How to Make the Best Bagels at Home (with Binging with Babish!) | Bagels | What's Eating Dan?
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- Опубліковано 29 вер 2024
- Do you really need New York City water to make the best bagels? Does rolling technique affect texture? What makes a bagel a bagel, anyways? NYC native, Andrew Rea of Binging with Babish, joins Dan in this episode exploring all things bagels.
Check out Basics with Babish's video: • Bagels | Basics with B...
Check out our NY Bagels recipe: cooks.io/2DsqTYc
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Dan is the most informative and handsome man in the GAME right now
Something about that smile, I've never felt feelings like this before.
Except that Andrew Rea guy, what a stud, and so knowledgeable!
I was literally about to respond and say, "Ya he's fine and all but have you seen Andrew" until I saw who wrote the comment.
I've been blushing for weeks.
I love this comment!!!!
Smh the title should have been named bagels with babish
people would have thought its a babish video
@@AWormsPurpose
Bagels (with Babish)
Grok Fractal what’s with your profile pic
@@AWormsPurpose It's a gif, it only animates in certain areas of youtube, like notifications.
Thunder Chang you stole this from someone else
It is amazing the number of comments that come from people who have never made (or will ever make) bagels. Burnt my first set, then lowered the oven temp and adjusted the water content to get it right. Great instructional video. Thanks!
I would love to see you do a video on making pie crust as it has been one of the most difficult things for me to master in my own kitchen.
We learn so much from these video shorts, keep them coming, Dan!
I love this series. So educational. Season 2 suggestions - croissants, eggs, lentils, stews
I'm all about "the chew factor" when it comes to bread, steak, etc. I actually have some dough in the refrigerator rising for 2 days for my first bagle making attempt. I will incorporate your roll technique. I ❤️ bagels.
Love love looooove this series. Definitely my favorite series at the moment. ❤️
Came here from B, and I'm stoked! Subscribed! I love it!
Awesome, welcome!
2 of my favorite cooking dudes
how about a video on other uses for vital wheat gluten like mock meat
Perhaps an episode about scrambled eggs?
Dan, yours are amazing recipes and I love the science... but for those of us who use metric measurements (i.e. almost everyone in the world) can you please have an imperial-metric converter on the website! a lot of cooking websites do it.
Tammam Aloudat There are tons of app that can convert, or you could use a conversion factor with a calculator or simple math using a pencil and paper...
maybe do a 3rd or....maybe more tests. do one with 100% NYC water. as in nyc water in the dough and in the boiling. same with the boston water and then maybe switch it. boston water in the dough and nyc water in the boiling and vice versa. maybe it has a difference?
Heckers had at one time a super recipe for homemade bagels.They contained egg yokes and that made all the difference in taste!We used to slicewww.heckersceresota.com/files/lists/299/Water%20Bagels%20-%20Heckers_Ceresota.pdf them,put them in a plastic bag and freeze them.Super toasted in the morning!😉
What about the boiling in lye water?
Would the shaped but not yet boiled bagels freeze well or would freezing ruin their flavour or texture?
You mentioned an ingredient called malt syrup, is this liquid malt extract or...?
Where did the term VITAL wheat gluten come from? It doesnt seem to be found anywhere outside USA
Bread of the Jedi
Please, please, please cover crumpets. Please.
Should’ve boiled in New York water as well
Can you talk about dark chocolate please? :D thank you!
What about boiling in NY water?
Do an episode on waffles!!!
Dan, do some Asian veggies, like bitter gourds 😃😃😃
Dan is handsome. Very easy on the eyes, and the camera likes him. He's also a very talented teacher with a pleasant voice. I sure hope ATK appreciates Dan's gifts and pays him well. He's so much better than Kimball, who is informed but not so easy on the eyes. On camera, Kimball was a dweeb.
