8 responses

  1. Allen Wong
    May 19, 2005

    I love bagels, and I guess that comes from being a born New Yorker (that’s my ego talking). Bensonhurst is a very Italian neighborhood, but there is a section that is mostly Jewish. I live pretty close to there. That being said, it’s quite a disappointment to say that the bagels are bad.

    Okay, well, they’ll always be at least twice as good as Thomas’, but they don’t live up to their name as New York Bagels. They do achieve the blistery crust necessary, but they don’t have the texture to back it up. Taste-wise, they’re so so. Sadly, one of them even has a site that claims they are superior because they boil their bagels, and few other shop do. That’s pretty outrageous as well as false. I have to admit, the bagels do taste good, but they aren’t as dense as they should be. Their site: http://www.tastybagels.com Well, enough of my ranting.

    Your bagels look cute. They’re plump and tall. I have a copy of the Bread Baker’s Apprentice, but I’ve only baked the Anadama Bread so far. As soon as I get some time, I’ll be sure to try some more recipes.

  2. debbie koenig
    May 22, 2005

    What a great post! My ultimate bagel is from Ess-a-Bagel, either on 1st Ave/20th Street or 3rd Ave/50th St. Super chewy outside, not too doughy inside. Mmmmm pumpernickel raisin…

  3. Chris
    June 24, 2005

    Try Jeffrey Hamelman’s recipe in his book “Bread: A Baker’s Book of Techniques and Recipes”. Even better than “The Bread Baker’s Apprentice” (IMHO). Carmelized on the outside, airy and chewy on the inside. Mmmm. Now I’m gonna have to make some this weekend.

  4. Jessica
    July 3, 2005

    Hi Chris, thanks for the suggestion. I was really happy with this recipe, but I’m always looking to learn more about bread making.

  5. Aurelie
    September 28, 2005

    Hey, Jessica! This was a wonderful post. Since I’m not a New Yorker, I frankly don’t know much about bagels, and always disliked them (unless they are smothered with cream cheese, even though my friends routinely inform me that the cream cheese kills the bagel). I found this recipe interesting and will try it out sometime. And here I was picking up bagels from the local Dunkin Donuts…

  6. Susanna Chong
    October 24, 2006

    Jessica, I love bagels and would love to try out the bagel recipe u posted. Ur bagels pics looks so delish tht i feel like trying this recipe immediately. But 2 things stop me from doing so :
    1) malt powder – will try to buy some in the supermarket tomorrow
    2) how much is I cup flour? Here, in Australia 1 cup flour =150g or 5 ounces. Is this the same for your American measurement? I have come across some recipes tht say 120g/ 4ounce. Please advise! Thks!

  7. Jessica
    October 24, 2006

    Hi Susanna,
    In the US, 1 cup of flour can weigh between four to five ounces, depending on the type (white or whole wheat) and how you pack it in. According to Peter Reinhart, 1 cup of bread flour weighs 4.5 ounces. If you don’t have malt powder, the recipe says you can use honey or brown sugar instead.

  8. Susanna Chong
    October 26, 2006

    Hi Jessicca, I made bagels yesterday and they were fantastic!! Thks for sharing this easy and delish recipe. My kids love them – they each ate one bagel for tea, smothered with their fav sour cream n chives topping. Then, they insisted on having bagel, instead of rice for dinner and no prizes for guessing wht they had for brekkie this morning!! LOL – my husband and I liked them very much, too! They taste much better than the store bought ones here. Havent tasted the famous New York bagel but Im sure this bagel isnt too far from it!

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