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3 ingredient bagels!

(exclaims in pain) (orchestral music) – Hello, everybody. You may or may not
remember, fairly recently, I did a two ingredient pizza dough, which actually blew many people’s minds. I get sent pictures all
the time about that, including this right here. Thank you so much to
everyone that tries it out. But did you know you can adapt that dough in so many different ways? But also with a little
additional ingredient, you can make some very easy bagels indeed. That’s right, we discovered
with self-raising flour and some Greek yoghourt,
you can make a decent dough. It’s a little bit wet but
it works an absolute charm. And with the addition of an oof, an egg, it makes bagel dough, nice. But I’ve got a little disclaimer to make. When I went to the
supermarket earlier, I grabbed the Greek yoghourt, and I was
just basically grabbing it. I saw Greek yoghourt on it, I
didn’t see the font underneath that says, honey-flavored. Which, of course, going
back to the 4,3,2,1 playlist is just a good way of hacking
an extra sort of flavour into your ingredient. It just means for me, my
bagels might have a slightly honey vibe. To be honest, I’m quite
excited about that. But hey-ho, normally you would
use standard Greek yoghourt. When I spent some time out in America, I used to get basically
talked to like a puppet. They were like, “Barry, I need
you to say yoghourt right now.” And about, “Yoghourt.” And they
were like, “He’s hilarious.” And then tomato, and you
know, things like that. But hey, yoghourt, yoghurt,
it’s the same thing. All right, the first we’ll do is use that additional ingredient that we
didn’t use in the pizza dough and hopefully not get any
shell in there, brilliant. Yep, that one tried to sneak in. Cha-ching. (upbeat Mexican music) I’m sorry, that was possibly
the most annoying noise in the world. We might have dubbed some other
sound over the top of that. But basically, beat your egg. The egg is what’s gonna help
hold this dough together. If you do the other two ingredients alone, it’ll be a bit damp for your bagel. Okay, beaten egg, we’ll
just put that to one side for the moment, one side for the moment. We might need some more
flour, no pun intended, as we proceed for this
’cause it’s quite sticky. So in goes, this is
self-raising flour, boom. And this is the honeyed Greek yoghourt. Look, it’s got a slight
shade of honeyness to it. So I’m gonna go for about
200 grammes, which is about half of this tub. Is it gonna flick? (sighs in relief) That’s okay. The beaten egg, oh, nice. And now, we just mix it together. These three worlds are gonna
combine and make a universe of dough. (upbeat music) There, it’s still a
little bit wet actually. And you can see, that,
it ain’t gonna really shape very well. I’m gonna add some more flour. Don’t worry, I’ll update the
recipe when I do my write-up. Just if I needed more quantities. All right, and maybe like a little, about a tablespoon or so at a time. I just wanna get that consistency right ’cause we will add some
more flour into it as well on a board as we shape them. But that was way too wet. Maybe I went over the top with the Greek yoghourt calculations. I’m not sure you can see that
but I’ve actually ended up adding another four tablespoons
of self-raising flour. And you see, it’s still a
little bit at the bottom there but I’m gonna need it anyway. So we still might need
a little bit more flour. But the texture, although it’s still wet is a lot more sort of shakeable. All right, so for this
step, I’m not married. There you go, my precious. Flour down some more. Down goes the dough. All right, and yes, still feels quite wet. But I wanna work it and
make it smooth anyway. (upbeat music) Try not to get half of
it on the floor but. (laughs) The dog is gonna be like jumping
and getting some of that. But, we should be all right. Yes, it’s much better in texture now. I just really wanna, just
sort of push it through a little bit, smooth it out,
you know, smooth bagels. There we go. I’m actually really
really happy with that. I’m gonna now cut this
into my bagel shapes. It’s stubborn, it’s gonna
hold its shape, I’m loving it. Just for the moment, I’m
getting a pan of water, and I’m half-filling it. So we’re gonna bring this
up to a steady simmer. And this is some bicarbonate of soda, sometimes called baking soda. We’re just gonna add that
in, let it dissolve in there. And that is what’s gonna
help the bagels puff as they cook in there. We actually boil the
bagels, I never knew that. But we just wanna let
that dissolve in there, and bring this up to a
steady simmer as I say, whilst we head back and
start to shape the bagels. Okay, so we’re gonna cut
the dough into fours. And we’re gonna make a bagel
from each quarter, okay. I guess you could probably
use like a donut shaping thing if you really wanna do that,
if you’ve got a donut mould. But I’m gonna roll it into a ball. Start to push it flat. And then, just put my
finger through it like that. Wow, I really like that. And the cool thing is, you
can make them look as rustic, which is my excuse to making them not look uniformed and perfect, as you like. (upbeat piano music) There’s another way, I’ve
just got an apple corer and I’m pulling it out like that. How cool is that? Amazing. Holy bagels, batman. (upbeat music) Oh yeah, yeah basically,
just do that, that’s amazing. (upbeat music) I mean, to be honest, that
seemed way way way too easy. What I’m gonna do is
cook one in the water, which is just about to
finish bubbling there, and we’ll see what that does. I mean it could seal the
hole up, couldn’t it? So let’s just double check before we get too confident about that. Okay, here we go, I’m
gonna do it one at a time. Like I say, I’ve got a spatula
and that soft just bubbling, you see that’s really nice. We’re gonna just let it sit in there. And let it kind of just
fall off of the spatula. Certainly gonna need
about a minute or two, but this is actually
gonna help with the crust and the chewiness as well, and it should. There you go, look, it
