Get a digital meter from amazon. Don't have to get crazy, just get one in the 20 dollar range. Granitebeard Initiate 97 Aug 24, Maine. Check Out this thread for an easy recipe.
NEIPA dont’s
Then boiled and finished as usual. MBurgat and EvenMoreJesus like this. I have made a Berliner using the unmilled grain method to help introduce lacto in the mash and then transfer to the boil kettle where it sat in my hot garage for 3 days at degrees. I did use some co2 to drive out as much oxygen as I could and then placed some saran wrap over the opening of the kettle to prevent oxygen from getting in. I had amazing results with this method. Boiled for 10 minutes after 3 days to stop the souring process and not have to worry about contaminating any equipment.
Thanks for bumping this right in time for me to make some brewing decisions. Hot garage would be great but it will get cold at night where I'm at. Would that be a big problem? Anyone have an idea for degrees for days with no equipment like no heat lamp or thermblanket? What if I parked in the sun and put it in my front seat? Its pretty temperate where I'm at. There are strains that will sour effectively in the 70s as well. Gosh l enjoyed them so much, at the moment am making the second batch.
Have never had a bagel as good as these ones thank you so much for the recipe. I have looked at a zillion on the net. This one is so easy and good. I made two batches today. One regular, one garlic and onion. I sauteed half cup minced onion and 2 cloves garlic, and added it to the larger portion of water when it was added.
They came out great! I am having fun experimenting. Thank you so much for this recipe — Ive had mixed success in the past trying to make bagels but these turned out fantastically well — havent seen anything like them here in Sydney and they were a bit hit with my friends at brunch today! Thank you, thank you, thank you!!! This was a great recipe.
Today was the first time of many future times that I made these bagels, and despite being not as smooth and beautiful as yours, they tasted great! My boyfriend is Spanish and he had never eaten a bagel before, but I made him these and he loved it! Thanks again for your great recipe!!! Also, I have to say your website is very well done! Great job on the writing style, photography, and recipes! By the way, how do you get your bagel balls so smooth step 6?
These were so easy and so tasty! I am an American living in Eastern Europe where we have rye bread coming out of our ears, but nary a bagel to be found. I actually wanted to start my post with the exact same words as Elise just yesterday: Thank you, thank you, thank you! Easy, make them yourself.. They turned out perfect and were gone within minutes 8 Bagels, 3 people.. I had to eat one right away and it was wonderful! I have made bagels through the years but this recipe is the ONE! I did add a bit of molasses to the boiling water as I have always done and I also drained the bagels on a rack just after boiling and before placing them on a pan oiled with grapeseed oil.
I am very pleased and I thank you and my family be very happy even though they are very bread spoiled. Just found your blog and will be back Thanks again. I was wondering how much you weigh your bagels to? Seems about the right weight for this recipe. So, I am trying to make these right now.
I am doing a cinnamon variation and was not sure of how to incorporate the cinnamon, but then I decided that I would just knead the chips into the dough. I turned my oven on warm prior to beginning these and then turned it off when I started kneading and let it cool with the door open.
I did this because we keep it fairly cool in our home 65 degrees. I put the dough in the oven to rise. I have about 20 minutes left though and the dough has almost tripled. I am trying to follow these directions to the tee, so I am going to leave it in there for the full hour because I remember reading that the hour was necessary. I hope these turn out as good as I am imagining them…I am so impatient and like instant gratification so this has been a long hour for me…I will let you know what happens. I decided to make it today.
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I used the microwave method to keep the dough warm and it rose! I made a cinnamon raisin batch just by eyeing the extra ingredients and made regular and mini bagels. I boiled them for 2 minutes because I wanted that chewy texture and just took them out of the oven. I also save a lot of time by throwing everything in the bread machine and letting the machine do the mixing and rising. Thanks for sharing a great recipe! Just made a batch up and they are very tasty! I made it up as directed. Then once the dough had risen, I divided it in half to make two different flavors.
The first I did a classic sesame seed. The second half I made cinnamon and raisin. Flattened the dough out to a rectangle and spread the mixture across the center of the rectangle then folded the sides over, like a letter fold. Flattened it out again and kneaded the dough. I had to fold more flour into this as the brown sugar tends to make the dough too sticky. Once i got the right consistency, I rolled them into bagels as I did with the others. The result was delicious cinnamon swirl bagels.
