Hi Joanna! My comment is about the NY Bagels - While you are partially correct that NY Bagels are cooked in water, it is only part of the story. I am a girl raised on Long Island (not jewish by blood but everyone who lives on LI is a little bit Jewish! 😉) Growing up in the late 60s-early 70s, I remember going to the bagel place on Sunday (every town had several!) with my Dad to buy a dozen bagels. There was always a line out the door! Long Island bagels are made by first mixing flour, salt, water, yeast, and malt syrup to create a dough. The dough is then shaped into rings, briefly boiled in water, and finally baked. The boiling process, often with added malt syrup, is crucial for developing the characteristic crust and chewy texture. The process begins with mixing high-gluten bread flour, water, yeast, salt, and malt syrup (or honey/molasses). The dough is then shaped into bagel rings by hand in the old days. The bagels are boiled in water, often with added barley malt syrup, for a short period, usually 1-2 minutes per side. This step is crucial for developing the crust and chewy texture. Finally, the boiled bagels are baked at a high temperature, typically around 450°F (230°C), for 20-25 minutes, until they are golden brown and crispy.
By far the BEST in the world. Montreal bagels couldn't compare! Love the podcast!
Hi Joanna! My comment is about the NY Bagels - While you are partially correct that NY Bagels are cooked in water, it is only part of the story. I am a girl raised on Long Island (not jewish by blood but everyone who lives on LI is a little bit Jewish! 😉) Growing up in the late 60s-early 70s, I remember going to the bagel place on Sunday (every town had several!) with my Dad to buy a dozen bagels. There was always a line out the door! Long Island bagels are made by first mixing flour, salt, water, yeast, and malt syrup to create a dough. The dough is then shaped into rings, briefly boiled in water, and finally baked. The boiling process, often with added malt syrup, is crucial for developing the characteristic crust and chewy texture. The process begins with mixing high-gluten bread flour, water, yeast, salt, and malt syrup (or honey/molasses). The dough is then shaped into bagel rings by hand in the old days. The bagels are boiled in water, often with added barley malt syrup, for a short period, usually 1-2 minutes per side. This step is crucial for developing the crust and chewy texture. Finally, the boiled bagels are baked at a high temperature, typically around 450°F (230°C), for 20-25 minutes, until they are golden brown and crispy.
By far the BEST in the world. Montreal bagels couldn't compare! Love the podcast!