tag:blogger.com,1999:blog-7173052990851751381.post7119557310259626737..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: San Francisco-Style Bagels – Taking Things to a Hole New LevelChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger62125tag:blogger.com,1999:blog-7173052990851751381.post-17971214347654688862018-12-11T22:23:16.951-05:002018-12-11T22:23:16.951-05:00I just finished making these and I’m so pleased! I...I just finished making these and I’m so pleased! I made everything, seasame and plain! I found my new favorite bagel! Anonymoushttps://www.blogger.com/profile/07264304511939297069noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-2969431200984344112018-01-13T19:13:21.935-05:002018-01-13T19:13:21.935-05:00Made 1.5 x the recipe to make 12 bagels. Also, a ...Made 1.5 x the recipe to make 12 bagels. Also, a larger dough works better in my 7 qt mixer. I let sponge ferment overnight on my deck, temp in the 40's. Otherwise followed instructions. Great taste, a bit gummy interior. Could have let 2ns proof go a bit longer and / or baked another 5 minutes. Ate them anyway. incredible flavor. Will try it again. Mannaggiahttps://www.blogger.com/profile/14466346494246246918noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-15610624316514099732017-12-09T01:36:13.648-05:002017-12-09T01:36:13.648-05:00Greetings Chef! I'll has ya' knows dat'...Greetings Chef! I'll has ya' knows dat' I done cooked me up some bagels! And they were good too! Will I ever cook em' up again? I doubt it. But at least I found an excuse to dust off stand mixer that had been hiding out in the garage. Thanks! You're da' best!S/V Blondie-Doghttps://www.blogger.com/profile/07268709289021314706noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-17126061724690393362017-09-17T19:43:00.947-04:002017-09-17T19:43:00.947-04:00A request for Chef John: My little granddaughter ...A request for Chef John: My little granddaughter just loves egg bagels, as opposed to onion, or everything, or seeded... etc. I can't find any recipes for making egg bagels. I imagine egg bagels are not 'authentic'. Can you help? Sincerely, Long Time ViewerPractical Catholichttps://www.blogger.com/profile/06495130318384369464noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-2774675565863845792015-12-31T21:00:13.825-05:002015-12-31T21:00:13.825-05:00This is an awesome recipe, very happy with the res...This is an awesome recipe, very happy with the results! (Although I failed to make the holes therefore ending up with holeless bagels) I also folded fillings into the dough (brown sugar cinnamon and Parmesan herbs). In any case they were very yummy. Never thought that I could make bagel at home. Thank you Chef!Amyhttps://www.blogger.com/profile/15533369928653794944noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-73589750129118662792015-02-21T22:19:32.567-05:002015-02-21T22:19:32.567-05:00http://en.wikipedia.org/wiki/Bagel
You made it Ch...http://en.wikipedia.org/wiki/Bagel<br /><br />You made it Chef John.Anonymoushttps://www.blogger.com/profile/16438580859984365558noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-11792520504054498052013-11-18T17:25:29.877-05:002013-11-18T17:25:29.877-05:00Sorry...here is my blog site : http://gypsiepalett...Sorry...here is my blog site : http://gypsiepalette.blogspot.com/gypsiepalettehttps://www.blogger.com/profile/12547177319036514914noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-81580245648436148862013-11-18T17:24:17.289-05:002013-11-18T17:24:17.289-05:00Hi chef John!:) I'm a huge fan of yours and I ...Hi chef John!:) I'm a huge fan of yours and I just made your recipe for these scrummy bagels. Please check my blog post. Thank you so much for this wonderful recipe!gypsiepalettehttps://www.blogger.com/profile/12547177319036514914noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-57108706382264892522013-08-08T13:19:27.874-04:002013-08-08T13:19:27.874-04:00I ended up using all-purpose flour for this recipe...I ended up using all-purpose flour for this recipe, 'cause that's what I had. I also had no kitchen scale, so I also used about 3 and a half cups of flour/went by feel and I have to say, well, these were... decent. Mine came out chewy and difficult to bite apart with your teeth and were actually better the day after baking, when they weren't so knife-proof. All-in-all a good recipe, but I'll probably be trying it again with the more