New York Bagel Bakery
7555 Haverford Avenue, Philadelphia, PA 19151, 215-878-8080
Supervision: Orthodox Vaad of Philadelphia
Being a New York gal,
I've been known to be something of a food snob --- especially when it comes to
foods New Yorkers think they do best. For the first three years I lived in
Philly I'd only read the New York Times, and whenever I'd make a trip to the
Big Apple, I'd come back with a dozen bagels. "We do make bagels in Philly,
you know," my friends here would remind me. "Sure you do," I'd mock. But
I knew better. That was, until I had the occasion to try the real deal made
fresh daily at Philly's own New York Bagel Bakery, two doors down from
R&R. Owned by the Myer family and their partner Nick Abdoul since 1998, New
York Bagels starts its day at sunrise, turning out 12,000 bagels a week! In
addition, they sell freshly made spreads, superb muffins, and homemade rye bread
and pizza dough. You can also get a hot cup of coffee to go with your bagel. I
still read the New York Times, but now I get my bagels at New York Bagels.
Feeling adventurous? This
recipe from Spice and Spirit: The Complete Kosher Jewish Cookbook is fun
to make with kids.
1 ounce fresh yeast
½ cup water
1 teaspoon salt
2 tablespoons sugar
½ cup oil
6 cups flour
In a large bowl dissolve
yeast in water. Combine all ingredients and knead well until smooth. Let rise in
a warm place until doubled in size. Punch down and let rise again.
Shape dough into bagels
or knots by pinching off pieces and rolling these into "ropes" between the
hands. Pinch the ends together to form bagels or knots.
Bring a large pot of
water to a boil, with salt to taste.
Drop bagels in, several
at a time, and let boil for 3 minutes. Remove from water.
Preheat oven to 400
Place bagels on an
ungreased pan. Bake fro 15 to 18 minutes.
Yields about 18 bagels.