Go Miss Pam! I just luuuvvee you my soul sister! Happen to be a Caucasian boomer, 73, a born again Christian though and only realize one race. The human race, as God created us all in His image. But cultures vary and make things interesting. Watching you work it out in your kitchen Miss Pam, is getting me interested in doing some cooking again. My one daughter knows me for my pork chops and I've baked an apple pie or two in my time. My dad was a cook in the Merchant Marines during WWII and I think he influenced me along the culinary arts I'd say. We'll see. PTL!
Sorry to piggyback on your comment...I didn't have a "Comments" bar show on my screen. I believe it's a UA-cam issue, as it happened 1 other time, on a different channel. Anyways...thanks Ms. Pam, this recipe looks great! And thanks, too, for the written quantities in the drop-down. I really appreciate it - it makes it soooo much easier to transpose them onto a recipe card. Now...I just have to make some self-rising flour, as it's not readily available here in Alberta, Canada 🇨🇦. Thankfully, I DO have a recipe for it, and as I love me some bagels, and have new tubs of herb & garlic cream cheese, and roasted red pepper hummus in the fridge - I forsee making bagels very soon. Thanks, and blessings to you and yours. 🙏
For anyone who wasn't aware, you can make your own self-rising flour by adding 1 1/2 to 2 tsp baking powder (I have seen it both ways) to 1 cup all-purpose flour. For this bagel recipe, you would need 1.5 cups all-purpose flour and 2 1/4 - 3 tsp baking powder. There are other "recipes" online that in incorporate baking soda and salt in them, but the recipe I listed was the most common I saw. I always have plenty of all-purpose flour, but I don't stock self-rising flour, so if you don't want to buy both types of flour, you can easily make your own. And there you have it!😂
HI Pam, I have tried making bagels so many times and they NEVER came out right. But I tried this recipe and they came out perfect! My daughter and I love onion bagels so I sauted some onion in olive oil, with salt & pepper and a little extra onion powder (about 1/2 cup of diced onion) and added them along with the yogurt and it tastes so good. Now I have so many ideas for bagel flavors to try out. Thank you so much for all the quick and easy recipes❤
Made these today. I'm absolutely not good at baking but these were not bad at all - the fault is in the baker (me), not the recipe or techniques in the video. Thank you, Miss Pam, for teaching me how to make something new.
Good evening Pam, glad to see you again. You are a real smart lady and beautiful too. Keep up the great content. You always putting out a lot of knowledge about everything. Have a nice evening. This is Tiger😊
I made them!!! Of course i had to compromise as usual. I had sour cream so i used 1 cup of that. In Ms. Pam voice....oooh my goodness!!! It was so good, and i coojed them on the stovetop in my cast iron because my oven went out on me last week. It still turned out delicious. Very soft too.
Ive used olive oil to pop popcorn, it didnt turn rancid. I didnt have any other oil, so i resisted for a while thinking it would be horrible, but it wasnt. Theres quite a variety of olive oils, some with lots of flavor some without. But i thought it was pretty good. Tastes vary. But it didnt go rancid.
Bagels with cream cheese, smoked salmon (ideally Scottish) and crispy iceberg lettuce - plus’s optional horseradish sauce. That’s the business right there!
OH MY GOODNESS PAM...... First off I watch you all the time especially your tips .....soooo good....I am keto and do not eat most of what you make BUT sometimes there is something I can convert....or you say that a gluten free flour can be used and I have tweaked a lot of your stuff to me and DELICIOUS....But....this bagel recipe I did by making my keto special flour self rising and then made your bagels OMGOODNESS>>>> my husband and I are from NYC...Brooklyn...we retired to Raleigh NC where all my kids (for years) are and my mom and family are from here and Virginia....I have tried to replicate a NY Bagel and even try them here Thumbs DOWN until NOW......my husband said WOW it tastes so close to a NY bagel its ridiculose the only thing they didn't seem as big as yours its probably because the flour is super fine (not almond or coconut flour) so maybe I need to experiment...but the way it came out anyway satisfied him and he is picky now I will try your english muffins thanks and if there are any tips you can throw my way I appreciate it Julianna Raleigh, NC
Everything bagel is one of my favorites. Yum. I use everything bagel seasoning on my cream cheese. I can't wait for this recipe! That looks delicious. I bet it would be so good doing breakfast sandwich with it.
