My son, James, and his wife, Lindsey, are low key foodies.. lots of cooking exploration. We had a bagel/lox simple omelet brunch. Their homemade everything bagels were *amazing*, straight out of the oven. I brought French champagne ( 'natch).
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This is how you make bagels...
- Thread starter amirm
- Start date
This is the proper use for a bagel, not that cured fish stuff.
Utopia's frozen bagels are unbelievable. They sustained my bagel-obsessed relatives through much of the pandemic.
Not the same as Ess-a-Bagel but still very good.
Did I mention I haven't had a pastrami sandwich in over two years?
Not the same as Ess-a-Bagel but still very good.
Did I mention I haven't had a pastrami sandwich in over two years?
Raindog123
Major Contributor
OP
- Thread Starter
- #25
The reason for watching this video was that I was researching recipes to make our own, just when the house flooded. I can't wait to find the time to make them. My wife had bought all the toppings and we were ready to go....
That's why they're known as water bagels.
audio2design
Major Contributor
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- Nov 29, 2020
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If you want to try something fun, look up Paul Hollywood's Rainbow Bagels on the Great British Backing show.
On a different note, I tried bagels today using the stand mixer and bread hook. It was very fast, but the dough came out much "softer". The crust was super chewy, but the inside was more bread like.
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Raindog123
Major Contributor
I am sure it will bounce back to ‘normalcy‘ soon, and you guys will make perfect bagels! Well, maybe after a couple of less-than-perfect tries…
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Presently42
Active Member
Ladies and gentlemen, I have sad news: none of you have ever had a real bagel - unless you've had a Montreal bagel. They are faintly sweet, dense and chewy. Toppings can include cream cheese, smoked salmon, onion and capers (a Montreal classic - and deservedly so!); or just cream cheese (for the people in the cheaper seats); or even butter (I love toasted buttered bagels with scrambled eggs). But nothing compares from a St Viateur bagel, fresh out of the oven, still warm - truly, one of life's great pleasures.
I recently made Finnish water rings: they were really tasty - but still not a St. Viateur bagel!
I recently made Finnish water rings: they were really tasty - but still not a St. Viateur bagel!
You can buy Utopia bagels through Goldbelly. It's pricey, but not horrible if you really want it.
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DanielT
Major Contributor
Ahaa..
Our local (Melbourne) Bagel culture is dominated by "New York Style" bagels (which is a bit silly, as New York style, is Polish style - came to both cities with Polish Jewish migrants)
But I think the Montreal bagels may be superior.... and we have those locally too (see Miles End Bagels in the above) - although probably less authentic to their east european street food roots....
But I think the Montreal bagels may be superior.... and we have those locally too (see Miles End Bagels in the above) - although probably less authentic to their east european street food roots....
OP
- Thread Starter
- #34
I actually like that kind of inside. Regular bagel is nice when hot but then gets too dense and tough for my taste.
Presently42
Active Member
How interesting! Mile End is the neighbourhood in which the bagel place I mentioned is located - obviously the owner is either a Montrealer; or else simply wanted to name his place after the best in the west. A little bit of Montreal in far off Australia - fabulous!
OP
- Thread Starter
- #36
Ouch, $49 for a dozen???
Presently42
Active Member
Bagels don't keep at all - even a few hours renders them too tough. The only way to deal with them, is to either eat them immediately - or else freeze them; preferably cut
OP
- Thread Starter
- #38
Yeh I freeze them.
Me too... the rest of the family are mad keen fans of the heavy chewy boiled bagel.... I prefer a lighter consistency!
Heavy and chewy are what a bagel is. When you make the innards light and fluffy, it's suitable for sale to the masses. Sort of like the way Domino's will make a Neapolitan cry.
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