I love baking bread because it puts me into the zone almost immediately.
Bagels are among of my favorites.
I’ve loved eating them since I was a kid.
When I worked in Manhattan, I learned what a really great bagel tasted like.
After all, when you’ve got so many stores baking and selling their own bagels, you’ve got a lot to try.
Then, when I moved to the Boston area, I found myself in a barren bagel world.
That’s what started me down the path of baking my own bagels.
It turned out to be a rocky road filled with potholes.
I struggled to replicate the taste, look and texture of my favorite New York City bagels.
Even after years of trial and error, I didn’t give up though I did pull my hair at times (just look at my picture!).
It wasn’t until a neighbor gave me a New York Times article that I found myself on the path to Bagel perfection.
That article held the secrets that helped me to finally create my perfect bagel.
It was an adaptation of a recipe I had followed before from the great baker, Peter Reinhart. Dan Graf, An ex-New Yorker relocated to Northern California, took Reinhart’s recipe, tweaked it, and opened up a bagel store in Oakland, CA.
Most of the year (when it’s not snowing), I bake my bagels on my Big Green Egg . Its ability to become a great convection oven duplicates the cooking of a real bagel oven.
And, there’s just something special about the flavors imparted by baking in a charcoal-fired oven that makes these bagels extra special.
If you haven’t tried baking breads in your Egg, you’re really missing an extraordinary treat. Check out my post on baking pizzas… . I’ve even created a video and instructions on how I make my world-class New York-style pizza—watch my intro video here.
Here’s a short video I put together that shows you the steps to getting that ‘perfect’ bagel.
Please drop me your comments.
If you would like me to put together a step-by-step video that shows you how you too can make amazing bagels on your Green Egg, let me know.
If enough of you raise your hand, I may just do that.