Decided to make my own bagel, not the Montreal soft style bagels my nephews like to eat but the chewier version which they do not like to eat. The soft bagels are addictive i suppose because they fight over who gets the last piece and they can eat two of these huge almost 150 gram bread in one day. I have tasted it, it has this dark bitter sweet glaze, the interior is soft and does not look like intimidating at first but when you start chewing it, it gives you a slight fight back when you chew. Love it, although i prefer if it would be a whole wheat version, but this is the only bread i did not make myself that i liked so far.
Not the same with the original bagels because these are slightly soft on the inside and very chewy outside, smaller in size too but has a heartier flavor to it. I like both depending on what i am in the mood for. I cannot replicate the wooden planks they bake it with, nor that "water" they use and even the boiling syrup they dunk them in etc., This is a a tradition to New York Jewish baking, and if there is one bread i am willing to buy, it will be this one and only this one alone.
I can bake Pandesal with my eyes closed, but with the bagels, i am open to the idea of eating a store bought bagel, for the first time, i am saying this, yes, i will eat store bought breads, and that is the soft style bagels please.Every bagel here is made with pride, i just want to jump into the band wagon and see where it goes. I am also buying into the history, at least that is what i think, and New Yorkers love their bagel and so shall it be. In the meantime, here is what my chewy artisan bagel looked like, not bad for a homemade style, keeps well in the chiller and excellent when toasted with cream cheese and all the works.
After mixing, i shaped them into rounds, poked a hole and then proofed them in cornmeal dusted pans. Proofing is for 30 minutes because i prefer a fluffier crumb.
Used maple syrup since i do not have malt, boiled the water and cooked each side until they puff up. In Purefood's, they timed each side using one of those timers you hang by the neck. I had a chance to watch them make three flavors, chocolate chip, raisin and the plain one. I remember going home that day with my jaws numb and locked for chewing a quarter of the original bagels they made us taste.
Boiled my bagel dough until they puff up like this. If i boil them less, i noticed that the bagels are flatter and i do not like that.
Baking in 350 F for 30 minutes until shiny golden brown.
Those behind are flatter because i used less boiling time, some prefer it like this but like i said, i liked it better when they are fluffier, so unbagel like huh.
I did not make holes in the other bagels for a change, the holes should be wider but i like it this way so my filling won't slide out. I made petite doughnuts for the boys as well using my dinner roll recipe. It's funny but the eggs here taste different so i am not getting that eggy aftertaste the way i do when i make doughnuts back home. hmmm. There is an egg and chicken farm here and that is what we buy, i suppose because it is organic??
Showing you the texture of the inner crumb.
With chicken breast, mustard and smoked provolone. Lunch.
Don't forget the dessert.
Not the same with the original bagels because these are slightly soft on the inside and very chewy outside, smaller in size too but has a heartier flavor to it. I like both depending on what i am in the mood for. I cannot replicate the wooden planks they bake it with, nor that "water" they use and even the boiling syrup they dunk them in etc., This is a a tradition to New York Jewish baking, and if there is one bread i am willing to buy, it will be this one and only this one alone.
I can bake Pandesal with my eyes closed, but with the bagels, i am open to the idea of eating a store bought bagel, for the first time, i am saying this, yes, i will eat store bought breads, and that is the soft style bagels please.Every bagel here is made with pride, i just want to jump into the band wagon and see where it goes. I am also buying into the history, at least that is what i think, and New Yorkers love their bagel and so shall it be. In the meantime, here is what my chewy artisan bagel looked like, not bad for a homemade style, keeps well in the chiller and excellent when toasted with cream cheese and all the works.
After mixing, i shaped them into rounds, poked a hole and then proofed them in cornmeal dusted pans. Proofing is for 30 minutes because i prefer a fluffier crumb.
Used maple syrup since i do not have malt, boiled the water and cooked each side until they puff up. In Purefood's, they timed each side using one of those timers you hang by the neck. I had a chance to watch them make three flavors, chocolate chip, raisin and the plain one. I remember going home that day with my jaws numb and locked for chewing a quarter of the original bagels they made us taste.
Boiled my bagel dough until they puff up like this. If i boil them less, i noticed that the bagels are flatter and i do not like that.
Baking in 350 F for 30 minutes until shiny golden brown.
Those behind are flatter because i used less boiling time, some prefer it like this but like i said, i liked it better when they are fluffier, so unbagel like huh.
I did not make holes in the other bagels for a change, the holes should be wider but i like it this way so my filling won't slide out. I made petite doughnuts for the boys as well using my dinner roll recipe. It's funny but the eggs here taste different so i am not getting that eggy aftertaste the way i do when i make doughnuts back home. hmmm. There is an egg and chicken farm here and that is what we buy, i suppose because it is organic??
Showing you the texture of the inner crumb.
With chicken breast, mustard and smoked provolone. Lunch.
Don't forget the dessert.
Comments