How Orwashers Makes Their Famous New York Bagels
Keith Cohen, the proprietor of Orwashers famous New York City bakery, gave Tasty a behind-the-counter tour of their bagel-making process. Cohen described each step of the process in great detail and included the fact that he prefers to steam, rather than boil the bagels. This technique allows their bagels to be a bit more crunchy on the outside, while maintaining that wonderfully chewy texture inside.
Related Laughing Squid PostsThe Sweet Wood-Fired Bagels of Montreal Versus the Chewy Boiled Bagels of New York CityZach Anner Goes Off in Search of the Famous Rainbow Bagel During a Visit to New York CityHow Murray's Makes Their Legendary Bagels With Just Four Ingredients and New York City Tap WaterPeople would say that's a sacrilege and I understand why. The fact that we have steam as opposed to a regular bagel oven - that's just dry heat. I thought it could take the place of the boil and in fact, it has. And every five minutes, almost, you could see the bagel get a little bit bigger. You're gonna get this mahogany crust that you won't with a regular boiled bagel.
Follow Laughing Squid on Facebook, Twitter, Flipboard and Subscribe by Email.
The post How Orwashers Makes Their Famous New York Bagels first appeared on Laughing Squid.