Thank you - I am new to making bagels, my holes pretty well closed by the time they finished baking - but tasted great. Now I see how to make the large holes from the logs. thank you very much !
If it makes you feel better my first bagel attempt my husbeast said the bagels tasted great it that the holes were too BIG. He’s used to NYC bagels that barely have a hole.
Thanks for the video. I recently tried combining the techniques, and it seems to work well. I form a ball, then poke a hole and spread it slightly with my fingers, then switch over to the other method for enlarging the hole even though the bagel doesn't have a seam. I then let my bagels rest covered for about 15 minutes, then refrigerate overnight before boiling the next morning.
I am having a lot of fun with you all! So far I’ve made sour dough starter and bread, challah, a Irish Soda Bread, Ciabatta and will indeed try bagels! Thank you!
Definitely try some bagels. They're a lot easier than most think, and are so much fun to bake. Especially with assistance from someone so awesome as Kye. So give 'em a go, and let us know how they shape up. Ethan@KAF
Thanks so much! I was using the log technique but missing that last step of putting my hand through and rolling the part where the ends wrap around each other. So sometimes my bagels pop apart; still taste good though.
ill try the tie method. ive been wrapping the rope around and squeezing it together, but it never realy worked out for me even after smoothing out. Thanks
Can you freeze the bagel dough before cooking in the oven? Perhaps after water bath? I used to buy them frozen from a supplier many years ago and would like to have some kept frozen for when I want to have bagels. I thawed and let rise then baked in convection oven. Six to a cookie sheet. Then sliced and made breakfast bagels from them. The dough was awesome for these.
Hi Sharon. We'd recommend freezing the dough just prior to the water bath. Then let them thaw in the fridge, come to room temp, and then do the water bath and bake. That should work out nice. Or, you could also bake them, let them cool, and freeze them that way. They'd need a bit of toasting, though. Either way, you'll have some nice bagels. Thanks so much for reaching out. Ethan@KA
Yup! After the first rise, you'll measure your dough into balls, do a brief second rise, then shape, boil, and bake in quick succession. Hope that helps! -👩🍳Kat
I'm just a little confused because in the video I think she said to proof them a little bit after shaping the dough into circles, but the KAF comment here says shape and boil, without proofing first. Please clarify. Thank you!
@@christinelund-molfese after you shape, you let them rest while your water is coming to a light boil. That's all. At least this is how I know to do it. So maybe when she says proof, she just means rest.
Hi there! It depends on the recipe. Our recipe includes short resting periods: www.kingarthurbaking.com/recipes/bagels-recipe. Happy bagel baking! -🍮Nicole
Thank you - I am new to making bagels, my holes pretty well closed by the time they finished baking - but tasted great. Now I see how to make the large holes from the logs. thank you very much !
If it makes you feel better my first bagel attempt my husbeast said the bagels tasted great it that the holes were too BIG. He’s used to NYC bagels that barely have a hole.
You make it look super easy can’t wait to give it a try! Thanks Kye
Thanks for the video. I recently tried combining the techniques, and it seems to work well. I form a ball, then poke a hole and spread it slightly with my fingers, then switch over to the other method for enlarging the hole even though the bagel doesn't have a seam. I then let my bagels rest covered for about 15 minutes, then refrigerate overnight before boiling the next morning.
Kye is awesome. She made it super easy to understand and now my bagel shaping is (near) perfect. 👍
I love how you explain this so naturally!
My Sourdough Bagels, Jumbo Bagels, Bagel Dogs and Bagel Sausage Dogs are just incredible.
I am having a lot of fun with you all! So far I’ve made sour dough starter and bread, challah, a Irish Soda Bread, Ciabatta and will indeed try bagels! Thank you!
Definitely try some bagels. They're a lot easier than most think, and are so much fun to bake. Especially with assistance from someone so awesome as Kye. So give 'em a go, and let us know how they shape up. Ethan@KAF
Great demonstration. Thanks
We're happy for you to learn from this, Galadriel! 😊 Ready to bake some bagels? 😉 -🥐Lily
Thank you for this! So many great tips and I love the confidence booster at the end!
We're glad you enjoyed this video, Jennifer! Happy baking! Morgan@KA
Amazing video. Thank you so much. Just letting my dough rise before shaping. Excited for the outcome and your video is so helpful.
We're so happy to have helped, Peggy! Ethan@KA
Informative video. I appreciate the two methods of preshaping.
Great video and so easy to follow!
Thanks for baking with us! 😊 -🍮Kat
And I love your Cruzian hook!
Thanks so much! I was using the log technique but missing that last step of putting my hand through and rolling the part where the ends wrap around each other. So sometimes my bagels pop apart; still taste good though.
We're so happy this video helped, Carol. Here's to perfect bagels for your next bake! Ethan@KA
Loved your video, my youngest daughter’s name is Kai as well ☺️
Aw! What a sweet connection, Ruth. 😊 -🥐Lily
Love your videos!! Learning a lot :) Thank you
Awesome job! Thank you!
Wish I'd watched this first lol. I made bagels today and they so wonky 😂
Superb tutorial!
Very nicely explained.
ill try the tie method. ive been wrapping the rope around and squeezing it together, but it never realy worked out for me even after smoothing out. Thanks
Let us know how this goes for you, Anthony! 😊 -🥐Lily
@@KingArthurBakingCompany Will do! thank you!
I really like this video my only feedback is to edit out some of the noises of the scraper- my ears ! Lol. Thanks for taking the time out
Excellent video.
Can you freeze the bagel dough before cooking in the oven? Perhaps after water bath? I used to buy them frozen from a supplier many years ago and would like to have some kept frozen for when I want to have bagels. I thawed and let rise then baked in convection oven. Six to a cookie sheet. Then sliced and made breakfast bagels from them. The dough was awesome for these.
Hi Sharon. We'd recommend freezing the dough just prior to the water bath. Then let them thaw in the fridge, come to room temp, and then do the water bath and bake. That should work out nice. Or, you could also bake them, let them cool, and freeze them that way. They'd need a bit of toasting, though. Either way, you'll have some nice bagels. Thanks so much for reaching out. Ethan@KA
Thanks!
Does it matter what type of surface you use for rolling? thx
As long as it's clean and food safe, you're good to go. Happy baking! -👩🍳Kat
Do you do a bulk rise then? The bagels go directly from being shaped to being boiled? Rather than rising in bagel shape?
Yup! After the first rise, you'll measure your dough into balls, do a brief second rise, then shape, boil, and bake in quick succession. Hope that helps! -👩🍳Kat
I'm just a little confused because in the video I think she said to proof them a little bit after shaping the dough into circles, but the KAF comment here says shape and boil, without proofing first. Please clarify. Thank you!
@@christinelund-molfese after you shape, you let them rest while your water is coming to a light boil. That's all. At least this is how I know to do it. So maybe when she says proof, she just means rest.
@@nicolenemeth9989 thank you!
@@christinelund-molfese you're welcome 💕
do you not proof the bagels after forming? Some places proof for 12-24 hrs :)
Hi there! It depends on the recipe. Our recipe includes short resting periods: www.kingarthurbaking.com/recipes/bagels-recipe. Happy bagel baking! -🍮Nicole