just rose to the top. Yes. We’ve still got a hole in it as well. And it’s steaming the camera up. So I should then adjust. Flip this over. Oh my gosh, have I left
it in there too long? Just gonna flip it over now. One side’s done, do the other side. Obviously, this is much easier for you, you don’t have a camera. Okay, and after a minute that side, I’m just placing it down
on this rack to cool. And we’re gonna bake them
all once I’ve done these. You keeping an eye on it, mate? Looks like it. Look at this guy, he’s chilling out. (laughs) So I’ve put some baking parchment on it. I was a little bit worried
that it might have stuck to the wire rack as it was
cooling down and drying off. But to be honest, they’ve
firmed up quite nice, and I think that would be okay. I’m really happy with it. I mean, that is three-ingredient bagels. We could bake this now,
and it’ll all be good. It’s a slightly bumpy finish on it, yeah. But I think that’s quite
nice, it looks a little bit like dinosaur-resque, a bit rustic. And we’ll cover that anyway. So these are now going here. Oh and I just pre-heated
my oven to 160 fan, 180c, I think that’s 350, yeah, gas mark four. Yes, it is. Oh yeah, look, see, it’s got
like a little wire rack marks on the bottom of it. Maybe don’t put it on a wire rack, just put it on a board with some paper. Okay, all right, that’s
better, that’s better. Whoo! If you want to dip and tuck
your bagels, here’s how. This is three beaten eggs that I’ve got, it’s gonna act as a glue to hold it on. We’ll come back to that in a minute. I’ve got some sesame
seeds, black sesame seeds, and poppy seeds here. So I really like my
seeds, I’m kind of a bird. But you could put other
herbs and spices on it. You can even like put
some flake salt on it. I’m not gonna do that. I really like my seeded bagels. If you want it to be super
crazy, you could actually dunk the whole bagel in the
egg, and completely coat it all the way around. I’ve never, ever done that before. I’m sure bagels like that exist. But there we go, egg on it like that. I’m just washing my hands. And then hopefully, we can
then sprinkle the sesame seeds all on top, so that the
egg will grip it like so. Now I absolutely love that. For me, that, hopefully,
if this all works, it’s gonna be gorgeous. Well, we’ve got some other options. Yes, indeedy, we do. And to be honest, folks, it’s
a lot easier if you do it all egg-washy, then wash your hands. Just washing my hands again. And then sprinkle, oh poppy seeds, yes. Just sprinkle it on top. So this one I might go
a bit of a poppy seed and sesame seed vibe, love that. And it’s sort of masking
those rough bumps on the top, which, of course, are
not ideal, but hey-ho. And with this last one,
we’ll go double sesame seed. Hey, you can even sort of
like split the bagel in half, and completely make it
like a yin-yang sign. And thanks to everyone
that’s sending me that image of the two pugs like a yin-yang sign. I am not doing that to Boston
and Amy, and it’s not them. (laughs) But there we go, nice, seeded
bagels, ready for baking. Okay, here we go, this is bagel-cam. This should take around 20-25 minutes. I’ll let you know. Okay, it’s been 23 minutes, to be precise. Smells really eggy. But they look really
good, come have a look. You see. Oh look, they’ve got that
golden-brown colour on there. Other than this one, the
sesame seed is kind of lightly browned, and it’s
opened up a little bit. But I’m not too disappointed about that This one looks amazing. (exclaims in pain) Hot. Really, really, hot. All right, I’m literally
just waiting for this to finish off cooling down. It’s been 45 minutes in
total from the scratch. That normal bagel recipe
would take around about two and half to three hours
with the whole proving, and baking, and so on. So this is much much quicker. So I might call this
three-ingredient emergency bagels plus your toppings, something like that. But in terms of toppings as
well, you can go to town on it, the filling, we could
use different flours, we could use raisins,
and things like that. And even with the water
that we boiled earlier, you could put sugars and
honeys in there as well to give it a nice sweetened edge. For me, of course, we used
the Greek honey yoghourt, and I’m just glad, well,
so far, that it looks deft on the job. All right. It’s still a teeny bit warm but
I actually really love that. Whoo! Well, it looks cooked to me. I’m gonna toast it anyway,
like you would anyway. I just feel like I need to
say anyway again, anyway. All right, let’s see what this is like. You know, toasters actually
kill more people than sharks. Luckily, I’ve got a pretty
good track record with them. Cancel. Oh, it’s on fire. (exclaims in pain) Yeah. They smell kind of
cakey, just a teeny bit. It’s still a toasted bagel, yeah. And obviously. It’s hot. (upbeat music) Oh, look at that butter,
just melting into it. Oh my gosh. Oh, did you hear that crunch? Oh, they are sensational. The dough is, it’s not
like raw, or undercooked, or anything like that, it’s just that, it’s a little softness
to it and I like that. There’s a delicateness, a
freshness ’cause I made it from scratch. And the poppy seed just works. I just bit the other one, it
looks a little bit like that, a spaceship from Star Wars. I don’t know the name of it but. I think, all in all, we
can call that a massive, massive success. Time-saving, easy, cheap,
fun, all that stuff. Go to town on it, put whatever
ingredients and toppings that you want. And if you like the
two-ingredient pizza dough, you can make three-ingredient bagels, shove pizza topping on
it, and you’ve got a 6, 7, 8, 9 ingredient pizza bagel. Did I leave some bagel on the floor? Sorry. I saw her eating some as well. (laughs) That’s it from me, I really
hope you give this recipe a try. Don’t forget to hit that subscribe button if you have not already. Take a picture if you try
any of the recipes today on the channel. And that’s about it, good luck, enjoy. Check your level, player. No matter what you style,
the kitchen’s for me. So I’ve been (mumbles),
goatee, maybe all three. You’ve heard of princess Leia. Look, I’ve got my own queen Leia now. Look at that. Yay, let’s go chase some
Star Trek, um, stormtroopers.