So you're saying, Boston water be basic
Good to know, for years I heard the New York water was special 😁😁😁
Thanks for the input and also for giving the credit to the recipe maker and no your self. I don't think when the original person who created the bagel went through all the trouble to make their bagels. But I appreciate the effort.🥸
ALSO WHERE IS SEASON 2
Hold on I thought babish sent him the water. I’ve been betrayed!
Did I just watch a guy taste water?
Oh boy wait till you see this video ua-cam.com/video/IukTiqAqVBM/v-deo.html
Honestly you'd be surprised how different it can taste, it's wild
Didn't even use a spit bucket, smh
ACERO ALMA Water tasted different from different places. All water tastes different. If you can’t tell, you don’t drink enough water. Or your head is hollow.
@@erronblack308 woah man why the salt? I was just making a joke, Hahahahahhaha no need to act like a child about it...
Came from Team Babish. Cool video. (Thanks for all the likes).
thanks everyone for all the likes
I'd love to see an entire episode devoted to Cheese. I know you've spoken about Cheese but it's always been in the context of other things.
I think you are missing that je ne sais quoi of Montreal...
I have yet to taste a bagel that beats a Montreal bagel. My favorites are Fairmount closely followed by St. Viateur. Hand made, boiled, dipped in sesame or poppy seeds then baked in a wood oven. When leaving town in our RV our last stop is the St Viateur bakery near home to pick up a baker's dozen fresh from the oven. We then split the odd one and just munch hot bagel.
I'm not sure but I think that when they boil them, they put baking soda in the water.
Ovni121 That would make it a little more similar to a pretzel then. I heard they use honey in the water too instead of malt syrup.
@@elijahmikhail4566 The water in Montreal is more basic, and they use honey in the boil water. The bagels are also a slightly different shape - Montreal bagels have a much bigger hole and therefore the sides are thinner. They are also almost all baked in wood burning ovens. All of that combined makes them almost completely different for NY bagels. In the end, I love them both; they are so different that you can't really say one is better than the other.
Glen & Friends Cooking shut up
All about the three B’s: Bagels, Babish, Battlestar Galactica. (Any Office fans?)
Seriously though, these bagels look amazing.
Identity theft is not a joke
@@vshazam MICHEAL!
Babish does not... What is going on?! What are you doing?!!
Bagels, Babish, Babylon 5
Which bear is best?
Pfft New York, Montreal bagels ftw!
Your video about bagels reminds me of one of my favorite boiled bread products, the pretzel and I'd love to see a video about them. I remember growing up in Germany and loving the warm, crispy, fresh Bretzeln you could buy in any bakery. In America, the pretzels tend to be these floppy, doughy things.
You didnt use babbys water?
That water hand off didn't end up working out because Babish got sick on the day we were shooting here in Boston.
@@DanielJSouza Sad.
Full cringe at putting NYC tap water in yo mouth 😖 - Love, Someone who has lived on both coasts and wouldn’t drink the nasty shit from taps in Santa Monica or Manhattan. 🤢
@@shyeahright NYC tap water is considered to be some of the cleanest and purest water in the the U.S. Maybe the place where you lived had bad pipes or something.
All tap water is shit
This is the kind of cooking show I've been looking for, trial and error all done and explained in one show. Not just "oh this is the best way because it is". The why question is so important to me and explain the why. Instant subscribe.
Hey Dan. Congratulations on season 1! I'd like it if you could do a segment on fried breads and their many forms. Looking forward to season 2!
Babish and Dan in the same video?? What did we do to deserve this
🚿
Instantly subbed! Can't wait to go back and binge on your back catalog of episodes! You have an amazing way of delivering your content.
Thanks for the sub! Let us know what you think. :)
Great video! I like an onion or "everything" bagel with chive spread & sliced tomato... yum! How about a video on making GOOD marinara at home! I've tried several recipes, but none seem to have that fresh, bright tomato taste of my favorite Italian restaurant...
I also vote for a marinara video!
