Joshua! I've never told you but i found your recipe and tried making during covid. First batch was ok. So i kept on making. I'd give them away to friends to try. The bagels started getting real good and people wanted to buy them. So i obliged. Then more people wanted to buy, so i got a cottage license, and a business license and named my product Shelly Belly NY Bagels. That was 2 years ago. I experimented and wound up with 19 flavors. I opened my for real bagel shop 3/23/2023 - my 63rd birthday. 9/23 will be my 6 month anniversary. So thank you for this video and please please come visit in Pahrump, NV. Small town and I'm the only bagel in it.
New York Style Bagels By Joshua Weissman Ingredients: 500g bread flour (about 3.5 cups) 23g white sugar (about 1.5 tablespoons) 10g instant dried yeast (about 1 tablespoon or 1 packet) 297g warm water @90 degrees Fahrenheit (about 320 ml) 6g salt (1.5 teaspoons) Everything Bagel Seasoning(optional): 2 tablespoons dried garlic flakes 2.5 tablespoons dried onion flakes 1.5 tablespoons white sesame seeds 1 tablespoon poppy seeds 1 tablespoon black sesame seeds 1/2 tablespoon flakey salt or kosher salt (ideally flakey) Directions: 1. Bloom yeast in 90°F/32°C water, add sugar and stir until dissolved, let rest for 10 minutes (especially if using older yeast), give one more stir after waiting. 2. Into a large bowl add flour, salt and yeast/water mixture, combine with hands until a shaggy dough is formed 3. Turn dough out to work surface and knead for 10 minutes, form into a ball and place in a large oiled bowl, cover with a damp towel and let rest for 1 hour 4. Punch down dough and turn out to lightly flour work surface, divide into 8 equal pieces (weigh the whole dough and divide by 8), shape each piece into a ball by rolling it between your hand and un-flour worksurface. Place in a floured sheet pan, cover with a damp towel and let rest for 10 minutes. 5. While you wait combine Everything bagel seasoning ingredients if desired. 6. After the dough has rested pinch with floured fingers through the middle of a dough ball, and twirl in between 2 fingers to enlarge the hole, up to an inch. 7. Bring a large pot of water to a boil, after it’s boiling reduce the heat to a gentle boil/simmer. Drop bagels into boiling water, in a single layer and leave room for expansion, boil for 1-2 minutes per side. After boiling place into an oiled sheet pan. 8. Brush each bagel with an egg wash (1 egg and 1 Tbsp of water), sprinkle with the desired seasoning. 9. Place in a 425°F/218°C preheated oven for 20 minutes.
I STARTED BAKING NY BAGELS 6 MONYHS AGO, i now have the process down pat, they are spectacular. Just had one for breakfast. I'm only 88yrs old. Thank You, "G"
I made this yesterday and they turned out to be a hit! Made half as everything bagels and the other half plain, as per recommendation. I ended up cooking them for another two minutes to get a better color, but wish I ended up sticking with the solid 20 mins in the oven. This recipe, if you follow using grams, is quite literally perfect. I am a bagel fanatic, and these are some of the best I’ve had, and it was my first time making bagels!
Just made these. They were great. I will absolutely be making these again. I did, however, skip tasting the raw dough off of the damp towel after rising! Haha. Great bagels.
I made the bagels for breakfast today and me and my family absolutely loved them 😍😍😍 I left them in the boiling water for 1 minute each and they're absolutely fluffy 😍 Sprinkled them with sesame and the other half with sea salt. 100% will make them again. Thank you for the video!
I Made these instead of partying this New Years'. So glad I did my husband had everything bagels and I had Poppy Seeds. Most Definitely worth a try, and this was my very first time attempting making bagels. Totally worth it.
I freakin love these! Though, I have tweaked them a little. Instead of everything seasoning, I use a 4 cheese blend of fontina,parm,asiago and provolone and when I tell you its the best thing I've ever had, I'm not lying! My tweakings go like this; ♡I substitute 3/4 of SEMOLINA FLOUR for the bread flour. So that would be 2 3/4 bread flour and 3/4 semolina (duram wheat) flour ♡2 teaspoons salt ♡1 1/2 tblspoon sugar ♡I add shaved 4 cheese blend and a tiny handful of shredded into the dough while I knead it. Then, instead of everything seasoning, I put lots of the shredded 4 cheese blend on there! I hope if any cheese lovers try them this way, they enjoy them!!
I keep coming back to this recipe. Made this at least a dozen times already. I use bobs red mill artisan bread flour and it turns out. Delicious. Every. Time.
I made these with regular flour and added some baking powder to the water when I boiled them. They still turned out really well. Thank you for this recipe!
I will have to add this in the notes! Thanks for the tip! I hate to always have to rush out for bread flour when I don't have it. Great to know there are alternatives! ☺️
Yeah, his older stuff was much more calm and a bit less confident. His newer content is the opposite: much more extra and confident. I wouldn't say his new content is better in this sense, but different. Both are good
I tried this on a lark this morning with my son, and they are the best bagels I have tasted. We had a blast! Thank you so much for this incredible recipe. It was much easier than I thought it would be.
Been baking for years but I've never made bagels before. Tried this recipe yesterday, and - Wow, honestly best bagels I've ever had. Won't ever go back to store bought again. Thanks, absolutely spectacular recipe.
This is probably my favorite YT video ever. The music, the recipe, the no BS and of course, the bagels. Thank you, from a misplaced New Yorker stuck in NC! ❤️🙌🏻
One milliliter of water has one gram of mass, and weighs one gram in typical situations, including for cooking recipes and math and science problems (unless another stated). There is no need to do any math: the measurement in milliliters and grams are always the same.