Randall Smitham



  1. Barry Lewis Posted on September 5, 2019 at 2:23 pm

    For a moment I thought this recipe wasn't gonna work out, but i'm super chuffed with them and hope you give them a try! If you want to, here's the recipe write up https://barrylewis.net/recipe/3-ingredient-bagels/

  2. Veronica Brady Posted on September 5, 2019 at 9:30 pm

    Fun fact bagles don't traditionally have egg in them

  3. Siberian Orange Posted on September 5, 2019 at 10:05 pm

    I am so looking forward to trying this one! Super excited! Thanks!

  4. Pickles Mc Pickles Posted on September 5, 2019 at 10:08 pm

    I had that problem going to America being a Scot and getting the glazed look..
    "Canna have a meejum wotor annn a poke o chips please thank you?" Blank stare. Like Id just told her Id like her Pug.
    Then I had to put on the Queens english voice
    "May I have a meee-deee-ummm waauuuh-ter and a cup of fries please good sir?"

    Even then I ended up saying Agua?! Aqua?! H20! Until the lady went "oh warter"

  5. Christina Patterson Posted on September 5, 2019 at 10:10 pm

    you can make many 2 ingredient dough recipes like nan bread, cinnamon buns, breadsticks, buns, pretzels, tostadas, turnovers

  6. xoBlockblasters adventure Posted on September 5, 2019 at 10:18 pm

    wow you've come a long way from thinking margarine didn't exist anymore

  7. Creating Julie Silversmyth Posted on September 5, 2019 at 10:18 pm

    Hot pretzels are fun to make, too!

