![]() ![]() ![]() The following is my tried-and-true conglomeration of the various tips and tricks and ingredients that worked well for me, plus a smattering of Rebekah-ified additions because, well, that's the fun thing about having your own blog. (And zipped through Julie Andrews' entire discography while I was at it, mind you.) (That's a hefty discography.) I experimented with barley malt syrup and brown sugar and molasses. I tried fast bagel recipes, slow bagel recipes, easy bagel recipes, not-so-easy bagel recipes. So! I did a little research, ordered about 9370845 packets of yeast, and got to work. How's that for burying the lede? Just take my word for it, though: It was the right time to figure out the bagel situation once and for all. ![]() Recently I've been feeling even more romantic about my beloved Upper West Side, both because I just passed my 10-year anniversary of living here (with a brief 2-year move downtown, but never mind that), and because.well, actually, I'll save that second piece of news for another post. Otherwise, WHY oh why would you wake up extra early on a Sunday morning? The way I think about it is, if you're going to go to the trouble of making your own bagels-a several-hours-long affair, and that's not counting poppy seed clean-up duty-the results should be at least on par with your local bakery or bagel shop or deli. But I've always put off sharing my own because, well, I never had my own. ![]() I get asked all the time for a homemade bagel recipe (specifically, an easy, make-it-in-one-day, true-to-New-York bagel recipe). A carb-filled, history-laden, schmear-covered journey that involved many, many packets of yeast and many, many trips to Zabar's for extra-thin-sliced Nova.īut now, this bevy of hole-y beauties is here. Let's just say.it's been a journey getting here. The chewiest, dreamiest, most classic, absolute best New York-style bagel recipe around, and the whole thing comes together in one morning (no waiting around overnight!), and the results don't just taste good-soft and pillowy inside with a shiny, golden, barely-there crust-but they look good, too. And that Embassy Waltz bonus track? Are you KIDDING me?!? Meetcha back here in a sec.)Īs I was saying, this is IT. While we're at it, might as well listen to the overture. (Okay, pause, now we all have to listen to this number from the Original London Cast Recording from 1959 because it's the best. Bagels stuffed into every corner of my very tiny freezer.īut this is also a beautiful thing because.I think I got it. Because, for starters, I'm not sure my kitchen can handle any more culinary experiments this month. And oh my goodness, that's a beautiful, beautiful thing. 4-ish ounces, 5" inches long, respectively. With pride and joy and a very messy kitchen, I am *delighted* to announce the birth of my latest, greatest, shiniest batch of bagels yet. Watch the full video to see more of what goes into Utopia Bagel’s process.ApMy Guide to Soft, Chewy, New York-Style Bagels at Home “The one problem you’re going to have with my bagel, is once you eat it, you’re just not going to want any other bagel.” It takes an individual to be at the top of his game to make it good,” Spellman says. “ any craft, making it by hand is special. And rollers are a dying breed.It’s not like there’s a school for bagel rollers,” he says standing over one of his employees, Henry, who has perfected the art of bagel rolling during his 27 years at the bakery. “It’s the rolling that really keeps it soft. A machine, he explains, pumps the dough over and over again, tightening it up. Spellman attributes his shop’s notoriety to two things: Having skilled workers make bagels by hand, and keeping everything - from the ingredients, to the kettle, to the oven, to the baking techniques - the same as they were 40 years ago when the shop first opened.Īnother element that Spellman believes is absolutely necessary to making a good bagel is hand-rolling the dough, versus having a machine create the round shape. It’s those techniques that make our bagels what they are.” The wildly popular Queens, NY shop is famous for its fresh bagels with soft, airy dough and a crisp crust. “Those are the things that are not talked enough about. It’s how much water you put in, it’s how much, when you proof, you let in the air,” Spellman says. “If water was the main thing that happened to a bagel that makes it great, there are about five bagel stores around my store here - they would make as good of a bagel as we make,” says Utopia Bagel shop co-owner Scott Spellman on the myth that New York City water is what gives its bagels the reputation as the best in the country. ![]()
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