@@billentsminger3360 The Density of water depends on the temperature, but the highest density water can achieve ist 1g per 1cm³ (at 4°C). His calculations result in a density of 0,928125 g/cm³, which is the density of ice at -90°C
The opening of the video displays text: "*This is 297 grams of water* (Which is about 320ml)" It's the video instructions which have caused the confusion here because those are two different amounts of water. Even Joshua's written recipe on his website does not specify a water quantity, leaving us to guess how much water he used. @@billentsminger3360
Dude, you are the coolest!! You are so good in front of the camera, and your sense of humor is charming. My wife and I would be so proud to have you as our grandson. We’re going to try to make bagels-like you’ve taught us-very soon. Here in Florida a bagel and lox breakfast is unheard of. It’s my favorite. Thanks for teaching us your craft. You’re terrific!!
I just made these bagels. They turned out fantastic and surprisingly easy. I was a bit intimated by the thought of boiling dough but that turned out to be an easy process. I have memories of true New York bagels. Store bought bagels just don't measure up. These however our so worth the little effort required. Thank you Joshua! This will become a regular recipe in our house. I appreciate your work and teaching the rest of us.
These are the best bagels I have ever made. All of Josh’s recipes are solid. I love his videos and commentary, too! These bagels are literally THE BOMB.
I used a ton of the techniques you mentioned here to make bagels for the first time. The way you lay things out made it one of the best new baking experiences I've had. Thanks for posting this insightful and playful recipe. You're a damn good creator.
For traditional new york bagels use something called barley malt syrup (2-3 tbs) instead of sugar in the water yeast mixture. you can also add some to the boiling process but it can get sticky.
These bagels are a ray of sunshine in a Corona laden world. When Costco stopped making parmesan cheese bagels during this pandemic, I made it my mission to duplicate them. I bought 25 pounds of all purpose flour + a bag of Gluten then I followed each step carefully. I felt like a Bagel Master on my first attempt. These puff up beautifully & are slightly chewy, with great flavor. Joshua, THANKS SO MUCH for the Bagel education!
For those who say that Dissolved solids change the water density, the density should go up not down like in 297g : 320ml But still that is a huge difference Im 100% sure that he pressed tare when he pressed down the scale so it actually shows it that much lighter than it supposed to be Water is almost always 1g/cm^3 in liquid state and it shouldnt change much more than that
@@noscaasifilmstudiosit's a one to one correlation. 1 gram of water at all earthly atmospheric conditions is almost exactly 1 ml of water. This only applies to water that is nearly pure.
@@merrymazin8642 shaggy dough means moist baby, but are you weighing your flour out or scooping it into a cup? It should be aerated before using it with a spoon, and use the spoon to scoop the flour into the cup! Level it off using a butter knife for accurate measurements but weighing things out is definitely way more accurate
I have literally become famous amongst family and friends because of your bagels. Like, they are one of the best bagels I've ever had. And I never knew how easy it was to make them, too.
I don't know why but stores seems to not hold bread flour in stock where I live. I couldn't find any at Walmart or Safeway. I had to go to a local grocery store and they had some artisanal bread flour xD It's not like where I live in some super small town where everyone knows everyone else or something either, it's mid-sized.
Bread flour = more protein = more gluten. Only real distinction between the two would be that bread flour will make a finer crumb and maybe a bit less chewy. If all you have is AP you just need to remember to knead it a little more so that the dough develops enough gluten without the extra protein content from bread flour. Another note is that bread flour will absorb more water than all purpose, so if you're using AP try to leave out a bit of the water or else you could end up with a wetter dough since it can't soak up the remaining moisture. Just feel it out
Nice one, Weismann.... just looking at the crumbing, those bagels are nicely chewy. I am always impressed by chefs and cooks who recite the recipe in grams and in conventional measurements. Thanks always😊
Just tried the recipe and it turned out rlly good! I halved the recipe bc I only have enough bread flour for half and i also read so many comments about the confusion with the water measurement. I just used the measurement in grams and it turned out good so maybe ignore the ml suggestion! Thanks for the easy and accessible recipe. Seriously so soft and chewy
Watching from the Philippines, I used to visit NewYork longtime ago,for business,and this is my goto bread from a Jewish Deli, and no body from my country can make a New York bagel!!!! Since iam baking a lot of bread,ill try to bake using your recipe.Cross my fingers and hopefull that i found the right recipe.Thanks for sharing JW.MORE POWER.
I tried this recipe and it turned out fantastic! I was looking for a simple ny style recipe and I would definitely recommend your recipe! They were a hit with my family👍🏼
I've tried to make several UA-cam recipes, and something always goes wrong, but your recipes are WONDERFUL!! I made the donuts and now I made the bagels, and I'm in love!! They were super fluffy and delicious!!
I made these for my bagel loving husband last week and he said “these are the best bagels”. We’re former NYers, now living in NM, we know what good NY bagels are suppose to taste like, THIS right here. Bagels are now on my things to make each week list. Thank you.
Just tried this recipe yesterday!! Followed the recipe to the T with the scale and all. SOOO GOOD. Fresh out the oven was heavenly. A day later after being stored in a ziplock bag they were still pretty soft. I had to sub half of the bread flour for AP flour and still worked well
For a proper brown-ness the bagels have to be boiled in an alkaline solution. at home you can use baking soda in the water (or even better baked baking soda) or you can use lye water from the Asian grocery store. Raising the PH helps the bagel to brown better.
Yes that really helps, I add 10g of baking soda and 25g of light malt syrup (you can find this at a homebrew store or on amazon) to 5 liters of water. That really makes a difference.
It's not just about "brown-ness". The alkali in the water effects both the texture and the flavor. Once you make bagels with alkaline water, you'll never use plain water again.