  8. xoBlockblasters adventure Posted on September 5, 2019 at 10:19 pm

    you should try making hard candy it's easier than you would think

  9. the make up chair Posted on September 5, 2019 at 10:24 pm

    i tried to make the basic dough and i made biscuits somehow

  10. Björn Redbad Posted on September 5, 2019 at 10:37 pm

    "It smells cakey"

    Make a greek yoghurt cake!

  11. Zwordsman Posted on September 5, 2019 at 10:48 pm

    That looks good. Mix in some Jalapeno!
    Also this makes me think Keto Bagels. Those are also 3 ingredients (cheese, almond flour, egg)+seasonings (salt and or xanthum gum).

    Jalapeno bagels are my fav

  12. Zwordsman Posted on September 5, 2019 at 10:50 pm

    Thinking on it. I bet you could roll these out, fill it with cheese, roll them up and tie them and make "Jalapeno Cheese stuffed" bagel or pretzle twists

  13. Roxy Foxy and Dr Pepper Show Posted on September 5, 2019 at 10:54 pm

    Those looked amazing, we'll take a bakers dozen!

  14. Danu's daughter Posted on September 5, 2019 at 10:59 pm

    Sadly after the filming of this video Barry no longer has finger prints.

  15. Jeffrey Dodson Posted on September 5, 2019 at 11:07 pm

    Barry have you done a donut recipe

  16. Me Auntie Nora Posted on September 5, 2019 at 11:08 pm

    Impressed that you boiled them! I thought they looked great in the intro, but my skeptical mind was like "obviously he didn't boil them, nobody does."

    It is arguably the most important "secret" to a good bagel! And very few places outside NY do it, often admittedly for logistical reasons. Indeed it's much easier to just bake something mass produced than to add a boiling step. But this makes the difference between a ring-shaped piece of bread and a bagel. It gives the outside a satisfying "crunch" that is integral to the texture.

  17. HANDS ON WITH BLG Posted on September 5, 2019 at 11:24 pm

    The two ingredient pizza dough when I looked it up , must have been 100 before you showed up . Sorry mate .

  18. Carleen Pring Posted on September 5, 2019 at 11:28 pm

    Haaalarious, yet educational! The perfect balance 🙂 Another entertaining episode, Mr Barry. I love how Boston and Amy are on hand to 'help'.

  19. Tiberius Cerelius Tigris Posted on September 5, 2019 at 11:44 pm

    The laser sounds for the bagel scared the hell out of me cause I had to turn up my headphones to hear Barry XD

  20. Kim Williams Posted on September 5, 2019 at 11:46 pm

    Does anyone know if it needs be be Greek yoghurt or if it can be plain ?

  21. Shirley Castle Posted on September 5, 2019 at 11:47 pm

    I think you did a bloody brilliant good job of making those bagels.

  22. elizabeth rossiter Posted on September 6, 2019 at 12:07 am

    Love bagels i've tried make the standard one it just takes to long. I will deffently give these a go.

  23. irishequalsme Posted on September 6, 2019 at 12:35 am

    Lol I love the intro🤣

  24. EpiqFail Posted on September 6, 2019 at 12:46 am

    Bagels are my absolute favourite food in the world! (Besides pizza, and I practically live off of both) so I am definitely going to try these next weekend! I'll make a bunch and freeze them.

  25. Always learning Posted on September 6, 2019 at 12:51 am

    Hi there, thoroughly enjoyed watching this however the more you said it smelled eggy the more that was putting me off being vegan. So I was wondering if you have any suggestions of how to make this without using the dairy components and what you would substitute them for? Thanks

  26. Joel Altre-Kerber Posted on September 6, 2019 at 12:58 am

    I know this is a shortcut recipe, but the lumpy appearance of the dough was the likely from the lack of kneading. Traditional bagels are kneaded to create a smooth, elastic rope (gluten development), then formed into the bagel loop and pinched closed, rather than punching a hole through the center. I think your recipe could have benefited from a bit of kneading to develop that elasticity, creating a less cake-like texture. Cheers!

  27. Natalie M Posted on September 6, 2019 at 1:23 am

    My 5 year old daughter and I are going to make a new recipe each week together. We are definitely doing this one, thanks!

  28. KaWouter Posted on September 6, 2019 at 1:30 am

    Not 'oof' but more like 'ough' as in enough for the correct pronounciation of oeuf.

  29. Dashie Bakes Posted on September 6, 2019 at 1:56 am

    another way to shame bagels, (the way professionals to it) roll it into a snake, like you're making pretzels and then fold it around your hand and roll the ends together, use a tiny bit of egg wash if they wont stick! if you tear a hole into the centre of your dough ball you risk ruining the gluten fibers you work to create while kneading.