🕊️🇮🇱♥️🎗️🫒🌻🫒That's Awesome! I Like Using Yogurt in place of Milk; but also Oat Milk or Coconut Milk. I definitely need to get a Baking Mat like that. Very Nice mat. I do have a Bakers Knife, like the Silver one you have, except mine has a Royal Blue top handle Grip. I Like the Almond Flower, for a Sweeter taste. And Same as You, use Olive Oil instead of an egg Wash. For topping, I like adding Roasted Unsalted Pumpkin & Sunflower Seeds. Yes, they Definitely look delicious ♥️🙂
Pam, I have been wanting to make my own bagels for years but found it intimidating! This looks so authentic and easy too. I cant wait to get to the supermarket after my dr. appt. today to get the ingredients! Thanks for sharing! Dee, NY
I'm so happy for you aunty pam! You're nearing a million subcribers! Just so proud of you❤❤ I hope you can expand your wisdom to other platforms so the rest of your neices and nephews can learn a ljttle thing or two ❤
Thank you for the recipe. I, too, love bagels. There is nothing better than using one to make a sandwich of swiss cheese, deli ham, thin slice of onion, and tomatoes. Dont forget to use some homemade mayo.. Yummy!
I just subscribed to you're channel. You are such a delight to watch. If deciding to brush with an egg wash, would you beat a whole egg or, just the white part? Also, if not using a silicone mat with the rings, as a reference, how many inches long, should the dough log, be rolled out to?Thank you
I thought bagels had to be boiled then baked like pretzels. FYI if you are sprinking something put a paper plate or wax paper under whatever your sprinking. This way you can fold in half and pour the extra back into the shaker. Everything is so expensive now we can't afford to waste a thing. I got one question why didn't you put the seasoning on both sides of the bagels? I cut mine in half and eat each half separately to fool myself that I ate a bigger portion than I actually did. Raisin bagels are my favorite ones I got to try to make. I guess I can take some of the flour to coat the Raisins so they don't stick together before add to finished dough.
Is there a reason why you aren't throwing them into a pot of boiling water before baking, like traditional bagels? These look easy and delightful Pam. Of course, they are my favorite, Everything Bagel flavor 😋
Good evening Pam, I'm watching you every chance I get put the great content. You are a real smart lady. Beautiful too. Take care of yourself. This is Tiger😊
I tried to make 2 ingredient bread you made the other day using vanilla yogurt and self rising flour and it did not worry . It did not rise and was so hard it could not be eaten.
Pam, here in NYC area, we're accustomed to drop the bagels into boiling water before baking. Is that step possible or necessary if you using the yogurt??
Hello Chef Pam! Awesome quick, easy bagel video and recipe plus tips!💖 I Love bagels; will definitely be making these..looks so delicious! HAPPY🌹 MOTHERS DAY! Blessings to you and family! 💕 🦋5/10/2024🦋
I'd love to make these now but only have the regular yogurt not Greek. I used it for your other bread recipe which was delicious! Can I use the regular yogurt or is there something in the Greek that is needed?
Nope! If you keep scrolling, below the ingredients list, it says "Explore the Podcast". Below THAT is the transcript. At 8:22 it says 20-25 minutes, but continues on with other pertinent information, which is of benefit to know, prior to baking. At 6:26 it says 425°F. @@Romans_8.38-39
Go Miss Pam! I just luuuvvee you my soul sister! Happen to be a Caucasian boomer, 73, a born again Christian though and only realize one race. The human race, as God created us all in His image. But cultures vary and make things interesting. Watching you work it out in your kitchen Miss Pam, is getting me interested in doing some cooking again. My one daughter knows me for my pork chops and I've baked an apple pie or two in my time. My dad was a cook in the Merchant Marines during WWII and I think he influenced me along the culinary arts I'd say. We'll see. PTL!
This takes the fear right out of making bagels! Thank you for all you do to help us, especially in conquering some of those cooking fears!!
Where has this recipe been my whole life! ❤❤ Thank you!
Sorry to piggyback on your comment...I didn't have a "Comments" bar show on my screen. I believe it's a UA-cam issue, as it happened 1 other time, on a different channel.