Thank you so much!! i grew up in ny and there was this amazing bagel shop we used to go to, but since I moved I’ve tried to find a good bagel and I just kept getting disappointed. I tried this recipe today and these bagels are amazing thank you so much and I love watching your videos
This is my favorite bagel recipe. I’ve made it several times and I add shredded asiago cheese into the dough at the end of kneading, and on top after boiling. So yummy!
Watched this video; 2 1/2 hours later I had bagels with cream cheese for lunch. Thanks for sharing. I had some leftover seasoning that I had blended for steaks a few months ago, I used it for my own twist on "everything bagels." If I remember correctly it consisted of: salt, black pepper, red pepper flake, onion, garlic, coriander, a pinch of ground mustard and a pinch of turmeric.
320 ml of water is 320 grams as one litre is one kilo... 1 litre is space captured by 1 kilo of water.... so for everything else you must convert ml to g, but for water - not. :) nice video thanks on uploading
Pssst! Come over to the dark side and take up beer brewing. I cook with beer (errything tastes better with beer in it and on it), but am not big on drinking it -- and yet I'm addicted to brewing it. It's a total win for my husband who does drink beer though. Yer brew space reeks like yeasty beer for week on end.
I tried this randomly today and they were SO GOOD, my whole family immediately finished them. I was SHOCKED at how easy this was, the only hard part I would say is maybe the hole in the bagels part but that is not even hard. I substituted the Bread flour for AP Flour and it turned out great. I did 2 sesame seed, 4 everything bagel, and 2 garlic and herb. Highly reccommend!
I made these yesterday and they were amazing. I've never made bagels before, but they were better than you can really find around here. Having fresh bagels is so great, I will make this recipe over and over. Also, the other recipes from this channel I've tried are the "Greatest Dinner Rolls" and the coffee ice cream. Joshua, you are bringing so much joy and tastiness to my life!
Just took mine out of the oven. I use to think people who were bagel 🥯 crazy, were...crazy. But! These bagel are everything. Especially with the Everything Bagel seasoning. OMG where have these bagels been all my life?!?! Thank you so much! Wish I could post a picture they came out amazing!
I just made these last night and they are fabulous. I added minced onion to the batch and sprinkled everything topping half. Great recipes and instructions along with light humor.
"Just mix it with your hands. You don't need to use a whisk or a spoon just use your hands. It's gonna be ok, you can wash your hands." haha, that made my day! I love working with my hands.
Ever since visiting New York last year, I’ve been hunting for a perfect bagel. But after trying 100 bagels from different shops and bakeries, I could never find anything remotely similar to what I had in NY. That is, until I found your recipe and made my own bagels! THANK YOU for an amazing recipe with clear and straightforward steps. I really enjoying making these bagels and they tasted so good!! I’ll be using this recipe regularly 🤤
This recipe made my year. Haven’t had a bagel close to this good ever since moving to California 6 years ago. Thank you for your contribution!!!! New York boy proud.
I've adapted the recipe to use sourdough starter instead of dried yeast, here's the combination: 500g Bread flour 270g Water 7g Salt 25g Sugar 150g starter(100% hydration) Bare in mind that the proofing time is much higher (6-10 hours instead of 1 hour)
Looks amazing 😍 I'm gonna make this just for having with some homemade cream cheese 😁 Thanks UPDATE - I made these about an hour ago, and they came out amazing & a bit chewy just how they're supposed to be I guess. Smeared a bit of the cream cheese I made earlier. And I'd never had cream cheese or bagels before (yes, I know but they're not as widely available in my country India) and now I'm a convert dude🙌🏼😬 it's like how you build someone up in your mind and they're amazing IRL as well, these were like that for me 🤷🏻♀️ Again, thanks a bunch Josh, I'll be making these a lot more in the future 💜
If you ever truly had a New York bagel they are not chewy it’s hard to describe all I remember is that they were very heavy and we used to joke around that they could hold the door open. Plus he didn’t use the barley malt syrup and he also did not put in baking soda in the water
Yep! Made my first batch of quarantine bagels but I was following a UA-cam channel called: bigger bolder baking. Then I watched I think it's called everyday kitchen or everyday food with Thomas Josephthe difference with him is he proves the dough for two hours and then he's baking it at 500 degrees for so many minutes and then back down to 350°F
Yo Bro...this is the best bagel tutorial of all the other ones...clear, precise, humorous and short...thank you for teaching me how to make um! Aloha..❤
Gosh, but these were nothing short of astounding. Yesterday after removing from the oven, I noted a light feel in the hand, and a "fluffy" texture....this morning at breafkast, these bagels were totally the real deal, regarding a wonderful chew without heavy denseness. Way to go Joshua, you've done a wonderful service in sharing. You are also funny and enjoyable to watch!
Just made these, and the bagels came out fantastic!! The recipe is amazing and the way you’ve explained everything in details really made the process easier for me. Can’t believe I never made bagels before, and it seemed impossible to make till I saw this video. I generally enjoy you channel very much, keep creating amazing content for us ;) Cheers!
I like how this just came into the recommendations. And looking at how much he's changed with his presentation and cooking skills and all those But Better and But Cheaper series' over these years. He's improved a lot ❤️ Love from India ❤️
I saw this recipe on TikTok and I had to come to your channel to see how to make them and OMG this recipe is awesome. These bagels are to die for…they came out so good. I’ve only made bagels twice in my life. In the first time they came out like bricks but not this recipe they were perfect thank you
It's time to revisit New York bagels. We have other kinds beside "everything". Why not show us how to make cinnamon raisin, pumpernickel sesame, egg or French toast (egg bagel with cinnamon topped with powdered sugar) bagels? By the way, I followed your recipe today...best bagels I ever made. I hope you'll do other bagel recipes. One more thing...I bought your book. Only bagel recipe is bagel loaf!
