New York Style Bagels

[Robin Garr]

Robin, are you sure that the 2nd Ave. Deli made their own bagels? They're kind of an afterthought on the menu, and I always thought their reputation was made on their deli meats. One of the relatives of Abe Lebewohl who owns the place now owned a bagel store chain, but...

Of course, the 2nd Ave. Deli isn't on 2nd Avenue any more.

Okay, I'm talking about 1990, when I lived for a few months on Avenue B near Tompkins Square Park (neighborhood just starting to gentrify) and used to hit Second Avenue Deli on my way to the subway. As I recall, it was on the corner of Second Avenue and ... Seventh Street? They had a bagel line then, run by Puerto Rican guys as was typical.

No Einstein in Louisville that I know of. I have picked up bagels on occasion at the Einstein's in the then-Delta concourse at Detroit airport and wasn't overly impressed.

There is also one in the new student cafeteria at Bellarmine University, I'm not sure if the public is welcome or not.

[Robin Garr]

[quote="Mark R."There is also one in the new student cafeteria at Bellarmine University, I'm not sure if the public is welcome or not.[/quote]
So apparently there are Einstein Bagels in Louisville. Noted. I still don't see me going out of my way to load up, though.

I don't hate the bagels at Whole Foods, but the plain tend to go quickly. Nowhere near as good as my beloved H&H, but it fills the occasional craving.

Whole Foods also carry "Bialy's" which are real close to the Kossar's Bialy's in New York, kind of a Bagel without the hole but a little dimple filled with minced onion.

[Robin Garr]

thin bagel

Well there are real NYC style bagels and then there are bread wheels. Nothing wrong with bread wheels, but they just ain't NYC bagels.

Amen! Dooley's came the closest, but we have given up and just have my parents overnite them to us from a bagel place on Ave X in Brooklyn.

hey it's a bagel on a diet....

Hardly worth considering it being anything close enough to even be called a bagel!

The Manhattan Bagle chain that is in NJ makes a decent bagel. Whenever we go back to NJ to visit, that's where my friend goes in the mooring to bring home bagels for all of us.

He lives near the Jersey Shore, it's a good bagel.

No Einstein in Louisville that I know of. I have picked up bagels on occasion at the Einstein's in the then-Delta concourse at Detroit airport and wasn't overly impressed.

There is also one in the new student cafeteria at Bellarmine University, I'm not sure if the public is welcome or not.

There is one downtown at the Hyatt (external entrance on 4th and Liberty).

While I received a few recommendations that I need to act upon, a science project is currently underway in the kitchen. We'll bake up a batch at home using Peter Rinehart's recipe/technique.
BP

[Robin Garr]

While I received a few recommendations that I need to act upon, a science project is currently underway in the kitchen. We'll bake up a batch at home using Peter Rinehart's recipe/technique.
BP

You got malt syrup?

You got malt syrup?

Yup. Doesn't everyone?

While I received a few recommendations that I need to act upon, a science project is currently underway in the kitchen. We'll bake up a batch at home using Peter Rinehart's recipe/technique.
BP

If you like them, you might want to try baking your own bialy's . . . they are a lot easier to cook than bagels (no boiling, for example), plus lower calories.

(BTW, H&H ships and sells bagels nationwide. They do it by taking orders up to 4pm, and baking/shipping overnight for early morning delivery. If you find a retailer carrying them check if they are today's delivery, and if so they are the best!)

BAGEL REPORT

We did boil/bake our own bagels at home and I was quite please with the results...not perfect, but damn close. They were deliciously chewy on the inside with just a hint of sweetness which I was looking for. A couple of things I need to work on in the future:

The pre-bake weight of each bagel was in the range of 115g. I would have preferred the bagels be a bit larger, so I will increase the weight on the next batch.
The outside was crispy, but I would have preferred a bit more in the way of crunch factor. Perhaps a longer boil or bake time will help address this

For anyone with time on their hands, here is Rinehart's recipe/technique.
http://smittenkitchen.com/2007/09/bronx-worthy-bagels/

(Barley Malt syrup isn't as easy to find around here as the recipe suggests, but I was able to score some at Rainbow Blossom)

BP