Thanks for the ideas.
We travel to Montreal several times a year to visit my inlaws and we always pick up smoked meat at Schwartzes on St Laurent and bagels on St. Viateur. Both places have been making their wares there, the same way, since the 40's. If you're in Montreal, try it. St. Laurent st. has every kind of ethnic food you can imagine. I've never had NY bagels, but they say these are the same. We liked them so well and can't get anything resembling a real bagel, where we live, in central NY, we tried to make them.
We started with a real Jewish recipe, off the net, but it didn't taste the same. We adjusted the recipe and everyone who tries them agree the taste is identical. If anyone tries this recipe and figures out how to keep them from falling, Please let me know.
We use a bread machine to mix the dough.
Put in machine;
1 1/2 cups warm water
4 tblsp sugar (we haven't tried it but it said honey could be used)
1/2 tsp salt
4 cups high gluten flour or add 4 tsp gluten to flour
2 tblsp dry yeast
Start machine on dough setting, about 15-20 min.
Place in lightly oiled bowl and swish around, to cover ball with oil, to keep it from drying out and cover bowl with damp cloth
Let rise to double size. Usualy 15 -20 min.
|While rising, put about 1 1/2 inches of water in large pan, (we use a roasting pan) bring to a boil and add 4 tblsp malt syrup or malt sugar.
pre heat oven to 400. If going to make second batch, start mixing it now.
After dough has risen, punch it and immediately divide into about 12-14 balls. Push hole through ball and form bagle and put on lightly oiled cutting board. At this point the original recipe said to let them rise 10 min then boil 3 min per side. Someone else said that's why they fell and to boil them immediately, 45 sec per side. ( We've tried both ways and they still fall.) After boiling, drop on towel to dry and add sesame or poppy seed to one or both sides, to your taste.
Sprinkle cookie sheet with corn meal to prevent sticking and put on bagels.
Bake 12 min and turn over
Bake 10 min and check for nice golden brown color
if necessary, bake a few min. more
Now get out the butter and enjoy!
If anyone makes them without falling PLEASE let me know how.