This is My New Favorite Bagel
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- Опубліковано 19 чер 2024
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Glen and Friends Cooking Video: • How To Make Montreal S...
New York Times Cooking Video: • Claire Saffitz Makes H...
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Utopia Bagels Video: • How New York's Best Ba...
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📃 TABLE OF CONTENTS
0:00 - Learning about a New Style of Bagel
4:46 - Comparing against NYC Bagels
9:40 - Final Taste Test
Written and Filmed by: Charlie Anderson
Edited by: Van Clements and Charlie Anderson
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Glenn and Friends is a great channel. He’s done a lot of pizzas, too.
I love montreal bagels! The best! My father in law worked at St Viateur as a baker for years. I'll have to get the secrets from him
@Agerian7 Please share the secrets!
Thanks for putting my comment on the home brew shops on screen, Charlie! Take a trip to Montreal. We went back in 2019, and the neighborhood where the 2 big bagel shops reside is a food heaven. Right nextdoor to Fairmont, there was this little hole the wall shop selling amazing gnocchi in Chinese takeout boxes. And next to that was a bakery that made amazing cannoli. So good!
I used to live in Montreal, and bought bagels from both shops. So good.
I adore both bagel places too!!! Sooo delicious!! 🤤
Make some bagel boards. They will brown much, much better while baking. I made mine with some cedar and burlap.
Jewish Canadian here. Montreal bagels are rhe best, hands-down. I make 'em at home with 2 rises like the New York ones, but the second one is pretty short. I'm glad you're bringing it to more people because this food is one heck of a treat!
Jewish NYer here. NY bagels are unquestionably better. Fight me
Montreal is one of those life changing foodie cities! I went last summer with my daughter and we are going back again this June. There is SO MUCH to do and see here. The bagels are OUTSTANDING! But literally everything about this city is outstanding. I would put it on a level with Boston! Great Series Charlie! I'd love to see a series on baguette's!
Love your videos you do a great job. I’m not sure where you grew up . I grew up on Long Island New York from 1970s - and I don’t know if you’re familiar with the old fashion hard rolls that Long Island ,New York and probably New Jersey had at that time. They were so different than the Kaiser/hard rolls are these days. They had a eggshell glazed exterior, and inside they were very light and airy.
I have been trying to come up with a recipe to re-create them, but all the recipes I have tried have not compared. Through the years researching this topic, they actually have forums dedicated to it, everyone searching for the same thing.
I think YOU are just the man to re-create these hard rolls from yesterday that should’ve never went away .
If you’re interested, I could give you more information .
Thank you and happy holidays
Love Glens channel
My favorite hands down are Montreal bagels. I’m a Fairmount guy, but Saint V’s rocks too. Your version of the MTL bagels looked convincingly spot on. Nicely done!
My son is a transplant to Montreal. He isn't amazed by Montreal style, likes my homemade einkorn NY style better! A warm homemade bagel, cream cheese with chives, and coffee is true heaven. Love my new Aeropress XL
oh man I am from Montreal and I am so glad you made this video. Have been trying to replicate St Viateur/Fairmount bagels at home for awhile, never coming close to the real thing.
When I was a bagel baker (15 years ago), it was a 500F Oven for two rotations as we loaded up the oven and then 7mins after we’d flip them off the boards. You are on the right path, far too much malt in your kettle water. Oh, and the boards are mainly to keep a kettled bagel from sticking to the slate.
I go often to St Viateur bagels which in my opinion is the best, and I like them when they come out of the wood fired oven, nice and hot with some cream cheese.
I think you can probably order them online so you can have the real experience but you have to heat them up for a bit, otherwise when they are room temp they have to much of a chew and not the best experience. Nice attempt.
Yeah it looks like you can order them via Goldbelly so I may give that a try!
Good idea. Otherwise you are shooting bullets in the dark :)@@CharlieAndersonCooking
those bagels looked really good! looking forward to another video on the improved recipe! 🥯
if your looking to level up your mixing game since your doing a lot of tough dough, try looking into the Ankarsrum Original stand mixer. the motor is in the base instead of the head and the bowl spins around instead of the tools. Allows for way more torque, perfect for bakers and better than the kitchen aid. i ended up on a stand mixer rabbit hole one late night on youtube lol.
May I make some suggestions?
For the New York bagels, look into bagel boards (cedar planks wrapped in burlap, then soaked in water before baking) and cook them on a steel. Try not boiling them as long, as well... maybe 20 to 30 seconds at most.
Also... I know I've been on about egg bagels (I just desperately want someone to really explore those because no one else is), but... would you consider sourdough, as well?
I also just left a comment mentioning Bagel Boards. It really is crucial to a NY bagel.
