Notes about Recipes in this book

• The New York bagel

  • sanfrannative on July 31, 2022

    Really great bagels and worth the effort (especially since there are not many great bagel options where I live in central VA!)

  • maestra on February 09, 2023

    Perfect bagels, and so much easier than I had ever imagined! I've been using non-diastatic barley malt powder for all recipes from this book that call for the syrup. I sourced both it and vital wheat gluten from KA Flour.

  • kkmatti on December 19, 2023

    Great bagels! I used Bob's Red Mill Artisan Bread Flour (11-14% gluten) and followed the high-altitude instructions since I'm baking at 5,200 ft. Perfect crust, perfect inside texture. I tried the water bath without the malt barley for half the bagels and half with and couldn't see a discernable difference. I will definitely make these again.

• The Montreal bagel

  • maestra on February 09, 2023

    Love this recipe! It's been in heavy rotation in our house since I bought the book. They seem to come out a little differently every third batch or so, but they're always very good! These make a great bagel sandwich. I sometimes coat them in black sesame seeds or white poppy seeds.

• The pumpernickel bagel

  • SheilaS on April 19, 2022

    Pumpernickel bagels are my favorite and these came out great!

• The cinnamon raisin bagel

  • maestra on February 09, 2023

    Made my first batch of these last night, and my 8-year-old declared, "these are so much better than from the store." All the bagel recipes from this book have been a hit. This one is a little extra work what with plumping the raisins, coating them with spices and sugar, and then incorporating them into the stiff dough. I'm glad I worked through several of Barrow's other bagel recipes first to help me recognize what this dough should look like.

• The egg bagel

  • maestra on February 09, 2023

    These egg bagels are great, and they look just like the picture. My second batch came out not as flavorful and a little more bread-like in texture; I think the moisture in the air was different that night. I also might have let them rise a little too much once outside of the refrigerator.

• Schmear master recipe

  • SheilaS on April 19, 2022

    How come I never thought to add a bit of sour cream to my cream cheese? Such a great tip to make it more spreadable and amp up the flavor!

• Triple lemon cheese

  • SheilaS on April 19, 2022

    This is very delicious spread. Was great with my pumpernickel bagel but would also be great on little tea sandwiches with watercress, cucumber or radish.