They do tend to be a little trickier to get off the pan so make sure you grease the pan well. They also are a little crispier on the bottom because of the sugar. I was craving bagels late last night but I am determine to stick to my monthly budget goal, which means, no buying bagels until the first of March. I found several other recipes online but none with as much praise as yours! Read the recipe and was shocked at how simple it seemed. A thin crisp outside and a soft fluffy inside, even my husband, a nay-sayer of bagels, just went through two. I will definitely never buy bagels from a store ever again when my own are so amazing.
I rarely leave comments on recipes but this bagel recipe is mind blowing. I just finished making the bagels and they taste great! Thanks for a great recipe! Thank you very much for the recipe!
Now I can cook them by myself. I did have a few mishaps on this first batch. Maybe I should have turned on the oven and let the dough rise on a low heat in there? I tried it last weekend and it was a success. I used regular flour and the bagels were wonderful!
It was a lot easier than I thought it would be! They looked gorgeous and were delicious but a bit cakey inside what do they call that, small crumb? I used this recipe yesterday, the bagels tasted amazing. During the kneading stage though my dough was really really sticky, no matter how much flour I put on it. It also lacked consistency and hindered my ability to knead it for the right amount of time. I was wondering if there was anything I could do to rectify this? Would it be okay to use say 25grams of butter to help with the dough?
Any thoughts on making honey bagels? I have honey, though…do you think adding a little honey to the dough as well as the boiling water would throw things off at all? I had a craving for bagels yesterday, but was too lazy to stop at the store…. I came home and found this recipe and made the bagels last night. I made plain, garlic, and poppy seed. Soooo today I decided to make cinnamon raisin…they are still cooking, I will let you know how they turn out. Thanks for posting this great recipe.
They were immediately cut in half and topped with bacon and a poached egg. I also used gluten free yeast and coconut sugar. I will also proof the yeast with the sugar in a bowl rather than a measuring cup to ensure that it proofs completely to help with the rising.
To echo everyone else, these are great! First time making bagels and it was a breeze. I only had a small pot so the most time intensive part was boiling them one at a time. Will be doing this again! Thanks for posting such a great recipe! So yesterday I finally took my guts? And this morning I finally ate one! These were so yummy! But they are so, so delicious. I used a recipe from the Sophisticated Gourmet and they were amazing.
Using bread flour instead of regular flour does make a huge difference. I had never made bagels, always been more of sweet cook; but these were amazing!!! Making more batches on the weekend. This is a great recipe. The dough is very forgiving, so you can just knead in the extra ingredients before the first rise. For the sun-dried tomato bagels I used the liquid I soaked the tomatoes in to give the bagels a lovely reddish orange color. Same with the cheese bagels, we just knead aged cheese in at the first rise, then top them with a little more shortly before they are done baking.
We do let them raise a little longer after shaping but before boiling to get a larger slightly fluffier bagel. I live in a high-altitude city 7, ft — how would you alter the recipe for high-altitude? We prefer to put the flavors IN the bagel rather than just dumping it on top. Fry the bacon crisp, crumble it up, add it with a whole bunch of cheddar to the dough at the first knead… This recipe is super forgiving and if whatever you add to the dough at the first knead makes the dough too moist, just add a little more flour and knead well on the second knead.
Here is my bagel recipe: Add 2 cloves of minced garlic and plus more water if needed to get a soft dough. I use a food processor with the dough blade. You will find it is easier to roll it into a ball without creases this way. Use a whiskey shot glass to get a perfectly round hole.
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If you wanted to make cinnamon and raisin bagels can you tell me how much cinnamon you would use. My family ate half of the batch before they were even cool. Whoa, pretty good for my first try at this recipe and baking in general. I had to make some last minute substitutions and used King Arthur whole wheat flour, aside from the flour being wrong I still think they came out a bit too dense and wonder if it is because I did not stretch the rings as much as I should have.
Does anyone can suggest? First time I made bagels, these are easy, very yummy, straight from the oven with utter and into the belly, nothing beats warm bread on a cold wet day, am keeping recipe and will be making again, cinnamon bagels sound beautiful to, thanks for sharing: Hi — this is really a wonderful recipe. My kids loved it! I just want to confirm if the dough is really a bit sticky sticky than normal. The bagel turned out right but I just wonder if the sticky dough can be corrected. Following a request from my 5 year old for a bagel for his lunch box I scoured the web this morning and came across your recipe.
I must admit my first attempt came out more like round bricks however I have just made another batch and lowered the oven temp I have a fan oven and reduced cooking time and both my boys love them. Living in England these bring back lovely memories of our honeymoon in New York. Oh, and I use instant yeast, bread flour and put all ingredients in the bowl together at the beginning. I separated my dough and kneaded about two TBS of minced jalapenos into one section and asiago cheese into the other section.
