Yes! I have her book and she details the same things in it. It reassures me soooo much while making her recipes. She's AMAZING about that attention to detail. I can't imagine how much is going through her head at any given time, because she thinks of everything, truly.
I just finished making these bagels today 9/19/23 for the first time. They turned out to be as good as the best New York Bagels I have ever eaten. I couldn’t follow the recipe perfectly i.e. I used 1/2 cup vital wheat gluten and 6 cups of King Arthur Bread flour. I used Black strap molasses for the yeast proofing and for the bagel boiling. The first rise ended up being 3.5 hours because I had to run an errand. The 9v battery in my scale died so I had to “eyeball” it. The dough was very forgiving for my many attempts to make a decent ring. I let them rise overnight and finished them first thing in the morning. Wow! I will be making these from now on and not buying any bagels, unless I am in New York of course. The reason I wanted to post a comment was to let others not so experienced bakers as myself know you don’t have to be perfect to achieve the delicious outcome.
Clair - Let me answer your question on ‘malt’. Malt comes from malted barley. Malted barley is made by taking newly harvested barley (in huge quantities) and infusing it with warm, moist air. This begins the germination process which converts the starch in the barley to sugar. The sugar is called maltose. The maltose is then extracted from the malted barley to be used in baking and brewing beer. (I do a lot of both....).
@@titezazou7963 A long process, but is not too complicated. More time doesn't equate to more difficulty, but a lot of people are lazy so I guess it's the same thing for them.
Just finished eating the bagels I made with Claire’s help. It wasn’t difficult, and making something that turned out exactly like it was supposed to is so much fun. Absolutely delicious, and I got the blisters! I can’t believe I did this. Many thanks.
A marriage made in heaven's kitchen.....Claire and the NYT ! The NYT is the appropriate level of quality for Claire's knowledge and gifts. Please fully utilize her teaching, historical knowledge of food and editorial skills at the NYT. THANK YOU !
I literally made thousands of bagels a day for 6 years. We proofed our shaped bagels overnight on a refrigerated walk in. It helped immensely with the texture.
Oh, my goodness. My husband and I made the bagels (yesterday and then this afternoon), and they are absolutely DELICIOUS! It's quite easy thanks to your excellent video details, the ingredients are easy to find, cleanup is very smooth, and the finished product is phenomenal. Yes, there's a lot of resting time, but that just makes the anticipation even sweeter. Well done!
Malting is the combination of sprouting a grain to a specific degree and then kilning it dry. Malting breaks some of the starch down in to maltose, and denatures some of the protein. This creates a balance of sugar and amino acids which are prone to the Maillard reactions when exposed to the heat involved in concentrating to a syrup or powder.
Man, bagels bring back those same nostalgic memories of my dad bringing home a paper bag of bagels and a bottle of grapefruit juice from the deli every Sunday morning when I was little. And if I was lucky there’d be a pint container of bread pudding waiting for me too Thank you Claire for reminding me of that, definitely gonna bake some of these for myself
Here’s a point about stand mixers: it’s heat buildup that damages motors so if you give the motor frequent breaks early In the process you probably won’t hurt your mixer motor and you can scrape the sides of the bowl to ensure that the total dough is getting worked. As the gluten stretches it will get easier to work and you won’t need to take breaks.
I've seen a lot of cooking demos on UA-cam....lot's. What I have seen is a single one with this level of instruction. I truly feel like I can make bagels after watching Claire make them. My mouth is watering....literally. I like butter and cream cheese on mine as well! Thank you.
Bon Appetit Kitchen and the magazine itself has treated its employees who are poc like second-class citizens. People less qualified than Sohla (I'm using her as an example because of an interview she gave) were given top priority and she had to take a backseat to it. I guess if you're a white woman like Claire and you offer a publicist-approved apology for your lack of providing support for your colleagues who are poc you'll still land on your feet and find a job somewhere where you can continue to pretend nothing happened, like BLM. She's not the only one but she's obviously one of the most popular of the white chefs at BA. I'm Haitian and I find it revolting that this casual racism keeps perpetuating itself.
@@mimibelle76 I know what went down at BA in June, but where's the part about Claire being racist? In the absence of specifically knowing about Claire's reputation, and also the ins and outs of what went down behind the scenes, be a little generous and give her the benefit of the doubt before you try to assassinate her character. Redirect your misguided resentment. There are actual racists out there that you could be using your energy on.
Michelle M as someone who read and watched so much about the downfall of bon appetit, im just curious where you found she is racist? she has never been blatantly racist as far as i know, and she left the company fully when these issues came to light. it may be seen as performative, but she has done much more to support her POC colleagues compared to chris and brad who still occupy the bon appetit channel. sure she is white and was popular on the channel, but it was adam and higher ups who caused the racial inequality within bon appetit. not trying to argue. just trying to understand your view 💕
I made this recipe and it's GREAT !! I used regular flour and it worked just fine. I'm about to make bagels again this time I'm making it with bread flour. I watch the video while I'm making the recipe... the only bad part about this video is that she gives so much information about the ingredients that I have to be rewinding and forwarding the video several times. Other than that, it's a great recipe.
I’ve made these twice. Both times they tasted great. The first time they looked pretty good. They rose for 14 hours. The second time I allowed them to rise 17 hours. Those I had a lot of trouble with and they didn’t look ideal. So a couple of words of advice. It’s hard to put 12 bagels in my home fridge to rise. It’s winter time where I am so I let them rise in my garage which is 50 degrees. At 50 degrees I would let them rise for only 12 hours. And put semolina or cornmeal under the bagels. They stick to the parchment paper badly.
