Made these today. Nice flavor. Good chew. Perfect color and size. Easy recipe. Rivals any bagel shop bagels you could buy. I’ll definitely make these again and again. I’m hoping you will put together and publish a cookbook in the future.
I made 1/2 the recipe today but added 2 Tbsp sugar to the initial ingredients then added 1/2 cup dried blueberries at the end of the knead to be sure they were mixed throughout. Another win! In another variation I added everything seasoning into the dough and also on top before baking and it was another tasty winner. Next time I’ll try cinnamon. A truly great recipe. 😁 @@GrainsInSmallPlaces
Thank you so much Kara. Weighing out in grams makes it easier for me thank you for doing that. I was getting frustrated when using cups, etc bc it usually different amount every time. Im new to baking n milling so I really appreciate you taking the guesswork work out of recipes. N I may take the plunge n try bagels soon.
My dough is rising now😊 so excited to try this recipe. I've made other bagel recipes. Not quite what i wanted. I trust your recipes and processes ❤ I cant wait to taste these bagels later tonight 😋 😊
I've been waiting patiently for this recipe! The weather will be cooling soon & I'll definitely be making them. Is there any chance for a soft pretzel recipe? My children ask me weekly for one. 😊
It is on my list of recipes to get too! I have so many ideas, it is hard to get them all out! 😜 I do have a Pretzel Bun recipe, but it is not quite the same as soft pretzels. But, if you are interested, here it is. grainsinsmallplaces.net/pretzel-buns-fresh-milled-flour/
I love your videos - I finally created a "window pane" and my bread is perfect every time now. THANK YOU! I am curious to know why you make this bagel dough the night before. Is it convenience or accomplishing something specific? Can the same thing be accomplished by letting them rise longer and completed on the same day?
Yay! I am so happy to hear that! Nice job! There are a few reasons I make these the night before, the main reason is it enhances the flavor, and makes them easier to work with when boiling. The other reason, is because that is the more traditional NY style bagels always rest overnight. Also, it is for convenience, because I can make the dough, and just boil and bake in the morning. You can do it all the same day, but the flavor and texture will result as more "bready" than bagel. Still delicious, but not enhanced. I hope that makes sense!
You are so wonderful to take time to specifically answer my questions. Thank you so much! You are my first stop when trying new things! LOVE your videos! I'm only 1 month in with this FMF life but am loving the challenge - thanks to you!@@GrainsInSmallPlaces
Ok - LOVE this recipe! My husband loves these bagels and refuses to eat store purchased ones any more. However, I am disappointed with how flat they come out when I bake them. They are lovey and puffy when I do the water bath and put them in the oven but when I go to slice them they are much thinner. Am I over kneading them?
It is possible you need just a tad more flour or a shorter second rise if they are deflating in the oven. Try one of the changes at a time, to find how it works in your home. I am so happy to hear they are a hit! Such a great item to have on hand, I like to freeze extras to try to have on hand! Thanks so much! Happy Baking!
If you use any oil or butter in recipe just measure it first, if not then oil or butter on measuring spoon or cup will ease release of sticky things like honey, etc.
I added cinnamon and raisins to this recipe and OMGOSH how DELISH! TY for sharing!
Oh ya! The flavored ones are so amazing! I mean the plain ones are fantastic on there own, but yum! Thank you so much for sharing! Happy Baking!
I have been looking for a recipe that actually tastes like a real bagel. Can't wait to try these
Hope you enjoy it! Let me know how you like it!
Made these today. Nice flavor. Good chew. Perfect color and size. Easy recipe. Rivals any bagel shop bagels you could buy. I’ll definitely make these again and again. I’m hoping you will put together and publish a cookbook in the future.