Very very good. Did not know about vital gluten! Will have to get some. Btw, the boil water should have high ph. Commerical bakers use lye but that'd dangerous for home. Some use baking soda but if you bake it on a sheet pan before hand you get sodium bicarbonate which has a hgher ph but not as high as lye. Save around the kitchen. Gives bagels and pretzels the perfect color.
Dan is so hot OMG
You just want to watch Dan put things in his mouth. Admit it.
@@RaymondHng Isn't that why we're all here
Drew true...🥵
Yeah Dan and Andrew together is just🤤😍
dang. end of season 1. looking forward to season 2!
how about a breakdown on steak? any truth to the "crust" of a steak keeping it juicy? everyone loves their ripping hot pan. any truth that it produces a better steak?
Wait what about boiling the individual bagels in the different city waters too
Boil the bagels in lye water. (about 1% lye to water ratio by weight) This is the traditional way to make bagels. You won't see it in most commercial recipes or in TV recipes for legal reasons mostly. (legal dept doesn't want you telling people to handle lye) In the oven, the lye basically increases/speeds up the maillard reaction, leading to increased browning and a noticeable difference in taste. It also changes the lye into a carbonate that is safe to eat.
You're doing a great job. Moreover, I just had dinner and you made me want a Bagel for desert! Haha!
Congrats on your collaboration! I really enjoy both your channels, and so I'm truly enjoying these videos :)
Concur!!!
“both” what is the other channel?
@@2021-j2d Binging with Babish! You should try his stuff, it's fun
Ms Linda Luu , thank you I will check it out!
I subscribed to America's Test Kitchen solely because of your Rice video. I even enjoyed the cookie video--despite not being able to eat cookies. This one was very enjoyable as well.
You remind me of all of the best parts of Alton Brown's Good Eats--without the cringe-inducing skits. At the risk of being a bit derivative, you could probably cover all the ground he did--introducing it in a new, less cringy, hi-def way to an audience of that may have missed that period in time.
Keep up the good work!
I look forward to season 2!
Personally, I found Alton Brown's antics to be more charming than cringy
Did you boil the NY bagels in Boston water?
Good question!
Nope, all New York water from start to finish for the New York bagels.
@@DanielJSouza proper scientific method! 👏
What about the water Andrew shipped? Did you just drink it?
I was going to ask this as well. I think it will make a significant difference.
Oh FFS... get over it already. There's nothing special about the water in New York. It's just a way for new Yorkers to gatekeep their bagels and pizza.
Whoa!! Wait a minute....America's Test Kitchen is now featuring youtube hacks on their show judging their food? What next are you going to have bloggers write your recipes as well? I have been a fan of ATM for over 10 years this might very well turn me off from it.
Congrats on a great seaon 1. Season 2 ideas? Souffle science. How/why of different typesof cooking pans. ATK pro shortcuts. Comfort foods. Party foods. Julias favorite Bridget recipe and vice versa. Necessary basic kitchen tools.... and how to use properly.Dan goes to Miami for Cuban food, or Morrocco for North African or...
Your show is decent, straightforward and not pretentious. Thanks from all of us budding chefs!
Just watch your video with Babish, I didn't know about your channel but its really interesting and a great video :) I am going to give it a try with Danish water :)
Finally, the chewier the better. Tried making bagels “once”, huge fail. Hockey pucks.
@@alannabuck6373 i love the internet!
Why though? I've made bagels before, they were very chewy so I guess I made them properly..I don't get why you would want bread to be hard and chewy though?!? can you or someone else explain that to me please?
@@Archihuman I think it's just a preference. Some people like chewy things and others don't
Babish sent us here
Thanks for coming!
when I grew up in south Dakota on a farm we got a premium for higher protein in our wheat...… so you could buy high protein wheat berries and grind or mill the wheat
Cover sugar free candies and chocolates pleeeaaassseee. BTW, Babby sent us.♥
Very cool, but I can't stop thinking about how the only reason Babish is in this video is to try some bagels
He was going to be in the whole thing but unfortunately got sick the day of the shoot. But we are planning more collabs for season 2.