Great content! She explains everything so well and with so much passion. The bagels looks great, didn't know the malt syrup gives them the typical brown colour
They look so amazing. Haven’t been able to eat gluten for decades, and this was super satisfying. They just look perfect. Excellent videography and excellent detailed, realistic Claire-ness.
These videos should display the technical team in the description. a) because their work deserves recognition and b) because the chemistry between them and the star often makes a big difference and their comments are good. Please add everybody's name in the descriptions of your videos, NYT :) Make a difference!
I've made these twice now. They are excellent. No one else is talking about making them. Just making comments on Claire's performance. Doesn't anybody else actually cook? Do you see this as mere entertainment? You are missing out.
Thanks for the recipe! I tried it this weekend. My hydration was a little too low unfortunately. I also did not get the rise I wanted (maybe this will get better with improvements to shaping/hydration). My one warning to other bakers is not to use an enameled pot for boiling. The syrup badly stained the inside and I anticipate working over the next few days to get the stains off.
Malted (for instance) barley (but Many different/Almost all Kind of Grains are useable for this process), is a Grain that is germinated briefly and then dried again. This process forms and activates enzymes in the grain, which for instance are necessary for brewing beer.
The enzymes in malted barley are what convert the starches in the grain to sugar when re hydrated in water. The sugary water is then boiled down into malt syrup or in the beer making process is boiled with hops and then fermented into the final beer.
Being a home brewer I can tell you that malting a grain is a process to “trick” the seed into starting its journey toward becoming a plant through warmth and moisture by activating the enzymes it naturally contains that then convert the long chain carbohydrates in the endosperm into short-chain sugars that the potential plant can use for nutrients until it produces a leaf for photosynthesis. The malting process halts the seed’s growth just as it starts producing a root and stem by removing the moisture. The result is a seed, after drying, crushing and being stewed, produces a sugar rich liquid that is subsequently dehydrated into a syrup.
Prefers a New York style bagel but then sweetens the boiling water like Montreal. 😀 I’m with Claire regarding lox, cream cheese, tomato, red onion and capers. Perfection. 👍
New York style is boiled in barley malt water as the traditional recipe. Montreal uses honey and has malt in the flour mix instead. I'll believe the published pastry chef on the terminology on this one :p
I've tried several different recipes for bagels. This one is most definitely my absolute favorite. The dough came out perfect, the taste and texture is wonderful! You can't fail with this recipe! Thank you! 😊
@@mimibelle76 i think everyone knows what happened at ba lmao, i'm glad all of them left (the ones who matter) and moved on to better things lmao, its a meme babe its not that deep 😴😴😴 instead of trying to be woke on some random youtube comment why don't you go and support the poc who used to work there ? that's what i did
@@chriiskun I do. You don't. I"m from Haiti and I can't believe a fellow poc is ok with continuing to watch her. Are you really ok with casual racism? I'm not. Yeah, racism...not that deep. Has your brain been whitewashed?
I used to try and make bagels when I was a young teen. Always ended up with door stoppers and haven't touched them since. Seeing Claire bake those beautiful and I'm sure delicious bagels absolutely convinced me to give it another go. (now having years of baking experience and also Dessert Person on hand will surely make for a better outcome xD)
I’m from Toronto, and I love the Montreal bagel and like Claire my dad always buys bagels every weekend but in my local bagel shop they have bagels with toasted coconut as a topping. It’s actually soooooo good if you’ve never tried it before you should!
Just made them turned out delicious!!!! I left them out on the counter top to proof for an hour after making them into bagel shape. Did the float test they passed. They turned out a little smaller I'm going to make 8 instead of 12 next time for bigger bagels. Amazing!!!
As much as I miss the good old days of the BATK, I LOVE seeing calm, happy Claire doing what she enjoys and teaching us so much!! Can't wait for her book to arrive (I don't live in the US and since I try to avoid ordering from amazon at all cost, it takes a while).
Oh! I think my heart just stopped for a second, when the camera zoomed in on the baked bagels. That poppyseed baby has my name on it! Thanks Claire, you're fabulous!! ~Diana K.
This recipe is awesome, your video is so easy to follow, My daughter has made these bagels twice once for our family and once for her fianceś family . Well needless to say they were gone immediately, so I thought my turn to try. Well, I must say it so much fun baking with you- these bagels are perfect New York Bagels- SCRUMPTIOUS!!! So easy to make. Everyone, you need to try these, simple to make and delicious-to-eat New York Style Bagels! YUM!!
Growing up in NYC and Long Island your video brought back great memories of our Sunday morning visit to the local Bagel Store for freshly baked bagels, lox and cream cheese. We would time our visits to the top of the hour so that we always got them right from the oven. Then the race home so that the family could enjoy warm bagels and coffee with the works. Your so correct that there is something so satisfying about a true NY Bagel, thanks for your great video and a reawakening of nostalgia on my part. God Bless and keep making these great video’s.
She's pretty right regarding malt. Malted grain is grain that has just sprouted then dried out and usually roasted. The sprouting releases enzymes that are able to convert starches in the seed into sugar the the growing plant can use as energy to grow. When brewing alcohol malted grain is steeped in water at the right temperature for the enzymes to convert the starches into sugar, then yeast turns the sugar into alcohol. The barley malt used here is most likely the steeped liquid boiled down to a sweet syrup
Claire is so smart in how she explains the technique and how to do things effectively. It makes the process of baking so approachable and less intimidating.