Anyways...thanks Ms. Pam, this recipe looks great! And thanks, too, for the written quantities in the drop-down. I really appreciate it - it makes it soooo much easier to transpose them onto a recipe card.
Now...I just have to make some self-rising flour, as it's not readily available here in Alberta, Canada 🇨🇦. Thankfully, I DO have a recipe for it, and as I love me some bagels, and have new tubs of herb & garlic cream cheese, and roasted red pepper hummus in the fridge - I forsee making bagels very soon.
Thanks, and blessings to you and yours. 🙏
I LOVE your baking matt, you should be sponsored by it or have your own brand to sell.
Wow only 1 and half cups got a whole lot of 4 bagel, Nice one, very easy to follow
For anyone who wasn't aware, you can make your own self-rising flour by adding 1 1/2 to 2 tsp baking powder (I have seen it both ways) to 1 cup all-purpose flour. For this bagel recipe, you would need 1.5 cups all-purpose flour and 2 1/4 - 3 tsp baking powder. There are other "recipes" online that in incorporate baking soda and salt in them, but the recipe I listed was the most common I saw. I always have plenty of all-purpose flour, but I don't stock self-rising flour, so if you don't want to buy both types of flour, you can easily make your own. And there you have it!😂
HI Pam, I have tried making bagels so many times and they NEVER came out right. But I tried this recipe and they came out perfect! My daughter and I love onion bagels so I sauted some onion in olive oil, with salt & pepper and a little extra onion powder (about 1/2 cup of diced onion) and added them along with the yogurt and it tastes so good. Now I have so many ideas for bagel flavors to try out. Thank you so much for all the quick and easy recipes❤
God bless you woman of God, thank you for the word and thank you for my favorite Bagel 🥯🥯🥯💞
Beautiful bagels 🥯, thank you so much for taking the time to create and share your skills!
Made these today. I'm absolutely not good at baking but these were not bad at all - the fault is in the baker (me), not the recipe or techniques in the video. Thank you, Miss Pam, for teaching me how to make something new.
Good evening Pam, glad to see you again. You are a real smart lady and beautiful too. Keep up the great content. You always putting out a lot of knowledge about everything. Have a nice evening. This is Tiger😊
I have watched this a couple of times, now I'm ready to try it. Looks so easy to make one of my favorite things.
That is incredible! No yeast? Thanks so much! I’d rather watch you than TV! I Love your sweet personality, and mostly your Energy!! Thanks Pam!❤😊😊
You are a blessing from God! Thank you once again...for showing me what to do🙏🏾🥰
Thank you for a easy bagel recipe I can make! I've always wanted to make them but thought it was hard. I cant wait to try it!
I cant wait to make these next with some cream cheese and even an avocado spread. 😍😍😍😍😍
Sounds great!
I made them!!! Of course i had to compromise as usual. I had sour cream so i used 1 cup of that. In Ms. Pam voice....oooh my goodness!!! It was so good, and i coojed them on the stovetop in my cast iron because my oven went out on me last week. It still turned out delicious. Very soft too.
Wow I feel very nostalgic watching this. My mom had a similar mat with all the measurements on it. Thanks for the recipe ❤
My pleasure 😊
This was an easy recipe. Thank You. God bless you.
I have learned to make lots of new delicious things by watching you. I'm so happy to have found your channel.
425° 20-25 mins
Looks delicious ...thanks for sharing!
Thank you too
Ive used olive oil to pop popcorn, it didnt turn rancid. I didnt have any other oil, so i resisted for a while thinking it would be horrible, but it wasnt. Theres quite a variety of olive oils, some with lots of flavor some without. But i thought it was pretty good. Tastes vary. But it didnt go rancid.
I do want to try this.
Bagels with cream cheese, smoked salmon (ideally Scottish) and crispy iceberg lettuce - plus’s optional horseradish sauce. That’s the business right there!
Love this recipe. This is similar to another recipe I have that I can make naan or biscuits. Just depends on what way I wish to cook them. Thanks Pam.
Sounds great!
