> From: "Richard L Walker" <rlwalker2@cox.net
> Date: Mon, 19 Aug 2002 12:27:34 -0500
> I'm trying to learn how to make bagels
Richard-there are some recipes for "real" bagels to be found in the
archives. I haven't tried any yet, so can't vouch for them. My favorite
recipe, so far, for real bagels is Les Bagels de Jo Goldenberg from Bernard
Clayton's "New Complete Book of Breads". (How could this bagel be anything
but spectacular-the baker is Jewish AND Parisian!) This recipe produces
a bagel that is dense and chewy on the inside and crusty on the outside,
just as a bagel should be. The day after baking, they become very rubbery,
but this problem is solved by toasting them.