Thank you Claire! This recipe is on point. Even though I forgot the salt and accidentally used 1/2 cup of AP flour with the bread flour instead of whole wheat, it's extremely forgiving and they came out beautiful. I made half everything and half blueberry + cinnamon sugar and they are divine. Next time I would try to use dried blueberries as fresh made the dough about twice as difficult to work with, due to the fragility of the berries. other than that, i wouldn't change a thing. These are bakery quality bagels.
Oh wow, a 22 minute Claire Saffitz video that doesn’t involve frustration, or chocolate-tempering-induced mental breakdowns. Looking forward to see more of these!
Starting a bagel flamewar between Montréal and NYC is a cheat to boost those engagement stats. (we Montrealers can't even stop fighting about what street has the best bagel shop - it's St-Viateur, obviously )
I love Claire. She's a very good teacher and explains everything she does AND she doesn't pull out any fancy shmancy stuff which is great for home cooks.
😅I have been wanting to make bagels for a long time. I don't live near a town I can buy them in so when I got a hankering for them I went directly to you. They turned out spectacular- I used part whole wheat flour and it gave them a great color, texture and flavor. Big thanks for breaking this down and making it digestible lol!
Tried this and worked really well for us. I used Molasses instead of the Malt in her recipe and it made all the difference. This is the 2nd bagel recipe i've tried and I think Claire's is the only recipe for me.
I made these this weekend. Everyone LOVED them. We made egg, sausage and cheese bagel sandwiches. Everything and Asiago everything. Sooo good!!! Thank you!
Claire is my sister, who *always* took huge slabs of lox and left little for her younger sister. So, to this day, I portion-control my lox, cutting it into smaller bits.
I love Claire! She's not only charming and witty, she's my baking brain! By the way, malt is just a steeped, germinated grain, like barley. It's German for melt, but not precisely.
Hi Claire. Malted means that the barley grains are allowed to begin germinating, but then the process is stopped. What you then have are barley grains with tiny sacks of sugar (simplified). When we brew beer, the grains are cracked, and water is added at specific temperatures to create a mash which extracts the sugars. basically, that is what malted means.
I buy my malt from a wine and beer homemaking store. It comes in a can and it will not go bad. It makes such a difference for the flavor. Homemade bagels freeze very well so when in the mood I will double or triple a batch so I can freeze bagels. I like to put the boiled bagel into a dish of corn meal (for the bottom, and so it won't stick to the pan) and the top is the everything seasoning. I was trying to introduce more food items into kids without them really noticing.
malted is derived from maltose. Maltose in turn ist the sugar that is generated when starch is broken down. Starch being poly-glucose. The dIssaccharide consisting of two glucose molecules is called maltose. when grains sprout they release enzymes generating maltose. love your recepies!
@@pugsley9618 Sweetheart, that advice was for you! You're the one that had to be told what it was by a racist-enabler like Claire Saffitz. Critical thinking skills and intrinsic motivation aren't your strong suits. But racism is. Thanks for being white!
Claire, you have convinced me to get the Barley malt syrup! As a kid some friends and I came up with selling bagels on Sunday mornings in our neighborhood. The local bagel store made us a deal. Our cost 5 cents and retail was 7 cents. We learned a lot as we were allowed in the back to actually learn how to make bagels. Even though it was by hand the guys were like machines, they were so fast. When I was in culinary school I enjoyed the bagel making more than most everyone else. Now it's time to do it for myself!
I made these following everything to the tee and they are PERFECTION! I can’t actually believe how great they turned nor have i ever eaten such a good bagel. I added semi sweet chocolate chips to some of them - sac religious i know but sooooo 😊 Thank you Claire!! You’re the 👑!
@@mimibelle76 first of all not sure how my ethnicity has anything to do with this comment. Secondly, if you're implying that supporting Claire is like supporting the whole BA issue then I think you've misunderstood a lot of what happened there. She is literally at NYT because she did NOT support the white washed culture at BA
@@noneness If she had cared about the situation she should have stepped in to change it or do a series of videos with Sohla, Gabi and others from BA. She hasn't. Her words were all about saving her career. It seems that if you're a white woman, you're cute, funny and a good cook it doesn't matter if you're a racist enabler. It shouldn't be forgotten. I guessed you're white by your blithe comments above. What she did (or didn't do) is not ok. I guess you're ok with racism too.
@@mimibelle76 I don't think Claire has collaborated with anyone POC or not on her own channel. In fact the only person she's collaborated with after leaving BA was Mike Chen (who is an Asian man). At the end of her videos she has also mentioned and featured Rick Martinez and cookbook authors who are POC. She may not be the loudest ally but it doesn't mean she isn't. The fact that she left a probably well paying job (since her videos were constantly the highest viewed) is a start. I'm not saying that that is necessarily enough but people shouldn't be throwing stones on others who are trying. That's how you stop others from even trying. Shouldn't you instead focus your energy on those who are actively against equality? Also, I'm not sure why you're bringing in my ethnicity into this. Your incorrect assumption of my ethnicity, based solely on the tone of my comment leads me to believe that you already have a preconceived idea of whiteness, thereby narrowing your mind and attacking based just on that assumption. Even if I was white what were you trying to achieve by trying to point that out? Were you trying to use it into guilting me for supporting a creator? Is Claire perfect? No, but neither am I and neither are you. I admire your passion towards fighting for what you believe in and commenting several times on this video. However, I personally feel that your voice and passions should be pointed elsewhere.