Out of all the recipes I have seen for bagels on UA-cam, I think your recipe is better than the others. I will be looking into making my own bagels next month
Thanks, Gonna make some of these this weekend.. my own modifications to the seasoning though. gonna try for a sweeter version.. maybe some reconstituted raisins and cinnamon.
Love the video! All ready subscribed! Just one comment... 1 ml of water is exactly 1 gram of water. That is actually how they defined ml. They took 1 kilo of water and decided it was 1 liter. So... 320 ml of water is 320 grams of water. Yes, tap water does have impurities, but if the difference is that high for your tap water, you should get it checked out for lead, chlorine and other elements, minerals that you don't want to consume too much of.
Uriah Siner I am sure you overslept this lesson in physics at school. ))) water does not shrink either under atmospheric pressure or under any other pressure
Hi Joshua. I’m making these right now. I ran to Trader Joe’s 10 minutes before they closed to get their bagel seasoning. They’re in the oven right now and they smell AMAZING
Just made these last night with AP flour. Dough doubled in size, and everything looked OK. But they came out rather dense. Going to re-do them with bread flour today to see how that goes. Thanks for the video, did not realize how easy it is to make bagels.
Joshua! I've never told you but i found your recipe and tried making during covid. First batch was ok. So i kept on making. I'd give them away to friends to try. The bagels started getting real good and people wanted to buy them. So i obliged. Then more people wanted to buy, so i got a cottage license, and a business license and named my product Shelly Belly NY Bagels. That was 2 years ago. I experimented and wound up with 19 flavors. I opened my for real bagel shop 3/23/2023 - my 63rd birthday. 9/23 will be my 6 month anniversary. So thank you for this video and please please come visit in Pahrump, NV. Small town and I'm the only bagel in it.
That's amazing!!! I'm so proud of you!!!!!
congratulations!!! That’s the coolest!!
@@badnipple thank you!
So happy for you!
That's awesome! Congratulations
New York Style Bagels
By Joshua Weissman
Ingredients:
500g bread flour (about 3.5 cups)
23g white sugar (about 1.5 tablespoons)
10g instant dried yeast (about 1 tablespoon or 1 packet)
297g warm water @90 degrees Fahrenheit (about 320 ml)
6g salt (1.5 teaspoons)
Everything Bagel Seasoning(optional):
2 tablespoons dried garlic flakes
2.5 tablespoons dried onion flakes
1.5 tablespoons white sesame seeds
1 tablespoon poppy seeds
1 tablespoon black sesame seeds
1/2 tablespoon flakey salt or kosher salt (ideally flakey)
Directions:
1. Bloom yeast in 90°F/32°C water, add sugar and stir until dissolved, let rest for 10 minutes (especially if using older yeast), give one more stir after waiting.
2. Into a large bowl add flour, salt and yeast/water mixture, combine with hands until a shaggy dough is formed
3. Turn dough out to work surface and knead for 10 minutes, form into a ball and place in a large oiled bowl, cover with a damp towel and let rest for 1 hour
4. Punch down dough and turn out to lightly flour work surface, divide into 8 equal pieces (weigh the whole dough and divide by 8), shape each piece into a ball by rolling it between your hand and un-flour worksurface. Place in a floured sheet pan, cover with a damp towel and let rest for 10 minutes.
5. While you wait combine Everything bagel seasoning ingredients if desired.
6. After the dough has rested pinch with floured fingers through the middle of a dough ball, and twirl in between 2 fingers to enlarge the hole, up to an inch.
7. Bring a large pot of water to a boil, after it’s boiling reduce the heat to a gentle boil/simmer. Drop bagels into boiling water, in a single layer and leave room for expansion, boil for 1-2 minutes per side. After boiling place into an oiled sheet pan.
8. Brush each bagel with an egg wash (1 egg and 1 Tbsp of water), sprinkle with the desired seasoning.
9. Place in a 425°F/218°C preheated oven for 20 minutes.
Thank you sooo much I didn't want to look at the vid so much 😂
You're the best 👍
Thank you
Thankyou, makes it easier to save the recipe!
Thanks 🙏🏼
As a new yorker thats worked in a bagel shop with my father for years i give this my approval
Agreed. We need a Hard Roll recipe!
Hi! is it necessary to develop gluten?
As a person that comes from the birthplace of bagels, I half-approve
As a guy born and raised in NYC and loves bagels you have my approval 👍🙂
kazoo dank still needs the taste of that northern Jersey or NYC water
I STARTED BAKING NY BAGELS 6 MONYHS AGO, i now have the process down pat, they are spectacular. Just had one for breakfast. I'm only 88yrs old. Thank You, "G"
omg this is so cute
That's awesome
I made this yesterday and they turned out to be a hit! Made half as everything bagels and the other half plain, as per recommendation. I ended up cooking them for another two minutes to get a better color, but wish I ended up sticking with the solid 20 mins in the oven. This recipe, if you follow using grams, is quite literally perfect. I am a bagel fanatic, and these are some of the best I’ve had, and it was my first time making bagels!
Just made these. They were great. I will absolutely be making these again. I did, however, skip tasting the raw dough off of the damp towel after rising! Haha. Great bagels.
Elijah [REDACTED] lol
@@elijahsulentic9410 lol don't you know Jahwe formed the human from mud and blowing in the soul into them. Mud=dough, here you go
I made the bagels for breakfast today and me and my family absolutely loved them 😍😍😍 I left them in the boiling water for 1 minute each and they're absolutely fluffy 😍 Sprinkled them with sesame and the other half with sea salt. 100% will make them again. Thank you for the video!
