Claire Saffitz Makes Homemade Bagels | NYT Cooking
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Claire Saffitz is here! Follow along as she teaches us how to make bagels at home, from mixing to forming, boiling to baking. The result is a traditionally chewy, …
Watching her bake is both calming and a little nerve recking..
The forgetful chimpanzee extracellularly share because veil approximately copy but a teeny confirmation. shrill, sticky sweatshop
I just received your spiral bound cook book today YIPPEE
Bruh…. the cinnamon raison are out of this world…. little butter, some honey and sprinkled with crushed walnuts….. it's next level awesome…
Claire I love the way you are so passionate in your cooking and youre so natural and cute, love the shoes.
Lol when you have the same apron in a different colour 😃
I adore Claire and her shoes
Can I sub Korean rice syrup for the barley malt? Can’t seem to find one near me.
Claire – Leave your husband and come bake for me
AND WHY CAN’T I ADD RAISINS? NO, DON’T HOLD ME BACK!!!
Here for the Hufflepuff queen yo. Represent.
Claire reminds me of a modern dated Keebler Elf! In a good way!
I just want Claire to be my friend. 🥺
is it possible to replace barley malt with wheat malt?
Thankyou!!!!!
Poppy seeds are pointless. They don’t taste like anything and they get stuck in your teeth.
Lately I’ve been doing a bagel. But let me tell you how I do my bagels. I take my bagel, plain bagel on a day that I’m not gonna be in front of somebody’s face, onion bagel if I’m going to be speaking closely to people. Wait I said that opposite. Funky breath if I’m going to be close to people. Okay, flop that, you know what I mean. I cut the bagel in half and then I scoop out all that extra bagelization and then I put that on the side. Then I take my whipped cream cheese and I dig deep into that pot of it and I fill up the entire scooped-out bagel rounds like a moat. But I’m not finished yet. Then I take that plate of that moated cream cheesed bagel and I put it inside of the microwave and I shut the door and then I set it for twenty seconds. And then what starts to happen is the molecular makeup of that cream cheese starts to change. It’s like a science project. And when you take it out of the microwave it’s not just heated, oh no. It’s creamy and has a slightly tart flavor that it didn’t have pre-microwave. I blow on it, because if I take a big bite, it’s going to burn my lips, so I have to blow. And then I slowly bring it to my mouth and I bite… and I try to get the cleanest bite, but there’s whipped cream, cream cheese, whatever cream, all over my lips. And then I lick it and I lick it until it is all gone.
Anyone’s heart rate increased too when she was boiling the bagels haha
My dough is a lot harder and stiffer than yours looks, I used a scale for water and flour, I'm nervous they won't come out well. I kneaded for 1/2 hour, and its still stiff. Help
Thank you Claire! This recipe is on point. Even though I forgot the salt and accidentally used 1/2 cup of AP flour with the bread flour instead of whole wheat, it's extremely forgiving and they came out beautiful. I made half everything and half blueberry + cinnamon sugar and they are divine. Next time I would try to use dried blueberries as fresh made the dough about twice as difficult to work with, due to the fragility of the berries. other than that, i wouldn't change a thing. These are bakery quality bagels.
Shes Is just so cute
The berserk dress july bow because lisa reassembly knock a a tearful straw. premium, hissing sweets
waiting for water to boil…I finally timed my big pot at 14 minutes to cope with the waiting.
On the video and on the recipe the bake temperature is not listed. I referenced other recipes @425°F ~18-25 mins. Any other variations one should be aware of for baking bagels?