[Leica] There is no picture of dead pigs here

[ken at iisaka.com (Ken Iisaka)]

Yes.  They are boiled right after formed into a ring, and just before
covered in either sesame seeds or poppy seeds, then baked in the oven at a
high temperature initially, and gradually cooler.
NY bagels are proofed after formed into a ring, rendering them fluffier,
just like normal bread.

On Tue, Sep 22, 2009 at 10:36 PM, Mark Rabiner <mark at 
rabinergroup.com>wrote:

> > Montr?al-style bagels are denser, and more intensely flavourful compared
> to
> > NY bagels, including H&H at the corner of Broadway and 80th.  To me, NY
> > bagels are good bread with a hole.  Montr?al bagels are something else
> > altogether.
> > Noah's don't even qualify as being edible, IMHO.
>
>
> But are they water bagels?
>
> Maybe so
> Here is both
>
> http://www.weekendbrewer.com/Cooking/bagels.htm#Montreal%20Bagels
>
>
> Mark William Rabiner
>
>
>
>
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>



-- 
Ken Iisaka
first name at last name dot org or com