Jersey Bagels
I’m a bagel snob.
Okay? There…I said it.
I. Am. A. Bagel. Elitist.
Grew up in the Bagel/Pizza capitol of the world…so, consider my palate spoiled.
People say that it’s the water in Jersey that makes the bagels so good.
And I’ve said it for years…with the exception of Ressler’s in Mechanicsburg and Bob’s in Lemoyne, our Bagel-options are relatively limited here in the Midstate.
That said- I’ve always had sort of a long-term goal of opening my own bagel/coffee shop somewhere in Midtown. The only problem, though, is that I don’t know how to make bagels.
Until yesterday morning, that is.
A simple Google search of “bagel recipe” lead me to a foolproof article by a guy named John Lee. There’s no need for me to re-post the how-to. Lee does a perfect job.
After two failed attempts yesterday (I used “active” yeast instead of “instant” yeast incorrectly in the first batch and then too much water in the second batch), I set out, early this morning, to get the third batch right.
And after doing so- I don’t think I’ll ever buy another bagel from Giant ever again.
Jersey Bagels coming soon to midtown?
Possibly…gotta find fifty grand first.
