Posted on 04/17/2024 8:04:53 PM PDT by DallasBiff
Bagels are under siege, and if you need proof, I offer a single word: Airy.
Bagels, which have always been synonymous with chewy, have recently been described — approvingly — as airy on both coasts and in Canada.
Also, fluffy.
(Excerpt) Read more at latimes.com ...
Of course LA has to ruin the classic bagel.
The only real bagel is one that’s loaded down with lox, onions, and cream cheese - and some capers if they are available. And who cares what the bread part is like....?
A donut dipped in cement.......forget who said that. I have bought New York bagels at a farmers market that were really great - don’t know why they are so good, but they are.
The La Slime is owned by a rabid leftist. Nothing in its pages is worth the time of day. They are desperate for content, worthless content. Die Slime, DIE.
If it is light and airy it is a dinner roll, not a bagel
It’s impossible to get a real bagel here in northeast Oklahoma, so I make my own. I use King Arthur recipe called water bagels. Very easy, very chewy. I make everything bagels and cinnamon raisin. I use any brand of AP flour, but I add a litte wheat gluten, but it’s not necessary. Fluffy bagels are NOT real bagels.
This ‘Canada bagel’ is traditionally known as a ‘bialy’. Not new. Not even close.
If it has not been boiled before being baked it is not a bagel. It is just a bagel-shaped piece of bread.
I’m just asking, and I’m from NY.
Why do they have a hole in the middle? What value does the hole bring?
Because the hole makes spreading anything on it a pain in the tucchus?
And without the hole , it would make a much better hamburger or barbecue bun.
That sounds more like it. I don’t recall ever having a light, airy bagel. They’ve all been dense and chewy with a hard crust.
Having lived in NYC, I have not had a real bagel since leaving there in 1985.
I’ve had lots of dinner rolls with a hole in the center. But no bagel.
Sounds like they are skimping on the ingredients to make it cheaper.
The new Wonder bread bagel.
According to AI that is part of it and:
Bagels likely originated from 14th-century German immigrants who settled in Poland. These immigrants brought traditional pretzels with them, which eventually transformed into a more rounded roll with a hole in the center. These round breads were called “obwarzanek”.
Even the bagels in NY are not bagels anymore. Some get maybe 80percent there and by contrast seem” good”.
Baking is a craft and the products produced must adhere to the craft definition of what it is. This is good business sense since it guarantees that quality will be maintained. When bagels were being produced in NY by only three large commercial bakers serving the entire NY Metro they were cheap (3 cents a copy in the early sixties) and amazingly dense and chewy. They hefted heavy for their smaller size and were dark as mahogany and had a high almost mirror shine. This was the bagel that Lenders imitated in looks when they began selling their six to a pack frozen bagels in grocery stores.
Alas the bagel as a result became very popular to the point that corner shops sprang up every five hundred yards. These shops were not staffed by craftsmen but by slobs who couldn’t give a crap about what they produced. You can still find world class craft breads out there still being produced exactly like a century ago but the bagel of yore is gone. The original process being too long and expensive without the economies of scale enjoyed by those three old mega factories.
Cut in half, toasted if the weather is cold, and buttered. If toasted, the butter will almost dissolve the bread as you eat it
Add a cup of coffee and you're ready to head to work.
“Work”??!!
I’m done with that!
With grease spots on your pants. :)
Exactly!
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