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Home Baking: The Artful Mix of Flour and Traditions from Around the World
By Jeffrey Alford, Naomi Duguid
Artisan - 2003
ISBN: 1579651747

HomeBaking : The Artful Mix of Flour and Tradition Around the World

Montreal Bagels

Page 232

Cuisine: Jewish | Course Type: Breads

(1 review)
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Recipe Review

17th October 2009

andrew from Vancouver Island, BC

These are almost there... they're so close that I can just about see they could be a substitute for getting 'real' bagels from an actual bagel restaurant. Of course if I lived in a town with real bagels, I wouldn't be trying so hard to do them at home. But that's another story...

Some notes: they're not chewy enough. I used bread flour (they recommend all-purpose), but still not chewy like the real thing. Secondly, they're a bit small. As written, they're tiny things - half the size of what I'm used to, so I doubled it.

The real secret here is using a baking stone - it browns them very nicely and they look just like authentic wood-oven bagels. I tried them out on a friend from Montreal, and she was impressed. Not that they were as good as Montreal bagels, but that I'd come close at home.

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