That has been our struggle for so long too! For us, Dooley's came close. Recently, we found that the texture of the bagels at Payne Street Bakehouse (Nancy's) are pretty close, but they are way smaller than a NY bagel. I would also kill for a bialy - the one at Butchertown Bakery is nice, but I still have family send me emergency care packages every once in a while. Will definitely keep this place on our radar.Living in NYC, even for just four or five years, has really spoiled me for bagels. I don't think anyplace in town has ever hit the target.
Michele Janosek wrote:That has been our struggle for so long too! For us, Dooley's came close. Recently, we found that the texture of the bagels at Payne Street Bakehouse (Nancy's) are pretty close, but they are way smaller than a NY bagel. I would also kill for a bialy - the one at Butchertown Bakery is nice, but I still have family send me emergency care packages every once in a while. Will definitely keep this place on our radar.Living in NYC, even for just four or five years, has really spoiled me for bagels. I don't think anyplace in town has ever hit the target.
Carla G wrote:So, what makes a NY bagel different? I like bagels but don’t seem to appreciate them the way some people do. Could it be I’ve just never had a good one?
Andrew Mellman wrote:I think the NY versus Montreal bagel debate is a tale of two bagels that share a name and general shape, but little else! Montreal bagels are boiled in water with honey, so come out a tad sweeter; they also use malt syrup in the making, which NY don't. Montreal bagel by tradition are baked in wood burning ovens, giving them a smokey and crispy texture/crunch/taste differential. Also, Montreal bagels have bigger holes and are a touch smaller, meaning they aren't really as good for a sandwich (IMHO) but are great with just a spread. NY bagelries have a wide range of flavors, all standard (e.g.: plain, egg, sesame, everything, onion, garlic, wheat, so forth), while most Montreal bagelries have five or six "flavors" which can be unique (all have poppy seed and sesame seed, the main flavors, but you can find muesli bagels, flax bagels, et al as each place has its own specialties!).
While I think Nancy's has gotten better over the years, I haven't yet found anything in Louisville that can compare to either a NY or a Montreal version!
Gary Guss wrote:Opel Kadet...
Robin Garr wrote:Living in NYC, even for just four or five years, has really spoiled me for bagels. I don't think anyplace in town has ever hit the target.
Jay M. wrote:
Has anyone made bagels at home? Recipe in The Bread Bible has me intrigued and so I intend to buy some “Non-Diastatic Malt Powder” from King Arthur. Apparently, that’s a key ingredient. Will use LWC water.
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