Im a weirdo who doesn't want it that crispy. I actually prefer the outside soft.
@laurabustos6560
Never thought about actually dipping. My mom taught me to sprinkle the bread product (good bread and bagels) with water. Cool
@TURTLEORIGINAL
I’ve rescued many a bagel in my life, but never received and praise for doing so. ❤
@RandomPersonOnTheInternet1234
Dude…!! Last time I saw one of your vids your were chubby..!! Whoa! Congrats on the weight loss!
@LazarusIsBackBaby
How bout refreshing bagels from the freezer?
@nafisulhaque5462
I reheat most of my flatbreads(Naan, tortilla) like this as well. dunk it in the water, take excess water off, microwave it for 5-15 seconds. And if you want the toastiness, just put it on a high heat pan, almost like fresh.
@ChrisKChandler
OH JEEZ NEW PUPPY 🥰
@kinexkid
Just a quick dip like a few seconds? Does it get too soggy if you soak it for longer? I love me a good bagel, so I'll be for sure trying this myself!
@n0time2spare
"If your oven has a steam function" *me*: there are ovens with a steam function? ovens can be that small?
@jamesgordon3494
I love how so many cooking shows these day are cooking made easy stuff for idiots. Kenji's stuff is the opposite its like cooking for scientists.
@cheesy6516
Love my Balmuda! Goes very well with my sourdough baking. Being able to add steam works wonders in rejuvenating bread on the edge of going stale.
@jvallas
Good for regular loaf of bread, too. But you want to eat it soon, because the effect is gone pretty quickly.
@dolphinboi-playmonsterranc9668
Of course the king of crisp knows how to unstale a bagel
@evshouse
“If your oven has a steam function” I’ve never been called poor so indirectly
@raleigh616
Putting a stainless steel ramekin w an ounce of already boiling water alongside the bagel achieves a close-enough effect to the built-in steamer of the Balmuda. ‘ Also saves you about $300 on that toaster oven.
@atletisaxonia
Doesnt only work with bagels, but also with any type of bread roll
@iain.sm.c
I'm South African and my big dream in life is to visit New York. Not because I want to sightsee or anything, I just want to try a proper bagel
@jackyhyurane7362
I do this with old bread too , learned this from my grandma
@ironlungthe3rd
Also works in an air fryer with pizza, and a small amount of water in the bottom of the fryer tray, pizza comes out incredible,
Set to 160° for 6-8 minutes, 30-50ml of water, make sure the pizza does not contact the water under the tray, thin crust 6 thicker crust 8.
@vashok
I think the same applies to our "french" bread roll (or salt bread, among other names) for the same reason, crusty exterior and fluffy interior. It's a lovely pastry, you should try it if you can.
@Kyle496
Even if your oven can't steam you can just throw a bit of water in the bottom (after pre heating) and it'll function the same way.
Note this probably won't work for all ovens, it does with mine, use you're own beat judgement and common sense.
@seanganser3640
The original version was better and had way less mouth-full smacking noises lol😂 That being said, THIS IS THE WAY!!!
@lala_bee
Thank you for this. I ordered a dozen bagels from the east coast and can only freeze so many. However, when I finally prep one, it's kinda stale, so this has salvaged my precious egg bagels!
@clsieczka
Same method to revive a stale loaf of sourdough bread. It works.
@jujitsujew23
Of course he has a balmuda…such a waste of money for most people
@groxx
This is true for breads in general – steam them and they revive. If it has a porous surface, get your fingers wet and then rub the bread so it doesn't get the pockets soggy from too much water.
It's also part of why freezing and then toasting bread works well – it steams from the toasting. (Also the starch doesn't go stale in the freezer)
@jasonwu9287
What about ones that are already cut in half?
@HollyMacLe0d
Honestly curious… if water/steam is good for a bagel (and i’ve heard this is true across bread products and believe it!!) , why is basting poultry bad from a crispiness perspective? Is it a different reason??
@songbird6747
Man y’all are fancy with the bowl and the dipping. We always just rinsed it in the sink quick
Comments
Im a weirdo who doesn't want it that crispy. I actually prefer the outside soft.
Never thought about actually dipping. My mom taught me to sprinkle the bread product (good bread and bagels) with water. Cool
I’ve rescued many a bagel in my life, but never received and praise for doing so. ❤
Dude…!! Last time I saw one of your vids your were chubby..!! Whoa! Congrats on the weight loss!
How bout refreshing bagels from the freezer?
I reheat most of my flatbreads(Naan, tortilla) like this as well. dunk it in the water, take excess water off, microwave it for 5-15 seconds. And if you want the toastiness, just put it on a high heat pan, almost like fresh.
OH JEEZ NEW PUPPY 🥰
Just a quick dip like a few seconds? Does it get too soggy if you soak it for longer? I love me a good bagel, so I'll be for sure trying this myself!
"If your oven has a steam function"
*me*: there are ovens with a steam function? ovens can be that small?
I love how so many cooking shows these day are cooking made easy stuff for idiots. Kenji's stuff is the opposite its like cooking for scientists.
Love my Balmuda! Goes very well with my sourdough baking. Being able to add steam works wonders in rejuvenating bread on the edge of going stale.
Good for regular loaf of bread, too. But you want to eat it soon, because the effect is gone pretty quickly.
Of course the king of crisp knows how to unstale a bagel
“If your oven has a steam function”
I’ve never been called poor so indirectly
Putting a stainless steel ramekin w an ounce of already boiling water alongside the bagel achieves a close-enough effect to the built-in steamer of the Balmuda. ‘ Also saves you about $300 on that toaster oven.
Doesnt only work with bagels, but also with any type of bread roll
I'm South African and my big dream in life is to visit New York. Not because I want to sightsee or anything, I just want to try a proper bagel
I do this with old bread too , learned this from my grandma
Also works in an air fryer with pizza, and a small amount of water in the bottom of the fryer tray, pizza comes out incredible,
Set to 160° for 6-8 minutes, 30-50ml of water, make sure the pizza does not contact the water under the tray, thin crust 6 thicker crust 8.
I think the same applies to our "french" bread roll (or salt bread, among other names) for the same reason, crusty exterior and fluffy interior.
It's a lovely pastry, you should try it if you can.
Even if your oven can't steam you can just throw a bit of water in the bottom (after pre heating) and it'll function the same way.
Note this probably won't work for all ovens, it does with mine, use you're own beat judgement and common sense.
The original version was better and had way less mouth-full smacking noises lol😂 That being said, THIS IS THE WAY!!!
Thank you for this. I ordered a dozen bagels from the east coast and can only freeze so many. However, when I finally prep one, it's kinda stale, so this has salvaged my precious egg bagels!
Same method to revive a stale loaf of sourdough bread. It works.
Of course he has a balmuda…such a waste of money for most people
This is true for breads in general – steam them and they revive. If it has a porous surface, get your fingers wet and then rub the bread so it doesn't get the pockets soggy from too much water.
It's also part of why freezing and then toasting bread works well – it steams from the toasting. (Also the starch doesn't go stale in the freezer)
What about ones that are already cut in half?
Honestly curious… if water/steam is good for a bagel (and i’ve heard this is true across bread products and believe it!!) , why is basting poultry bad from a crispiness perspective? Is it a different reason??
Man y’all are fancy with the bowl and the dipping. We always just rinsed it in the sink quick