I Made these instead of partying this New Years'. So glad I did my husband had everything bagels and I had Poppy Seeds. Most Definitely worth a try, and this was my very first time attempting making bagels. Totally worth it.
This is the comment I needed to read. I’ve never made them before either and I’m glad yours worked first time. I’ll be trying it today.
I freakin love these! Though, I have tweaked them a little. Instead of everything seasoning, I use a 4 cheese blend of fontina,parm,asiago and provolone and when I tell you its the best thing I've ever had, I'm not lying! My tweakings go like this;
♡I substitute 3/4 of SEMOLINA FLOUR for the bread flour. So that would be 2 3/4 bread flour and 3/4 semolina (duram wheat) flour
♡2 teaspoons salt
♡1 1/2 tblspoon sugar
♡I add shaved 4 cheese blend and a tiny handful of shredded into the dough while I knead it. Then, instead of everything seasoning, I put lots of the shredded 4 cheese blend on there!
I hope if any cheese lovers try them this way, they enjoy them!!
The twist you did sounds very good.
I'm going to try it 🥰
I keep coming back to this recipe. Made this at least a dozen times already. I use bobs red mill artisan bread flour and it turns out. Delicious. Every. Time.
Same!
I made these with regular flour and added some baking powder to the water when I boiled them. They still turned out really well. Thank you for this recipe!
Was looking for a comment mentioning using AP flour, this is my queue to bake them
@@nidiamichellegutierrezalva4632 snap, haha
I made them with all purpose flour too
I will have to add this in the notes! Thanks for the tip! I hate to always have to rush out for bread flour when I don't have it. Great to know there are alternatives! ☺️
How much baking powder did you use?
Interesting to see how his style has changed over 3 years
Hahah fr
Papa loves you
Yeah, his older stuff was much more calm and a bit less confident. His newer content is the opposite: much more extra and confident. I wouldn't say his new content is better in this sense, but different. Both are good
Not much tbh... He just became a meme... And extra
L
So I came here for a single recipe and you gained a subscriber
Thats how he won my heart....bread!
RYAN MAYER
same! me too!
it’s because this guy is an absolute legend. no one can argue that
SAME.
I tried this on a lark this morning with my son, and they are the best bagels I have tasted. We had a blast! Thank you so much for this incredible recipe. It was much easier than I thought it would be.
I have made this recipe about a dozen times now, and they are honestly the best bagels my wife and I have ever had.
Been baking for years but I've never made bagels before. Tried this recipe yesterday, and - Wow, honestly best bagels I've ever had. Won't ever go back to store bought again. Thanks, absolutely spectacular recipe.
Tried this recipe over the weekend and it was so good! Instead of making the seasoning, I used the “ everything bagel” seasoning from Trader Joe’s!
This is probably my favorite YT video ever. The music, the recipe, the no BS and of course, the bagels. Thank you, from a misplaced New Yorker stuck in NC! ❤️🙌🏻
I also liked the added canned laughter! I'm a Central New Yorker, never displaced.
Made these today and they turned out perfect!
I used 297ml of water (297 gm), NOT 320ml.
One milliliter of water has one gram of mass, and weighs one gram in typical situations, including for cooking recipes and math and science problems (unless another stated). There is no need to do any math: the measurement in milliliters and grams are always the same.
@@billentsminger3360 weird, I was very confused when that text popped up lol. Does not computer =p
@@billentsminger3360 The Density of water depends on the temperature, but the highest density water can achieve ist 1g per 1cm³ (at 4°C). His calculations result in a density of 0,928125 g/cm³, which is the density of ice at -90°C
The opening of the video displays text: "*This is 297 grams of water* (Which is about 320ml)" It's the video instructions which have caused the confusion here because those are two different amounts of water. Even Joshua's written recipe on his website does not specify a water quantity, leaving us to guess how much water he used. @@billentsminger3360
Me: missing 1 project, and 5 assignments
Still me: "yea i still have time to make bagels"
mood. I'm also team seojun
AHAHAHA SHIT THE NAME. #same😔✋🏻
@@weiqii1012 😉👌🏼
@@micmicbungee355 ayyyy hola
Yup, same
I just made these and let me just say, now that I've tried them, the mess that's left in my kitchen right now is totally worth it!
It’s literally 12am and I’m currently waiting for my bagels in the oven :/ you convinced me! Lmao
Omg Samee it's literally 12:02 am
me too. Episode V: The Manic personality strikes back.
Same but its 8:20pm😂
Dude, you are the coolest!! You are so good in front of the camera, and your sense of humor is charming. My wife and I would be so proud to have you as our grandson. We’re going to try to make bagels-like you’ve taught us-very soon. Here in Florida a bagel and lox breakfast is unheard of. It’s my favorite. Thanks for teaching us
your craft. You’re terrific!!
Love this recipe! I always get the best results with it. I also put honey in the boiling water so that it gives the bagels a good amount of color
I just made these bagels. They turned out fantastic and surprisingly easy. I was a bit intimated by the thought of boiling dough but that turned out to be an easy process. I have memories of true New York bagels. Store bought bagels just don't measure up. These however our so worth the little effort required. Thank you Joshua! This will become a regular recipe in our house. I appreciate your work and teaching the rest of us.
As a native New Yorker who’s moved from the city and missed this the most. I have to say thank you. I never would’ve thought I could recreate home ❤️
These are the best bagels I have ever made. All of Josh’s recipes are solid. I love his videos and commentary, too! These bagels are literally THE BOMB.