Mile End Deli in Brooklyn, Montreal bagels and Montreal smoked meat.
save your pennies and go to montreal. you can hit the bagels, smoked meat and poutine all in one trip. it's a gorgeous city and the food and culture there is superb!!
p.s very cool sex pistols poster on your wall!!
Excellent video. looking forward to your MTL trip one day soon!
This is a fantastic breakdown and really well put together. Love your stuff!
You’re right! You really do have to go try the real thing. Montreal is worth a weekend research trip.
Please consider doing a follow up after you’ve gone! I’d love to know how yours compare. Unfortunately I think the wood firing plays a pretty big role but I could be wrong.
The Montreal seems like a copy of the obwarzanek from Krakow…which is where the bagel originated
You might be interested to know that in Greece we call this "Koulouri Thessalonikis" (Thessaloniki is the city it is most eaten) and it's a staple traditional breakfast here too!
Koulourakia :) In the 80s Greece was big on Toast and Cheese now its all about bagels that they call after their own? LOL
Charlie you inspired me to try making both pizza and bagels!
They tasted like crap but I don't blame you 😊
You should also check out “ Simit “ which is basically a Turkish bagel 😅you might discover something along the way
Montreal bagels for the win! And I loooove Glen and Friends.
You need to go to Montreal…you could also do a comparison of Montreal smoked meat to New York pastrami. Or a segment on poutine. Could get many awesome videos from one trip!
Great video as always Charlie. You might be interested in trying Greek Bagels or "Koulouri". They're absolutely delicious and another different take on the bagel that's worth trying to go deeper into other options. Also British beigels like the brick lane beigels...amazing too
Brick lane bagels are awful. They even lied about how old their store was. Jewish and Greek bread win that one.
Charlie, you got a shout out on Pro Home Cooks most recent video
I saw that! He messaged me on Instagram asking if he could use the recipe. Cool to see that he liked it.
I love your videos. I'm allergic to gluten so it's not like I can follow your recipes. However, your videos are fun to watch.
I’ve done a few batches at home and if you’re looking for more rise this might not be the ultimate final answer, but consider dropping the boil time on the NY style. 20-30 seconds maybe. I could see the skin of the bagel way more set on a longer boil
I seen a polish recipe egg in the recipe. I personally use a sourdough discharge and I've gotten pretty good at droppin a whole sweet onion in the dough. Because thats what an onion bagel should be.
Shout-out to an aeropress sponsorship! I used mine to approximate espresso for my customers (i roast coffee).
I'm going to Brooklyn for Christmas Eve and New Jersey for Christmas. I'm going to have to buy some bagles from the local shops and compare them against my recipe/method. If it turns out that mine can hold their own agains the NY / NJ bagels, I'll share my recipe with you. One thing I can tell you is my rising sequence. Once mixed, rest for 10 minutes. Then make 12 balls and let them rest for 15 minutes. I use the "Poke the Hole and Stretch" method, rather than the wriap around the hand method. Once shaped, I give a final rest of 30 minutes before putting them in the fridge for about 18 hours to 20 hours. Then boil and bake. Can't wait to see your next video. Thanks!!!!
You definitely have to go now to Montreal and try St. Viateur and Fairmount bagels! I love both equally!! Awesome video!! Thanks so much!! Fun and so enjoyable!! I adore Montreal bagels and NYC bagels!! They have differences but I adore both styles!! I think the Montreal bagel edges out the NYC bagel!! Cheers!!
These are the VERY best! My daughter and I went to Montreal last summer to try these bagels.
Not traditional I guess but due to my limited kitchen facilities I do the initial kneading the day before, then let it ferment overnight as is, then take it out and do another quick kneading, shaping, and resting before boiling and it gets me a super good rise. Too much even, so I keep the rise time short. It's as close as I can get to NY style denseness and chewiness while still puffing up nicely in the oven. Also, I agree with the syrup in the dough being too sweet, I thought the syrup was just for the water to give it a golden exterior. Finally, I noticed you barely had any toppings left in some of your bagels while eating. I do an egg white wash to really stick on the toppings, though admittedly that takes more time and is a bit annoying.
I hope you continue with your bagel recipe. I'd be interested in how your Montreal recipe compares to the real thing. I hope you get to go this summer. Your current NY recipe is very close to mine already, except I was told to only boil them for 10 seconds on each side. Not a full minute. Not sure how that effects the crust. If you make any refinements, I'll be sure to try them out.
Thanks for all your research and hard work. Cheers.
Love Montreal. Quebec City too. Both insanely good food cities ... my wife introduced me to Montreal bagels. I think I have to give them the slight nod over NY.
Please go to Montreal and review some bagels!
If you can, check out M.T.L. Bagel in Montreal-west. Hardworking folk, big brick oven, not as touristy as the other ‘big’ two.
