Bagels

[Tab]

Anyone have a good way to make classic bagels at home?

I've been to the store and bought their doughy "bagels".

And I've visited my grandparents years ago, who lived in Queens, NY, and would go out each morning for a bag of fresh bagels.

There's zero similarity between the two.

I live in New England and have well water (meaning lots of minerals, somewhat hard, very tasty), which I would think do well for bagels.

I *love* a good bagel. Can't eat a lot (carbs, you know) but damn - a good bagel with melted butter (or cream cheese or lox) is just to die for.

I hate the crap I get at the stores, even their "fresh" ones. How can I make good (e.g.: New York and/or Jewish Deli) bagels at home?

[The empressof all]

1. Tab,,,,,I'm sorry but I'm not sure it's possible

I lived across the street from H&H bagels on 2nd Ave in NY for many years. When I moved to Seattle I went into deep withdrawals. Today I can find half way decent bagels out here now at a few of the local bagel shops. I've also gotten decent ones at Costco. If you live near one of their joints you can try there.

I think the process of bagel making is rather time consuming and involves boiling the dough prior to baking. I have friends who bake more than I do who have tried to make them and I have to say their results weren't worth the effort to me.

If you have relatives in NY have them freeze them and overnight them to you with some dry ice. Certainly they won't be the same as fresh right out of the oven...but it'll work.

[Stinky The Clown]

2. The equipment to make them is very specialized, the oven is not what

you have at home, and you have to know how to boil them to just the right state and then seed them and then bake them.With enough time on your hands, you could probably come sorta kinda close, but this is one of those things that can't easily be done at home.

[politicat]

3. I've made many batches and the best I've ever managed was "feh".

I'd rather make the trip a couple times a week to Bruegger's or Einstein's; it's more effort than they're worth.

The best results I ever got were at lower altitude; I can't get the water boiling hot enough up here without pressurized something or other...

[eyesroll]

4. I got some OK bagels ... once ...

Malt extract (available online, I guess) is what gives bagels that deli flavor. If you don't have that, try beer (for part of the boiling liquid).

Warning: They become bricks if they're not eaten that day.

[Tab]

5. It's more the crust

the crap I buy at the grocery stores (like Shaw's or whatever) is just chewy dough.

It's okay if they become bricks - that's the way the NY ones went. That's why you bought them every morning.

Strong crust, light center.

[babylonsister]

6. Ah, NY bagels-the BEST!

Bagels, lox, cream cheese, raw onion-oh my!
I don't buy store-bought either; they are rinky-dink compared to the real thing. Thus, I rarely eat bagels.

[DemExpat]

7. I'm no bagel expert, but the best ones I have found

(with a good crust and soft center) are wholewheat sour dough bagels from my health food store!
Not too strong wholewheat taste and texture, and very mild sour dough taste, and absolutely delicious.

DemEx

[wakemeupwhenitsover]

8. Since everyone seems to agree that

it's pretty much a no-go making them at home, maybe you can find something on line to order. Just think of the fun you could have working your way around the country trying bagel shops.

[Warpy]

9. I sincerely doubt it's possible

After all, look how difficult it is to do with all the equipment available! And yes, I live in a city that has a lot of bagel shops turning out doughnut shaped soft rolls. They're not bad rolls, but they're just not bagels.

I buy Lender's bagels frozen when I'm desperate for the real thing. No, they're not Brookline Mass. or NYC bagels, but they're the closest I'm gonna get in Albuquerque, New Mexico or here in Cocoa, Florida.

What might just be doable is making the bagel alternative, the bialy. I did find one recipe at
http://www.cooksrecipes.com/bread/bialys-recipe.html but it seems like the brick oven is one of those things necessary to both bagels and bialys.

I guess we're just going to have to travel to feed our Joneses.

[rucky]

12. Is Fred's still open in Albuquerque?

they had a pretty decent bagel.

[spindrifter]

10. Years ago we made

them using a recipe from Sunset. We also made pretzels from a Sunset recipe. I have a sneaking hunch that I cannot find the original recipe until the weekend at the earliest--haven't checked to see if any of their stuff is on-line, either.

[Tab]

11. Shit.

(pardon my French).

I knew water quality was a key part of it, but I didn't realize everything else was so involved.

(sigh)