I used a ton of the techniques you mentioned here to make bagels for the first time. The way you lay things out made it one of the best new baking experiences I've had. Thanks for posting this insightful and playful recipe. You're a damn good creator.
For traditional new york bagels use something called barley malt syrup (2-3 tbs) instead of sugar in the water yeast mixture. you can also add some to the boiling process but it can get sticky.
Adding brown sugar in the boiling process works well too
Amazing and I can't tell you how much I appreciate that you gave gram and traditional measurements!!
These bagels are a ray of sunshine in a Corona laden world. When Costco stopped making parmesan cheese bagels during this pandemic, I made it my mission to duplicate them. I bought 25 pounds of all purpose flour + a bag of Gluten then I followed each step carefully. I felt like a Bagel Master on my first attempt. These puff up beautifully & are slightly chewy, with great flavor. Joshua, THANKS SO MUCH for the Bagel education!
The dude that talks to the cupboard. You just gotta love him ❤️
In love with this recipe. Perfect chewiness. Never going to buy store or shop bagels again. I usually make these on a Sunday for the week.
Have you bought since?
As a baker from Nicaragua i thank you and salute you , you make my life easy and all the people from here happy. Muchas gracias
For those who say that Dissolved solids change the water density, the density should go up not down like in 297g : 320ml
But still that is a huge difference
Im 100% sure that he pressed tare when he pressed down the scale so it actually shows it that much lighter than it supposed to be
Water is almost always 1g/cm^3 in liquid state and it shouldnt change much more than that
So is that the correct amount?
@@noscaasifilmstudiosit's a one to one correlation. 1 gram of water at all earthly atmospheric conditions is almost exactly 1 ml of water. This only applies to water that is nearly pure.
When you're making bread the amount of flour and water depends heavily on the relative humidity in the room.
"Now take out your aggression because you don't get paid enough" is NOT what I heard the first time 😂😂😂
Ummm, what did you hear?
@@starrycactusx5978 probably laid instead of paid
how do you mishear that.. unless english isnt your first language lol
@@mattthelumber3234 it isn't
@@mattthelumber3234 it's a joke, joke police
Made these this morning- probably THE BEST tasting bagel I’ve had and SOOO easy to make!!! Thank you for ALL your wonderful and detailed videos!!
I tried it but the dough is not shaggy and absolutely not easy to form into a ball , it is very wet and not coming together
@@merrymazin8642 shaggy dough means moist baby, but are you weighing your flour out or scooping it into a cup? It should be aerated before using it with a spoon, and use the spoon to scoop the flour into the cup! Level it off using a butter knife for accurate measurements but weighing things out is definitely way more accurate
Crazy to see how much he’s grown as a content realtor since this video.
The good ol' days when it wasn't 60 miles a second. I can breathe watching this. Thank you. I miss these.
I have literally become famous amongst family and friends because of your bagels. Like, they are one of the best bagels I've ever had. And I never knew how easy it was to make them, too.
That looks very simple, looking for a business to do in the Caribbean, I love bagels, might be on to a great business.
Many many many have asked here is the answer...".Bread Flour: Bagels require a high protein flour. Bread flour is a must."
I don't know why but stores seems to not hold bread flour in stock where I live. I couldn't find any at Walmart or Safeway. I had to go to a local grocery store and they had some artisanal bread flour xD It's not like where I live in some super small town where everyone knows everyone else or something either, it's mid-sized.
Bread flour = more protein = more gluten.
Only real distinction between the two would be that bread flour will make a finer crumb and maybe a bit less chewy. If all you have is AP you just need to remember to knead it a little more so that the dough develops enough gluten without the extra protein content from bread flour.
Another note is that bread flour will absorb more water than all purpose, so if you're using AP try to leave out a bit of the water or else you could end up with a wetter dough since it can't soak up the remaining moisture. Just feel it out
Well... that makes a lot of sense... my dough was looking a lot like Frankenstein did... oops.
Ours turned out great even though we used regular flour.
Really, because I used normal flour and got the same delicious results
Nice one, Weismann.... just looking at the crumbing, those bagels are nicely chewy. I am always impressed by chefs and cooks who recite the recipe in grams and in conventional measurements. Thanks always😊
Just tried the recipe and it turned out rlly good! I halved the recipe bc I only have enough bread flour for half and i also read so many comments about the confusion with the water measurement. I just used the measurement in grams and it turned out good so maybe ignore the ml suggestion! Thanks for the easy and accessible recipe. Seriously so soft and chewy
Watching from the Philippines, I used to visit NewYork longtime ago,for business,and this is my goto bread from a Jewish Deli, and no body from my country can make a New York bagel!!!! Since iam baking a lot of bread,ill try to bake using your recipe.Cross my fingers and hopefull that i found the right recipe.Thanks for sharing
JW.MORE POWER.
You know the video is old
When josh says “what is up guys I’m Joshua weissman” at the beginning of the video
Tameem and then says “and now for the finished product” instead of B- roll
then man needs no introduction
I heard that malt is added to the boiling water. Any idea how much?
Imma do the poppyseed because....
@@0restes I add 4 tsp to dough and 2 tbsp malted barley powder to poaching liquid (for 8 bagels). No need for egg wash!
I tried this recipe and it turned out fantastic! I was looking for a simple ny style recipe and I would definitely recommend your recipe! They were a hit with my family👍🏼
I've tried to make several UA-cam recipes, and something always goes wrong, but your recipes are WONDERFUL!! I made the donuts and now I made the bagels, and I'm in love!! They were super fluffy and delicious!!
I made these for my bagel loving husband last week and he said “these are the best bagels”. We’re former NYers, now living in NM, we know what good NY bagels are suppose to taste like, THIS right here. Bagels are now on my things to make each week list. Thank you.
