bagel help

[deep-shag.livejournal.com]

Hi! I am moving to the area in January, from a land void of a decent bagel. How are the bagels there? Where should I get them?

Comments

[pekmez.livejournal.com]

oh, I've definitely heard that boiling the bagel in NYC water is part of whta makes a NY bagel, too.

but normally you bake it 5 minutes after boiling, not 4+ hours afterwards.
I imagined they shipped dough, then boiled here. If really gung ho I guess they could ship gallons of NYC tap water too. ;-)

[grapefruiteater.livejournal.com]

Honestly, baking them here is probably the problem. Something funny happens to the dough in transit. I grew up on LI, where I was never a fan of the tap water, but the bagels are very good and are presumably boiled in that water. NYC water is some of the best around. I didn't become a habitual water drinker until college, when I lived in the city and had access to good tap water. Anyway, I think the bagels just need to be boiled and baked at the right intervals, and then you need to get them fresh. If they sit around all day, they're no good.

As an aside, Montreal bagels are also boiled, but the water is sweetened, and the bagels are baked in a wood-fired oven.

[clevernonsense.livejournal.com]

I remember a company that advertised doing that very thing