scientifically correct ingredients at a later date.Anonymoushttps://www.blogger.com/profile/14493671908903231360noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72068720084545443502013-03-03T12:01:00.332-05:002013-03-03T12:01:00.332-05:00Ha ha ha ha "Can you call these low carb bage...Ha ha ha ha "Can you call these low carb bagels..... No that's stupid!" I love your style Chef JAnonymoushttps://www.blogger.com/profile/13903046565795015132noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-90943843621181896842013-01-25T13:47:51.116-05:002013-01-25T13:47:51.116-05:00Thank you! I'm definitely looking forward to m...Thank you! I'm definitely looking forward to making bagels with a lot less bread in the middle.Dianahttps://www.blogger.com/profile/10828934507373117828noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-79462892332883107392013-01-25T13:37:47.300-05:002013-01-25T13:37:47.300-05:00Sorry, I forgot to write that down, it's about...Sorry, I forgot to write that down, it's about half the flour, 8 oz. for sponge! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-758649920225720792013-01-24T22:20:01.760-05:002013-01-24T22:20:01.760-05:00Is there a place where all the instructions are wr...Is there a place where all the instructions are written out? I wasn't able to find it on your blog. I'm particularly interested in the quantity of flour in the sponge, since I couldn't see the weight on your scale in the video. Thanks!Dianahttps://www.blogger.com/profile/10828934507373117828noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-38551986818559428152013-01-15T21:59:47.033-05:002013-01-15T21:59:47.033-05:00Thanks again for yet another great recipe Chef Joh...Thanks again for yet another great recipe Chef John! I made these last weekend for my family and in-laws. <br /><br />While I think I followed your recipe fairly closely, my yeast may have been a bit on the old side and didn't rise quite as quickly as yours, so I let my sponge go for almost an hour and let the dough rise for a full two hours.<br /><br />Since I wanted these to be ready in the morning, I formed into bagel shapes and stored in the fridge overnight (before the proofing step). I "proofed" them in the morning by turning my oven on to its lowest setting for a few minutes, turning off the heat, and placing the uncooked/unboiled bagels in warm oven with a couple cups of boiling water for about 20 minutes. I had a little bit of sticking but I was able to reshape the bagels and proceed with the recipe.<br /><br />Everyone thought I was crazy for making bagels from scratch, but they really did turn out great. <br /><br />Thanks again Chef John!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-51613807748365760402012-12-16T22:39:50.535-05:002012-12-16T22:39:50.535-05:00Since I was a child, I have been a fan of bagels s...Since I was a child, I have been a fan of bagels since my Grandma gives these to me whenever I sit still and shut my mouth when it’s time for her TV show. As I grew up, I did realize the texture issues involving my favorite bites. Although I have a favorite <a href="http://www.towerdeli.com" rel="nofollow">restaurant Fort Lauderdale</a> that I go to when I crave for bagels but I am glad I found this bagel recipe on your blog. Surely, I will try to make some as soon as I get a hold of my kitchen. Thanks a lot!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-54625007747602701192012-08-21T10:15:37.836-04:002012-08-21T10:15:37.836-04:00Thank you for the recipe Chef John! I have made th...Thank you for the recipe Chef John! I have made this twice in the past four days. Once as prescribed and once with my sourdough starter. The sourdough version worked pretty well but just required much more time to rise. This such an approachable bagel recipe, I recommend anyone that's even curious about making bagels try it! You do such a great job of making food less intimidating Chef John.Anonymoushttps://www.blogger.com/profile/05903405875861212398noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-77536291588046978442012-08-16T18:58:16.978-04:002012-08-16T18:58:16.978-04:00I've been reading your blog and watching your ...I've been reading your blog and watching your videos for a while now, Chef John. I have tried and loved several of your recipes but never gotten around to leaving a comment...until now! These SF bagels were amazing! I was looking for quick breakfast ideas that I could make ahead and these hit the spot! They were easy to make and freeze well. My hubby loves them so much, he had one for breakfast today and then another as sandwich bread for lunch! Thanks for the great recipe and video!!Jenhttps://www.blogger.com/profile/03295263815376734962noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-39291927163551822332012-08-13T15:43:06.597-04:002012-08-13T15:43:06.597-04:00As others have noted, these are basically Montreal...As others have noted, these are basically Montreal bagels.