Chewy, Shiny and with a crisp crust
Growing up outside of Milwaukee we had almost no access to decent bagels. In fact the only time we had a steady supply was during the two years I attended Sunday school at Congregation Emanuel b’nai Jeshrun. Back in the day they were located on Milwaukee’s east side, next to my Alma mater, UW-Milwaukee. Since we lived way out in the sticks it was nearly a 45 min drive each way and my dad would take me. We always picked up the Sunday New York Times (there was no home delivery in those days) and then stopped in Shorewood for bagels and lox. Lox came from Benjy’s deli. Bagels came from the Bagel Nosh (sadly long gone), around the back of the same little shopping center off Oakland Ave. My most memorable moment there was one Sunday that we pulled up to see the door propped open and smoke pouring out of it. Undeterred, my father suggested that I see what the story was so I hopped out and made my way into the darkened store. There I found other customers still lined up at the counter and staff members filling bags with fresh bagels. After placing my own order I asked about the smoke and was told it was an electrical fire in the kitchen. That event has become my benchmark for deciding whether or not a food product has a loyal fan base. If people are willing to brave a smoky building for it- it’s probably pretty good.
So, gentle reader we come, at long last, to the end of the road to bagel nirvana. What did it take? In the end it required a willingness to change flour, embrace an additive and use less water that I would have thought advisable. Recipe after the break.
Jewish Food in the Hands of Heathens 