Bagels

Long-time readers of EclectEcon may remember that I have at times expressed an interest in finding the best bagel. Indeed, when I first arrived in London, UK, this summer, one of the first things I did was make a trip to Carmelli's in Golder's Green, just a shade northwest of London, to buy a plain bagel with cream cheese. I also bought a dozen plain bagels to take with me to Herstmonceux. Unfortunately, I do not have a fridge in my room this year, and so the bagels became too dry and less chewy as I worked my way through them. I ate them all over the next few days, and they were still far better than the fluffy pretenders provided by the food service at the castle, but as this book (mentioned below) points out, they lose something after even half a day.

Yesterday, MA sent me a link to the book, The Bagel: the surprising history of a modern bread... by Maria Balinska. I have spent some time perusing what is available of the book online via Amazon and have thoroughly enjoyed what I have read. At the very least, I recommend that bagel aficianados read those excerpts. The comparisons with Italian circle-breads are interesting, but the postscript that describes bagel establishments in Montreal, New York, Golder's Green, and Brick Lane is wonderful.

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Comments

[MA]

"Unfortunately, I do not have a fridge in my room this year"

From "Jewish Recipes":

Bagel care

"The ideal way to eat a bagel is fresh out of the oven from a reputable and friend-recommended bagel shop.

Refrigerator Storage: If your bagel is not eaten while exiting your favorite bagel shop, let it cool in a paper bag. To keep bagels 5-7 days, they should be stored in a carefully closed paper bag, then wrapped tightly in a plastic bag, and placed in the fridge.

Proper Revival Method: To properly revive a refrigerated bagel to near fresh-baked status, remove bagel from the fridge, slice in two and lightly moisten, or 'banetz' (Yiddish term for 'moisten') surfaces with a small amount of cold water. Toast or bake the bagel until hot throughout and slightly crispy on surfaces. Keep bagels away from microwave ovens as these machines are not a proper means of reheating bagels.

Freezing: Bagels can be frozen quite reliably. Remove air from freezer-bag of room-temperature bagels, freeze. To thaw, moisten lightly banetz (see above) with cool water and bake in toaster-oven or stove. Once half-baked you may cut open then toast to perfection. You may freeze bagels pre-cut to save a step. Bagels that are frozen are good up to six months."

http://www.jewishrecipes.org/jewish-foods/bagels.html

Bagel

http://en.wikipedia.org/wiki/Bagel

MA is now off to the home of the bagel...

[MA]

"just a shade northwest of London"

It is actually in North West London.