We went looking for outstanding leaf colors in Montreal, and found incredible bagels as well.
We learned some of the reasons why the bagels are so good. So, when we got back home we managed to make bagels that tasted really close.
- Use a recipe that allows the dough to raise overnight, improving the flavor, and making it so much easier. (We used a recipe from Peter Reinhart’s Artisan Breads Every Day)
- Use malted barley syrup in the bagel dough and in the water for boiling for that authentic flavor.
- boiling the bagels rather than steaming them gives them that authentic texture on the skin and in the bread.