  30. Bagu .Error Posted on September 6, 2019 at 1:56 am

    These look amazing and after moving from New york to Washington, bagels are a sacred treat that I miss! I'm gonna have to try this out for myself!

  31. Good Old Doug Posted on September 6, 2019 at 2:04 am

    Ya gotta learn the two-hand system. Egg wash with one hand and seeds with the other. Save even more time.

  32. Brandrosky Posted on September 6, 2019 at 2:13 am

    I believe the bagel spaceship you're reffering ro is called the Millennium Falcon. Cheers mate.

  33. sonia khalid Posted on September 6, 2019 at 3:37 am

    Hey berry i tried ur two ingredient chicken recipe n my family loved it …it was so unique n yummy …. love to ur kids …n thank u so much for this recipe

  34. Cher L Posted on September 6, 2019 at 3:52 am

    You really should wear oven mitts.

  35. Okurka Posted on September 6, 2019 at 4:36 am

    "Toasters kill more people than sharks."

    That's because there aren't toasters in the sea.

  36. skibsy Posted on September 6, 2019 at 4:47 am

    Sensational Barry, I've been wanting to make bagels for a while but just don't have the patience. whipped these up in 45mins, slathered them with butter, add some bacon, cream cheese, and a dash of hot sauce, boy o boy. cheers lad

  37. Ianto Jones Posted on September 6, 2019 at 5:04 am

    Thank you for this wonderful video!

  38. createinspain Posted on September 6, 2019 at 6:36 am

    Barry, if you like your seeds, just DIP your bagels in the seeds, you'll get more on them!

  39. Ian Sinfield Posted on September 6, 2019 at 7:11 am

    I’ve just made cheese and spicy ravioli baps for breakfast!!!! And oh my god!!!! They are stonking!!!!!😘

  40. Dawn Shipley Posted on September 6, 2019 at 7:35 am

    The spaceship from Star Wars is called the Millennium Falcon.

  41. William Posted on September 6, 2019 at 7:55 am

    "This is bicarbonate of soda, sometimes called baking soda" WHAT? You mean this is baking soda, sometimes called bicarbonate of soda.

  42. Arya Stark Posted on September 6, 2019 at 8:08 am

    Hey love your videos! Just started watching so this might have already been addressed but I also don't like tea. However, have you ever tried Earl Grey? It's the only kind I like.😊

  43. cottonsalamander band Posted on September 6, 2019 at 8:18 am

    That's 7 ingredients! Call the pedant police!!! self raising flour, egg, yoghurt, water, bicarbonate of soda, sesame seeds, Poppy seeds

  44. B.J. Rowe Posted on September 6, 2019 at 9:38 am

    This one I will have to try… You should try and make pretzel buns now. I believe they require some boiling too… Then make an awesome burger to go on it… You may have already even made pretzel buns.

  45. Elise Thiel Posted on September 6, 2019 at 11:26 am

    2 ingredient yogurt dough is amazing! we use it to make pizza scrolls! SOO good and the kids LOVE them!

  46. Alice Rose Posted on September 6, 2019 at 11:36 am

    Flour, water, yeast – classic. That would also make 3 ingredient bagels.

  47. Killian Coakley Posted on September 6, 2019 at 11:50 am

    The fake laugh and continual attempts to make everything a joke is starting to wear a bit thin. Love the videos in general, but makes it a bit hard to get through an episode at times.

  48. yellowskydreamer Posted on September 6, 2019 at 11:51 am

    Daft question probably but can you use natural yoghurt or does it have to be Greek?

  49. Christina xo Posted on September 6, 2019 at 12:21 pm

    You can also use the 2 ingredient recipe for donunts

  50. Yen Yeow Posted on September 6, 2019 at 12:29 pm

    just keep doing what you're doing. it's just great.

  51. Amy Kopper Posted on September 6, 2019 at 1:44 pm

    Ngl I didn't think this was going to work 😂

  52. family latief Posted on September 6, 2019 at 2:36 pm

    love your videos but you need some va vroooom!

  53. Lizz DoubleZ Posted on September 6, 2019 at 2:42 pm

    Even as i sit at home eating chinese turkey meatballs over rice noodles i want BAGELS!!!