Just tried this recipe yesterday!! Followed the recipe to the T with the scale and all. SOOO GOOD. Fresh out the oven was heavenly. A day later after being stored in a ziplock bag they were still pretty soft. I had to sub half of the bread flour for AP flour and still worked well
For a proper brown-ness the bagels have to be boiled in an alkaline solution. at home you can use baking soda in the water (or even better baked baking soda) or you can use lye water from the Asian grocery store. Raising the PH helps the bagel to brown better.
Yes, I've read that too. 👍
Yes that really helps, I add 10g of baking soda and 25g of light malt syrup (you can find this at a homebrew store or on amazon) to 5 liters of water. That really makes a difference.
His bagels are perfection, why suggest a 'proper brown-ness' when his are as brown as they're supposed to be!
@@cynthiacuomo3027 The malt syrup adds a good flavor too.
It's not just about "brown-ness". The alkali in the water effects both the texture and the flavor. Once you make bagels with alkaline water, you'll never use plain water again.
3rd recipe i tried, first one that turned out exactly perfect
+1 to the weirdness about the grams/ml of water tho
do you remember how much water you used?
Thank you so much!! i grew up in ny and there was this amazing bagel shop we used to go to, but since I moved I’ve tried to find a good bagel and I just kept getting disappointed. I tried this recipe today and these bagels are amazing thank you so much and I love watching your videos
This is my favorite bagel recipe. I’ve made it several times and I add shredded asiago cheese into the dough at the end of kneading, and on top after boiling. So yummy!
Watched this video; 2 1/2 hours later I had bagels with cream cheese for lunch. Thanks for sharing.
I had some leftover seasoning that I had blended for steaks a few months ago, I used it for my own twist on "everything bagels."
If I remember correctly it consisted of:
salt, black pepper, red pepper flake, onion, garlic, coriander, a pinch of ground mustard and a pinch of turmeric.
320 ml of water is 320 grams as one litre is one kilo... 1 litre is space captured by 1 kilo of water.... so for everything else you must convert ml to g, but for water - not. :) nice video thanks on uploading
For science class, yeah. In reality, not all water are the same.
I was just wondering about it. All water is the same cmon. Or at least doesn’t differentiate by 30g
Wow someone is compensating
@@fitrianhidayat All water is the same. 1g = 1mL. His scale or measuring jug (or both) is inaccurate.
Oh God that you for this comment, I cringed so much 😂.
Those bagels hit the spot
I learned one thing today: I LOVE THE SMELL OF BLOOMING YEAST.
EuRice Queen 🤣 Me too!
You are not alone!!
Pssst! Come over to the dark side and take up beer brewing. I cook with beer (errything tastes better with beer in it and on it), but am not big on drinking it -- and yet I'm addicted to brewing it. It's a total win for my husband who does drink beer though. Yer brew space reeks like yeasty beer for week on end.
Today is the 3rd time we are making bagels since saw the recipe last July. My wife & daughters love it. Thanks to you😊
I tried this randomly today and they were SO GOOD, my whole family immediately finished them. I was SHOCKED at how easy this was, the only hard part I would say is maybe the hole in the bagels part but that is not even hard. I substituted the Bread flour for AP Flour and it turned out great. I did 2 sesame seed, 4 everything bagel, and 2 garlic and herb. Highly reccommend!
I made these yesterday and they were amazing. I've never made bagels before, but they were better than you can really find around here. Having fresh bagels is so great, I will make this recipe over and over. Also, the other recipes from this channel I've tried are the "Greatest Dinner Rolls" and the coffee ice cream. Joshua, you are bringing so much joy and tastiness to my life!
A little "hi" from France and a big "thank you" to you Joshua for this video. Good job here ! 6 pple ultra happy because of you :)
For some reason I've been scared to try making these. They turned out perfect on the first try.
Just took mine out of the oven. I use to think people who were bagel 🥯 crazy, were...crazy. But! These bagel are everything. Especially with the Everything Bagel seasoning. OMG where have these bagels been all my life?!?! Thank you so much! Wish I could post a picture they came out amazing!
I just made these last night and they are fabulous. I added minced onion to the batch and sprinkled everything topping half. Great recipes and instructions along with light humor.
I made 2 batches today. These were absolutely delicious! Thanks so much for the recipe.
"Just mix it with your hands. You don't need to use a whisk or a spoon just use your hands. It's gonna be ok, you can wash your hands." haha, that made my day! I love working with my hands.
i made these a few months ago and they were the best bagels i’ve ever had!! thank you so much for this amazing recipe! gonna make some more soon!
Ever since visiting New York last year, I’ve been hunting for a perfect bagel. But after trying 100 bagels from different shops and bakeries, I could never find anything remotely similar to what I had in NY. That is, until I found your recipe and made my own bagels! THANK YOU for an amazing recipe with clear and straightforward steps. I really enjoying making these bagels and they tasted so good!! I’ll be using this recipe regularly 🤤
This recipe made my year. Haven’t had a bagel close to this good ever since moving to California 6 years ago. Thank you for your contribution!!!! New York boy proud.
I've adapted the recipe to use sourdough starter instead of dried yeast, here's the combination:
500g Bread flour
270g Water
7g Salt
25g Sugar
150g starter(100% hydration)
Bare in mind that the proofing time is much higher (6-10 hours instead of 1 hour)
Thank you!! Came to the comments to look for this.
Thank you.
