I am thinking I would like to try making my own some year but I do need to get a proper piece of sandstone for the oven. Well, I've needed that anyways, for pizza. My children have decided they adore bagels but they need to be *good* bagels. What Granna and Saba bring (sometimes) from New York are good; Kupels are good; Finagle a Bagel are good; Panera is acceptable. Trader Joe's bagels Are Not Bagels to my children.
This warmed my heart: "I am Chinese, and since all my Jewish friends accord the cuisine of my people the utmost respect, it's only right that I fight for the honor of their bread."
That looks like a pretty decent recipe. The recipe I use, from The Bread Baker's Apprentice by Peter Reinhart, is fairly similar. He says to let the shaped bagels rise until they float, then put them in the fridge overnight (he doesn't consider this optional) and boil them for a minute on each side. I've had those bagels raved about by self-described NYC bagel snobs, so clearly I'm doing something right.
Edit: I don't generally bother with the baking stone for bagels, though I do use it for other bread and for pizza. Commercial half-sheet baking pans work really well for this.
Yeah, that line grabbed me too :-) I think we have the book you mention around here somewhere; my wife has it in tow when she bakes.
We have loads of half-sheet pans here. For the rare times when I bake I try to figure out if I want something crispy and thus a single pan, or chewy and doubled up. For me, right now time is a major factor.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
timeasmymeasure
no subject
Date: 2010-08-15 01:46 pm (UTC)They came out pretty darned well. Much closer to Montreal-style than New York-style, but, since I like both types, I was happy.
no subject
Date: 2010-08-15 02:36 pm (UTC)My children have decided they adore bagels but they need to be *good* bagels. What Granna and Saba bring (sometimes) from New York are good; Kupels are good; Finagle a Bagel are good; Panera is acceptable. Trader Joe's bagels Are Not Bagels to my children.
no subject
Date: 2010-08-16 02:46 am (UTC)That looks like a pretty decent recipe. The recipe I use, from The Bread Baker's Apprentice by Peter Reinhart, is fairly similar. He says to let the shaped bagels rise until they float, then put them in the fridge overnight (he doesn't consider this optional) and boil them for a minute on each side. I've had those bagels raved about by self-described NYC bagel snobs, so clearly I'm doing something right.
Edit: I don't generally bother with the baking stone for bagels, though I do use it for other bread and for pizza. Commercial half-sheet baking pans work really well for this.
no subject
Date: 2010-08-16 03:24 am (UTC)I think we have the book you mention around here somewhere; my wife has it in tow when she bakes.
We have loads of half-sheet pans here. For the rare times when I bake I try to figure out if I want something crispy and thus a single pan, or chewy and doubled up. For me, right now time is a major factor.
no subject
Date: 2010-08-24 05:02 pm (UTC)