Blessings always
I didn't find the recipe. They look so good. My favorite would be cinnamon raisin
Thanks for sharing 💯❤️🙏
OH MY GOODNESS PAM...... First off I watch you all the time especially your tips .....soooo good....I am keto and do not eat most of what you make BUT sometimes there is something I can convert....or you say that a gluten free flour can be used and I have tweaked a lot of your stuff to me and DELICIOUS....But....this bagel recipe I did by making my keto special flour self rising and then made your bagels OMGOODNESS>>>> my husband and I are from NYC...Brooklyn...we retired to Raleigh NC where all my kids (for years) are and my mom and family are from here and Virginia....I have tried to replicate a NY Bagel and even try them here Thumbs DOWN until NOW......my husband said WOW it tastes so close to a NY bagel its ridiculose the only thing they didn't seem as big as yours its probably because the flour is super fine (not almond or coconut flour) so maybe I need to experiment...but the way it came out anyway satisfied him and he is picky now I will try your english muffins thanks and if there are any tips you can throw my way I appreciate it
Julianna Raleigh, NC
Everything bagel is one of my favorites. Yum. I use everything bagel seasoning on my cream cheese. I can't wait for this recipe! That looks delicious. I bet it would be so good doing breakfast sandwich with it.
🕊️🇮🇱♥️🎗️🫒🌻🫒That's Awesome! I Like Using Yogurt in place of Milk; but also Oat Milk or Coconut Milk. I definitely need to get a Baking Mat like that. Very Nice mat.
I do have a Bakers Knife, like the Silver one you have, except mine has a Royal Blue top handle Grip.
I Like the Almond Flower, for a Sweeter taste. And Same as You, use Olive Oil instead of an egg Wash. For topping, I like adding Roasted Unsalted Pumpkin & Sunflower Seeds.
Yes, they Definitely look delicious ♥️🙂
Pam do you have a recipe for diabetics. I admire how you take the time to help and teach others. Your time and service is appreciated. Thank you.
Pam said you can use gluten free flour instead of regular flour.
Thanks for sharing Ms Pam! I love bagels too. Will definitely try this! ❤
🎉 TY!
❤ I gotta try to make this looks good
Thank you for recipe
Happy Blessings Pam Sat May 11
Yummy!! Thanks Pam❤
Awesome!
Thank you, Pam❤❤❤
I love bagels! But can’t eat them because of the high carb count. I’m definitely going to try this! 😋
Awesome
These look amazing!😋
Thanks for sharing this recipe 😊
Thanks Pam they sound delicious I can't wait to make them❤
Looks delicious 😋
Thank you Mrs Pam for posting this one! ❤️😋
YUMMMMMM. Can't wait to do this!!
Another great recipe and demonstration
Yet again quick and very easy 😊😊
Love to see use other flours thanks
Your joy makes me smile.
You're a genius and a life saver!! I am going to try your recipe ❤
Yes they do.
Mouth-watering goodness!
I love everything bagels 🥯
Good morning Chef Pam!!!
Blessing my Dear Pam this is my favorite ❤️🙏🏿⭐️⭐️⭐️👍🌹👏🍽
Pam, I have been wanting to make my own bagels for years but found it intimidating! This looks so authentic and easy too. I cant wait to get to the supermarket after my dr. appt. today to get the ingredients! Thanks for sharing! Dee, NY
I'm so happy for you aunty pam! You're nearing a million subcribers! Just so proud of you❤❤ I hope you can expand your wisdom to other platforms so the rest of your neices and nephews can learn a ljttle thing or two ❤
Looks delicious! I’ll have to try them!😋
Thanks
Thank you for the recipe. I, too, love bagels. There is nothing better than using one to make a sandwich of swiss cheese, deli ham, thin slice of onion, and tomatoes. Dont forget to use some homemade mayo.. Yummy!
I remember learning to make these in weight watchers many years ago, always enjoyed them
If I use a GF flour, do I have to add something to make it rise to replace the self -rising part of the flour?
I just looked it up and I guess they make a GF self rising flour
Thanks I have to try im gluten free. First time watching from West Virginia yes I will be watching more ❤.
I just subscribed to you're channel. You are such a delight to watch. If deciding to brush with an egg wash, would you beat a whole egg or, just the white part? Also, if not using a silicone mat with the rings, as a reference, how many inches long, should the dough log, be rolled out to?Thank you
I thought bagels had to be boiled then baked like pretzels. FYI if you are sprinking something put a paper plate or wax paper under whatever your sprinking. This way you can fold in half and pour the extra back into the shaker. Everything is so expensive now we can't afford to waste a thing. I got one question why didn't you put the seasoning on both sides of the bagels? I cut mine in half and eat each half separately to fool myself that I ate a bigger portion than I actually did. Raisin bagels are my favorite ones I got to try to make. I guess I can take some of the flour to coat the Raisins so they don't stick together before add to finished dough.