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My boyfriend and son are SOOOO thrilled to be able to have jalapeno bagels — my next batch will be getting even more jalapenos. Thank you so much for sharing this recipe!!! Any ideas for other varieties will be welcomed! Sandy I make jalapeno cheddar bread all the time — try some cheddar with your recipe! My next batch is going to be strawberry bagels. A good friend of mine has anxiously offered to be my official taste tester!! It was sooo nice to have a bagel that was made two days ago taste so fresh and great! In your mixing bowl add chopped jalapenos, salt, sugar, egg, and warmed milk and one cup flour.
When the yeast has proofed, add to the bowl and start kneading using your dough hook and adding in flour to create a soft smooth semi-sticky dough — minutes. Punch down dough and slice into 2 or 3 even pieces. Two pieces makes really large free form loaves. This looks absolutely heavenly! I like this best with chunks of cheese and finish by hand kneading it in.
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Sometimes I put in part shredded and part chunks. I usually keep one loaf and give the others away because I like it still warm from the oven. Vicky, Thanks so much for sharing your recipe for your Jalapeno Cheddar Bread!!! I will definitely be giving this a try!!! I replaced the additional water with approx. I heated the juice in my microwave so it was warm when I added it to the flour and proofed yeast regular warm water with the yeast. I kneaded the strawberries into the dough adding more flour as needed.
I topped then with more jalapenos and cheddar cheese. They also were a huge success!! My son and his best friend plan to use them for burger buns! My next batch will be made either without a hole or just a small one. My boyfriend was thrilled to be able to have his favorite bagels again!!! I made Pizza bagels that I adapted from this recipe.
I also added cut up pieces of pepperoni in the dough as well. In the future, I am going to bake them for minutes then add the cheese and finish baking them. After doing some searching, I came upon this recipe from The Sophisticated Gourmet and it seemed basic enough and easy enough that it would be worth my first shot, even if it is 95 […].
Just made a different bagel recipe which did not come out so well. Good times, great oldies. I did everything right and it all looked perfect till I put it in the oven which had previously been used as grill. I made it again, granted with mixed fruit and cinnamon and this time with the oven not the grill setting. Thank you so much for the recipe tastes absolutely sensational: Hi, your recipe is great, i do it all the time, i just have a doubt, if i double the recipe, should i double the yeas too?
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I made bagels yesterday with a recipe that called for easy-blend yeast. I only had active dry yeast, and did not let them rise long enough so they came out small and dense. I am going to try your recipe today. Many bagel recipes call for barley malt syrup — could this be substituted for the sugar your recipe calls for?
The malt did provide a nice taste to the last batch, which had 1 tsp. I just found this recipe today. I love using the recipes that you post, because they are always straightforward, and easy to follow. The only problem I ran I to with this recipe, was shaping the dough into rounds. I never did achieve nice smooth rounds. I went ahead with the rest of the instructions and they are now in the oven cooking. They are not pretty, but hopefully they will be tasty. So my American ex-pat huband and I had to give this recipe a go.
Just divine, and so easy. Thankyou so much for the recipe! The result is always the same: I followed the directions meticulously. What am I doing wrong here? I let them boil for 1. I am never one to leave comments, however this recipe is so very wonderful. I simply can not make enough of them to keep up with the demand in our house.
Thank you, thank you, thank you for providing such a great recipe. The bagels are so much better than the processed ones in the store. I absolutely love these bagels!! Best recipe I have found. Love trying different variations too, but sharp Wiscounsin cheddar grated on the top is by far our fav. I got this recipe from sophisticated gourmet, and I never had to look at another […].
I just got my first batch out of the oven. I have one question though: I was thing once they were boiled,maybe. Thanks again for this. Just made these today! This was my first time attempt ever baking bagels. Easy to make, chewy on the outside, soft on the inside bagels! Let it sit for five minutes, and then stir the yeast and sugar mixture, until it all dissolves in the water. Bake for 20 minutes, until golden brown.
