MAKING HOMEMADE BAGELS FOR THE FIRST TIME ( & LOX…OMG!) | SAM THE COOKING GUY
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After twenty years as STCG its finally time to make my own BAGELS! And damn did they come out amazing….chewy, soft, perfect.
how gross is his sink ??
I thought one can get butthole parasites from Raw salmon… 🤔
Have you ever tried a Danish Dough Whisk ?….Awesomely amazing smiling face lol
Just so you know making a well in the flour makes absolutely no difference in how your bagels turn out
Had no idea that you could do lox at home. Any substitute on the cream cheese for someone without a smoker or grill? Have learned so much watching your channel, appreciate you my man!
So I was having a bad day….I saw you put this video up and I watched it . You made me laugh and smile 😃. Appreciate you guys changing my day. Ty
Next Sunday brunch on Loxs am I right?
Omg!!!!! I didn’t know it was this easy. Sam you are my hero 🦸♂️
Nice bagels, Sam!
I decided I needed to learn bagels not long before the plague started. I used Joshua W’s video and now I keep all of my dry ingredients measured out in a screw top Ziploc container (with a very small one tucked inside for the yeast and sugar). Then I wrote out all of the steps on the outside along with the ingredients/weights. Whenever I go to make bagels, I’m ready. And while the dough rests, I weigh everything out for the next batch and reseal the container. Also, I put baking soda in my water bath, about a tablespoon.
Now, about that lox. Yes, I’m drooling, but I’m the only one in the house that eats it. Could the curing mixture be kept in the freezer if I only cured small pieces at a time? Could I freeze the lox after it’s cured?
Moishe, didja bring za bagels?! God I love you guys. Best cooking shoe EVER!
the salmon you used,farm raised or wild?
Do you have a blue filter on your recent vids?
I’m willing to risk poisoning myself with raw fish in order to say I made lox.
Dude I love how transparent you are with your videos and how you show everybody how to do everything that most people who know this information would try to hide. 😎👍✌️ My wife just freaking loves this and will be making homemade bagels with locks and cream cheese. Her family is from Germany and they loved making these. Unfortunately the bagels were store-bought 🙁
Max your Jewish accent sounds very Scottish…
Woohoo! I’m not a baker, and these came out great! Thanks, Sam!!!
Video Sam it's a Video, Right Max??? LOL Looks good Boyz keep it going! BB
OK to use Barley Malt Syrup instead of sugar (With the appropriate adjustments)?
so weird to me, why not just call it "laks" its true name?
sam you have to season the pan so both sided get toppings thats the true ny way
as a new yorker, not impressed
Give me Montreal bagels over NYC all day long!
I love Max channeling his inner Mel Brooks😂😂😂😂
What temp and for how long on the bagels??? My wife is having surgery and will be out of commission for 6 to 8 weeks, and I am going to make these for her while she is recovering (among many other recipes of yours). Thank you Sam and crew!
Do you think a Gluten Free (AP) flour would work for the bagels? I'm definitely making the Lox!
Okay I’m done with low carb.
i wondered what Lox was but now i know, same as Gravadlax
Hey hey! I heard an “and… we mix”! These look great, Sam. I love bagels.
You didn't toast the bagel.
You forgot to make a plain bagel with just the one that I like!
Good shit Sam
Max’s accent was the only thing missing from this channel
Try dipping them in a baking soda solution for 30 seconds after boiling, add some coarse salt on top and bake. Voila, pretzel bagels!