Nailed it! Native NYer here, looks great, can't wait to make myself. thank you!

This has been REALLY useful. I never knew that the dough needed to be this dry, and my last batch were SO much better! Thank you

"Wherever you live" was true in my case...tried these in the Amazon region of Ecuador and it worked!

I finished them today. They came out pretty well considering I'm really a newbie when it comes to baking bread and I've certainly never made bagels before . They are golden brown with a crispy crust and soft and chewy inside. I lowered the temp from 470 after 5 mins to about 450 and they baked for 18-21 minutes total. Like other posters, my sponge or preferment was very sticky. I ended up needing to use oil on my hands to keep it from sticking and on the counter. It may have been because even with the A/C on, it was probably warmer and more humid in my kitchen than theirs. The final dough was also not nearly as stiff as the video. and kneading was easy to get to a nice soft consistency. Instead of the barley malt, I used 1/3 the called for amount (for the barley malt) of raw sugar and another 1/3 molasses. I also added about a third of a teaspoon of baking soda and 1/3 teaspoon of honey into the boiling water. I saw a video that says the longer you boil it, the chewier they end up. So I boiled them for different lengths of time up to 2 1/2 mins per side. The recipe makes eight 4 oz bagels that when baked were about the size they sell at Brugger's -- and I think they taste better. Although I used organic ingredients, their cost was about 1/3 or less than what a dozen store bought bagels would cost. I proofed the yeast first as I was using Bioreal organic active yeast and used half again as much as the recipe called for. I think their recipe is a good base recipe and I will be using it again. Try it, you'll like it. I will say that I studied many KZfaq videos before deciding to do this (which is where I got the ideas for the changes that I made. But If I can do it with hardly any bread baking experience, you can probably do it more easily and better.

I just finished taking the Biga out of the fridge, and added the flour,honey and water. It was really pretty easy to get the flour in and kneading took me about 8 min. It passed the dimple and stretch test so it's back in the fridge for overnight. Can't wait to finish in the morning. Thank you for such a great video!

You guys made this "the Bagel Documentary" ❤️ loved it...

I am not complaining about the price of bagels anymore. Great job!

I will never take bagels for granted again. Love to bake and I am not sure if I would want to take the time to bake something I could scarf down in a minute. God bless the bagel makers

I had to rush through this and get them done in a day, but I managed to let them rise sufficiently through the stages. They turned out superb. Thank you so much for a recipe that really accomplishes making perfect bagels! I made green chile bagels with cheddar on top, and chocolate chip bagels. Yum!

Please cut one open next time. I need to see the magic inside!

The bagels look so good. Thank you very much for sharing. I will give it a try this weekend.

Yes, sticky biga and final dough. 60% hydration, not a stiff dough at all. ETA: 2nd day proceeded with the recipe, sticky dough and all. Admittedly, I like to complete the task, then read the directions. I didn’t notice that the recipe had been adapted to ap flour, I used bread flour. All told, the bagels turned out super good. This is the best bagel recipe on youtube, imho. I may try 55% hydration next time, but I’m very happy with 60%. Thanks!

You there pastry chef, are a real pro! Awesome instructor!! Wow!

I'm from the bagel Capitol of the world (NYC) so I can buy hot delicious bagels anytime of day. Regardless, I thank you for posting this wonderful video. I'm up for a challenge and your bagels look delicious!!! The next rainy weekend I'm going to attempt these. THANKS!!

Made these and it came out fantastic. Dense, and had a nice chew. Loved them😍😍

Great job guys! Those look super professional and delicious!

omg those look BEAUTIFUL! cannot wait to try this recipe. thank you both!

I came for the information and you certainly did not disappoint, but I also found your video very entertaining and relaxing as well. Thank you.

I've been making bagels lately and they're good but they're not perfect like the ones you get at a bakery. Yours looked picture perfect!!! I'm definitely going to try this recipe.

Having moved to central US from NY, I also miss having my daily bagel with a cup of coffee. Just found some barley malt syrup and anticipate making some bagels. Right now I'd like to have a toasted/buttered cinnamon raisin bagel with my coffee.

Thank you so much for this recipe! I live in Arizona and definitely can’t find good real bagels. I enjoyed the video as well!

They look so good. Thanks for sharing

good thing i read the comments before attempting to make this recipe. there is something off with the amount of water specified in the biga recipe so i took a cue from Nicole and Lisa. they said that it's a low hydration dough (about 52-55%) so i adjusted the water to just 8.8 oz (55%) insted of th 12 oz in the recipe. i'm happy that they turned out well.

