Chef Moe
Region: US
Saturday 09 May 2026 01:44:54 GMT
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MarkyB :
You have to have NY water, that’s the secret.
2026-05-09 23:25:39
359
deaniss :
Tried doing these for my wife on Mother’s Day. I hope they are as good as they look. Thanks for the recipe!!
2026-05-10 17:31:00
33
Michelle :
Thank you!!!! Your explanation was so helpful ❤️❤️
2026-06-10 10:56:25
0
Phlea1977 :
Your instructions on all your videos are just perfect.
2026-05-09 02:12:57
404
michaelcrane56 :
Guys, It is not the damn water. 52% to 54% hydration, 14% high gluten unbleached, unbromated flour, If your flour does not have enzymes, add diastatic malt at 1%. If your flour does not have ascorbic acid, add .003%. This helps with oven spring. FYI...King Arthur Sir Lancelot has amylase enzymes and their bread flour has ascorbic acid. Cold proof for 24 to 48 hours. Don't add baking soda....unless you like the bagels to taste like pretzels. I have been making bagels for years and have tried everything. I am a culinary educator. But....in conclusion....make what you like.
2026-05-10 14:14:24
16
ThereYpuAreToo :
diastolic malt is the real sweetener for bagels
2026-05-09 02:40:05
69
Larry Drexler :
did you say baking powder? i think you may have meant baking soda for bagel water
2026-05-09 22:29:43
19
🎀Stephanie❌Dunklin🎀 :
The best bagel I ever had was in Brooklyn!!!
2026-05-09 03:43:17
32
Laura :
cold fermentation, at least 24hrs (up to 36hrs), ideally. The cold fermentation is what gives the bagels that beautiful crust with the little bubbles, and that signature chewy texture.
2026-05-13 02:48:46
5
🪷Gia Reign🪷 :
I am so going to makes these! Thanks @ChefMoe
2026-05-09 02:07:06
76
Jenny the Marriage Therapist :
Thank you for a weekend project idea! I’m gonna make my grandkids help me :)
2026-05-09 01:59:17
17
✝️🙏🏼WARRIOR FOR CHRIST🙏🏼✝ :
Chef Moe I need you to do a video if possible on how to do sourdough bread please 🤜🏼🤛🏼🙌🏼
2026-05-09 13:56:21
8
Patrick A❌ :
Yes the water is where your magic is.
2026-05-10 11:49:08
5
Loulu ✈️ Chief Travel Guru :
Now I just need to bring NYC water to Texas and I can make true NYC bagels
2026-05-09 12:31:12
6
Manda3504 :
Nothing beats a NY bagel
2026-05-10 13:11:48
5
Sheka Rose :
I made them! Delicious and so easy
2026-05-10 14:18:44
9
Tim Pappas :
He does it all and he does it well. Bravo!
2026-05-09 02:09:36
17
mattdznuts :
Breaking down a NY bagel with a LA hat on is wild! Nonetheless looks delicious
2026-05-09 02:34:30
17
Angie Knight :
Your videos are so good for everyone!
2026-05-09 01:48:15
8
Kelly 🐑 :
Now I need that NYC cream cheese
2026-05-10 03:02:37
5
The Craft salon 🧶🪡🌼🌈🎨✏️✂️ :
WOW!!!
2026-05-22 19:16:46
2
floridakat9999 :
love this
2026-05-22 02:21:03
2
embeddedio :
My hydration was way too high somehow. Should have known with how it came off the hook. It was workable until the final 20 min rise and then it was waayyyy too soft and stuck to the parchment
2026-05-25 16:25:26
2
FEEEEEL🥓 :
Now make the egg bagel please
2026-06-10 14:05:31
1
Ceili Bleu :
So appreciate this break down! Also I only wanna hear every direction in life from a NY accent to trust the instructions 😂🙌🏼💪🏼 is molasses the same thing as malt ?
2026-05-28 17:51:44
3
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