The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Bagels... Everything you wanted to know.

January 1, 2022 - 9:21am
The Roadside Pie King's picture
The Roadside Pi...

Bagels... Everything you wanted to know.

Can you say old school?

Old school Bagel shop

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vstyn's picture
vstyn
Jan 1 2022 - 1:15pm

Thank You!   I love these kinds of videos, could watch that all day. Happy New Year!

 

Thanks 

gavinc's picture
gavinc
Jan 1 2022 - 4:06pm

Thanks. Loved watching this video.

Isand66's picture
Isand66
Jan 2 2022 - 1:57pm

Thanks for sharing.  I have to visit them when I go into the city next time.

Feygelsbagels's picture
Feygelsbagels
Jan 2 2022 - 11:42pm

Thanks for sharing. I wish I could get my bagels that shiny 

idaveindy's picture
idaveindy
Jan 3 2022 - 4:56am

@Feygel:  Welcome to TFL! (I see on your Track tab that this is your first comment.)

Do you put malt syrup in the boil water or lye ?

Feygelsbagels's picture
Feygelsbagels
Jan 3 2022 - 9:34am

I actually use a mix of both. But I don’t think I’m using enough lye. Does the lye give it sheen? My main issue is that when I boiled them in the water for more than a minute they got to tough. 

The Roadside Pie King's picture
The Roadside Pi...
Jan 3 2022 - 1:51am

I always share with the bread club!

vstyn's picture
vstyn
Jan 4 2022 - 4:30pm

I have a question about making bagels.  Does anyone bake the baking soda before using it in the boil of the bagels?

I have seen this method in the making of pretzels.

 

The Roadside Pie King's picture
The Roadside Pi...
Jun 6 2022 - 6:28am

However, I hear tell that baking the moisture out of sodium bicarbonate, transforms it into a stronger solution. Much less caustic and dangerous than lye. 

tokdecrease's picture
tokdecrease
Apr 18 2023 - 1:43am

The next time I'm in the city, I have to stop by and see them.

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