Thanks for this very helpful video and recipe. I got excellent results today. I did have a very sticky preferment mix despite accurately measuring as others have mentioned. I just added more flour until I reached the consistency shown in the video and everything went well from there. The quality of flour may be the issue, so I'll see if different sources have an effect in future. I will be doing this again. Delicious!

They are beautiful and I’ll have to try your recipe, soon!

You can use a food processor until it becomes a solid dough ball, then kneed some by hand. I do this all the time. It works.

making this recipe for years its the best

Thank you very much for sharing! I'm going to try your recipe. I love fresh bagels :) Have a great day!

Love the detailed kneading tutorial!

Wow nicely done video! Lapel mikes and everything, love it. A bread machine's dough cycle makes this very quick work.

They look awesome!!👍🏼💕💕💕

that was really fun to watch and we will give it a go! yum!

This was extremely helpful , especially the tips and knowledge you dropped about the kneading. I really appreciate your descriptions of the look of the dough - and what to look for - at different stages. The reassurances, too. Thanks.

Thank you ladies,, I shall be making some tomorrow xxx

They look delicious! Thanks for the recipe :)

Nicole and Lisa, thanks so very much for this tutorial. I am excited to get busy baking! I'm out in the Nevada high desert and haven't had a decent bagel in . . . well, probably never. My family will certainly enjoy them. I may not share, though. :)

Great video thanks, am gona triy to do it although I hate waiting for them to be ready

I tried this recipe. The bagels turned out marvelous! Thank you. I also adapted the recipe to use a sourdough starter instead of instant yeast. Thank you!

Oh my goodness I love you! I am so hungry !! :) thank you so much for sharing !

I love bagels and cream cheese! I always have :)

fantastic recipe

great video, great ladies and i loved seeing the kitty in the background.

Great looking bagels!

Some really great instruction. In my area nobody makes boiled and baked bagels, so these will be a real treat if I can even come close to replicating your results.

I wish they would have showed them eating them. I love taste tests after cooking tutorials

Great recipe and video :)

Being a New Yorker, eating bagels often these bagels looked really good. Although some bagels don't have a big hole in the middle. I'm also disappointed that you all didn't break one open so we can see the consistency of it. Everyone has their own preference on their bagels. I like mine crispy on the outside soft yet a little chewy on the inside. Are these bagels of such consistency?

Awesome video bagles look amazing! Beautiful young ladies.

Thank you for this wonderful video! Could I use my starter in place of dry yeast? I have a really nice sourdough starter that produces lovely bread and I wanted to use it for the bagels. I LOVE that chewy, dense texture of a proper bagel. I look forward to trying this recipe.

I just tried the started three times with three different types of flour and even with bread flour the starter was not stiff and was extremely tacky. I ended up adding more flour to achieve the same texture you're talking about in the video.

Those bagels look really yummy!

Thanks for recipe... I'm from Indonesia 🇮🇩 🙏💕

Tip for the bagel bath add 1/2tsp of baking soda and a Tablespoon of malt syrup

Excellent.

NICOLE N LISA ONLY THE HARD N DIFFICULT N PAINFUL PART COMES TO A MOTHER A WOMEN.......THANK YOU SO MUCH FOR SHARING YOUR EXPERIENCE. MAY GOD BLESS YOUR MOTHERHOOD.

Love your video

Put a damp cloth under the cutting board to prevent sliding and add a 1/4 cup of honey to boiling water to get Montreal bagels. Sesame or poppy seed is all you need to finish in oven, then add lox and cream cheese. Perfect, thanks. Slow Dough Bakery

Bagels look amazing! Hope you guys are a couple, you seem to work as if you are. Thanks for the tips!

I have noticed, in some of the comments, people are saying their bigga or starter didn't turn out like the video, the bakers in the video should have stated that flour can have a higher or lower moisture content. If the flour is in a warm or humid area , the flour will need less liquid for mixing, and if the environment (kitchen) is colder, more liquid will be required. I have worked as a baker and I remember using cold water to a bread recipe because the day was hot and humid, the environment will dictate how much liquid is required. It's more of a feel technique.

At 60% hydration it is a stiff dough and I have found that the food processor is perfect for kneading.

amazing

Thanks for a great recipe! What do i do if i don't want to bake all twelve? Can i freeze the boiled bagels before baking? Or better freeze them before boiling?

Very nice video. I learned a lot. So, recently I made bagels for the first time from a different recipe. It called for putting an egg wash on the bagels prior to topping them. Any thoughts on this step? Do you ever do this?

