Baking fantastic bagels is supremely simple

boing
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Chicago pizza isn’t special? Um… your opinion is now seriously suspect.

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22

Hmmm…maybe I will have to try it on my next batch.

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You might try a St Urbain Bagel Bakery around Toronto. It’s been many years since I’ve been there, so I can’t vouch for them these days.

Looking at the recipe, I wonder if you could cheat, buy a ball of “pizza dough” from the supermarket, and skip to step 4?

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24

This is really the big question. Dirty secret the Rebbis have yet to confront: Philadelphia Cream Cheese is from cows treated with RBST/Bovine Growth Hormone.

I really like Nancy’s Organic.

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25

I still find it’s easiest to just toast them.

PROTIP: Slice them, first.

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I live in New Zealand and most of the bagels you order in a cafe here would be what I call a “bread roll with a hole”. They are not great. I think the boiling stage is often omitted. But because we’re so backward with food people don’t seem to mind. When I make bagels I am even more lazy and make the dough in the bread maker.

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  1. Some but not all Philadelphia Cream Cheese products are kosher certified
  2. Your concern about RBST/hormone treatment is irrelevant to #1
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If this were really true then there’s no excuse for all the crappy bagels in the world

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Gryfe’s is definitely in the Montreal style. There’s more and more places here in TO that are making them too.

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Thank you! At least now I know what type to ask for.

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Agreed. It’s “simple” but to do it right takes effort. This applies to anything, of course.
All those one time regional things are not rocket science- bagels, cheese steaks, pizza, proper tacos, etc - but someone has to want to take the time to do it right. Effort and quality ingredients.

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32

I wonder what you folks think of this:

Ducks and runs for cover as hilariousness explodes

33

Oh sure, Jason gets to use ■■■■■ in his posts.
(Read this in a hurt DJT voice.)

Anyway, thanks for the recipe. My first and so far only try to make bagels myself was traumatic, but now I think I’ll give it another try next month when I’ll have the kitchen for me alone and no witnesses around.

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Yes, it’s not tied to Kosher certification but I wish it was. Mastitis and other maladies are higher in cows treated with rBST.

35

I’m looking at you, Safeway’s toroidal dinner roll.

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Posts on Boing Boing are not “posts on the bbs.” I assure you that we’re in the same ■■■■■ boat here.

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Oh, it’s special all right… (although I don’t think that term is PC anymore)

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So that’s why you used this golden opportunity to post it four times… :metal:t3:

:pretzel:, as there doesn’t seem to be a bagel icon.

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Flyover country, represent!*

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 * time machine required, as the A^2 Bagel Factory closed many moons ago…but MD Bagel still serves up fragels!

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For people who like to bake by weight like me, I converted this to:

  • 525g bread flour
  • 10-15g salt (Not 20 as I wrote earlier)
  • 20g white sugar
  • 335g warm water
  • 7g active yeast

I’m making my first batch right now, so I’ll let you know how it went if people want.

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