I'll be honest here...I am continually amazed and delighted at how the ATK staff members have blossomed like desert flowers after a rainstorm since the departure of CK. I'm not dissing CK; he hired most of these guys and the company is up and running because of his vision. I just wonder if his domineering personality didn't keep everyone else at bay. I am so glad we now get to enjoy fun, knowledgeable folks like Dan and the rest of the crew.
Tune in next time when we make bagels with Flint water!
Love this series. Keep it going, Dan! What about a video on donuts, Chinese dumplings or mac and cheese.
Gordon Ramsey: FUCKING RAW!!!
Did you also boil the bagles in Boston and Ny York water?
Yep! Respective waters the whole way through.
I'm SO GLAD I found out about you through Babish!! Just subscribed and will watch all your videos (:
Dude, you're awesome! Thank you for settling this once and for all. :)
I feel like one week you should throw together a video about your background. You're just an interesting guy and I can't be the only one who's curious about how you got so interested in food science.
Google him.
Wish he had own channel, hard to find. When I took “Foods for boys” in my senior year, gluten was our friend. The teacher had a sample of gluten to pass around, wish could have a question and answer part... where’s season 2?
I have thoroughly enjoyed this series and am looking forward to Season 2! Would love to see an episode on beer bread. Warm beer vs cold? Loaf pan vs 9x13? Best method for making less crumbly, sandwich worthy beer bread?
Well, it would seem only right to suggest some of my favorite foods, so, Dan I'd like to see a low country boil, and a calzone. As far apart as these foods may be, my favorites they are.
Hey Dan just wondering. If you use a "baked" baking soda (sodium carbonate) in the boil for a darker colour like a pretzel, will that improve the crust texture. Also the local good bagel place and St. Viatur in Montreal (IIRC) use honey in the boil and I prefer it. And my preferred bagel hasncream cheese and finely sliced cucumber.
Spot on until you said cucumber
I'd expect baked soda in the boil to result in a darker crust thanks to the higher pH. I wouldn't expect much textural difference, but it's possible.
this mashup was huge. I don't know if you guys are into it, but if so, you should collaborate more often, because this came together real nicely.
I really like how he explains everything with such great detail
"Avengers: Infinity War is the greatest crossover of all-"
Although the pH can vary a lot for near pure water, it has almost no buffer capacity. This means adding a small amount of acid or base can drastically perturb the pH. Therefore, it would not surprise me if weak acid/base salts from the cytosol of the flour would stabilise the pH to the same value for both the NY and Boston water. Maybe you could check the pH of water rung out from the dough? It's probably at physiological pH of 7.4
Bagels are the bomb, but what about the many ways scones are made ??? My mum just used the ratio 8oz S.R. flour 2oz butter, 2oz sugar, bit of creme of tartar and enough cold water to bind then baked in a moderate oven. Here they are pumped up glorified biscuit doughs with creams and fruit zest and other things added and even eggs 😳
They were always better with age after sitting in the larder for a few days as they mellowed out and perfect for buttering and maybe clotted cream and jam and a lovely hot cup of tea😍
It’s weird how you’re talking about normal people not having high gluten flour handy but my dad always kept a 5 gal bucket of it since he’s obsessed with pizza dough and bread and everything in between/ anything including yeast or a starter. 🤣🤣🤣
Everything bagel (failing that onion or garlic) with cream cheese & lox.
Who from babish?
Me but I subed here months ago
Same.
I'm a fan of both channels.
Binging from Binging with Babish.
Ok rapid fire of ideas:
I would like a few more videos on how to modify the classics like you did with the cookies. Like spaghetti, and things that are simple that we usually make.
I would also like a video about something we don't normally consider making but is actually very easy and worthwhile like pizza is
I really enjoyed the bit on garlic. If you could do more single ingredient episodes for maybe butter, oil, eggs, and salt. I'm sure there's a lot we could learn from those.