Looks amazing 😍 I'm gonna make this just for having with some homemade cream cheese 😁 Thanks
UPDATE - I made these about an hour ago, and they came out amazing & a bit chewy just how they're supposed to be I guess. Smeared a bit of the cream cheese I made earlier. And I'd never had cream cheese or bagels before (yes, I know but they're not as widely available in my country India) and now I'm a convert dude🙌🏼😬 it's like how you build someone up in your mind and they're amazing IRL as well, these were like that for me 🤷🏻♀️ Again, thanks a bunch Josh, I'll be making these a lot more in the future 💜
I'm making bagel😍
If you ever truly had a New York bagel they are not chewy it’s hard to describe all I remember is that they were very heavy and we used to joke around that they could hold the door open. Plus he didn’t use the barley malt syrup and he also did not put in baking soda in the water
Quarantine brought me here and the recipe turned out amazing! 10/10 would recommend for a days worth of entertainment with a delicious outcome.
Yep! Made my first batch of quarantine bagels but I was following a UA-cam channel called: bigger bolder baking.
Then I watched I think it's called everyday kitchen or everyday food with Thomas Josephthe difference with him is he proves the dough for two hours and then he's baking it at 500 degrees for so many minutes and then back down to 350°F
Yo Bro...this is the best bagel tutorial of all the other ones...clear, precise, humorous and short...thank you for teaching me how to make um! Aloha..❤
From hobbyist baker to enthusiastic experimenter - your video has motivated me to push the boundaries of bread-making
Made them last night, and they were great. My husband loved them, too. Greetings from Serbia.
Am I losing my mind or do I hear a laugh track every now and then?
It’s a part of the background music lol
Yeah that sample in the music is kinda obnoxious
He acted so differently 😂😂😂
I love this recipe and will try it.
All of the above
Yo. Just found your channel and real into it dude. Keep up the good work man.
I made these a few days ago, excellent. I used all purpose flower, but I'm gonna try them with bread flower tomorrow. Just great.
Gosh, but these were nothing short of astounding. Yesterday after removing from the oven, I noted a light feel in the hand, and a "fluffy" texture....this morning at breafkast, these bagels were totally the real deal, regarding a wonderful chew without heavy denseness. Way to go Joshua, you've done a wonderful service in sharing. You are also funny and enjoyable to watch!
Just made these, and the bagels came out fantastic!! The recipe is amazing and the way you’ve explained everything in details really made the process easier for me. Can’t believe I never made bagels before, and it seemed impossible to make till I saw this video. I generally enjoy you channel very much, keep creating amazing content for us ;) Cheers!
Didn’t know I needed this until now 😂😭 I miss my NY bagels
So you miss bread ?
@@tomypreach a specific type of bread
Yeah
I miss Bahn mi bread ☹
Perfect recipe to try during lockdown and we sure have sterile hands with all the hand washing we have been doing LOL Thanks!
I like how this just came into the recommendations.
And looking at how much he's changed with his presentation and cooking skills and all those But Better and But Cheaper series' over these years.
He's improved a lot ❤️
Love from India ❤️
I saw this recipe on TikTok and I had to come to your channel to see how to make them and OMG this recipe is awesome. These bagels are to die for…they came out so good. I’ve only made bagels twice in my life. In the first time they came out like bricks but not this recipe they were perfect thank you
It's time to revisit New York bagels. We have other kinds beside "everything". Why not show us how to make cinnamon raisin, pumpernickel sesame, egg or French toast (egg bagel with cinnamon topped with powdered sugar) bagels? By the way, I followed your recipe today...best bagels I ever made. I hope you'll do other bagel recipes. One more thing...I bought your book. Only bagel recipe is bagel loaf!
Finally someone who says cups and grams. As european, THANK YOU❤️
That trumpet at 00:20 is fucking CLEAN. Good taste in music here, for sure
Wow! I just finished baking them - 4am in Brooklyn - and they are superb! Thank you for this great recipe!
Making them as we speak... these are our go to recipe! My kids love them!
You make baking bread look so sexy lol
I love bread!! I don't trust people who don't eat bread
Lol
Or swear.
Or drink
So you don’t trust my grandparents?
...or meat.
1 Tablespoon yeast
320 ml water
1.5 tablespoons sugar
3.5 cups flour
1.5 tsp salt
I’m never making any food ever again without watching josh make it first
I second this
Out of all the recipes I have seen for bagels on UA-cam, I think your recipe is better than the others. I will be looking into making my own bagels next month
Thanks Joshua! I just made bagels yesterday with whole wheat flour and all-purpose flour. They are good.
Followed this recipe and honestly made the best bagels Ive ever had! Thank you 🙏
Thanks, Gonna make some of these this weekend.. my own modifications to the seasoning though. gonna try for a sweeter version.. maybe some reconstituted raisins and cinnamon.
Love the video! All ready subscribed!
Just one comment...
1 ml of water is exactly 1 gram of water.
That is actually how they defined ml.
They took 1 kilo of water and decided it was 1 liter.
So... 320 ml of water is 320 grams of water.
Yes, tap water does have impurities, but if the difference is that high for your tap water, you should get it checked out for lead, chlorine and other elements, minerals that you don't want to consume too much of.
Gur Sadeh
Pretty sure that conversion of 1ml to 1g is specifically for atmospheric pressure at sea level
Uriah Siner I am sure you overslept this lesson in physics at school. ))) water does not shrink either under atmospheric pressure or under any other pressure
@@a.glushchenko
Could have just corrected w/o the insult, but thanks. What the real reason, Professor?
Hi Joshua. I’m making these right now. I ran to Trader Joe’s 10 minutes before they closed to get their bagel seasoning. They’re in the oven right now and they smell AMAZING
Just made these last night with AP flour. Dough doubled in size, and everything looked OK. But they came out rather dense. Going to re-do them with bread flour today to see how that goes. Thanks for the video, did not realize how easy it is to make bagels.