In article >,
"H. W. Hans Kuntze" > wrote:

> Josh Meyer wrote:
>
> >I'm trying to figure out why NYC bagels are so much better than those
> >in other parts of the country. Anyone have a suggestion about what
> >kind of flour to use?
> >
>
> High gluten bread flour or the addition of 10% vital gluten to A/P flour.
>
> If you are not using commercial quantities, check King Arthur Com
>
> But in other parts of the country, they forget to boil the bagels before
> baking too.

It's not forgetting, Hans, they don't know to do it. We walked into a
bagel place here in Seattle a few months ago and noticed the bagels
looked a little puffy. When we asked the kid behind the counter whether
the bagels were boiled before baking he looked at us as if we were from
Mars.

Cindy

--
C.J. Fuller

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