I already know how to do this and have done it many times, but I'm still watching because it's so soothing and relatable to watch Claire bake and talk about baking.
My second go at bagels was blessed by Claire's insight and cursed by 15 minutes of kneading bagel dough on a bench that was much too high. I stood on an Art History textbook. That helped.
Get the recipe: nyti.ms/361IBju
I’m not paying for that. Why even put the link.
This is not helpful. The link requires a subscription.
@@emmafeess1038 Zou can find this recipe in her cookbook
The cut to her SHOES is everything she is so cute
THE SHOESSSS
6:06 for the shoes guys and gals...
Those socks, though. I can’t have skitty-wompus socks, I’d have to fix those before I could keep kneading.
anyone know what brand the shoes are?
@@naomikerpner107 Dansko womens clogs professional shearling
“It’s so salty!”
*somewhere in California, Molly Baz smiles and she doesn’t know why*
i love this comment so much
😭😍
yessss 😭
do you guys know if molly has made any content since leaving ba? i miss her insane salt addiction
@@beccaw112 great! thanks!
Dying for Clair and her shearling clogs 💘
Us, too 😍
Thank you, was looking for this comment! As soon as I saw those shoes...😍
@bookac1 'Dansko Women's Clogs Professional Shearling' - I love them too!
@@BridgetKat Thanks!
Thank you Clair. Terrific step-by-step directions for a first time bagel maker! Loved the whole process!
I love how she gives you answers to all those nervous questions like "if they look a little flat don't worry, do this" or that's expected
Yes! I have her book and she details the same things in it. It reassures me soooo much while making her recipes. She's AMAZING about that attention to detail. I can't imagine how much is going through her head at any given time, because she thinks of everything, truly.
Claire just convinced me to spend a full weekend making & eating bagels 🥯
Let us know how it worked out.
@@aafsterlife9647 heading to grocery store after work to hopefully find Barley Malt, if not ordering on Amazon for next weekend 🙌🏼😋
@@freddsters
Were you able to find the barley malt syrup at the store? If so, which store did you go to?
I will give this a try too, I love how she explained. I love bagels but it is not common in Germany. Great recipe!
@@L_77. I couldn’t find it, so just ordered on amazon, arrives on Tuesday, next weekends plans are set 😋🙌🏼
What I like about Claire is that she's really good at explaining things, and also justifying her choices.
I just finished making these bagels today 9/19/23 for the first time. They turned out to be as good as the best New York Bagels I have ever eaten. I couldn’t follow the recipe perfectly i.e. I used 1/2 cup vital wheat gluten and 6 cups of King Arthur Bread flour. I used Black strap molasses for the yeast proofing and for the bagel boiling. The first rise ended up being 3.5 hours because I had to run an errand. The 9v battery in my scale died so I had to “eyeball” it. The dough was very forgiving for my many attempts to make a decent ring. I let them rise overnight and finished them first thing in the morning. Wow! I will be making these from now on and not buying any bagels, unless I am in New York of course. The reason I wanted to post a comment was to let others not so experienced bakers as myself know you don’t have to be perfect to achieve the delicious outcome.
Clair - Let me answer your question on ‘malt’.
Malt comes from malted barley. Malted barley is made by taking newly harvested barley (in huge quantities) and infusing it with warm, moist air. This begins the germination process which converts the starch in the barley to sugar. The sugar is called maltose. The maltose is then extracted from the malted barley to be used in baking and brewing beer. (I do a lot of both....).
The new kitchens and all the wonderful people: sohla, priya, claire, all these new faces... it all makes me so happy. I WANT NYT cooking to thrive!!
yes! have you seen stump sohla?
Yes I agree, as long as they pay all their features guests fairly, I’m also down for NYT cooking channel
@@ameliac3337 YES I LOVE BABISH
@@yupyep4361 andrew is a good dude
I just miss brad
Whenever Clair says "not too much work" i know it will be too much work
I made bagels a few times and it is a long process with all these steps
But it will be worth it.
I don't knead the dough, do folding after an hour proof. I used the Martin Philip method, which works fine, but I can try this one.
@@titezazou7963 A long process, but is not too complicated. More time doesn't equate to more difficulty, but a lot of people are lazy so I guess it's the same thing for them.
oh god, sooo true 😊
I see Claire, I click.
Same here. Yet another bagel show...But that don't matter, it's Claire.
Same 😅😂
Love her❤
Ditto
I would die, for Claire, fromthenyttestkitchen
Just finished eating the bagels I made with Claire’s help. It wasn’t difficult, and making something that turned out exactly like it was supposed to is so much fun. Absolutely delicious, and I got the blisters! I can’t believe I did this. Many thanks.
I didn't get the blister not sure why
A marriage made in heaven's kitchen.....Claire and the NYT ! The NYT is the appropriate level of quality for Claire's knowledge and gifts. Please fully utilize her teaching, historical knowledge of food and editorial skills at the NYT. THANK YOU !
Claire has her own UA-cam channel too!
@@brendanmorin9935 very cool ! I just saw her channel 1st time other day. I had a slight disconnect with Claire since she left BA. Love her !
