Do you really need New York City water to make the best bagels? Does rolling technique affect texture? What makes a bagel a bagel, anyways? NYC native, Andrew Rea of Binging with Babish, joins Dan in this episode exploring all things bagels.
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MONTREAL style bagel?
Can you freeze them?
Brisket!
Waffles! I'd love to hear more about the science/techniques of creating crispy outside, fluffy inside Belgium waffles. Sometimes my waffles turn out perfect and sometimes so-so. Not sure what affects the variety of outcomes. Would love to hear your take on waffles. 🙂
No love for Montreal style bagels, not even a mention.
What about the microscopic shrimp supposedly in NY water and thus bagels?
I've been bingeing this series all day and this one popped up just before I need to take my bagels out of the oven :O
Bouncer Flour 13.7% protein. Get it at a restaurant supply (Restaurant Depot 50 pounds $22.00 April 2022) or better yet, call local pizza places to see if they use Bouncer, most do, and ask if you can buy a couple of pounds. It's great flour for lots of things.
Shocker, the guy in Boston can't appreciate the benefits of bagels with NYC water.
You mentioned an ingredient called malt syrup, is this liquid malt extract or…?
I made my bagels with high gluten flour for years, but as I have gotten older my chewing muscles have weakened. So now I use bread flour. And yes, the water thing is BS
TMJ disease, here we come !
I plotted out the Cook's Illustrated Recipe in Bakers Percentages and the hydration rate is 61.4 percent. Yet in the video, Dan says the hydration rate is in the 50-55 percent range. Am I way off base here?
This is two years old! Where have I been?
Montreal bagels by far, and they are cooked in a wood oven.
Whoa!! Wait a minute….America's Test Kitchen is now featuring youtube hacks on their show judging their food? What next are you going to have bloggers write your recipes as well? I have been a fan of ATM for over 10 years this might very well turn me off from it.
Very very good. Did not know about vital gluten! Will have to get some. Btw, the boil water should have high ph. Commerical bakers use lye but that'd dangerous for home. Some use baking soda but if you bake it on a sheet pan before hand you get sodium bicarbonate which has a hgher ph but not as high as lye. Save around the kitchen. Gives bagels and pretzels the perfect color.
You should get together with Andong (My Name is Andong).
I think I will keep ordering my Essa Bagel from New York. There was a time when I made my own bagels with my hands just can't do that kind of thing anymore.
It's also the water from bagels and pizza in New York City. Scientific studies have been done which prove a lot of the deliciousness comes from the water. 🙂
HOW do you manage to eat so well and stay so incredibly thin???
How does he stay so skinny?
I don't know what's eating Dan. But i'm greatful to see Andrew eating Dan's baegel you know
I don't know if was in the book "How to Be a Jewish Mother" or the wonderful and funny cookbook "Love and Knishes" by Sara Kasdan where the author said that bagels made great teething rings for babies. The chewier the better for teething bagels.
Fun, as usual with Dan. But here he is simply wrong. The best bagels in North America are from Montreal. NYC doesn’t compare.
Were the NY bagels both made and boiled in NY water? I’ve had bagels from 3 other cities other than NY. All good quality but I notice a difference.
We have always enjoyed watching you on America’s Test Kitchen. Your video on bagels have answered the questions on how to make bagels. Thanks for sharing. I am a vegetarian and would like more options for taste meals. Thanks again. D
We learn so much from these video shorts, keep them coming, Dan!
The link in the description doesn't seem to actually show the recipe anymore. It used to show the recipe for free in the past, but now I'm prompted to sign up for a 2 week trial subscription.
This is especially weird when you consider the fact that this recipe is readily available on babish's website for free. This basically forces traffic away from your website and towards another.
Thank you Dan. From what I've seen of season 1 I'm going to have to watch them all 😁. This episode confirmed everything that I've ever known about bagels. I live in Ottawa, so I'm able to get Montreal style bagels easily. Maybe even better than New York bagels😁. But I'm sure yours are awesome 😋
I just made bagels this week, and it's super chewy. I don't know how the others eat this.
Well, between Dan and Babish, I'm discovering why I can't find gluten/dairy/egg free bagels. Food allergies 😭
My man, I love you but the best bagels are from montreal
Oh yeah baby!
so like, if they do taste different, wouldn't it be because boston water is just weird, and not because new york water is special?
Really tasty water???😂😂omg
I buy my beigels in London’s East End where the great Jewish bakeries are. I’m about to make some too!
Love this recipe. I’m going to make the best bagels Richmond, VA’s ever tasted. Look for Zabe’s my RVA people 🙂
Mine stuck to the rack and tore quite a bit. Is cooking spray the best way to avoid this or some other approach? Thanks!
Did you boil the bagels in 2 separate kinds of water? You only mentioned how you used the different waters for the doughs.
I must say, the little twisting trick to make the bagel round really does make a difference. I was skeptical but now convinced. I am having a problem though. Try as I might I just can't seem to get the ends to "fuse" together when connected. I'll keep trying but wondered if you had any hints or suggestions.
Gluten is evil.
Excellent series!!! Pomegranates, figs, ginger candy and how to make a great pot of tea, coffee. Thank you Dan.
This was excellent, thank you.
Excellent video.
I've always knew that New York City water claim was crap. Pizza shops like to say that BS, too.
Thanks!
Is the dough supposed to be sticky/tacky? Yours looks much drier. Thanks!
As a Montrealer, this is like watching 4 year old trying to figure out nuclear fission…
Hey man. I watched the same video. That you made with Andrew. The exact same video.