Come everyone, walk with us. We're in the center of New York, lining up at a deli at lunch time. There are at least twenty people all squashed together, all here for one thing and one thing only. Yes, that's right, bagels. Bagels line every wall; the options are many and the scent of freshly baked bagels fills the air. And why, you might ask, are so many people lined up when there's a good pizza place across the street? Well, let us tell you. Bagels... are awesome. They're just...awesome!
Come, let's go on another journey, we're in the heart of London, a red bus goes past and you see a group of people delightfully sipping on some tea and eating some scones on a fairly famous street called Brick Lane. We walk down the road and see Beigal Bake, the number one bagel shop in London. The scent of their roasted salt beef bagels, covered in hot mustard, with a pickle fills the air. We line up in the long line that never quits because, you see, this shop is open 24 hours a day! Why do we line up? Because, well, bagels... are awesome! They're just... awesome!
The recipe we liked the best was found at Myjewishlearning.com, we have changed a few things in the process, but this recipe, we believe, makes some great bagels! Hope you enjoy!
Prep Time: 04:00
Cook Time: 00:30
1 Cup warm water
1 1/2 Tablespoons of vegetable oil
2 Tablespoons of sugar
2 Teaspoons of salt
7 grams (one packet) of active yeast
3 1/2 Cups of bread flour
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