Looking for a bagel recipe and directions. I never made bagels before and would love to repelicate a real New York bagel.
More fun this morning with...
...two 2-lb. loaves of 'Izzy's New York Rye' from Nancy Silverton's 'The Breads of the La Brea Bakery', the same rye I ruined last weekend by over-proofing.
The bottom crusts have the traditional cornmeal crust.
The loaves contain lots of caraway and Charnushka seeds.
What follows is a likely, yet entirely hypothetical future.
Does anyone know when Sutter's Bakery on 10th St. in Greenwich Village closed? I'm thinking it was in the mid-80's, but I'd love to know for sure. Also, I'd love to find a corn muffin like Party Cake used to have and a cheese danish like Rigo Pastry had. Everything I try now seems to be lardy and over-sweetened. I live in LA now but am in NYC - my culinary and spiritual home - often.