•   
  •   
  •   

Food The secrets to a New York City bagel

21:27  10 january  2020
21:27  10 january  2020 Source:   thedailymeal.com

A burrito-stuffed bagel now exists — here's what's inside

  A burrito-stuffed bagel now exists — here's what's inside It's the beefy breakfast we never knew we needed.While it's not as controversial as Cynthia Nixon's bagel order, it's definitely bound to divide a few New Yorkers.

There are multiple theories as to why New York City bagels are the gold standard. Some people will tell you it’s the perfect calcium-to-magnesium ratio of the New York City water used to make them, so much so that one of the most popular bagel shops in Colorado recreated the water for its recipe

Let's celebrate with a NY Bagel ! One of the best things about living in the most diverse city in America is the rich variety of tastes and traditions people

There are multiple theories as to why New York City bagels are the gold standard.

Some people will tell you it’s the perfect calcium-to-magnesium ratio of the New York City water used to make them, so much so that one of the most popular bagel shops in Colorado recreated the water for its recipe more than 1,700 miles away.

The Most Iconic Breakfast Foods in America

Others say it has much to do with hand-rolling the dough and letting it slowly ferment for up to days at a time — creating true depth of flavor — and then boiling it briefly before baking. This gives the bagel a chewy, glossy crust and doughy, soft interior.

I Gave Up Fast Food for 30 Days—Here's What Happened to My Body

  I Gave Up Fast Food for 30 Days—Here's What Happened to My Body After many years of eating fast food on a regular basis, it was time to try something new: No fast food for 30 whole days.

Bagels are as New York as the Empire State building, dirty water dogs, and hurried people with no fear of cursing one another out. The idea is that New York ’s water has low concentrations of calcium and magnesium, making it really soft. Harder water strengthens the gluten in the dough, resulting in tough

Many shops in New York City hand-roll their bagels © Alex Ostroff. While machine-rolled bagels are cheaper and arguably less labor intensive, not every shop in New York hand-rolls its Water may be a key to a bagel ’s success, but the practice of boiling bagels separates the real deal from the phonies.

“If it’s not boiled, it ain’t a bagel,” Dianna Daoheung, executive chef and head baker at Black Seed, told The Daily Meal. The renowned bagel shop has six locations in Manhattan and one in Brooklyn, though the baking happens in the East Village and Nolita only.

Outside of New York City, many bypass the boiling process and opt for baking the dough straightaway in order to save time. To get as close as possible to tasting like the real deal, bakers might use dough conditioners or steam, Daoheung said — but this doesn’t create the same results. Instead, they’re just ring-shaped rolls.

Black Seed’s bagels aren’t truly New York-style, though. Unlike institutions like Ess-a-Bagel, Absolute Bagels and Tal Bagels, Black Seed makes a hybrid between New York bagels and Montreal-style bagels, which are smaller, crunchier, sweeter and more dense because they contain honey (instead of New York’s traditional malt) and are baked in a wood-fired oven. Black Seed’s bagels are larger than what you’d find in Montreal, and they also contain salt.

5 places where you can score a free bagel on National Bagel Day

  5 places where you can score a free bagel on National Bagel Day National Bagel Day is Wednesday, Jan. 15. Here's how to score free breakfast.Historically, National Bagel Day was celebrated on Feb. 9, which happens to be the same day as National Pizza Day. But thanks to a recent initiative by Thomas’ Breads (yes, the English muffin people) bagels now have a day of their very own on Jan. 15.

The first bagels appeared in New York City in the late 19th century, brought here by Jewish immigrants, Ms. Balinska said. We spoke to a few local bagel shops and asked them to weigh in on what makes a classic New York bagel . • It “should be crunchy on the outside and chewy on the inside

Bagels - who doesn't love them. Today, we learn how to make real New York bagels and lox from scratch; but also we see if my recipe can hold up against the

But technique isn’t the only reason Big Apple bagels reign supreme. With shops in every neighborhood, bagel culture is cutthroat, and competition between businesses is an incentive to keep quality high. If you’re looking for the holy grail, you’d be hard-pressed to find a roll with a hole as good as the bagels in New York. But there are delicious bagels that exist outside of the five boroughs, and here’s where you can find them.

Air-fried Homemade Bagels .
How to make yummy, homemade air-fried bagels with just a few ingredients.This bagel recipe only requires a few ingredients, starring my personal favorite nutrient powerhouses: oats and nonfat Greek yogurt. Oats are an amazing source of carbohydrates and fiber, which helps with digestion and satiety. Greek yogurt is packed with high quality protein, which will leave you feeling full for hours. The use of these two ingredients sets this bagel apart from your typical "empty-calorie" bagel. making it an incredible way to start your day by providing you with energy and nutrients without the crash that typically accompanies simple carb consumption.

Topical videos:

usr: 1
This is interesting!