Cool content, Thanks!
Hello my friend
I really enjoyed watching your video
You are amazing and I love your channel ❤
Hey Charlie! St-Viateur delivers their bagel accross all North America so if you wanna try the real deal, you can do that.
as someone who's consumed a lot of montreal style bagels, including those from the 2 iconic bagel shops in Montreal, they are not salted. at least to my liking
Got quoted, tight. Also Montreal bagel dough traditionally does NOT have salt so it wasn't a mistake that Glen didn't include it.
Going to try these style. I started making sourdough bagels during covid and now can't buy store bought.
Thumbs up for the shootout to Glen and Friends, this is the channel that exposed that you can buy the original KFC spice blend pre-mixed from a shop overseas.
How is high-gluten flour different from bread flour? I thought they are both high in gluten protein.
Maybe incorporate some warm proof time before overnight cold proofing, or some warmup time pre-boil?
It's not totally clear with your edit, but perhaps you may want a larger quantity of boil water in relation to bagel, if a drop in temp may be causing the lack of inflation.
Heck, if all else fails, and you're just trying to replicate/approximate, maybe some double action baking powder? It would outgas on the boil and help inflate things 🤷♂️
I love me a good bagel! Not really, but I'm still gonna watch the video cause I know it's good. 😂
Can you make a video series about recreating the perfect garlic naan
If you're in Albuquerque, come try Ruthie's Bagels, at Rhubarb & Elliott, in the Jewish Community Center. They are great!
so whats next, Montreal smoked meat vs NY Pastrami?
I never listen to influence advertisements, and I generally find them annoying. But just because Charlie said it, I'm going to get an aeropress. You doubt the Charlie at your own risk.
I've always heard you should add baking soda (or more traditionally lye) to the boiling water to raise the pH
I was thinking this was a blind spot in the recipe as well.
Also, montreal doesnt have NYC water 😜
i knew that was a st viateur bagel within two seconds of seeing the thumbnail 🤣
I thought they were Romanian ones, theyre looking like that too, cheap and popular as a street food there
You left out a key trick of old school New York shops... Bagel Boards. A bagel board is a piece of wood (cedar I believe) that has been wrapped with burlap. This is then soaked in water to ensure it doesn't burn. The entire first side of the cook is done on the board, and then when the flip occurs the bagels are flipped off the board onto the oven surface/stone/whatever. I grew up around NY and lived there as an adult... In my years trying to replicate bagels, the Bagel Board I found to be key to getting the right exterior texture.
PS I LOVE THESE SERIES YOU DO... As someone who seems to have identical goals of perfecting various Pizza and Bagel styles... Thank you for the detailed research. I left my comment to help you on your bagel quest. If you decide to DIY your own bagel board like I did... Just ensure you get untreated wood and unbleached burlap.
For more detail on the importance/science of a bagel board... It allows the bagel to cook part of the way with indirect heat only... This allows for some rise without severe browning. I can't remember because it's been a while, but I believe it is ingredient side DOWN on the bagel board so you can cook the ingredient side without burning them.
I’m in Bensonhurst and regularly enjoy bagels, but I do like to make them myself sometimes too. They were pretty identical, but I recently made some burlap cedar boards, and I’m gonna try them again soon.
I'm the only living person who dislikes "everything bagel" seasoning apparently. It's in every food tube bagel video.
I love you ginger carb god.
Montreal bagels are the goat and anyone that thinks NYC is better is either ignorant or coping period
the montreal bagels look more pretzel like when you compare them to the ny bagels
Nah, Montreal bagels aren’t even close. It’s more of a cookie than a NYC style bagel.
Montreal bagels are the GOAT and MUCH better than NYC bagels. NYC will always have the best pizza, but Montreal will always have the best bagels. Fairmount Bagel has the best bagel in the world!
have you heard of Jerusalem Bagels?
St-Viateur will ship bagels to you, so you can try the real thing.
Oh no! There's no salt in Montréal bagels. That's why they don't stay fresh for very long
I'm also pretty certain that NY bagels use diastatic malt in the dough. That would explain why they rise better
Let see some bialy love too!
And I was the first to arrive.
It's pronounced bag-gel. Not bay-gell.
what? in which language?
@@pricessLeopard112 English. New York, Jersey, Philly, Connecticut.
@@Heymrk I'm from Montreal and we call them bay-guls in both french and English 🤨
As a New Yorker... your wrong@@Heymrk
I'm a New Yorker living in Montreal. Montreal bagels are hard and dry and tasteless. I wouldn't even call it a bagel.
Montreal bagels suck, NYC ones are much better. Your Montreal style ones look better than the ones in Montreal. They're not soft at all there, they're hard and unpleasant to eat lol.