Bagels?

If so many people want "NY bagels" then it is just a matter of somebody investing in the proper equipment and ingredients. I work in Charleston WV most of the week which is a "culinarily challenged" city. However, you can actually get a darn good baguette because a woman (an American at that!) who has had baking training, invested $40,000 for a proper oven to make baquettes "comme il le faut!" If baguettes can be done in Charleston, I'll bet bagels can be done here.

You know, there are plenty of smart New York bakers who are more than happy to express mail you bagels if you REALLY feel the need for NY bagels over the options available here.... Google pulls up plenty of options.

You know, there are plenty of smart New York bakers who are more than happy to express mail you bagels if you REALLY feel the need for NY bagels over the options available here.... Google pulls up plenty of options.

Believe me I've tried it several times! The only problem is they're kind of like a good French baguette, they're much better hot out of the oven. They are certainly better than anything you can get locally but still not the same as buying them fresh in a bagel shop.

Just went to Shapiro's in Indy yesterday. A cool, old deli. Been there since 1905 Their bagels are pretty darn good. (As are their Ruebens!) They have a location in Carmel, IN as well.

Have you tried making them yourself?

I'm not saying they're easy, and they're definitely time consuming (very long rise, boiling, fine timing into the oven - ideally with pizza stone - et al), but once you've done them a couple of times (and learn when you can freeze them to stop the process) they come out OK!

I'm not saying they're as good as H&H, but I will say they're as good as (or better than) most of the things that call themselves bagels in Louisville.

If you go online, you'll find hundreds of recipes, but you'll find that the "real" bagels (boiled then baked) have so many similarities that a recipe will emerge, and you can tweak later.

BTW, I've found Bialy's easier to make, and they come out 100% of the time for me (if it's a humid day, or I miss the timing slightly, the bagels - while still good - can come out lacking something)