Pam, can you tell us how many carbs is in the bagel. They look good. Love you.
Can I use bread flour??
Thank you God bless you sister
Is there a reason why you aren't throwing them into a pot of boiling water before baking, like traditional bagels?
These look easy and delightful Pam. Of course, they are my favorite, Everything Bagel flavor 😋
I was thinking the same. I want the chew which is usually achieved by boiling. Should you not boil these for some reason?
I’m gonna make me some bagels girl! 😃😋🥯
Good evening Pam, I'm watching you every chance I get put the great content. You are a real smart lady. Beautiful too. Take care of yourself. This is Tiger😊
Hi Do you ever make items in the air fryer?
Im using a gluten free flour how do I make it self rising The bagels look AMAZING Everything Bagel is also my favorite ....Julianna NC
I tried to make the 2 ingredients lof
Bread and vanilla
I am so happy to see this video. Next up for me...bagels
I tried to make 2 ingredient bread you made the other day using vanilla yogurt and self rising flour and it did not worry . It did not rise and was so hard it could not be eaten.
Can you mix with blue berry? Will it cook in the same amount or longer?
Pam, here in NYC area, we're accustomed to drop the bagels into boiling water before baking. Is that step possible or necessary if you using the yogurt??
I love everything bagel, but my bagel seasoning is salty which brand are you using
Hello Chef Pam! Awesome quick, easy bagel video and recipe plus tips!💖 I Love bagels; will definitely be making these..looks so delicious! HAPPY🌹 MOTHERS DAY! Blessings to you and family! 💕
🦋5/10/2024🦋
When making this and the 2 ingredient bread do you buy the bleached or unbleached self rising flour or doesn't it mater?
Hi Pam, what's the temperature of your oven for this?
The transcript, at 6:46, says 425°F. Just above that, it says to preheat.
I'd love to make these now but only have the regular yogurt not Greek. I used it for your other bread recipe which was delicious! Can I use the regular yogurt or is there something in the Greek that is needed?
You can try it since you already have. The Greek does have a different taste and a slightly different texture and it’s the protein part. Thanks
what temperature? I didn't hear you say and it's not in the recipe part
I wouldn't use olive oil. Maybe use avocado oil. Olive oil can turn rancid at Temps above 350°
Bake at how many degrees?
I've made the bread twice. Can you tell me why the top never gets brown
Hi Pam, I'm taking this space to get a message to you.... Will you tell us how you feel about bay leaf? Do you even use it? God bless you.
Yes I use it in many different ways. I have several videos that involve bay leaves and I’m trying to grow it. Thanks
What kind of salt did u use?
Any idea if I can use dairy free greek “yogurt”?
I haven’t but you should give it a try!
Hi Pam, have you ever boiled the bagels in water first and then baked them. Its the traditional way. Just curious. Thank you.
Not with this recipe
Can you make some with no calories
Is there an option for making these gluten free? My little granddaughter has to eat gluten free and misses eating things like bagels and donuts.
I can't get away with using white flour, just hope with a bit more yoghurt the recipe might be doable with a whole grain?
Can you still give them a quick bath in boiling water before baking?
You can but I don’t see the need. Thanks
The salt you added looked yellow is that a special salt?
What kind of salt is that? Looks brown.
Pam you are repeating other people posting, it's good for those who don't see the previous post
Oven temp and time?
It's all in the transcript. Just keep using the "more..." drop downs until you get there.
@@terrymovold4364 It stops after ingredients. I scrolled all the way down. Oven time and temp, please?
Nope! If you keep scrolling, below the ingredients list, it says "Explore the Podcast". Below THAT is the transcript.
At 8:22 it says 20-25 minutes, but continues on with other pertinent information, which is of benefit to know, prior to baking. At 6:26 it says 425°F. @@Romans_8.38-39
@@terrymovold4364 Thank you.
it seemed like you had more dough bulkier
REALLY