Bagel

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  1. #11

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    Jun 2008
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    Bread with a hole, well said for HK Bagel......

    Am I missed the freshly baked Montreal style bagel back in Montreal........


  2. #12

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    Sep 2005
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    Tai Wai
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    You know what I miss most from Montreal?
    Schwartz!!!


  3. #13

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    Dec 2004
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    Hong Kong
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    I had 6 bagels from Queens a couple weeks ago, but they're long gone. Two onion, two garlic and two plain. I got a good bagel fix, but now I need some real pizza!


  4. #14

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    Oct 2006
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    Quote Originally Posted by dtb:
    Bread with a hole, well said for HK Bagel......

    Am I missed the freshly baked Montreal style bagel back in Montreal........
    Never had better ones than in Montreal

  5. #15

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    Jul 2008
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    Sheung Wan
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    Has anyone tried Duke's Deli on Queensroad Central? Took a quick look-see the other day and it looks like a sterilized NY Deli. However, they had slices for sale and bagels on the menu.


  6. #16

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    Dec 2004
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    Quote Originally Posted by quinnfaraway:
    Has anyone tried Duke's Deli on Queensroad Central? Took a quick look-see the other day and it looks like a sterilized NY Deli. However, they had slices for sale and bagels on the menu.
    No, but I've been meaning to check it out!

  7. #17

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    Jun 2008
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    Quote Originally Posted by Eddy Mundo:
    You know what I miss most from Montreal?
    Schwartz!!!
    Schwartz is definitely on my list....gimme a small plate medium now and I will give you anything.

  8. #18

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    Oct 2006
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    Yup that's a bit of Montreal...smoked meat on pizza, on spaghetti, on rye... How about a real St Viateur or Fairmount bagel with a little Schwartz on it...


  9. #19

    Join Date
    May 2005
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    Hong Kong, from UK
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    I go to Duke's about once a week, and I like it. It's not the cheapest place to eat, but there's a good choice, the food is pretty decent, and the staff are friendly and helpful.


  10. #20

    Join Date
    Jun 2008
    Location
    Causeway Bay
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    72

    Hi all,

    If any of you are adventurous in the kitchen, I have a great bagel recipe. I got fed up with the sugary, boring bagels in Asia.

    Homemade Bagels

    These home-baked bagels are crispy on the outside, soft on the inside, and great with cream cheese or butter!
    Preparation Time: 30 minutes + 60 minutes rising time
    Cooking Time: 35 minutes
    Yield: 8-12 bagels

    Ingredients:
    1 1/2 cups warm water (112-115 degrees F)
    2 tablespoons dry yeast
    3 tablespoons sugar
    1 tablespoon salt
    4 1/4 cups bread flour
    8 cups of water, for boiling
    1 egg white, lightly beaten
    1 tablespoon water

    Additionally, you can add one of the following (or be creative and come up with your own delicious addition to the recipe!):
    Cinnamon and/or raisins
    poppy seeds
    onions or garlic
    sesame seeds

    Instructions:

    1. In a small bowl, mix yeast, sugar and warm water together and let stand 3 minutes.

    2. Mix 2 cups of flour with the salt in a large bowl; then add the yeast mixture. Stir until combined and slowly mix in the rest of the flour.

    3. Knead dough on a floured surface for 5 minutes, adding additional flour if necessary. Dough should be fairly smooth and somewhat firm. Place dough in a greased bowl, cover and let rise until double.

    4. Punch dough down (if making cinnamon raisin bagels, add the cinnamon and raisins now -- knead just enough to swirl the cinnamon through the dough). Divide and shape into 12 balls. (For larger bagels, make only 8 balls.) Allow to rest for 5 minutes.

    5. Bring 2 quarts of water to boil. Make a hole in each ball of dough and pull open about 2 inches, making a bagel shape. Place the shaped dough onto a cookie sheet and cover for 10 minutes.


    6. Preheat oven to 350 degrees. Drop 2 or 3 bagels at a time into the boiling water for about 45 seconds, turning each once.

    7. Drain cooked bagels on a wire rack. Mix egg white and water; brush tops with egg white mixture and top with optional toppings, if using. Place bagels on greased baking sheets.

    8. Bake at 350 degrees for 35 minutes, turning once half-way through baking. (If making plain bagels, you can flip the bagels; otherwise, just rotate.) Bagels will be lightly browned and shiny.
    [IMG][/IMG]



    Cheers,

    Kim

    P.S No, I do not take orders! (Unless you're my hubby!)

    Last edited by melbourne_kim; 21-11-2008 at 11:13 AM.