On 3/24/2012 4:40 AM, Paul M. Cook wrote:
> "George M. > wrote in message
> ...
>> James Silverton wrote:
>>
>>> I can't say I've ever had much experience of New York bagels but there
>>> are two good bagel places even near where I live: Bethesda Bagels
>>> (Bethesda Ave, Bethesda) and Goldberg's Bagels (Tuckerman Lane, Bethesda
>>> and Boiling Brook Rd, Kensington). I believe both places make their
>>> bagels properly and boil the dough before baking but I don't think CR
>>> considered them.
>>
>> If it's not parboiled before baking, it doesn't form the
>> characteristic bagel skin, and therefore it's not a real bagel. I'm
>> sure all bakery bagels are parboiled. The factory-made pseudo-bagels
>> in supermarkets, probably not.
>
> Also, they need to be made with potato water and some mashed cooked potato.
> This lends he charactristic hewiness that is so desirable.
>

I'd never heard previously about the use of potato water but I see
recipes on the net mention it. I don't know whether either of my
favorite bagelries use it.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.