Someone recently requested that I remake my old sweet bagel recipe to fit my new baking style. They asked if I could make it cold fermented and no-knead. The not kneading part is a no-brainer, but I stuck with same day fermentation. Cold fermentation makes the bread slightly chewier and tougher and that is the opposite of what I want in this type of bread. It should be as soft as possible while being as simple as possible to make.
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13 Comments
This is a great bake for this weekend – thanks for updating this recipe!
Watched the video this morning – I am going to make two batches tomorrow: scald vs no scald – converted the ingredient amounts (as per your Scald guidelines) and added a "scald version" section in your recipe instructions . Then will share with my brother – he is my personal bread critic. 😊
Baked this recipe today – I even made two batches of the bagels, one as written and the other using a scald. I could have shaped them a bit better, I inadvertently stretched a couple of them while shaping, results in a much larger bagel. I did try both versions this evening but didn’t really notice any difference. Perhaps when I sample them again tomorrow. – Thanks for this updated/converted recipe, Charlie! Photos have been posted (#405/2025-13)
I must have done something wrong with the first attempt of the Turkish Style Bagel “scalded” version – the dough was a bit stiff and difficult to roll out. I tried again on Monday – So much better! Soft and pillowy straight from the oven – this time I topped with sesame seeds and sugar nibs.
OMG – so delicious and soft – I am literally dipping the warm pillowy chunks of this into a stick of softened butter!!! 😍
Again many thanks to Charlie for this recipe and also for his “scald” video/techniques.
This is such a wonderful recipe – the "remake" is perfect! I surprised a friend at work with my "last" bagel – she enjoyed it very much. I may try to prep these with a cold final proof so I can bake fresh for the office.
Charlie has 245K subscribers…. 250K is just around the corner!!! 🤩🤩🤩 Thanks to all of his subscribers who are making this possible. Please continue to share your bakes with family, friends and colleagues, photos and your baking experiences with Charlie's recipes on your social media channels (including links to Charlie's YT) – don't forget to ask your friends, family and "followers" to subscribe to his channel. Could we possibly see 300K by the end of the year????
Go "Team ChainBaker" 📣📣 Keep on baking, everyone!!! 🍞🥖🫓🥙🥨🍩🍪
As I am trapped in the house due to extreme cold, mid Missouri USA. I’m going to give this a try today! Looks delicious as usual. And by the way, you really should look into doing some voiceover work …just saying 😊
Damn that's a super convenient way to make bagels. I like it, thanks for sharing man. You're the GOAT baker channel.
These bagels look fantastic ! I might make some today !!! You do a great job at explaining the process!!! 👍👍 I am thankful for your channel ☺
That's good. But, I wish you could write "simit" on the topic. Simit is different from bagel. Actually, after shaping the dough, it is immersed into water with molasses. So, the outer parts of the simit becomes brown. You should try in this way!
Another great bake Charlie. I make a version of these called Simit, after shaping you dip them into watered down molasses (pomegranate molasses if you have it), then toss in sesame seeds and proof.
I was wondering what to bake today. Now i know 😊 Great video as always
Hi Charlie! Great to see you! These are like American soft pretzels. Will make these! Praying you and family are well!
I love your new 'no knead' method! So awesome that you have encouraged this process, as it makes bread making a positive experience for those who are unable to knead dough for whatever reason! Thanks Charlie, you're a 'King of the Dough Empire'! 😂😂❤