Uploaded March 2017 | Updated September 2026, 3 weeks ago
Get the written recipe from the video: How To Make Authentic East Coast Bagels:
cookingupastory.com/authentic-east-coast-bagels
From the archives: for the record, in my opinion, most bagels that you buy in a store are mediocre at best. Why? Though there may be a number of reasons, such as the quality of the ingredients used, the kind and amounts of additives used, mainly though, what separate a good bagel from a great one is freshness.
A great bagel is best within a couple of hours (or sooner) of coming out of the oven. It can be frozen and it can be eaten days later but not at its peak of flavor and texture.
The two women in this video are food experts. One is a food scientist and the other a bakery chef. I say this because we have had tremendous responses from people following the recipe, mostly positive, but a few have felt the need to question some of the ingredient ratios.
Like any recipe, some variations may occur in your kitchen and possibly you will need to make some minor adjustments to get the perfect results.
Fair warning: if you follow this recipe, you may never again fully enjoy a grocery store bagel :)
Watch more videos:
cookingupastory.com/vegetable-literacy-deborah-madison-describes-some-plant-families
Cooking Up a Story - Bringing the people behind our food to life
cookingupastory.com
Subscribe to receive the latest videos:
youtube.com/subscription_center?add_user=cookingupastory
Follow us:
Google+
plus.google.com/+foodfarmerearth/posts
twitter
twitter.com/cookingupastory
Facebook
facebook.com/cookingupastory
Pinterest
pinterest.com/foodfarmerearth
Website RSS Feed
cookingupastory.com/feed
Get the written recipe from the video: How To Make Authentic East Coast Bagels:
cookingupastory.com/authentic-east-coast-bagels
From the archives: for the record, in my opinion, most bagels that you buy in a store are mediocre at best. Why? Though there may be a number of reasons, such as the quality of the ingredients used, the kind and amounts of additives used, mainly though, what separate a good bagel from a great one is freshness.
A great bagel is best within a couple of hours (or sooner) of coming out of the oven. It can be frozen and it can be eaten days later but not at its peak of flavor and texture.
The two women in this video are food experts. One is a food scientist and the other a bakery chef. I say this because we have had tremendous responses from people following the recipe, mostly positive, but a few have felt the need to question some of the ingredient ratios.
Like any recipe, some variations may occur in your kitchen and possibly you will need to make some minor adjustments to get the perfect results.
Fair warning: if you follow this recipe, you may never again fully enjoy a grocery store bagel :)
Watch more videos:
cookingupastory.com/vegetable-literacy-deborah-madison-describes-some-plant-families
Cooking Up a Story - Bringing the people behind our food to life
cookingupastory.com
Subscribe to receive the latest videos:
youtube.com/subscription_center?add_user=cookingupastory
Follow us:
Google+
plus.google.com/+foodfarmerearth/posts
twitter.com/cookingupastory
facebook.com/cookingupastory
pinterest.com/foodfarmerearth
Website RSS Feed
cookingupastory.com/feed
