The best bagels in BA

[Montrose]

Come from your own kitchen! Seriously I had NO idea how easy it is to make bagels, you must try it! And with the money you save you can splurge on a brick of Philadelphia for some scallion cream cheese

Recipe here: http://smittenkitchen.com/2007/09/bronx-worthy-bagels/

DOOOOO IT!!

EDIT- that is not my blog, but it's a good one!

 

[TexanPaul]

Made with local ingredients...

http://pickupthefork.com/2011/05/12/buenos-aires-bagels-if-you-cant-find-them-make-them/

 

[MorganF]

Hey, these guys do home delivery of bagels in BA and they're really really really good (I say that spoken as a native-born New Yawkah!):

www.quierobagel.com



morgan

 

[fifs2]

Come from your own kitchen! Seriously I had NO idea how easy it is to make bagels, you must try it! And with the money you save you can splurge on a brick of Philadelphia for some scallion cream cheese

Recipe here: http://smittenkitchen.com/2007/09/bronx-worthy-bagels/

DOOOOO IT!!

EDIT- that is not my blog, but it's a good one!

Bagels are as essential to life as air so I started making mine 7 years ago when I came here but they always have cellulite instead of that perfect baby bottom look. Is it because I'm kneading by hand (30 mins) or maybe unkneading..would love some advice. They taste fabulous but a less dimpled appearance would be better..any advice greatly appreciated.

 

[Montrose]

Bagels are as essential to life as air so I started making mine 7 years ago when I came here but they always have cellulite instead of that perfect baby bottom look. Is it because I'm kneading by hand (30 mins) or maybe unkneading..would love some advice. They taste fabulous but a less dimpled appearance would be better..any advice greatly appreciated.

Well, that was only my second time making bagels so I'm no expert on the subject. I did follow that recipe exactly and got really frustrated because, no matter how long I kneaded, I could not get the dough to "windowpane". But other than that I just followed the recipe and they came out really well. I used 000 flour, found malt syrup at the dietetica (extracto de malta), proofed them in the fridge overnight and added baking soda to the boiling water. I've just gotten into bread making and found the forums on The Fresh Loaf http://www.thefreshloaf.com/ to be really helpful; maybe you can get some answers there.

 

[fifs2]

Well, that was only my second time making bagels so I'm no expert on the subject. I did follow that recipe exactly and got really frustrated because, no matter how long I kneaded, I could not get the dough to "windowpane". But other than that I just followed the recipe and they came out really well. I used 000 flour, found malt syrup at the dietetica (extracto de malta), proofed them in the fridge overnight and added baking soda to the boiling water. I've just gotten into bread making and found the forums on The Fresh Loaf http://www.thefreshloaf.com/ to be really helpful; maybe you can get some answers there.

Gonna try baking soda in the water..that sounds like it could be helpful and thanks for the forum help. FYI the domestic goddess Nigella Lawson is my muse re perfect tasting bagels at least.