Supermarkets are doing a better job lately, I've found, realizing (at last) that a bagel isn't just a round piece of bread. That's a bun. The shape does not a bagel make--the chewiness, the sense of the dough twisting on your tongue, the shattering crispness of the outside--that makes a bagel! But still, a supermarket isn't a deli, and what to do when the craving hits?
Break out this little volume. In concise language, Ms. Meilach instructs even the novice baker how to create a mouthful of heaven. For those of you that rely on your bread machine, there are recipes for you too. A good chapter on problem-solving is included, in case trouble arises (or falls, whatever). Varieties include Fruit, Nut, Spice, Vegetable, Holiday, and suggestions for spreads and sandwiches.
Trial by Fire
Being rather strct traditionalists around here, we tried the Basic New York Water Bagel, the Basic Egg Bagel, and the Basic Jewish Rye Bagel. The method is same for each--mix, knead, let it rise, boil it, glaze if you want, then bake. The boiling stage is by far the scariest--is the thing going to dissolve when you drop it in? We were successful in all attempts, making richly flavorful bagels, perfect for sandwiches.
Go To Page: 1
