Start spreading the news, I’m apparently staying today……. I’ve got my New York Bagels here, in the middle of the USA.
I’m basically the female version of Sinatra.
Which is also probably the biggest insult to the east coast, apologies.
If you live in the midwest, dirty south, west coast, basically anywhere other than the tri state area, then you know there are no other bagels out there that can even compare to an east coast bagel. Unless you prefer to chew on cardboard and call it a day. But as I’ve said many a times, I like to make my calories count, and there is no way in hell I’m wasting it on some stale wafer that is a sad excuse for such a beautiful carb inducing nom-nom.
And I think I’ve found the perfect replacement (since Einstein bagels really is the worst).
I actually found the original recipe on Serena Lissy’s blog. I made a couple of changes to the actual ingredients however the method was fairly the same. See her page to view the original!
Instead of using malt syrup, which several recipes call for when making an “east coast” bagel, I used black strap molasses. Mainly because I was told a while back that it is a great substitute and honestly? I already had it sitting in my pantry, and wanted to find a purpose for it other than holiday cookies. Ah-mazing.
I added a little sugar to the actual dough and increased the salt content just SLIGHTLY because I felt the actual bagels were lacking in flavor (however they weren’t flavorless, but my goal was to replicate the bagels I obsess over when I’m home).
The method I used for rolling out the bagels was what I felt created the best overall shape and thickness for the bagel that I wanted to mirror. I also watched a TON of youtube videos on how to roll out bagels. I suggest you do the same since my instructions don’t do the method justice (easier to watch and learn).
You don’t want to use any extra flour unless absolutely necessary for rolling and shaping the bagels. You’ll understand once you begin rolling (and if you, like me, make the mistake adding flour to your countertop, it makes it much harder to roll and shape).
You can do ANY toppings that your little heart desires. I wanted plain, everything & cinnamon sugar. But feel free to go crazy here. And if you come up with any creative topping PLEASE let me know. I’m always looking to step up my bagel game.