Your daily values may be higher or lower depending on your calorie needs. You Might Also Enjoy. Chocolate Cupcakes Recipe March 2, Nancy Drew Blondies March 21, Reply Michelle What's Cooking December 6, at Reply marcy Goldman November 27, at 6: Reply Joyce Teamo December 7, at Reply vicki December 27, at 2: Reply Renee March 31, at 7: Reply Hayley January 12, at 4: Reply uzma January 16, at 6: I had no idea they had to be boiled first, then baked.. Reply George July 18, at 3: Reply Adrian February 16, at 2: Reply kamran February 16, at 2: Reply Adrian February 19, at 2: Reply Dylan March 15, at Reply emt training May 11, at 3: Reply Toya May 11, at 8: Reply kamran May 11, at 1: Reply marcy Goldman July 8, at 4: Reply Tanya September 12, at 4: Reply williDbs Andrew Williams October 25, at 2: Reply stevyn mcdonald November 30, at 1: Reply Chiaki February 9, at Reply andy February 17, at 2: Reply deeba February 20, at 7: Reply sterling silver chain February 26, at 1: Reply James February 28, at 6: Reply Crystal May 23, at 7: Reply beautyblogbycat Beauty Blog by Cat March 6, at 5: Reply Ravani April 12, at 7: Reply Hanan April 25, at 6: Reply alexandra May 2, at Reply kamran May 2, at Reply Sandy putnam March 30, at 1: Reply Kamran Siddiqi April 4, at 2: Reply liss May 14, at Just made these and they are perfect.
Thanks for your recipe. Reply kamran May 14, at 5: Reply janelle May 31, at 1: Reply Gary C June 17, at 9: Reply Kerry June 19, at Reply Susan June 28, at Reply kamran June 30, at 4: Reply simommie June 30, at 2: Reply Bronwyn Olsen July 1, at Reply Jess July 4, at 2: Reply Michelle July 6, at 9: Reply kamran July 6, at 1: July 6, at July 6, at 1: Reply FiFi January 19, at 2: Reply Michelle July 6, at Reply Emily July 7, at 8: Reply Leslie July 8, at 8: Reply Marie July 10, at 9: Reply Michelle Mahabat July 12, at Reply Alit Hare July 13, at 5: Reply kamran July 14, at Reply Angeline July 16, at 7: Reply Elna Heyns July 17, at 4: Reply Mel July 28, at 7: Reply jazzy August 1, at 7: Reply Mew August 4, at Reply Chris August 10, at 5: Reply Mary August 14, at Reply George August 17, at 9: Reply Jenn August 19, at 7: Reply Paula August 20, at 4: Reply Clive September 8, at 9: Reply Caitlin September 15, at 5: Reply Carol September 16, at Reply kamran September 19, at Reply Mrs Ong September 19, at Reply Vicky September 19, at Reply kamran September 19, at 1: Reply Vicky September 19, at 1: Reply pily September 19, at 8: Reply kamran September 23, at Reply Vicky September 20, at 9: I must try your adaptation!
Reply Alison September 30, at Reply Meagan October 1, at 3: Reply Arwa October 4, at 8: Reply kamran October 21, at Reply Vicky October 4, at 7: Reply Marie October 8, at Reply Stephanie October 13, at 2: Reply kamran October 13, at 3: Reply Nico October 15, at 4: Reply KSB October 19, at 2: Reply Lena October 23, at Reply kamran October 23, at 2: Reply Lena October 23, at 4: Reply Ratika October 30, at 6: Reply kamran November 6, at Reply Cynthia November 2, at Reply kamran November 2, at 9: Reply Chris November 3, at 6: I hope that helps!
Reply Marie November 3, at 2: Reply Athena November 6, at Reply Ratika November 8, at 2: Reply Petrina November 8, at 3: Reply Niri November 8, at 9: Been searching for something practical for over a month. Reply kamran November 13, at 4: Reply Lynne November 12, at Reply kamran November 13, at 3: Reply nina November 12, at Reply Maya November 13, at 6: Reply Desiree November 14, at 4: Reply Ratika November 17, at 6: Reply Diane November 17, at 4: Reply Morgan November 19, at 8: Reply kamran November 19, at 9: Reply Anthony November 24, at 6: Almost crispy on the outside and incredibly chewy on the inside… I, for one, will never buy bagels again!
Reply Kiley November 25, at 2: Reply Tea November 26, at 1: Reply kamran November 27, at 4: Reply Courtney November 26, at 6: Reply Desiree November 27, at 2: Reply Tea November 27, at 4: Reply Monique December 3, at Reply Halley December 5, at Reply Sue December 6, at 6: Reply susan December 7, at 8: Reply Karlina December 15, at 5: Reply Ramon December 16, at 4: Reply agustina December 16, at Reply Frugal in WV December 17, at 9: Jun 22, 1, May 2, Posted May 18, Oct 19, Posted May 19, Nov 27, 53 CNY.
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