Not sure if someone has already mentioned it in the eight years since this was posted, but to get toppings to stick you add them the instant the bagel comes out of the water. Jewish food tends to get a bad rap. Never made hot fudge sauce until I read your blog this weekend and made both hot fudge and dark salted butter caramel sauces. BTW, don’t even think about making cookies with that flour–they’ll be awful. …and now I need to go make a chocolate cake…. Anyone have any handling tips? Thanks, You can easily add an extra 2-4 oz of flour to a recipe if you just scoop-and-dump into a bowl. Although I’ve never come up short in the crazy category, there are some gastronomical indulgences that even I refuse to make at home. RobinMacEnglish One of my favorite childhood memories is of sitting at their kitchen table, eating a hot, toasty bialy, sneaking sips of my grandfather’s coffee. Delicious (! So this is my first time commenting, though I follow The Kitchen for about a year now and have tried a bunch of your amazing recipeas. Maybe being 36 weeks pregnant has something to do with it! this was the wrong day to see this on Instagram. I made a 1.5 batch (terrible idea, btw, too big for my KitchenAid, baking pans and refrigerator) and yielded exactly 37 minis, and the last one was even tinier, just a leftover ounce or two. Can bialys even be made on a household scale, with readily available ingredients? Thanks for your blog and the great inspiration I get from it all the time! Or is that blasphemous? I’ll remake again, but prep the yeast in the starter first with warmer water and some malt syrup. I recently tried making baked donuts for the first time, and that of course led to an intense desire to try bagels next. I only buy Fair Trade coffee, and have even gone to a different store than my usual market just for that one item. If they rise, then I do think they tend to fall flat. Now I want to try this kind. I am pretty sure they are 30% of why my Brooklyn-born husband continues to put up with me- the bagel pickings are thin in Alaska and he has no other source for decent ones. Cannoli Hamantaschen Recipe for Purim. The sad caveat, however, is don’t buy the three-pack, even if you think you’ll go through them eventually and the price is much better. Bread number 16 in the Mellow Bakers‘ roster of recipes from Jeffrey Hamelman’s amazing book Bread: A Baker’s Book of Techniques and Recipes are Bialys, the plural form of Bialy and pronounced “bee-Al-ees” – yes, I had to look it up.It’s a small yeast roll that originated from Jewish bakers in Bialystok, Poland. To keep the sauce a little thinner, you can add more cream. “They forget everything!” etc. I used Lyle Syrup and did reduce it and the sugar a little. If they would ship well? It took a bit longer to melt than either of us thought it would (the baking chocolate was the culprit), but it is now silky and smooth and fabulous! Bialys deserve to be as popular as bagels; no boiling the dough yields a soft, chewy crumb and springy, floury crust. (I find the same to be true for your pizza dough recipe which I also love! I thought that maybe adding the pieces in the final dough might work, but am afraid that they might melt in the process of boiling and ruin the bagel. A freshly made bagel in the hand is worth far more that the sum of the time to make them. Thank you and I love your blog. I use normal flour and they’re a little wider, but still really great. I’ve always liked mini bagels because they are the perfect size for so many things and then I don’t go into a carb induced breakfast coma when I have a bagel. I was thinking about making and sending to friends for some holiday cheer (since we won’t be seeing them this year-sigh). Natural for a full-time working mom of two whose husband works the opposite shift, right? Make one standard batch and another batch with 1/2 rye, 1/2 standard flour. Mine turned out very tasty, but consistency is a problem. So give it another try – they are really worth it. Blecccchhhh. 9. Your email address will not be published. you are the ina of my generation. But the pandemic left us bagel-free, so what the heck. Thanks. I’ve talked about my favorite hot fudge sauce recipe before. I will be giving some of the remainder as gifts. Very close to the great bagels I found at some shops in NJ. I haven’t made bagels in nearly 20 years and these were BY FAR my best attempt. could not get a decent result and was about to give up. ;-). Thanks. Skip it! Is instant yeast the dry kind? Absolutely well worth the effort. It’s hard to say without trying it. When I made bagels a little while ago, I was under-whelmed by my full size versions, they just didn’t live up to Murrays. This recipe is really worth the work and time. I’m