AWESOME! The first time I made these my husband said ‘it smells like a bagel shop’. We ate the whole dozen. They’re irresistible & light. Not as big as bagel store bagels-you can make less than a dozen. I made plain, sesame, poppy, garlic, onion & everything. They sorta deflate as they go in the simmering water. The next time I made them they didn’t come out well. Was it the metal bowl, metal tongs & spatula or Kosher salt (that would be funny). There were many things that weren’t the same cause I made them at my MIL’s house. It meant I used her water, which is hysterical, since she lives on Long Island! I no longer buy the ‘it’s the water’ idea that brainwashed me. As far as I’m concerned, there is no excuse! Thank you for this recipe! Please understand: Hubby & I lived our first 30yrs of life on LI, NY. Those familiar know it’s ingrained in your brain that there are foods you just “can’t get” (to NYers liking) outside the NY/NJ area: bagels, pizza (Italian), & Chinese. I’m not saying I agree just what we’re told: ‘it’s the water’ nowhere else gets the same results. We had a blueberry bagel in SD that anyone would’ve called a donut. While living in MA we got bread with our Chinese food, but had to buy white rice. We were mystified why we got apple sauce w/eggrolls until we realized it was their duck sauce. Then people from Brooklyn appeared & all was right in our Chinese Food world. Now we live in rural Upstate NY. We can get bagels & they’re ok but we have to go a distance.
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AWESOME! The first time I made these my husband said ‘it smells like a bagel shop’. We ate the...