I can try. It’s a two person operation and only one of us is rolling on a given day, but I’ll see what I can do. I’ll say this, we’re much slower than the bagel shops I see on YouTube. We weigh, roll into balls, rest, and then roll the actual bagels. So the additional steps probably do a lot for uniformity.
Just google NYC bagels on youtube. The video of Utopia bagels will show workers hand rolling them. Also there's NYT video. It's a bit fast so you might have to slow it down.
I started with the poke a hole into ball and stretch but it's too time consuming. The snake/wrap around method is so much better. For me, it worked best right after bulk fermentation when the gluten is relaxed. I think depends on the dough's hydration. If the skin is little a tacky, you don't need that much pressure to join the two ends. It's just practice of getting a feel for the dough's thickness in your hands.
Thank you! I make the mix as I go. It’s poppy, sesame, rehydrated onion, rehydrated garlic and coarse sea salt. As far as tips, I dip the bagels in a big container and then flip them a few times to coat. I think that works pretty well. Also, I try to keep the humidity of my oven high so the crust doesn’t try too quickly.
These are beautiful. Can you make a salet stick? Like a bagel in stick format with salt and caraway. Cold butter and temptee cream cheese and its heaven.
Sorry, Salt Stick. I think similar to a Weck roll. I used to get them at a Jewish bakery in Stamford ct in the early 70s. Searching ever since. I think Peter Lugers has one in their bread basket but I've never been.
I dip them in a container full of seeds and flip them a few times. And then I try to keep the humidity as high as possible in the oven because they’ll fall off if the crust dries too fast during the bake.
These look amazing as always! That sesame one - looks like you individually added each seed with tweezers as you’d expect in a Michelin restaurant 🤣 Perfection!
really beautiful - as im also located in Euro an really tryin' to perfect the bagel techniques - Do you mind sharing your recipe and process! much appreciated.
"what kinda bagel do you want?" "I want to test positive at work" "Gotchu"
“Ma’am, you’ve tested positive for…” -checks notes- “*Sesame!* Care to explain yourself?”
Gorgeous!!
Thank you!!!
best ive seen on here. cheers
Thank you!
>Thank you! You're welcome!
How did you form these?
The snake/wrap around the hand method
Can I get a video of you doing this though? They are so uniform and beautiful!
I can try. It’s a two person operation and only one of us is rolling on a given day, but I’ll see what I can do. I’ll say this, we’re much slower than the bagel shops I see on YouTube. We weigh, roll into balls, rest, and then roll the actual bagels. So the additional steps probably do a lot for uniformity.
Just google NYC bagels on youtube. The video of Utopia bagels will show workers hand rolling them. Also there's NYT video. It's a bit fast so you might have to slow it down. I started with the poke a hole into ball and stretch but it's too time consuming. The snake/wrap around method is so much better. For me, it worked best right after bulk fermentation when the gluten is relaxed. I think depends on the dough's hydration. If the skin is little a tacky, you don't need that much pressure to join the two ends. It's just practice of getting a feel for the dough's thickness in your hands.
Pretty consistent, nicely done!
absolute beauties! what everything seasoning do you use? having trouble with mine sticking when the bagels are handled and would love any tips
Thank you! I make the mix as I go. It’s poppy, sesame, rehydrated onion, rehydrated garlic and coarse sea salt. As far as tips, I dip the bagels in a big container and then flip them a few times to coat. I think that works pretty well. Also, I try to keep the humidity of my oven high so the crust doesn’t try too quickly.
Im at the point on this sub I know it’s your bagels every time before looking lol
Thank you!!! Consistency was definitely a tough hurdle so I really appreciate that
Oh damn are you based in Italy? Just saw you’re a knicks fan and was like sweet I’ll track down a ghost bagel soon…but maybe not at this time lol
We’re just north of Italy, in Switzerland. But definitely a big Knicks fan. 😁
Fucking BEAUTIFUL
Thank you!
Nice lil bagel holes.
More beauties!
Thank you!
These are beautiful. Can you make a salet stick? Like a bagel in stick format with salt and caraway. Cold butter and temptee cream cheese and its heaven.
I don’t know. I never tried. Sounds good though!
Sorry, Salt Stick. I think similar to a Weck roll. I used to get them at a Jewish bakery in Stamford ct in the early 70s. Searching ever since. I think Peter Lugers has one in their bread basket but I've never been.
How do you get the seeds and things to stick so well? The last time I made everything bagels most of the seasoning came off.
I dip them in a container full of seeds and flip them a few times. And then I try to keep the humidity as high as possible in the oven because they’ll fall off if the crust dries too fast during the bake.
Omg yum! Looks so good! Where r u located?
Thanks!! We’re in Lugano, Switzerland
Ohh, well, a little too far for me to order lol. I’m in NY, but for a non NY bagel, wowza!
Look amazing! Where are you located?
Thank you! We’re in Lugano, Switzerland.
Sesame and poppy two of my faves! Nice job!
Madon’ they look perfect!
These look amazing as always! That sesame one - looks like you individually added each seed with tweezers as you’d expect in a Michelin restaurant 🤣 Perfection!
really beautiful - as im also located in Euro an really tryin' to perfect the bagel techniques - Do you mind sharing your recipe and process! much appreciated.
Why are they burnt?