I literally made thousands of bagels a day for 6 years. We proofed our shaped bagels overnight on a refrigerated walk in. It helped immensely with the texture.
Claire: Do i bake them one at a time?
Producer: this is not "gourmet makes" you don't have to purposely torture your self
she meant the trays xD
The new NYT Cooking kitchen studio looks great. Looking forward to seeing how they warm it up some more with accessories etc.
Definitely needs some accessories... looks so stark and bland.
I was just admiring their sparseness
I guess that it's easier to clean, especially in a global pandemic with rotating/changing people that cook there
Looks kinda sad to me
Do I have any intention of ever making bagels? No.
Am I going to watch this video anyway? Yes.
Do I any intention of ever making bagels? No.
Watch Claire having fun making bagels!
I'm going to make bagels for friends!!
After watching Claire make bagels: "I may some intention of making bagels now"
lol same, i live where there are no bagels..im a nyc transplant but i will watch this video and secretly die inside,,,lol
UK people - Barley Malt extract is sold in Holland & Barrett (it’s called Malt Extract, check ingredients as it’s says it’s sourced from Barley)
20:22 happy to see that i’m not the only one who does this thing of putting the bagel topping residue on the cream cheese
Oh, my goodness. My husband and I made the bagels (yesterday and then this afternoon), and they are absolutely DELICIOUS! It's quite easy thanks to your excellent video details, the ingredients are easy to find, cleanup is very smooth, and the finished product is phenomenal. Yes, there's a lot of resting time, but that just makes the anticipation even sweeter. Well done!
Malting is the combination of sprouting a grain to a specific degree and then kilning it dry. Malting breaks some of the starch down in to maltose, and denatures some of the protein. This creates a balance of sugar and amino acids which are prone to the Maillard reactions when exposed to the heat involved in concentrating to a syrup or powder.
Man, bagels bring back those same nostalgic memories of my dad bringing home a paper bag of bagels and a bottle of grapefruit juice from the deli every Sunday morning when I was little. And if I was lucky there’d be a pint container of bread pudding waiting for me too
Thank you Claire for reminding me of that, definitely gonna bake some of these for myself
Here’s a point about stand mixers: it’s heat buildup that damages motors so if you give the motor frequent breaks early In the process you probably won’t hurt your mixer motor and you can scrape the sides of the bowl to ensure that the total dough is getting worked. As the gluten stretches it will get easier to work and you won’t need to take breaks.
I've seen a lot of cooking demos on UA-cam....lot's. What I have seen is a single one with this level of instruction. I truly feel like I can make bagels after watching Claire make them. My mouth is watering....literally. I like butter and cream cheese on mine as well! Thank you.
Her effortless, low-key, engaging manner! I love that she can so easily translate her personality on different UA-cam channels.
But not take ownership for her racism! Great!
@@mimibelle76 Is Claire Saffitz racist?
Bon Appetit Kitchen and the magazine itself has treated its employees who are poc like second-class citizens. People less qualified than Sohla (I'm using her as an example because of an interview she gave) were given top priority and she had to take a backseat to it. I guess if you're a white woman like Claire and you offer a publicist-approved apology for your lack of providing support for your colleagues who are poc you'll still land on your feet and find a job somewhere where you can continue to pretend nothing happened, like BLM. She's not the only one but she's obviously one of the most popular of the white chefs at BA. I'm Haitian and I find it revolting that this casual racism keeps perpetuating itself.
@@mimibelle76 I know what went down at BA in June, but where's the part about Claire being racist? In the absence of specifically knowing about Claire's reputation, and also the ins and outs of what went down behind the scenes, be a little generous and give her the benefit of the doubt before you try to assassinate her character.
Redirect your misguided resentment. There are actual racists out there that you could be using your energy on.
Michelle M as someone who read and watched so much about the downfall of bon appetit, im just curious where you found she is racist? she has never been blatantly racist as far as i know, and she left the company fully when these issues came to light. it may be seen as performative, but she has done much more to support her POC colleagues compared to chris and brad who still occupy the bon appetit channel. sure she is white and was popular on the channel, but it was adam and higher ups who caused the racial inequality within bon appetit. not trying to argue. just trying to understand your view 💕
I made this recipe and it's GREAT !! I used regular flour and it worked just fine. I'm about to make bagels again this time I'm making it with bread flour. I watch the video while I'm making the recipe... the only bad part about this video is that she gives so much information about the ingredients that I have to be rewinding and forwarding the video several times. Other than that, it's a great recipe.
I’ve made these twice. Both times they tasted great. The first time they looked pretty good. They rose for 14 hours. The second time I allowed them to rise 17 hours. Those I had a lot of trouble with and they didn’t look ideal. So a couple of words of advice. It’s hard to put 12 bagels in my home fridge to rise. It’s winter time where I am so I let them rise in my garage which is 50 degrees. At 50 degrees I would let them rise for only 12 hours. And put semolina or cornmeal under the bagels. They stick to the parchment paper badly.
Great content! She explains everything so well and with so much passion. The bagels looks great, didn't know the malt syrup gives them the typical brown colour
They look so amazing. Haven’t been able to eat gluten for decades, and this was super satisfying. They just look perfect. Excellent videography and excellent detailed, realistic Claire-ness.
It doesn't. Malt syrup fakes boiling the bagel in lye.
