Get the recipe: https://nyti.ms/361IBju
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, crusty bagel that’s far fresher and tastier than those puffy dough rings from your average store. This recipe is an ideal weekend project. Just — like Claire says — please don’t add raisins.
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35 Comments
Super helpful instructions. And love your shoes!! Appreciate how you explain the “whys” you do or don’t do something. Plan to make these this weekend. Thank you!!
Why the f do I have to sign up for your email newsletter or whatever to your website to do anything or create an account just to get the effing recipe how about I say no and I never look at anything you have to do on the internet again thank you and look like you had a nice recipe I would have liked to have tried it.
These were so much fun to make! And not very difficult what so ever!!! Show stopper for sure!
Best recipe :
https://youtu.be/8l8BheCDjeA
I love Claire! She's not only charming and witty, she's my baking brain! By the way, malt is just a steeped, germinated grain, like barley. It's German for melt, but not precisely.
Love seeing her cooking with full of smiles and actually enjoy it.
I've seen a lot of cooking demos on YouTube….lot's. What I have seen is a single one with this level of instruction. I truly feel like I can make bagels after watching Claire make them. My mouth is watering….literally. I like butter and cream cheese on mine as well! Thank you.
Thanks for your Work Claire! You didn't say if you let the bagels come back to room temperature or just start boiling them after proofing in the refrigerator overnight…..
Please advise.
0:11 WTF. Small and burned XD. That many caraway seeds on a bagel will kill your taste buds. Looks better than it would taste. 😉
Can one use dried malt extract?
100% agree about the raisins! Beautiful bagels. Gonna try it this summer with my niece!
the dough doesn't look stiff at all!
Usually, malted means that the cereal is toasted just as the sprout starts to appear.
Mmmmmm. Whitefish. Now I know I can trust you.
Oy vey, you want I should pay for the recipe?
Good luck to anyone who tries this recipe! I am quite adept at baking yet have tried it multiple times with NO success.
Does this recipe need to be adjusted when at a higher altitude? (Currently at 5,000 ASL)
Any general baking tips for higher altitude adjustment?
Don't throw bagels at strangers, you'll destroy the universe
If anyone was curious, Malting is the process of sprouting grains. The moment grains sprout, all of the carbs are turned into simple sugars for growth. as soon as the grains sprout, it is baked to hold the simple sugars in place. If the grain is allowed to sprout for too long, the sprout will consume all that sugar, making it significantly less sweet. If something has a malted tag, it is either the actual malted grain or, malt is added to the product such as malted milk. Gives anything you put it in a significantly sweeter flavor.
And the final toppings! Wonderful!
Would love to look a writen recipe of this but the NYTIMES loves to make us pay just to look at a recipe 🙄
Your shoes alone earn you a 👍
Malt Sirup is called malt sirup because it is sirup made out of maltsugar which comes from malt which is a plant. In baking it brings typically a brownish color from its natural brown color tone and the taste you like so much. I at home use malt coffeepowder to increase the taste of too fresh dows when i am making pizza without giving it a day to develop taste. I learnednthe move from an old baker on youtube 😉
Bought my barley malt syrup and fed my sourdough. Going to be a good weekend.
❤ 🫡 ❤ awesome 🌾🌹 chef 🌷🌾
OK I’m not sure what I did wrong but mine did not puff up like yours did. They floated, but they’re not chewy.😢
Every time I've made bagels, after baking they still have a rumpled wrinkly surface on the top. What am I doing wrong? I've tried chilling the bagels overnight, and just chilling the dough and forming the bagels in the morning, letting them rise some, then boiling and baking. Same wrinkles. I keep trying because nobody in my town makes onion bagels any more, and those are my favorites.
Great job at explaining. I am not a bagel baker just an all a round baker.. My humble suggestions for your consideration using hi gluten flour ( purchased on line or from a friendly local bakery) Longer kneading. Better oven spring baking on a stone
annoying.
Those bagels are beautiful, Claire. However, I prefer bialys. Have you ever made bialys for us? I love an onion bialy hot out of the oven with unsalted butter and salty lox. It's so delicious ❤❤❤
The sound is so bad! Are they shooting in an empty warehouse?
Hi Claire. Malted means that the barley grains are allowed to begin germinating, but then the process is stopped. What you then have are barley grains with tiny sacks of sugar (simplified). When we brew beer, the grains are cracked, and water is added at specific temperatures to create a mash which extracts the sugars. basically, that is what malted means.
She teachs so well! It is a pity she is doing so in such a sad, bare kitchen! NYT, add some decorations and flowers, come on!
I just finished making these bagels today 9/19/23 for the first time. They turned out to be as good as the best New York Bagels I have ever eaten. I couldn’t follow the recipe perfectly i.e. I used 1/2 cup vital wheat gluten and 6 cups of King Arthur Bread flour. I used Black strap molasses for the yeast proofing and for the bagel boiling. The first rise ended up being 3.5 hours because I had to run an errand. The 9v battery in my scale died so I had to “eyeball” it. The dough was very forgiving for my many attempts to make a decent ring. I let them rise overnight and finished them first thing in the morning. Wow! I will be making these from now on and not buying any bagels, unless I am in New York of course. The reason I wanted to post a comment was to let others not so experienced bakers as myself know you don’t have to be perfect to achieve the delicious outcome.
Here from 2389, after both of the apocalypses to confirm the malt barley syrup never did go bad.