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Make the Dough: In a mixing bowl {or the bowl of an electric mixer} measure 3 cups of the flour and stir in all the remaining dry ingredients. Pour in the hot water, and stir vigorously with a ...
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Preheat the oven to 425°. Then, place a large pot on the stove over high heat. Fill with 8 cups of water and bring to a boil. Whisk in 1/4 cup of honey and reduce the heat to medium.
Montreal-style bagels are, for the most part, manufactured by the same method used to produce a generic bagel. The Montreal-style method of making bagels builds on the basic traditional method in the following ways: The basic bagel dough recipe includes egg and honey. Honey is also added to the water used for poaching the bagels before baking.
Place the dough in a lightly greased bowl, cover, and let rise until puffy but not necessarily doubled in size, 1 to 1 1/2 hours. Transfer the dough to a work surface and divide into 16 pieces ...
The process for making this style of bagel involves putting them into a boiling kettle of water for approximately 15 to 40 seconds. There is a shiny glaze found in New York bagels and that comes from the boiling. The dough is prepared the night before so that the yeast will cause the dough to rise. [7
Bagels and cream cheese were provided to theater patrons by the cast of Bagels and Yox, a 1951 American-Yiddish Broadway revue, during the intermission period of the show. [ a ] [ 20 ] [ 21 ] [ 22 ] The revue ran at the Holiday Theatre in New York City from September 1951 to February 1952.
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