For a truly authentic NY/NJ style bagel I would add malt syrup to the water for boiling, not baking soda.
For Montreal style it would be honey. They sell canisters of the stuff at home brewery supply shops.
OMG hi! I just found that I have your blueberry bagel recipe bookmarked already!
Quick question — have you tested an overnight rise for bagels? I’m a big fan of letting bread and pizza doughs rise overnight or even a few days when I can plan ahead (but my AuDHD isn’t always helpful for that)
I have an overnight bagel recipe on my site! For the other quick bagel recipes I’ve experimented with reducing the yeast and doing a fridge rise, it does work but they tend to come out a little flatter than if you bake them immediately.
I also have ADHD so most of my recipes are either designed to be as short a timeline as possible or with an overnight rise/fine in the fridge for a while just in case lol. I have very few that are anywhere in between.
Comments
https://www.food.com/recipe/the-real-new-york-bagel-recipe-335304
https://www.tumblr.com/foodfamilyfriends/615687894841065473/new-york
For a truly authentic NY/NJ style bagel I would add malt syrup to the water for boiling, not baking soda.
For Montreal style it would be honey. They sell canisters of the stuff at home brewery supply shops.
Quick question — have you tested an overnight rise for bagels? I’m a big fan of letting bread and pizza doughs rise overnight or even a few days when I can plan ahead (but my AuDHD isn’t always helpful for that)