Making An Authentic New York Bagel || Henry’s Kitchen

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(melancholy music) – There’s no bagel in the
world like the New York bagel. And if you feel like
you’ve had a good bagel outside of New York, you
haven’t, it’s impossible. And the reason’s actually
because of the water. New York boasts one of the largest unfiltered water supplies in America. And this lends itself to
a lot of extra chemicals in the water like bromine,
radium, magnesium, calcium, thorin, chlorine. And what these chemicals
do is when they mix with the proteins in the flour, in order to form a more perfect union, they combine with the
stronger gluten structure to create sort of a… awesome bagel. So what I’m gonna for ya today is I’m gonna teach you how you can make an authentic New York
bagel right there at home. OK, so I’ve got a third of a cup (spoons clattering) of authentic New York City
water, straight from the tap, along with tablespoon of sugar and a teaspoon of yeast. Give it about five minutes. Meanwhile, we’re gonna
take 3 1/2 cups of flour and we’re just gonna
put it in a bowl and stir it. (scraping) You know the New York
bagel is the only one that’s got holes in it. And nobody really knows where
the hole actually came from, but historians think that
in early New York history the merchants would put it on a stick, that they would thread through the holes, and this would be called your bagel stick. And not only would it be
nice to be able to display your merchandise that
way, but it also was used as a weapon in case some sh*t went down. (scraping) OK, so now we’re just gonna pour our sugar-yeast mixture (pouring)
in there. OK? (scraping) This is actually looking pretty floury, so I usually like to have some
kind of bottled water nearby that I can use to just moisten
it a little. Just use this. (water pouring) You just wanna get it nice and watery. OK, now the dough’s all
ready to start kneading. We just wanna take the
dough out of the bowl. (clanking) And we’ll start kneading. I got my first catering gig recently. They actually offered
me a thousand dollars, but I told them that I would
do it for just 50 bucks. Anyway, the next day the guy called me up and said that my food tasted like sh*t. And I said, “Well, you know, what do you expect for only 50 bucks?” (patting) (pounding) Now we’re just gonna take another bowl, gonna put our bagel ball in the oil. Pat it down a little bit. And now we’re gonna cover
it with a damp towel and we’re gonna leave it for one hour. Meantime, maybe this would be a good time to go out and see a
little bit of New York. ♪ Help me make it through the night ♪ ♪ ‘Cause I am tired ♪ ♪ And alone ♪ ♪ Help me make it through the night ♪ ♪ ‘Cause I don’t like myself anymore ♪ So I’m just gonna remove our cloth. And what we’re gonna do
now is we’re gonna separate our dough into eight balls. Try to make ’em as even as possible, but if you can’t that’s OK. Now what we’re gonna do is we’re gonna take our index finger and we’re just gonna poke a little hole in our balls to make it kinda like a ring. OK, so now, we’ve got
some boiling water here. We’re just gonna take our bagels and we’re gonna put ’em
in the boiling water. As you can see, making bagels
is a huge pain in the ass. And we’re literally just gonna dip our bagels into our ingredients. (scraping) We’re gonna put these in the
oven for about 20 minutes. And when we’re done, we’re gonna enjoy the authentic New York bagel. (jazz piano music) (soft light piano music)

54 comments

  1. Very risky episode. I'm quite sure the bagel makers of New York do not appreciate chefs giving away their techniques and secrets. Stay safe, Henry.

  2. Of course, the name provides a clue, as a gel is a semirigid colloidal dispersion of a solid with a liquid (in this case water), with Ba being the chemical symbol for barium. Barium gel.

  3. I also believe that people would tie a bagel on a string around their belt as a nifty way to carry their lunch around. This also served a second purpose of a bird deterrent. Birds were known to peck peoples eyes out in olden times and a delicious bagel would entice the birds to attack a bagel instead of peoples eyes. Great video.

  4. this is maybe the first video i've ever seen where i can't actually tell if it's satire. i feel like it's somewhere on the spectrum but i just can't tell where

  5. You come off as very cocky for someone who honestly can't even make a good bagel. No offense but you should probably practice more before making tutorial videos. It's pretty embarrassing. Also that whole new york tap water thing is bullsh*t.

  6. First time comment section is as entertaining as the vid since this started like 10 years ago. Reminds me when I showed one of my friends way back in the day. "Henry is really stoned." Took me a while to realize she did not get it was a joke. But its obviously not, duhhh.

  7. BTW Henry you're such a virtuoso you should have actually started an honest to god music channel a while ago where you just talk about ur favorites artists, songwritings, songs, musicianship, technique, life of a someone who plays music occasionally, etc.

  8. Happy early deathday! The race towards suicide is just around the corner Mr. Henry. Don't allow the naysayers to detract you from achieving your goals. You got this champ. It's in the bag buddy. I'll be chopping hella onions in your name good sir!

  9. Outstanding bagels! I appreciate that someone finally discusses the rich historical significance of the bagel-stick. This is the one true New York bagel recipe to follow. My own family's bagel stick was hand-carved by my great grandfather and has been passed down through the years, finally being willed to me three years ago after my father's death. It hangs in a place of honor over my stove.

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