  54. Brandi McKee Posted on September 6, 2019 at 3:30 pm

    It helps to drain the yogurt when you open it – and before any time you pour it. Whatever liquid in it just sits on top do drain it off.

  55. David Alavarado Posted on September 6, 2019 at 3:41 pm

    Did you know there's no such thing as tongs

  56. big dog Posted on September 6, 2019 at 4:24 pm

    Where I live we don’t have self raising flour please help

  57. Laura B. Posted on September 6, 2019 at 5:32 pm

    Your lack of Star Wars knowledge is still refreshing and hilarious. 😆 You need to watch it with Stewart!

  58. Black Sticky Posted on September 6, 2019 at 6:21 pm

    Barry! Don't crack your eggs on the edge of the bowl/cup/whatever. Tap it on the counter surface so the shell cracks instead (dont smash it too hard or you will have egg everywhere). For me it results in less tiny eggshells atleast.

  59. Doubtful Guest Posted on September 6, 2019 at 6:24 pm

    Remember, kids – poppy seeds are basically just heroin.

  60. Furious George Posted on September 6, 2019 at 6:59 pm

    watching barry finger that dough though…

  61. random consumer Posted on September 6, 2019 at 7:29 pm

    That pizza dough is Delicious…

  62. Janine Rietveld Posted on September 6, 2019 at 7:46 pm

    I've tried them just now it's so simple and taste very good

  63. Roger Baker Posted on September 6, 2019 at 7:49 pm

    For the record: "Self-raising" flour contains baking powder, which is made up of bicarbonate of soda, (corn)starch and cream of tartar. Self-raising flour is actually four ingredients. (Edit: "Chuffed", is a British slang term, meaning ,"delighted".)

  64. pinky2389 Posted on September 6, 2019 at 7:57 pm

    To my understanding boiled in baking soda water= pretzel and boiled in honey water= bagel

  65. LatsunReChaRu Posted on September 6, 2019 at 8:07 pm

    I highly recommend left over wooden chopsticks from Chinese takeout for picking up a freshly toasted bagel. You just poke it through the hole and pull it out.

  66. NiNi Na Posted on September 6, 2019 at 8:27 pm

    Thanks for the recipe! You know that there is a bagel gadget by Lekue, right? Silicone bagel forms that help you dunk the bagels in hot water and get it out more easily.

  67. TeacherTeacher Posted on September 6, 2019 at 8:35 pm

    Looks good, but just toasted too dark.

  68. Seth Heller Posted on September 6, 2019 at 8:38 pm

    Traditionally bagels are boiled in honeyed water. I say it’s an attempt to keep it classic.

  69. TopHatTim 123 Posted on September 6, 2019 at 10:15 pm

    1 ingredient pizza dough: store bought pizza dough.

  70. Soli Tariye Posted on September 7, 2019 at 12:56 am

    Don't know if you'll see this, but could you make something called Navajo Tacos?

  71. EmoPikachu93 Posted on September 7, 2019 at 3:35 am

    It is a bit of a stretch on "three ingredients" but i love it.

  72. Steve Feinstein Posted on September 7, 2019 at 5:02 am

    I'm sad because you don't hope I am well anymore. I hope maybe you do, and just figured you don't need to say it anymore because it's just a given at this point. But it's nice to hear.

  73. DonMorte2 Posted on September 7, 2019 at 5:50 am

    Ah, ah, ah, ahhh, ah, AH, ahhh… oooo

  74. MissAtari 2600 Posted on September 7, 2019 at 6:12 am

    I actually like the noise when u fast forward anything you mix.. Quite satisfying

  75. Ms V23 Posted on September 7, 2019 at 7:03 am

    I'm watching this at almost 3am NY time and all I can think about are bagels! My Dad used to live a few blocks from an amazing bagel place on the upper west side. I loved getting up super early, 5am, on weekends to walk down to get bagels when they first opened! Don't let current hipsters fool you, getting a single bagel with lox and cream cheese is not a normal NY thing. The only people I knew who did that were my Jewish friends, when their family hosted a high holiday. And then it was a whole spread. Bagels, lox, cream cheese, tomatoes, red onions, capers, etc. A normal bagel experience in NY is one family member getting up early, walking down to the bagel place, ordering a baker's dozen assortment, still hot from the oven. They put them in a brown paper bag, then a couple plastic bags tied closed to keep them warm. We usually got a tub of cream cheese too. You always got an extra bagel to eat, with nothing on it, for the walk home. I often stopped at the Asian market for quarts of freshly squeezed orange and grapefruit juice too. Dad always had coffee from Zabar's ready by the time I walked in the door. Best memories. Your version looks absolutely amazing! The honey yogurt sounds like it would make them just a tinge sweet, which would be delicious. Especially if you used the Trader Joe's Everything But The Bagel seasoning!