I've always wanted to better understand flavor combinations, particularly how acid plays a role. I know you discussed pickles, but I imagine there are more roles it plays.
I'm all about that wine, so I'll gladly accept a wine episode.
All in all I love your show and I can't wait to see new episodes. Congratulations on your success!
Oh my I'm going to miss these videos, Does season 2 start next week. I need help with fish. I am always worried about under cooking which means my fish is overcooked. I only eat fish out now. Help. Have a great but short break. Thanks
Great video, as always, Dan. I did once try baking soda on my stir fry beef as ATK has suggested before and it tasted unfamiliarly tender and way off. Chewy even in beef is sometimes good too!
Best bagels in the world are Bodos Bagels in Charlottesville Virginia.
Can an American explain to me why it's a good thing if a bagel is extremely "facial work out" chewy? I generally prefer soft, fluffy bread rolls?
He said at the start a good chew allows you to taste the food more.
bagels have always been chewy
There's a bagel chain that steams their bagels instead of boiling them. What does that do to the bagel?
You would get a similar hydrating and gelling effect. You wouldn't get the benefit of extra browning and flavor if you use baking soda and salt in the boil like we do.
Not the biggest fan of bagels. Always considered them to be really chewy bread. Neat to hear that’s the reason people like them. Great video. Dan/Babish 2024
So excited for a new food channel to watch xD Thanks Babby!
Welcome to our channel!
What about water from Florida? I used to live in Miami and you could NOT get good bagels OR pizza in Florida. I totally believe in the regional water theory - maybe since Boston and NYC are so close together their water doesn't differ so much, but Florida! THAT'S a shootout the bagel community needs to see!
That might just be because it's Florida
If they were similar enough that you couldn't tell the difference the it probably doesn't matter
But I kinda want to know if you boiled them In NY vs Boston water? Or the same water for both?
I just snapped out of a lil head fog and realized I was eating a bagel while watching a bagel video whoa
also the bagel has everything bagel humus
Pasta, corn, and scallops would be super interesting episodes I think!! I can't wait for more, no matter what it's on!!!
Choux paste. Popovers. Crepes. Brioche. And that's just my pastry and baking list. Laminated doughs beyond flaky biscuits. Rough puff pastry. Soft pretzels.
Love this series Dan. Please keep them coming!
You put capers with salmon? What's next, pineapple on Pizza? Ketchup on Mac'n'Cheese? Banana's and peanut butter? Raspberry and chocolate? You MONSTER!
Not all the New York bagels are great. But the greatest bagels are definitely found in New York. I’ve had bagels in many other American cities; they’re just not as good. I can’t explain it.
It's also the water from bagels and pizza in New York City. Scientific studies have been done which prove a lot of the deliciousness comes from the water. :-)
The water theory comes from this: it seems hard to accept that Boston (and other cities) COULD make pizza and bagels just as good as NY, they just choose not to! The differences in quality simply should not be as stark as they are. Why, then, are pizza and bagels so much worse in places other than NYC (with a couple notable exceptions)?
Seriously, I'm over here in New England and the pizza is floppy mess with flavorless crust overloaded with cheap toppings, and the bagels may as well be wonder bread with a hole punched in it. [rant over]
Love your show, Dan!
Great video! As a Bostonian and Bagel fan, I’d love to hear your thoughts on the best bagel spot for a Sunday morning around here?
Bouncer Flour 13.7% protein. Get it at a restaurant supply (Restaurant Depot 50 pounds $22.00 April 2022) or better yet, call local pizza places to see if they use Bouncer, most do, and ask if you can buy a couple of pounds. It's great flour for lots of things.
Someone correct me, but water is supposed to have a pH of 7, with an equal amount of hydrogen and hydroxide (cause H2O = H + OH). If something has a pH of 9, it's literally 100 times more basic than normal water. So is Boston water actually water?