Aww thank you so much! I have been thinking about a cookbook, trying to research where to start. Thank you so much for your support! 😃
I made 1/2 the recipe today but added 2 Tbsp sugar to the initial ingredients then added 1/2 cup dried blueberries at the end of the knead to be sure they were mixed throughout. Another win! In another variation I added everything seasoning into the dough and also on top before baking and it was another tasty winner. Next time I’ll try cinnamon. A truly great recipe. 😁 @@GrainsInSmallPlaces
Yay! I love to hear this! It is a great base recipe to add things to. Thank you for the update on those! 😋
You've got some serious skills there. I am learning a lot. thank you. 😊
Thanks so much! So glad to hear that! ❤😊
Thank you so much Kara. Weighing out in grams makes it easier for me thank you for doing that. I was getting frustrated when using cups, etc bc it usually different amount every time. Im new to baking n milling so I really appreciate you taking the guesswork work out of recipes. N I may take the plunge n try bagels soon.
Yes! Weighing the grains has been a life changer for me too! You can do it! Let me know how it goes! Thanks so much!
My dough is rising now😊 so excited to try this recipe. I've made other bagel recipes. Not quite what i wanted. I trust your recipes and processes ❤
I cant wait to taste these bagels later tonight 😋 😊
So happy to hear that! Thank you so much! Let me know how they turn out!
@@GrainsInSmallPlaces I'm making your pumpernickel rye bread too. Is there a video on it??
You are so sweet Kara. Thank you for all your wonderful recipes 😁
Awww thanks so much!
My NY style bagels and so good. Next time I will add everything bagel seasoning and make cinnamon raisin. I also have my pumpernickel bread baking 😋
Yum! great flavor ideas!
I’m loving the taste of kamut.
It is a wonderful grain! I love to add it to a lot of my recipes! 😀
Hoping you do english muffin recipe soon!
It is definitely on my list to do! 😀
I've been waiting patiently for this recipe! The weather will be cooling soon & I'll definitely be making them. Is there any chance for a soft pretzel recipe? My children ask me weekly for one. 😊
It is on my list of recipes to get too! I have so many ideas, it is hard to get them all out! 😜 I do have a Pretzel Bun recipe, but it is not quite the same as soft pretzels. But, if you are interested, here it is. grainsinsmallplaces.net/pretzel-buns-fresh-milled-flour/
I truly appreciate each recipe & the time it takes to get them to us. ❤ Each one is delicious.
❤️❤️❤️
I love your videos - I finally created a "window pane" and my bread is perfect every time now. THANK YOU! I am curious to know why you make this bagel dough the night before. Is it convenience or accomplishing something specific? Can the same thing be accomplished by letting them rise longer and completed on the same day?
Yay! I am so happy to hear that! Nice job! There are a few reasons I make these the night before, the main reason is it enhances the flavor, and makes them easier to work with when boiling. The other reason, is because that is the more traditional NY style bagels always rest overnight. Also, it is for convenience, because I can make the dough, and just boil and bake in the morning. You can do it all the same day, but the flavor and texture will result as more "bready" than bagel. Still delicious, but not enhanced. I hope that makes sense!
You are so wonderful to take time to specifically answer my questions. Thank you so much! You are my first stop when trying new things! LOVE your videos! I'm only 1 month in with this FMF life but am loving the challenge - thanks to you!@@GrainsInSmallPlaces
Welcome! I am so happy yo hear that! Enjoy the journey! 😁
Ok - LOVE this recipe! My husband loves these bagels and refuses to eat store purchased ones any more. However, I am disappointed with how flat they come out when I bake them. They are lovey and puffy when I do the water bath and put them in the oven but when I go to slice them they are much thinner. Am I over kneading them?
It is possible you need just a tad more flour or a shorter second rise if they are deflating in the oven. Try one of the changes at a time, to find how it works in your home. I am so happy to hear they are a hit! Such a great item to have on hand, I like to freeze extras to try to have on hand! Thanks so much! Happy Baking!
Yep there’s some in my freezer now! Thanks for the suggestions. I’ll experiment!
Can you please do a video with the Ankarsrum? 🙏♥️🙏
I will have to put that on my list, I have other recipes in the Ankarsrum, but not a bagel video... yet.
If you use any oil or butter in recipe just measure it first, if not then oil or butter on measuring spoon or cup will ease release of sticky things like honey, etc.
Thanks!