bagels
bread flour, water, salt, yeast, malt powder, molasses
New York style
These New York style bagels have a nice chew, malty flavor, and crunchy shell, courtesy of high-gluten flour and a boiling molasses-water bath.
New Yorkers are known to gatekeep about their water being special or that you shouldn't toast fresh bagels zzzz. I love my bagels toasted and hate gatekeeping, but the hill I'll die on is you should freeze the bagels so they stay fresh. Slice before freezing, and toast from frozen.
Uncle Murray's testimonial
Excellent taste and texture. Love the chewy and crunchy at the same time. These stand up to the ones I buy at the bagel shop in Libertyville. Keep them coming and thank you again.
whitefish salad on toasted poppy bagel