These videos should display the technical team in the description. a) because their work deserves recognition and b) because the chemistry between them and the star often makes a big difference and their comments are good. Please add everybody's name in the descriptions of your videos, NYT :) Make a difference!
She's so knowledgeable and experienced. She makes it all look so easy. And of course, so incredibly adorable.
I've made these twice now. They are excellent. No one else is talking about making them. Just making comments on Claire's performance. Doesn't anybody else actually cook? Do you see this as mere entertainment? You are missing out.
We bake. We cook. We chat. We love. We follow.
She has an authentic storyteller style of explaining what she's doing and also saying why. Really enjoyed this!
Thanks for the recipe! I tried it this weekend. My hydration was a little too low unfortunately. I also did not get the rise I wanted (maybe this will get better with improvements to shaping/hydration). My one warning to other bakers is not to use an enameled pot for boiling. The syrup badly stained the inside and I anticipate working over the next few days to get the stains off.
"My husband calls me a penguin..."
Me: because you're short, cute and everything black and white?
Claire: because i like fishy fish
Hey! She married a racist too! AWWW
@@tyrant4167 This person's a troll, ignore them.
Malted (for instance) barley (but Many different/Almost all Kind of Grains are useable for this process), is a Grain that is germinated briefly and then dried again. This process forms and activates enzymes in the grain, which for instance are necessary for brewing beer.
But what is Malted Milk Powder? I hope my milk isn't germinating...
The enzymes in malted barley are what convert the starches in the grain to sugar when re hydrated in water. The sugary water is then boiled down into malt syrup or in the beer making process is boiled with hops and then fermented into the final beer.
@@DuyNguyen-yx2vd malted milk powder is just milk powder with malt syrup added for sweetness.
Being a home brewer I can tell you that malting a grain is a process to “trick” the seed into starting its journey toward becoming a plant through warmth and moisture by activating the enzymes it naturally contains that then convert the long chain carbohydrates in the endosperm into short-chain sugars that the potential plant can use for nutrients until it produces a leaf for photosynthesis. The malting process halts the seed’s growth just as it starts producing a root and stem by removing the moisture. The result is a seed, after drying, crushing and being stewed, produces a sugar rich liquid that is subsequently dehydrated into a syrup.
Prefers a New York style bagel but then sweetens the boiling water like Montreal. 😀 I’m with Claire regarding lox, cream cheese, tomato, red onion and capers. Perfection. 👍
New York style is boiled in barley malt water as the traditional recipe. Montreal uses honey and has malt in the flour mix instead. I'll believe the published pastry chef on the terminology on this one :p
I've tried several different recipes for bagels. This one is most definitely my absolute favorite. The dough came out perfect, the taste and texture is wonderful! You can't fail with this recipe!
Thank you! 😊
i'm very proud to say that i would still die for claire from her home kitchen
You have a severe ontological problem. Go look it up!
@@mimibelle76 you should probably do a google search on how to mind your business 🥺🥺
@@chriiskun You're a person of color and you have no idea what happened at BA? Look that up and you might change your mind about her. Get woke!
@@mimibelle76 i think everyone knows what happened at ba lmao, i'm glad all of them left (the ones who matter) and moved on to better things lmao, its a meme babe its not that deep 😴😴😴 instead of trying to be woke on some random youtube comment why don't you go and support the poc who used to work there ? that's what i did
@@chriiskun I do. You don't. I"m from Haiti and I can't believe a fellow poc is ok with continuing to watch her. Are you really ok with casual racism? I'm not. Yeah, racism...not that deep. Has your brain been whitewashed?
Claire is the best teacher. Her sourdough bread instructions on NYT recipe site is incredible,precise and easy to follow. Just love her.
I used to try and make bagels when I was a young teen. Always ended up with door stoppers and haven't touched them since. Seeing Claire bake those beautiful and I'm sure delicious bagels absolutely convinced me to give it another go. (now having years of baking experience and also Dessert Person on hand will surely make for a better outcome xD)
I’m from Toronto, and I love the Montreal bagel and like Claire my dad always buys bagels every weekend but in my local bagel shop they have bagels with toasted coconut as a topping. It’s actually soooooo good if you’ve never tried it before you should!
When Claire said “now for my favourite part” and immediately yelled “READING THE INGREDIENTS”
Just made them turned out delicious!!!! I left them out on the counter top to proof for an hour after making them into bagel shape. Did the float test they passed. They turned out a little smaller I'm going to make 8 instead of 12 next time for bigger bagels. Amazing!!!
As much as I miss the good old days of the BATK, I LOVE seeing calm, happy Claire doing what she enjoys and teaching us so much!! Can't wait for her book to arrive (I don't live in the US and since I try to avoid ordering from amazon at all cost, it takes a while).
Oh! I think my heart just stopped for a second, when the camera zoomed in on the baked bagels. That poppyseed baby has my name on it! Thanks Claire, you're fabulous!! ~Diana K.
This recipe is awesome, your video is so easy to follow, My daughter has made these bagels twice once for our family and once for her fianceś family . Well needless to say they were gone immediately, so I thought my turn to try. Well, I must say it so much fun baking with you- these bagels are perfect New York Bagels- SCRUMPTIOUS!!! So easy to make.
Everyone, you need to try these, simple to make and delicious-to-eat New York Style Bagels! YUM!!
