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Of course we do not live in a big city, with a number of Jewish delis and bakeries so our selections are pretty much Einsteins or the grocery store. Today we are using a 20% off coupon and buying a dozen at Einstein's. I do love their selection in flavors although we haven't been there in 2 or 3 years.
What are your favorite types and where do you get them?
Bagels are mostly off my list these days due to blood sugar issues, but when hubby is craving some, we go to a little place in downtown Denver that is as close to east-coast bagels as we've found here.
Everything bagel and Asiago cheese.
Around the Atlanta area we enjoy
Goldbergs, Bagelicious .
We used to eat them every Sunday or Saturday. Our synagogue has an oneg lunch after service or learnin on Sundays.
We have also cut down on breads and flour products. So we are lucky to have one bagel a month ☺
The dough has to be from somewhere not too high in elevation. Any batter falls apart in those high areas. A bagel has to be crispy on the bite and have that chewiness as you bite into the middle. I know I am spoiled by NYC bagels because elsewhere the bagels just seems too much like regular bread.
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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I live in Montreal (well, this is my last week here) so I'm spoiled rotten. Montreal bagels are well-renowned and almost every bagel bakery here is great, especially St. Viateur (although some people prefer Fairmount).
The Montreal-style method of making bagels builds on the basic traditional method in the following ways:
- The bagel dough includes egg and honey.
- Honey is also added to the water used for poaching the bagels before baking.
- The bagels are baked in a wood-fired oven.
I live in Montreal (well, this is my last week here) so I'm spoiled rotten. Montreal bagels are well-renowned and almost every bagel bakery here is great, especially St. Viateur (although some people prefer Fairmount).
The Montreal-style method of making bagels builds on the basic traditional method in the following ways:
- The bagel dough includes egg and honey.
- Honey is also added to the water used for poaching the bagels before baking.
- The bagels are baked in a wood-fired oven.
We have a lot more options for malasadas or bao than we do for bagels around here. I keep thinking maybe I should make a few but then the recipe gets to the part where they're supposed to be boiled or simmered for a bit before baking (if I'm remembering right) so I've never tried.
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