Bagels Basics with Babish (feat. Dan Souza)
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Date: 2020-08-18
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Comments and reviews: 9
Shohina
For any amateurs actually trying to make bagels, I would not recommend this recipe. Go check out Joshua Weissman's recipe. It is so much simpler and doesn't have any ingredients that are hard to find. I love Babish's recipes, but this is way too hard for anyone who's just beginning to bake, and Joshua's taste pretty much like bagels and take way less time.
Also, where the hell are we supposed to find malt syrup and pure gluten?
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For any amateurs actually trying to make bagels, I would not recommend this recipe. Go check out Joshua Weissman's recipe. It is so much simpler and doesn't have any ingredients that are hard to find. I love Babish's recipes, but this is way too hard for anyone who's just beginning to bake, and Joshua's taste pretty much like bagels and take way less time.
Also, where the hell are we supposed to find malt syrup and pure gluten?
reply
bbstucki
I made these! I've never had a New York or Boston bagel, but the crust was blistered and crisp and the middle was delightfully chewy. Far better than any grocery store bagel. I doubled the recipe and added some sourdough discard that had a lovely hooch on top before I stirred it and dumped it in. Thanks SOOO much for the recipe! I will be making these again.
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I made these! I've never had a New York or Boston bagel, but the crust was blistered and crisp and the middle was delightfully chewy. Far better than any grocery store bagel. I doubled the recipe and added some sourdough discard that had a lovely hooch on top before I stirred it and dumped it in. Thanks SOOO much for the recipe! I will be making these again.
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Adam
I followed this to a T and my dough is still tearing. After going through my processor, there wasn't nearly enough gluten formation. I've kneaded for nearly 8 min now and still no change. My last recipe had the same thing happen to the dough. I don't have malt syrup, but how important is that? I read I could replace with brown sugar
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I followed this to a T and my dough is still tearing. After going through my processor, there wasn't nearly enough gluten formation. I've kneaded for nearly 8 min now and still no change. My last recipe had the same thing happen to the dough. I don't have malt syrup, but how important is that? I read I could replace with brown sugar
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Paul
Followed this recipe and they turned out very nicely. Crispy outside, soft and chewy inside (taste and texture were great but looked kinda ugly - I need to practice) Some of the other techniques Ive tried just ended up being round bread. Thank you and Dan for sharing.
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Followed this recipe and they turned out very nicely. Crispy outside, soft and chewy inside (taste and texture were great but looked kinda ugly - I need to practice) Some of the other techniques Ive tried just ended up being round bread. Thank you and Dan for sharing.
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Tyrone
Just to let you guys know, you need the corneal or else it sticks real bad. I just attempted and mine stuck to the rack while baking. This is a really long process ( mostly just waiting) and you dont want to trip just as you approach the finish line.
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Just to let you guys know, you need the corneal or else it sticks real bad. I just attempted and mine stuck to the rack while baking. This is a really long process ( mostly just waiting) and you dont want to trip just as you approach the finish line.
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Blake
Ive been working on getting better at bagels for the last couple months. Mine taste pretty good I think. But shaping and being consistent with them is something that still needs work. Going to try that traditional way to shape them next time!
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Ive been working on getting better at bagels for the last couple months. Mine taste pretty good I think. But shaping and being consistent with them is something that still needs work. Going to try that traditional way to shape them next time!
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Thomas
The boiling water you add to the pan. Is that from the pot of boiling water used for the bagels or is it just boiling water (ie, it doesn't have sugar and baking soda in it?
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The boiling water you add to the pan. Is that from the pot of boiling water used for the bagels or is it just boiling water (ie, it doesn't have sugar and baking soda in it?
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Peter
What colossal beast of a food processor do you have? Tried this at home and mine started smoking from the sheer force required to work that dough.
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What colossal beast of a food processor do you have? Tried this at home and mine started smoking from the sheer force required to work that dough.
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A.
Were in NY, people say we have the best bagels. psh these guys dont know what a real bagel is. Montreal bagels are infinitely better than any other
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Were in NY, people say we have the best bagels. psh these guys dont know what a real bagel is. Montreal bagels are infinitely better than any other
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