I went to University in London which is where I became properly acquainted with bagels. Not the supermarket variety which I grown up with, but the proper hot-from-the-bakery Brick Lane variety. Since those youthful days I've also experienced bagels in NYC which took bagel eating to a new level. Despite my bagel love, I had never attempted making them myself - until this afternoon. Using the recipe from the River Cottage 'Bread' book, I can report success and they were nowhere nearly as labour intensive as I had imagined. The proof will be in the eating of course - I can't claim they will be as good as the Jewish bakery ones but I'm looking forward to enjoying one with smoked salmon and scrambled eggs :-).
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