  76. Goth & Dogs Posted on September 7, 2019 at 8:13 am

    Where did you get that fridge magnet with the conversion oven temps on Barry? You have no idea how many times i've had to google C to F or the other way round. 😁

  77. Madtrucker Posted on September 7, 2019 at 8:35 am

    Have you made a giant Munchie. If not you should try and make one.

  78. Andy Sutcliffe Posted on September 7, 2019 at 11:38 am

    For bagels you really should do them as a rolled strip, and join them into a ring, the rolling and joining tensions the outside to give a better finish

  79. Kayda Kurenai Posted on September 7, 2019 at 12:22 pm

    might definitely give these a try

  80. danisnotacat Posted on September 7, 2019 at 12:27 pm

    I made these today for my family and they really enjoyed them!

  81. loren jadee Posted on September 7, 2019 at 2:44 pm

    BARRRRYYYY..Quick question, Would you be able to make a GIANT Walnut whip?? That would be amazing🤣❤

  82. oszaszi Posted on September 7, 2019 at 2:55 pm

    Fun fact, Poppy seed is illegal in some countries. Cheers.

  83. Alisha Hird Posted on September 7, 2019 at 4:51 pm

    I use tongs to pick toast out of the toaster and to turn certain things from the oven. It saves me from burning my fingers (I have also used long tongs to reach thing from a high shelf)

  84. Penelope Turner Posted on September 7, 2019 at 6:25 pm

    Absolutely going to try these and make them gluten free! Thanks Barry

  85. Ashleigh Duke Posted on September 7, 2019 at 6:27 pm

    I should love to see some dog treat recipes 😊 we've just adopted a springer spaniel 😍

  86. angelsmurf29 Posted on September 7, 2019 at 8:01 pm

    I use your two ingredient pizza recipe ALL the time! Definitely going to give this a go! 😍

  87. Doctor Ski Posted on September 7, 2019 at 10:46 pm

    Boston and Amy need their own episode, make them a dog food recipe and best off moments……

  88. Philippa Frédérique Posted on September 8, 2019 at 9:57 am

    I wonder if this would work with gluten free flour, because that would be brilliant.

  89. lin90210 Posted on September 8, 2019 at 10:19 am

    Black sesame seeds are so healthy for you :]

  90. Shelley Tamara Posted on September 8, 2019 at 12:32 pm

    Have you tried Dragon's Beard candy floss yet? If not, you should! Get Mrs Barry to join in too 🙂

  91. BoBeQ89 Posted on September 8, 2019 at 6:06 pm

    Where is the temp of oven? I don't know what is mark 4 gas oven equivalent :/ can you add in °C?

  92. Cara Black Posted on September 8, 2019 at 7:57 pm

    I’ve used this dough recipe before to make pretzels they were delicious 😋

  93. Jon Martin Posted on September 8, 2019 at 11:40 pm

    Definitely going to be trying these 🙂 Top Job Barry

  94. Jenrose Posted on September 9, 2019 at 7:47 am

    With those ingredients I'm not sure you can still call it a bagel? The idea of quick bread bagels hurts something deep in my Jewish soul. Like, I guess?

  95. Upside down Tomatoes Posted on September 9, 2019 at 9:00 am

    Ah Barry. The daddest dad that ever did dad. Thanks for the family friendly videos, our kids love your channel. 😊

  96. Tina Lynn Posted on September 9, 2019 at 5:08 pm

    Is Greek yogurt kosher and where's the cream cheese … Tina's beau

  97. Charlotte aka lanphin Brackenbury Posted on September 9, 2019 at 5:43 pm

    Deep fried starter main and dessert

  98. Jennifer Tardie Posted on September 10, 2019 at 11:22 am

    How well would these freeze? I made 1 batch of them but had to buy a big container of Greek yogurt and I don't want it to go bad.

  99. Atomic Boomstick Posted on September 10, 2019 at 8:12 pm

    Please tell me why you pick things up when you're know they are too hot?
    It's not funny and it's not cute. It's dangerous and impressionable children will hurt themselves imitating you.