Growing up in NYC and Long Island your video brought back great memories of our Sunday morning visit to the local Bagel Store for freshly baked bagels, lox and cream cheese. We would time our visits to the top of the hour so that we always got them right from the oven. Then the race home so that the family could enjoy warm bagels and coffee with the works. Your so correct that there is something so satisfying about a true NY Bagel, thanks for your great video and a reawakening of nostalgia on my part. God Bless and keep making these great video’s.
why does Claire seem more comfortable in kitchen's that arent hers?
Probably because she doesn’t have to clean up the mess and she has a lot more space hahaha
Felix
cause her kitchen's tiny lol who wouldn't be comfortable in this kitchen? the space, the light...
mayeb becasue she doesnt have to worry about how the kirchen looks, the mess she makes or how the fridge looks in the inside
Maybe she worked in the food service biz. Nothing like simmering a 2 gallon pot of pasta on a $30K vulcan range.
YES. Living in Brazil atm....do have any IDEA how hard it is to find bagels here?!?!?!? Claire Saffitz just saved my brunch-life
Montreal St Viateur Bagels rock!
AND Fairmount Bagels just off the "Main."
Unfortunately I’ve never tried FB. Maybe the next time I go home!
A successful first time bagel making for Christmas! I followed the recipe as closely as I could and they were excellent. Definitely a labor of love!
I've seen Claire make these bagels in like 3 different videos and i just don't get tired of it.
Get a life dude, seriously.
She's pretty right regarding malt. Malted grain is grain that has just sprouted then dried out and usually roasted. The sprouting releases enzymes that are able to convert starches in the seed into sugar the the growing plant can use as energy to grow. When brewing alcohol malted grain is steeped in water at the right temperature for the enzymes to convert the starches into sugar, then yeast turns the sugar into alcohol. The barley malt used here is most likely the steeped liquid boiled down to a sweet syrup
i really never get tired of claires content.
Claire is so smart in how she explains the technique and how to do things effectively. It makes the process of baking so approachable and less intimidating.
Do I need bagels this weekend? absolutely not. Am I now going to make them? Absolutely yes.
You always need bagels
Glad to see you back on air!!! who else is here from Bon Apetit? @NYT Cooking you've earned my sub all the way from Kenya land
I made these today for the second time & it’s now my new favorite thing 🤤
Thank you Claire! This recipe is on point. Even though I forgot the salt and accidentally used 1/2 cup of AP flour with the bread flour instead of whole wheat, it's extremely forgiving and they came out beautiful. I made half everything and half blueberry + cinnamon sugar and they are divine. Next time I would try to use dried blueberries as fresh made the dough about twice as difficult to work with, due to the fragility of the berries. other than that, i wouldn't change a thing. These are bakery quality bagels.
NYC bagels uses malt syrup. Montreal uses honey. You can find malt syrup on amazon, the same brand she is holding.
Love seeing her cooking with full of smiles and actually enjoy it.
Oh wow, a 22 minute Claire Saffitz video that doesn’t involve frustration, or chocolate-tempering-induced mental breakdowns. Looking forward to see more of these!
Ugh! That CRUNCH, Oh, My, Gosh!!!
Such a perfect crunch at the end.
So satisfying!
Starting a bagel flamewar between Montréal and NYC is a cheat to boost those engagement stats. (we Montrealers can't even stop fighting about what street has the best bagel shop - it's St-Viateur, obviously )
yes yes yes oh my gosh i'm so glad she mentioned it, butter AND cream cheese on a bagel is life changing!!!! Can't wait to try this recipe myself!
I'm just so obsessed with her
Wow! You're a perv! Congrats!
I love Claire. She's a very good teacher and explains everything she does AND she doesn't pull out any fancy shmancy stuff which is great for home cooks.
Cinnamon raisin bagels are amazing. I don’t understand why y’all are hating on them.
😅I have been wanting to make bagels for a long time. I don't live near a town I can buy them in so when I got a hankering for them I went directly to you. They turned out spectacular- I used part whole wheat flour and it gave them a great color, texture and flavor. Big thanks for breaking this down and making it digestible lol!
The finished bagel with the toppings looks incredible.
Tried this and worked really well for us. I used Molasses instead of the Malt in her recipe and it made all the difference. This is the 2nd bagel recipe i've tried and I think Claire's is the only recipe for me.
Dough footwork is pretty next-level cooking instruction I have to say.
I made these this weekend. Everyone LOVED them. We made egg, sausage and cheese bagel sandwiches. Everything and Asiago everything. Sooo good!!! Thank you!
Claire is my sister, who *always* took huge slabs of lox and left little for her younger sister. So, to this day, I portion-control my lox, cutting it into smaller bits.
I love Claire! She's not only charming and witty, she's my baking brain! By the way, malt is just a steeped, germinated grain, like barley. It's German for melt, but not precisely.
Claire! I'm devastated! Cinnamon raisin baggles are delicious! Especially with salty butter! Sweet + salty = win! 🥯
Cinnamon raisin are not bagels, they are bagel adjacent, like Detroit pizza.
Hi Claire. Malted means that the barley grains are allowed to begin germinating, but then the process is stopped. What you then have are barley grains with tiny sacks of sugar (simplified). When we brew beer, the grains are cracked, and water is added at specific temperatures to create a mash which extracts the sugars. basically, that is what malted means.
