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Dan Graf, a genetics major who dropped out of Rutgers, founded Baron Baking in Oakland, Calif., after working in a delicatessen. He began baking bagels in his apartment and eventually won an account with his former employer. There are all kinds of bagels; Mr. Graf’s has a chewy bite and an almost pretzel-like crust. This is his recipe. (Photo: Craig Lee for The New York Times)
Montreal Style Bagels
This delicious recipe has been generously shared by one of our great cooks, Carina. Montreal Style Bagels differ from the well known New York Style ones in various ways. Montreal Bagels are generally smaller in size, sweeter (due to the addition of syrup and use of honey in the water), and are traditionally baked in a wood fired oven. These bagels are often coated with black or white poppy seeds and should be darker in colour than the New York Style Bagels. Montreal bagels, like the similar...