm not very consistent with it! Also re: the yeast, I only use 1 tsp but if you still aren't getting enough rise even after blooming the yeast, you might just need extra yeast. WOOW...your convection oven is so powerful! I would love to be able to bake my bagels in 15 minutes. Keep up all the experiments and I look forward to hearing your updates.
Wat can I use instead of barley malt as not available where I live
Hiii and that's a great question! The same amount of honey would work nicely too. It's a slightly different flavor but the bagels will still be delicious. You could also leave it out completely. Thank you for checking out my video and have a great day! 🙏
Thnx😊
When I stretched my bagels they stayed like that! What do I do?
Oooh noo! I'm so sorry to hear that the bagels stayed stretched out. The yeast should help the bagels expand as they boil and bake so there might have been an issue with the yeast. If you are using yeast packets, you might want to bloom the yeast first to ensure that it's active. Add the yeast to the amount of warm water in this recipe with a pinch of sugar and wait a few minutes till it's foamy. Then add to the flour. Also, different brands of yeast work a bit differently so you might need to add 1.5 tsp of yeast instead and see if that makes a difference. I hope that helps!
If you don't have the Barley Malt syrup can you use beer?
I've heard beer bread is amazing but I unfortunately don't think it'd work as a substitute here. You could try a Tbs of honey or agave syrup or leave it out but the flavor will be a bit different. If you try any substitutes, please let us know how it turns out! Thank you!
Have you done a sourdough version?
Hiii and YES! Here's the video on how I make sourdough bagels: ua-cam.com/video/LppiQDfBods/v-deo.html
😢 Oh dear. I tried to make these but my dough was overly sticky and I could not shape it to form a dough ball no matter how hard I tried! In the end, I just refrigerated it overnight. Next morning when I tried to shape and bake the bagels the dough just stuck to my fingers and would not shape. I ended up boiling lumps of dough and baking the lumps. The end product was barely edible. I will try again - next time less water I presume???
Oooh no! I'm so sorry to hear that the dough was too sticky. Yes, please use less water next time and add the water in a portion at a time until the dough comes together. Different flours and environmental humidity can affect how much water is needed so adjusting the water amount might be necessary. I hope the next try works out better! Be well and happy baking!
It would help if the ingredients and amounts appeared on the screen.
Hii Stephen! Thanks for checking out my video and that's super helpful feedback. I'll do that in my next video! In the meantime, the recipe is also listed in the description box if that helps. Be well and have a wonderful weekend
I miss you Rosie!
Awww thank you! 🥰 I've been taking care of my sick pup so haven't been posting in a while but I have a video up my sleeve that I hope to post in the coming weeks. Thank you for all your support and for thinking of me! It means so much to me ❤
Can I use sugar to replace malt syrup ?
Hii! Yes, you can substitute an equal amount of sugar. The malt syrup tastes a bit different from sugar but the bagels will still be delicious. If you give it a try, I'd love to hear how it goes for you! Have a great weekend!
@@RosiesKitchenAdventures thanks I gonna try the receipt out soon ！
@@jungelbobo Awesome! Happy Baking!
the bagel really sounded crunchy or crisp
Hi Eduardo! Yes, they are nice and crunchy on the outside but chewy on the inside. Thanks for checking out my video!
Can you use oil instead of egg wash due to allergies to egg?
Hi Joanne! That's a great question. Yes you can certainly try oil but milk (even non-dairy alternative milk) might be a better option because the proteins can help the crust develop and the toppings adhere. However, it's worthwhile to try both and see which you like better! If you try either of these options, please let me know what you think. I'd love to know!
Thanks for your response. I’ll try the oil as there is a milk allergy as well.
@@joannebrennan7540 Ah gotcha! Please let me know how it goes. It's always great to find alternatives!
Hi!!
Hiiii Jean!! Be well thanks for checking out my video! 🌻
It always amazes me when the title says "no knead" and the baker starts kneading it.
HA! Hi Rob, I totally get you on that! Some recipes call for minutes of heavy kneading so I'm just trying to distinguish when that's not necessary. At the very least, some gentle folds are necessarily with most doughs. Thanks for checking out the video!