currently unemployed so to fill my time I bake and then pass it out to family and friends. I thought no one got out later than Seattle kids, who got done yesterday. Brownies from hot fudge sauce: J had to add about a 1/4 cup extra of whip cream and 1/4 cup extra of honey. No idea at all! But Monday was a holiday and so it felt especially crazy to go back for 1.5 more days. BIALYS. I’d much rather go to the European model of 6 weeks at school 2 – 3 weeks off, all year long, and then the 6 week summer break. They didn’t turn that color that she found so objectionable. My sister-in-law said this would be on her request for her last meal. I made this substituting the golden syrup and cream for maple syrup and Trader Joes full fat coconut milk turned out great! I miss the barley malt in this one and cant figure out how to add it. I just finished making these bagels and they were flat but tasty. Do you have an adaptation for egg bagels? Such beautiful pictures AND writing! I grew up on a farm about 100 miles from Chicago. This is happening. I think the bittersweet chocolate and dark cocoa provided enough bitterness, so I’ll make this again, using white sugar and omitting the molasses. He LOVED them. Smitten Kitchen has provided many meals and dessert distractions for us during our time at home. 11. I live in the mountains but we like ice cream with yummy toppings too. Thanks to you, I feel as if I have finally achieved another goal in my breadbaking life. My 80-yr-old mom asked me to buy her a jar of Smucker’s hot fudge. Thanks!!! My father explained that there was only one bagel bakery in NY (probably the nation). I think it was one of my favorite things I made the whole weekend. I agree. Please when you publish chocolate-flavored recipes, ask people to purchase only Fair Trade cocoa powder. What a disappointment! Save my name, email, and website in this browser for the next time I comment. And Dutch parents have usually at least 25 paid holidays. I wasn’t sure if it table salt or kosher salt was called for here. More ideas: You can add a little rum or bourbon at the end, or even a few flakes of sea salt, you could add some cinnamon or instant espresso during the cooking process, and this one time I stirred in a couple tablespoons of peanut butter at the end once the chocolate melted and I don’t want to say everyone liked me more that week, that would be weird, but it also might be true. What do you think I did wrong? In my family we make more than 80 years bagles,in Poland and Australia.You don’t have idea haw make bagels and ingredients.Bakery production technologist ,and master baker,in trade from 1966 Oh goodness. Louise, mystery solved. I found the malt syrup at the local health food store, though it’s a bit expensive at $6.99 for a fairly small jar. Pomegranate6 26. We’ve amped it up with peppermint and crushed candy canes at Christmas. 10 seconds in the microwave will loosen it. While it’s not the same as regular ole hot fudge, the black cocoa makes a fantastic treat! Thanks for the recipe :). These turned out perfect. Funny, one of my son’s good friend’s has a parent from Amsterdam and she’s just baffled by these long breaks. You rock Deb. Works great! I was there in the 90’s…I used to eat many a yogurt blend in (or yogurt with hot fudge-you know, to balance things out) on my break. By Rossi Anastopoulo . What a great addition to summer and ice cream! I soaked them in water for a couple of minutes before using them. I’m making these right now! If they don’t pass the float test, let them rest and keep checking until they do (and I don’t turn on my ovens or start boiling the water because my kitchen is small and heats up quickly). What is your preferred chocolate for this recipe ? One day I hope to get back into the archives to clean up overly cluttered recipes. but then changed to parchment. I can almost taste these smothered with Apple Butter (yes, Apple Butter). The only thing I didn’t have was the high gluten flour. I’ve made hot and cold chocolate milk with hot fudge. That is BRILLIANT! Mango3 19. That said, chocolate sprinkles are a Dutch breakfast staple. None are successful! I’ve made half a dozen batches, all of which were met by blank stares of incredulity from all tasters – “you made them from scratch?!!!”