She’s so good at explaining the process 💯 definitely gonna try making this next weekends
I buy my malt from a wine and beer homemaking store. It comes in a can and it will not go bad. It makes such a difference for the flavor. Homemade bagels freeze very well so when in the mood I will double or triple a batch so I can freeze bagels. I like to put the boiled bagel into a dish of corn meal (for the bottom, and so it won't stick to the pan) and the top is the everything seasoning. I was trying to introduce more food items into kids without them really noticing.
"my husband calls me a penguin because I love fishy fish"
ADORABLE
It’s the sensual jazz music while she bakes the bagels for me
Looks so yummy! I have never seen Claire so happy while cooking!
malted is derived from maltose. Maltose in turn ist the sugar that is generated when starch is broken down. Starch being poly-glucose. The dIssaccharide consisting of two glucose molecules is called maltose. when grains sprout they release enzymes generating maltose. love your recepies!
Oh god finally someone explains what tacky actually means! With all my heart, thank you Claire.
Write that down honey! You know there's new thing called a dictionary?
@@mimibelle76 Dictionaries aren't new they've been around for years! Did you just discover them yourself, Michelle?
@@pugsley9618 Sweetheart, that advice was for you! You're the one that had to be told what it was by a racist-enabler like Claire Saffitz. Critical thinking skills and intrinsic motivation aren't your strong suits. But racism is. Thanks for being white!
@@mimibelle76 Man, you sound very bitter, it's actually kind of sad. Are you okay?
@@pugsley9618 You obviously don't know what intrinsic motivation is. You're not educated. That's what's really sad.
She is such an awesome baking nerd. Love her, so happy she's back.
"the second rise of the bagels" sounds like a film. lol
I love this video! It actually sounds like a recipe and process I can follow. I am having an equal amt of joy watching Clair and reading the comments!
Incoming shortage of barley malt syrup in stores. Everywhere.
@@Marcel_Audubon don't you fucking dare insult chickpeas friend.
Check your local beer homebrewing store for "Liquid Malt Extract", it's the same thing.
@@Marcel_Audubon ah my bad on that I agree!
I had to go to 7 stores to find it. Lol
There's a shortage in my area and i had to order some online :(
Claire, you have convinced me to get the Barley malt syrup! As a kid some friends and I came up with selling bagels on Sunday mornings in our neighborhood. The local bagel store made us a deal. Our cost 5 cents and retail was 7 cents. We learned a lot as we were allowed in the back to actually learn how to make bagels. Even though it was by hand the guys were like machines, they were so fast. When I was in culinary school I enjoyed the bagel making more than most everyone else. Now it's time to do it for myself!
*FUNFact* : Bread dough is not liquid or a solid... It's called a _Non-Newtonian fluid._
I believe it’s “substance” fluid suggests it’s a liquid or gas
Fair point...
I made these following everything to the tee and they are PERFECTION! I can’t actually believe how great they turned nor have i ever eaten such a good bagel. I added semi sweet chocolate chips to some of them - sac religious i know but sooooo 😊 Thank you Claire!! You’re the 👑!
Absolutely no plans to make bagels but going to watch this just for Claire and her clogs!
Awww! So white of you!
@@mimibelle76 first of all not sure how my ethnicity has anything to do with this comment. Secondly, if you're implying that supporting Claire is like supporting the whole BA issue then I think you've misunderstood a lot of what happened there. She is literally at NYT because she did NOT support the white washed culture at BA
@@noneness If she had cared about the situation she should have stepped in to change it or do a series of videos with Sohla, Gabi and others from BA. She hasn't. Her words were all about saving her career. It seems that if you're a white woman, you're cute, funny and a good cook it doesn't matter if you're a racist enabler. It shouldn't be forgotten. I guessed you're white by your blithe comments above. What she did (or didn't do) is not ok. I guess you're ok with racism too.
@@mimibelle76 I don't think Claire has collaborated with anyone POC or not on her own channel. In fact the only person she's collaborated with after leaving BA was Mike Chen (who is an Asian man). At the end of her videos she has also mentioned and featured Rick Martinez and cookbook authors who are POC. She may not be the loudest ally but it doesn't mean she isn't. The fact that she left a probably well paying job (since her videos were constantly the highest viewed) is a start. I'm not saying that that is necessarily enough but people shouldn't be throwing stones on others who are trying. That's how you stop others from even trying. Shouldn't you instead focus your energy on those who are actively against equality? Also, I'm not sure why you're bringing in my ethnicity into this. Your incorrect assumption of my ethnicity, based solely on the tone of my comment leads me to believe that you already have a preconceived idea of whiteness, thereby narrowing your mind and attacking based just on that assumption. Even if I was white what were you trying to achieve by trying to point that out? Were you trying to use it into guilting me for supporting a creator? Is Claire perfect? No, but neither am I and neither are you. I admire your passion towards fighting for what you believe in and commenting several times on this video. However, I personally feel that your voice and passions should be pointed elsewhere.
Made this with my daughter (yesterday and today) and we had a blast! Bagels were absolutely fabulous!!! Woo Hoo!
I finaly understood my sourdough and make bread weekly. Time for bagels!
I already know how to do this and have done it many times, but I'm still watching because it's so soothing and relatable to watch Claire bake and talk about baking.
'My husband calls me a penguin' I can totally see that. Claire is like a chique human reincarnation of a cute little penguin!
My second go at bagels was blessed by Claire's insight and cursed by 15 minutes of kneading bagel dough on a bench that was much too high.
I stood on an Art History textbook. That helped.
One year ago I never would've guessed my entire weekend plans consist of bagel proofing and baking (and eating).