They look yummy.... got to try to make them. May i know what temperature will that be for very warm water. Thank you.

Ex-New Jersey guy here and wife's from New York. We can't get a good bagel around here in NC. So I started making my own six years ago. I finally have a recipe the family likes and it turns out very similar to yours. Wish I would have found your website earlier... it could have saved me a lot of failed batches. One thing I do differently, is I shape my bagels on Day 1 before putting them in the fridge overnight. That way I only need to wake up an hour earlier to turn on the oven and start the water boiling. Oh... I add 1/3 cup of baking soda to my water.... I've seen others add honey or barley malt. Never tired that. Thanks for the recipe. I'll try it sometime.

YUMMY!! ... I ♡NYC .

Do you know how to make Bialys too? Knishes? !!! Great video. Favoriting it!

I use the same bread flour!

Thanks for sharing. How about using whole wheat flour? Would everything else be the same?

Good job girls.

I made this recipe today and followed your measurements by weighing the ingredients. My dough came out very moist and I had to add more flour to get it close to looking like yours. I live in Florida. Could the humidity cause much of a difference in the dough? Your bagels looked great ! Thanks

39 hours later tadaa !!!! hahahaha

Its funny how easy it is not to appreciate the food that is locally available. I live in New England and love bagels.

Yessss!!!

Perfect Bagels

Yummy!

I want these but do not want to wait that long lololol

I aged by 10 years watching this!!

hi can i have couple of questions, around a month ago i make bagel at home, it turn nice, the texture a little bit chewy when its still hot. then i let it cool down at room tempt. then the next 6 hours, the bagels turn SUPER chewy and tough. is it normal it turns very chewy and tough when its cool down? thanks :)

thanks

Great kneading tutorial. Thanks! Only AP flour is available in the hit, humid, tropical country I live. How will bagels turnout? All tips on replacing bread flour with AP flour is appreciated.Really miss bagels. Flour here is imported and very, very expensive so don't want to waste on needless (no pun intended) experimenting!

Very nice. I would have liked you to cut one open and put some butter, or cream cheese on there. They looked beautiful.

hello. thanks for sharing this recipe with us. i have followed the recipe it was delicious. i have a question. does the same recipe apply to a cinnamon raisin bagel? that is if i follow the same recipe and add cinnamon and raisin in it before leaving it overnight, does the recipe work still? thank you

Do you spray cookie sheet with nonstick before baking?

I've seen a lot of comments trying to explain the overly-wet dough as being possibly from humidity. How about the fact that it is hydrated 65%! (water/flour=percentage. 369g/567g=65%) I live in Florida and bake bagels and other breads all the time. The most I adjust for is about 5% less water. If I was going to make these I'd try 300g water.

do you "mesure" your flour? I am not sure if the lady was only taking the flour out of the bag without level it out.... ??? Maybe I am wrong, but at the end it looks like a nice bagel!

Send that recipe to Florida asap please

Its all about the Montreal-style bagel!

Consider using lye?

How would it change the bagel if you used a poolish instead?

I have a few questions: 1) You only need 1/4tsp of yeast for the entire dough? 2) Can I leave the biga out for 2 hours and skip the refrigeration before mixing in the rest of the flour? 3) I know that the flour/water ratio is different depending on where you live. I made the biga (measured according to weight) and it was very sticky, so I worked in more flour. That's ok, right?

You have to curl your fingers under the bagel when your pressing down and rotating your hands to get them to be a perfect ball.

East End Bagels are the best - East End of London! Also they are called beigels. Less chat and more demonstration

You added flour and barley to your bega but no additional yeast ?

Is 24 hours the max, or can it stay in the fridge longer?

Would have loved to see the inside of that bagel. Strange to make a bread baking video without showing the crumb.

How was the texture inside? The dough looks stiff and quite dry. I am curious how it was inside of each baked bagel? Was it soft and moist or soft and dry? Were there irregular holes or small unified holes? Thank you!

That's a fantastic presentation, thank you. Those were possibly the most handsome bagels that I've ever seen. I'm sure they were yummy. I wonder, is it possible to do the process in one day also shaping the bagels putting them in the fridge overnight, and then boil and bake in the AM? My only difficulty here is that we would all be starved and agitated waiting that long in the morning and would probably start eating them before they were cooked! ;) Thanks again.

Ladies save time buy a bakers dozen fresh out of THERE oven!! ***Thanks Any Way I Learned A lot***

I have just finished with the biga and its much more sticky than it turned out in your video.What is wrong? I converted the oz. to grams,I wonder if that was the problem...appreciate if you can tell me what i should do