. Hot fudge black cherry brownie sundaes! Then, there are times when the entire universe itself aligns in such a perfect coordination, that the experiment works the first time around. The bread flour worked much better. I’m having a hard time keeping the fluffiness of the bagel when moving them from nice puffy and risen on the baking sheet to having them flatten out when i place them in the water, then when they are baked they don’t puff up again, hence flatter bagels….any suggestions? Instructions included for bottling it up for very lucky friends and family. I tried Jo Goldenberg’s bagels a few times, and they never worked for me. These bagels are awesome! Thank you for your service. My favorite homemade hot fudge sauce uses evaporated milk and cocoa, but the real trick is that it uses confectioner’s sugar which thickens the sauce to a perfect consistency. After great success with the rustic white bread I will be definitely giving those a try, because I cannot find bagels in Greece. Orange14 21. I made this spur of the moment, because when a craving for a hot fudge sundae comes on, it must be met, am I right? Also, once they do pass the float test, I put them back in the fridge. I’m a big fan. Your lead in lines say what makes your recipe so good is using powdered sugar instead of sugar; however, once again you are using (brown) SUGAR!! I just made these and they were wonderful. My first batch is very tasty! It was located on an island in the East River. After the rotation, lower the oven setting to 450 degrees F and continue baking for about 5 minutes, or until the bagels turn light golden brown. Deb was right, though: generously grease the baking pan! I want to try making egg bagels next, I really miss those….to anyone intimidated by the two day process, it really makes the recipe easier and more flexible. I have tried this recipe twice following the directions exactly. The time needed to accomplish the float will vary, depending on the ambient temperature and the stiffness of the dough. I am committed to making New York bagels, which I have discovered are not readily found even in New york. Do you have to retard the bagels in the fridge or can you bake immediately? No, I don’t wish I’d closed comments. I also skip the baking soda in the poaching water and poach them for only 30 seconds. It is so delicious I don’t want to take any chances. Thanks! Then I scroll down to see that he commented on it eight years later to tell you he still loves these bagels and well, now I’m crying at work. I always form the bagels quickly and get them into the fridge as soon as they pass the float test. I hear you on old school bagels… my Great Grandpa Abe and Gramma Ida were bagel makers in LA.. And the peanut butter sounds awesome. If so, about how long….. Pear11 23. I was on the road for a run by 6:15. I had the same problem as adina – mine are flat, flat, flat. Good luck! It becomes thick, spoonable fudge! Thank you so much for this recipe, and WELCOME to your son! Guittard is the best chocolate. It was good but would have been fantastic with this sauce. I tried to give this 5 stars but it keeps reverting to 3 1/2 stars. Thanks! (With my Fair Trade organic cocoa!). A button that gives someone the option to quickly jump to the recipe would be nice. my boyfriend works there! I think you just summarized my artistic temperment, and therefore my life, in one sentence. I don’t know whether you would notice a difference by using the light. This recipe is amazing. Then I tried it (it takes 5 minutes, has basically 3 ingredients) and it's so unbelievably good, I'm never buying the bottled stuff again. He wanted to eat all of them at the same time. Meant to say mid-day! Very similar to this recipe here. I’ve read through all of the comments and it looks like other people have also had problems with the bagels deflating, but not all of mine deflated. I make these frequently, much to the delight of my Brooklyn-born bagel snob husband! I have the same question. Step 2/5 – made these this morning…..these are bagels! I use him all the time and he ships everywhere. I might try again with less cocoa and with milk chocolate chips instead of the bittersweet. 1/8 teaspoon baking powder. I used 3/4 cup vital wheat gluten (85% gluten content)and 7 cups of bread flour (12-13% gluten) to arrive at an average gluten of around 20%. Ancho chile powder has a great flavor, a bit of heat–much less than cayenne. I tried a plain bagel, though I would have preferred a garlic one which I’ll save for my tasters. My issue is that once I boil them, they come out horribly lumpy. Incredible. May never buy a bagel again! I clicked “I made this” with my comment thinking it was a way to demonstrate I’m not a robot. Hey Deb, Bonni grew up in New York City where her father owned a pharmacy in Brooklyn. I also used bread flour instead of the high gluten flour and active instead of instant yeast (which I followed the suggestions on google to substitute for)…so yeah, just too many small mistakes were made. I’ll only be there for a week, so it’s going to be a very busy time in the kitchen! Thanks, nine years later. This recipe sounds amazing and the idea of making bagels has been floating around in my head. Also using egg