PRO LEVEL BAGELS AT HOME (feat. actual bagel man)
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Click http://www.vessi.com/Brian and use my code BRIAN to get $25 off of your Vessi shoes if you miss the sale! Free shipping to CA, US, AUS, NZ, JP, TW, KR, …
Making my dad and his identical twin brother bagel boards for Christmas!
Baked mine today but for some reason after baking it noticed that they did not rise much in the oven, i did everything like the video, also did the 24 hour cold ferment in the fridge. Not sure what happened??
Or just do what everyone else does and have a pan in the bottom of the oven and ice cubes or water so it steams in the start
who else heard EBSM wrong? be truthful now.
Love you Bri ๐ญ๐ญ๐คง
Brain, I have learned a lot from you also and have been experimenting with bread with great success. Would you be kind enough to answer a question. What is the difference between โbigaโ and โPoolish โ? They both seem to have the same purpose. Thanks in advance.
See you all at Bagel Union next year ๐
How much barley malt syrup may be substituted?
"they don't require a standmixer"
Does anything require a standmixer? Tell me one thing that you can make with a stand mixer that you can't make by hand
Wow this looks like a great recipe. I think you did amazing! I will def try someday.
Weekend project coming up … Brian my bread flour already has malted wheat flour mixed in and has a protein percentage of about 12-13% so assuming it should be ok as is? Will have to improvise the baking because in my neck of the woods getting cedar planks and burlap will be a challenge. Thanks for the detailed demos! Incredibly helpful as always.
Best bagel video out there!
Dude! You finally did it! You finally made a Bagel video!
Rock on bro ๐ค๐ผ๐
i have never know before that we should cook 2 side in the oven WOW
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How in the world did you get Ted in front of the camera? What bet did he lose?
Two days? Not worth the effort. Interesting though
If all the boards are doing is introducing steam into the hot oven I wonder if it's possible to just place a full sheet pan on the bottom of the oven while its preheating and throw a half cup of water into it before putting the bagels in. I'm going to experiment and report back in a few days.
I thought I was weird for adding tomatoes into a Cream Cheese Bagel. I guess I'm happy I'm not the only one then.
What an obnoxious video.
What about doing a lye bath instead of boiling? Would anything else need to change? Or do you think theyโd come out too pretzelly?
whats wrong w panera bagels?
Everytime i waatch your videos and reach the end the "white people dancing" meme comes to mind ๐
Brian, Italian "youtube bakers" warn against using tap water as it may contain chlorine and chlorine severely inhibits yeast 9Choline is meant to kill bacteria after all). I think water in the US contains a lot of chlorine, so what's your take on this? Should I avoid using tap water when I bake? Thank you. You always rock.
Bro!! First was baggett tin, now bagel board! My wife will kick me out of my house mate !๐๐๐ I just put my biga on countertop. I hope will turn out Good! Thanks for receipe. Cheers
Great vid man! As for the boil, I bet liquid malt extract would work for the NY style bagel. Used a lot of it in my partial mash beer making, and it's pretty fantastic to taste actually. You can find at any home brew supply store…
Show me how you make lox. Do it now.
this man really got the best cooking channel on youtube ๐ฅฒ๐ฅฒ๐ฅฒ
I've never had a bagel soooo maybe after this ๐
Love this channel
Chef if you donโt have the book โIL Fornaio Baking Bookโ, Franco Galli, itโs quite good, and contains a fantastic tiramisu which thankfully doesnโt have crappy ladyfingers but a nice heated egg yolk type baked cake type layers instead..really fantastic. The book would be worth it for that one recipe alone..! but there are a ton of great recipes..
I live in Montreal and there is only one place that kicks ass and that is St Viateur bagels. Nothing comes close to them. I have had bagels in NY and they where to dry and big and just didn't taste any good. They boil the bagels in water and not with molasses. Putting anything else then sesame seeds or poppy seeds is not a Montreal bagel what you made is an Artisan bagel that you find in Fairmount bagel which I think are to dry and don't taste any good. St Viateur bagels are the best in the world, I am fortunate to live near by and nothing tastes better then a sesame seed bagel hot out of the wood fire oven with Liberty cream cheese. Now you got me hungry and I think I will walk over and buy some bagels. the hell with trying to make them as they will never taste like theirs! That place has line ups all the time and people from all over the world would come and fill their bags up with the best bagels ๐ Nice try though.