New York-style bagels and Montreal-style bagels are the two most popular styles of traditional bagels in North America. New York bagels tend to be puffy and salty and Montreal bagels are crunchy and honey-tasting. Mmmmmm! Yes, you can get New York-style bagels in Montreal and can you get Montreal-style bagels in New York.
According to Maxine, there are 212 varieties of bagels. Some of the most known are: poppy, sesame, garlic, onion, everything, chocolate chips, cinnamon raisin, whole wheat, rye, pumpernickel, blueberry, musli, jalapeno.
This week our Tuesdays with Dorie baking group is shaping bagels. The recipe is by the contributing baker Lauren Groveman. Considering the ingredients list, this recipe might be a hybrid of the most popular styles of bagels.
Little did I know that I was going to bake bagels couple of years after visiting and taking pictures at the bakery below. Can you recognize the place?
I used an overnight starter for extra flavor, bread flour because of its higher gluten content and I skipped the sugar and shortening in the dough. I did not glaze the bagels with egg whites but with water. I also had to bake the bagels at 425F for 20 minutes. Yes, I baked the most popular bagel flavor. Can you guess which one of the three?
If you would like to exercise your face muscles chewing bagels, please visit Heather at Heather’s Bytes who is the host this week.
Tip: I highly recommend the step-by-step instructions on how to make and shape bagels on the King Arthur Flour blog.