New York Bagels
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By Andrew Janjigian
Appears in Cook's Illustrated May/June 2015, America's Test Kitchen TV
It doesn’t get any better than the crackly-crisp shell, tender chew, and subtle malty flavor of a New York bagel. So what do you do if you don’t live in New York?
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WHY THIS RECIPE WORKS
Our bagels are as good as those found in the best New York bagel bakeries. They’re chewy yet tender, with a fine crumb, and they have a crisp, glossy, evenly browned exterior and a complex, slightly malty flavor. To get the right amount of ...