wash helped my pumpkin seeds to stick nicely. is it ok for it to be unrefrigerated if its in a sealed mason jar? If they want to do year-long achool, do year-round school and quit punishing those kids! (I know this from using the ubiquitous baking chocolate once and being disappointed.). Cherries12 9. I love the fact that yours are smaller and look delish! And what brand of Chocolate do you use? 4 cups of flour and 2 1/2 of water for the sponge doesn’t look anything like pancake batter and then you add another 3 1/2 cups of flour??? I love to make bread, so I’m kind of envious of all that flour you’ve got. I felt like a rock star making this. (I remember because I had my son in June of 2015). it calls for a mix of rye (obvs), strong bread flour, & all purpose. Your bagels look deadly, although, I’m the type of person that wants the cooking done in the ‘right now’ moment and not over a 24 hour period. Day of bagels or pizza making, the dough is ready, and full of flavor. BTW, I come to you by way of McGee raving about your red velvet cake, which I cannot wait to try myself! I’m quite fond of the Guittard brand when I can find it; high quality, moderate prices. They would cut it in half and sell halves. That’s where Luisa got her bagel recipe from. Is this typical? So, it’s April 2020 and I’m at home, dependent on delivery when I can get it. And if a New Yorker can actually bother to make bagels, well, I am sure that they are really good ones! And it isn’t the high fructose type. This turned out exactly as I had hoped! If anyone has any ideas/suggestions on what to do differently I’m open to trying them. Brown sugar!?!? Luscious, heavenly. Many thanks! To escalate this on my “to try list”, You’re welcome and yes, you MUST try it. And it really much easier to refrigerated the dough overnight and form the bagels before boiling. I was lucky enough to get this book for Christmas and have made the bagel recipe twice with fantastic results. It doesn’t pour when cold. Is this supposed to be normal? What makes a bagel soggy? It’s happened a couple of times. Why? I love these pictures and what a great story about your Dad. Everyone thought they knew how to make bagels (pizza) and no one had the memory of what they really were like originally. They come out delicious, just flatter and bumpier than the incredibly perfect bagels pictured here. To me, nothing but what you’ve got here is a real bagel or ever will be. Love the story from SantaDad. The baking paper is key…and even greasing the baking paper! (there are other recipes obvs, & i could try others, but this one was great so ¯\_(ツ)_/¯), Thank you! Pepperoni Pizza Bialys Recipe: fresh-from-the-oven, chewy, bagel-like bread topped with chopped garlic, the barest hint of pizza sauce and olive oil, a generous cap of melted cheese, and a couple of crispy-edged pepperoni to crown it. The 2nd and 3rd time the bagels just spread out on the sheet while resting in the fridge overnight. It should swell to nearly double in size and collapse when the bowl is tapped on the countertop. The bagel shop where I briefly worked in high school had us front-end people take bagels off the … To my complete surprise, after the spouse said “Hey, these taste so good they must be bad for you, how many points are in them?” and after a race for the points calculator- did I realize that they were indeed 6 points! Ten years ago: Gateau De Crepes, Frideos with Favas and Red Pepper, and Dilled Potato and Pickled Cucumber Salad, And for the other side of the world: Thank you for the recipe. In Montana we have an amazing Bourbon Cream liquor called Orphan Girl that I am envisioning making the best sauce of all time. I’m also not positive that there’s a right or wrong texture for sponges, but I do think that most that I have made are on the loose side (I would think to make it easiest for the yeast to do its thing before having to toughen it up with more flour). Equally good in all cases. As always, SAF instant yeast is my preference. (It’s been a few months since your post; I was wondering if you or others have cracked the code). Thanks for so many tips and variations… and making me confident as I followed your information!! Sorry if this is a dumb question, but how exactly do you rehydrate the dried garlic and onion? Has anyone tried it with maple syrup yet? Thank you so much for this recipe- I love it! Would it be better to proof the dough overnight in the fridge as one big ball and shape them day-of? We immediately knew that these cookies might be just the thing for … our plans, and that we’d have to try them out. Raspberries23 27. Hector — Not a typo. Hi! Seven years ago: Root Beer Float Cupcakes, Lamb Chops with Pistachio Tapenade, and Strawberry Ricotta Graham Tartlets (This