In response to "Growing up in the New York City area in the 1950s, I loved
the bagels -- plain, small, hard and chewy. Does anybody have a recipe?"
I grew up in Brooklyn in the 1950's and so far have found that the bagels
in Nancy Silverton's book, "Breads from La Brea Bakery" come the closest in
density and flavor. The size of the bagel can be controlled by the baker,
but I suspect the overnight rest in the refigerator helps develop that
wonderful flavor and chewy texture.
Bonni Brown
Bonni Bakes Edible Art
www.bonnibakes.com