Bagels | Basics with Babish (feat. Dan Souza)

Where's everybody's favorite bagels from? I'm tired of making them and want to go out and buy one.

Dan said he got his water from Paul. What happened here?

spider-verse?

We’re is the recipe? Malt syrup, it look like a power. How long you boil them? What temperature and for how long?

Yammeh

Everything about New York is overrated.

Why ice water????

Am I mistaken or are these like SUPER skinny?

Literally no-one in North London says New York has the best bagels.

🥞🥞🥞🥞

When you boiled the bagels what water was used? NYC or Boston?

Bagels with babish

I shouldn’t watch these videos before breakfast... 😋

Where's the barley malt syrup in the water ... not a bagel without it

Its hard for me to find the malt syrup in My Country , Can i change with something else..?

What is that syringe measuring thing they use for the malt syrup?? It’s genius; I want one!

Dan looks like an upside down version of Andrew

Before putting the bagels in the oven, spray the rack with Pam or similar non-stick spray. Found out the hard way.

thats a baked noodle

2 ⅔ cups (14 2/3 ounces) bread flour- is this correct
2 ⅔ cups is 12 oz
14 2/3 ounces is 3 1/3 cup

Which measurement to follow?

I made bagels following your recipe (including the COLD water, which no one else uses!)...they came out PERFECT. One question: How do I turn them into cinnamon raising bagels? At which stage could I add the cinnamon and raisins?? Truly appreciate your reply! Thanks for a wonderful recipe:)

buetifull

Could I do this with a blender if I don’t have one of those?

Where can you buy that plunger thing he uses for the syrup?

Is it possible to get the recipe in Grams for European folks?

Really would like another colab! Great chemistry

I have an actual question about this recipe. I tried it and the dough was way too wet/sticky. Any idea why that might have happened? I’ve noticed that many recipes use a higher ratio of flour to water, like 3.25 cups to 9 oz water, rather than the 2.7 cups your recipe calls for. Thanks.

Can this adapted to use a stand mixer to knead instead?

Wow you guys totally gelled on that video. A lot of times in cooking videos with two people it feels like there's weird energy, but you guys really weren't threatened by eachother. Looking forward to trying these out

Can you use diastatic malt powder instead of malt syrup?
I've got a bunch of the powder but don't have the syrup. I tried making bagels for the first time last week. They weren't terrible (!) but could be better. I will add gluten next time and will probably try adding ascorbic acid which I've found helps whole wheat bread texture. I got the diastatic malt powder (I keep using that word but I don't why it's called that because I want to try making pretzels as well. Lots of differences in this method vs the recipe I used (which was highly rated!) I used the punch method not the rolling method, I used honey in the boil water, and no baking soda. I also used 20% whole wheat flour which was my own idea...many things to try next time!

I met Andy on the book tour and I'm pretty sure the other dude is the normal height one

Where's the closeups? Everyone wants closeups. I wished we had been given a chance to judge the texture of your bagels.

Anyone try to sub honey for the malt syrup?

What if you have a stand mixer but not a food processor?

I don't like this recipe.

I hope it's an easy recipe. Let's watch!

Mine stuck to the rack and tore quite a bit. Is cooking spray the best way to avoid this or some other approach? Thanks!

I use this recipe, put a few grams of magnetic powder in it, and give it to my hated neighbors

The bitter thumb uniformly suffer because harmony arespectively excuse above a husky lute. shrill, satisfying output

Are dunking donuts bagels good?

This recipe is delicous! I've had some issues with the bagels sticking to the wire rack when baking so they're difficult to flip half way through

Pretty sure I just burnt up my food processors motor... These better be good bagels!

Not gonna lie i thought that bagel was a croissant in the thumbnail

There's a little bagel shop in a little suburb of Philly and their bagels are bonkers good and honestly I've never had better bagels but thats just me

What? You change your name? Not Binging with Babish anymore?

Bagels with Babish

I used to drive an autolyse. Those European cars are hard to maintain.

I’m not even kidding I just came to watch this bagel recipe and the commercial that played before the video was partnership between ranch and him

Ok you could make these way better just sayin

I've been baking bagels for a while, using a similar method. The only significant difference is I don't form the bagels before the overnight ferment in the fridge, but rather on the day I will be boiling & baking them. Is there a specific reason for forming the bagels before the overnight ferment? Just curious if it makes the end result any different, or if it's easier in some way.