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-78834868663826163722012-08-12T18:15:45.710-04:002012-08-12T18:15:45.710-04:00WORD OF CAUTION TO THE WISE: Do NOT drain your bag...WORD OF CAUTION TO THE WISE: Do NOT drain your bagels on a paper towel! Maybe this is common sense, but I apparently lack a lot of that. I didn't have a wire rack, and put the boiled bagels on a paper towel to dry. The paper towel stuck to the bagel and turned everything into a pretty much irreversible sticky mess. I had to throw out four of my eight bagels. *cries*Ms. Sheehanhttps://www.blogger.com/profile/07046680653534172746noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-81338088267979754892012-08-11T23:14:18.740-04:002012-08-11T23:14:18.740-04:00@Anonymous:
Yes, I do the same thing (except I us...@Anonymous:<br /><br />Yes, I do the same thing (except I use emacs, not Word).<br /><br />I certainly don't want to tell Chef how to run his blog, since this is clearly a labor of love as well as a commercial venture, both of which are commendable enterprises, but it would seem to me to be a way of avoiding the duplication of effort by the many readers of the site.<br /><br />But, hey, again, it's his blog and I'm not going to kick too hard. I've been almost 100 percent happy with everything I've tried and the occasional misfire is probably more due to my incompetence in the kitchen than anything on his end, so I'm happy either way.Stevenoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-62563277171803637832012-08-11T22:51:03.948-04:002012-08-11T22:51:03.948-04:00Steve: When I see a recipe/video I think I'll ...Steve: When I see a recipe/video I think I'll like here, I open a Word file, copy and paste the printed info off the blog, then type in instructions and more details from watching the video. I edit it a bit to make it more readable, print it out, and enjoy cooking (and eating) later.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-79239594610963715732012-08-11T20:05:00.748-04:002012-08-11T20:05:00.748-04:00Chef:
When you egg wash, do you egg wash both sid...Chef:<br /><br />When you egg wash, do you egg wash both sides or just the tops?<br /><br />Also, a small "Food Wish" wish on my part: Can you please post more detailed instructions on the blog, especially for something like the SF bagel, which requires multiple steps?<br /><br />As much as I enjoy your videos, when I go into the kitchen, I'd rather have a sheet of paper than my laptop. Who wants egg wash all over the keyboard, after all?Stevenoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-44999243408692866092012-08-11T03:28:25.499-04:002012-08-11T03:28:25.499-04:00Montreal bagels are like hockey pucks. These SF-st...Montreal bagels are like hockey pucks. These SF-style don't seem like they'd require a jaw replacement after eating.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-50953541614812584402012-08-09T19:14:01.828-04:002012-08-09T19:14:01.828-04:00FYI - As I promised yesterday morning, I tried thi...FYI - As I promised yesterday morning, I tried this recipe with all-purpose flour and hand-kneading rather than using a machine with bread flour. The dough seemed dryer and denser than in the video. I was afraid I was making hockey pucks. So I let the formed bagels rise for 90 minutes rather than 30 and they puffed up nicely, but collapsed when they hit the boiling water (with baking soda added as Chris K. suggested). They came out pretty thin and very brown, with a dense chewy crust and soft insides, pretty much as Chef John said. THANKS Chef!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-84178508112527108262012-08-08T19:43:31.079-04:002012-08-08T19:43:31.079-04:00no spatula, just use a floured hand. you'd kne...no spatula, just use a floured hand. you'd knead until very elastic. maybe 10-15 minChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.com