may require rolling part of the way and resting if the pieces are too elastic and snap back, in which case, allow them to rest for 3 minutes and then extend them again to bring to full length. I’ll check next time. Add more flour. Does it matter? I think the sugar levels are ok… just a funky aftertaste. It taste wonderful though. My mom, who found the recipe after much searching, suspects that the vinegar does something chemically that makes it slightly chewy when it hits the cold ice cream. That is my next baking project. Other suggestions? Add the water, whisking or stirring only until it forms a smooth, sticky batter (like pancake batter). Better to add some water than to toss the dough, of course! I’m still swooning. Good example: she says that you knead the bagel dough for just 2 to 3 mins not 10. http://www.thewednesdaychef.com/the_wednesday_chef/2011/03/peter-reinharts-bagels.html. And how much would one add? Here's my brother at the end of the buffet table (after taking a large serving of the butternut squash and caramelized onion galette) showing his gratitude for the feast. But that’s not a great long term solution. Delish. I boiled them at least two minutes on each side, and cooked one tray at a time for 10 minutes each, and they came out perfectly from doing that. ;) We’ve been having a big debate around my blog’s parts about what constitutes a real bagel. They’ll rise quickly if left out in a warm kitchen, forming lots of large air bubbles in the dough. my parents love rye bread & my dad grew up in the bronx & has often asked me if i can make it. Make this ASAP. Another Deb, aka Smitten Kitchen, created this marvelous dish that has become my family's newest Thanksgiving favorite! I used all-purpose flour in those, but I’ll whip out the bread flour next time. I love the stuff at DQ. Not even the stuff at local ice cream parlors, even the kinds that boast about ingredient origins and write their menus on chalkboard walls, are the same. Hooray for SantaDad, and camera repair shops that work quickly! I have made these a half dozen times over the last few years. Remove the bagels from the refrigerator and gently drop them into the water, boiling only as many as comfortably fit (they should float within 10 seconds). As is eating it plain from the storage jar. In both cases I think those recipes are the ur-perfect versions of what brownie and hot fudge sauce should be. Use it, please! I use my bread machine to make the dough for me. I was looking for a bagel recipe and came to Smitten first to see whether there was a recipe here, and alas there was. Its a lot of work, but someone has to do it! I learned that from my grandma, who made the actual best hot fudge sauce. What did I do wrong? How discouraging about Kossar’s! As a displaced New Yorker living in Colorado, I couldn’t have been happier with the results. And, sadly, like many on here, my bagels came out flat and misshapen. Re: cocoa powder, does it matter if it’s Dutch-processed or not (I always have to look up the difference…) and this might be a stupid question, but I also have a ton of black cocoa (for oreos). I made this recipe as written, and while it’s tasty enough that I’ll eat the rest of it, it’s just too chewy for me to ever make it again. If you want, make a glaze with the lemon juice and sugar to coat before the bagel is baked. Does that sound like the likely culprit? In the end, I always have to end up adding more water to the dough. Any idea why? Thanks so much for putting this up! I’m tempted to try this out but also a little scared. It’s the ninth anniversary of the day we met (and will be our wedding date one of these years! It’s so thick that when I poured it into my storage jar, it left a swirl on top like pudding does…so, of course, I had to have a spoonful! Black cocoa is ultra-Dutched. I love bagels and have been making them myself for a few years – I can’t wait to try this recipe. Or maybe you guys live in homes that run cool? I cannot for the life of me figure out how this happened; I followed the recipe, rolled them out and shaped them all the same, they all proofed for the same amount of time, boiled for the same amount of time, baked for the same amount of time, etc., etc. Always delicious! I got 18 bagels. Strawberries31 29. Hey there! why have i looked up bagel recipes several times (since moving from new york to portland, or), printed them out, solicited advice, planned to do it, and yet never followed through until i saw your pictorial? Wow, this is such a great post, in so many ways! Not sure if anyone has already made this suggestion since I didn’t read all the previous comments, but try weighing your dry ingredients rather than cup-measuring.
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