![]() ![]() Toro eventually assumed full control of the business. The business was started in 1972 when Puerto Rican Helmer Toro and his brother-in-law Hector Hernandez (hence "H&H"), bought Midtown Bagels at Broadway and 80th Street for $5,000 ($35,000 in 2018 dollar terms) in cash and $50,000 ($350,000 in 2018 dollar terms) in a loan. H&H Bagels also has nationwide shipping and global wholesale businesses. Ģ.H&H Bagels is a bagel company in New York City that has been described as "classic," "famous," and "iconic." It operates five retail locations in New York City, with plans for 25 more stores across the United States. Secrets of a Jewish Baker, by George Greenstein. Get the iconic Jewish baking books and try their formulas:ġ. Contact Jewish baking author Stanley Ginsberg at or look up his username here and send him a PM. See the above General Mills page, and go to an individual flour's web page, and then enter a NYC zip code in the distributor lookup box.ģ. Call a General Mills flour distributor in the greater NYC area, and ask what flour they usually sell to Jewish bagel bakeries in NYC. Call/email some iconic NYC Jewish/bagel bakery and ask to speak to an actual baker, and just ask what exact flour they use, brand name, product name, even part/SKU #, bleached or unbleached, bromated or unbromated.Ģ. I have 3 ideas/suggestions for getting the inside scoop.ġ. KA flour is definitely unbleached and unbromated. ![]() If anyone has experience working in the bagel business, or knows how to make these bagels, please help! Some say that the recipe bagel shops use now isn't the real one dating back to the beginnings, but I'm not interested in being authentic to the origins. I am beginning to think the actual recipe is a closely guarded secret. They are already much plumper than mine at this stage. In the attached screen capture from Tompkins, the bagel maker places rolled bagels tightly onto a dusted wooden bread sheet. When I watch videos from bagel shops their dough seems much more elastic and airy. It certainly isn't boiling time, I have gone down to 45 seconds on each side. I am not really sure what I am doing wrong. I have the wooden bagel boards, food grade lye, diastatic malt powder, malt syrup, all the stuff I think I need. My biggest issue at the moment is that the bagels do not plump up that much, they tend to be flat. Most recipes either produce a crust that resembles a pretzel or an inner texture that is way too dense. They are both good, but do not produce commercial style NYC bagels. I have tried the Jeffrey Hamel and Peter Reinhart recipes. There are some videos on YouTube that show parts of the bagel process but what I am lacking are the finer details such as resting times between kneading, rolling, bath ingredients, etc. ![]() I am going for the Absolute Bagel, Essa-Bagel, Tompkins Bagel experience. Again, they will produce good bagels, but not the NYC bagel shop style bagels. The recipes online that claim to be NYC bagels are also not NYC bagels. There have been plenty of attempts producing good bagels, however they are not NYC bagels. I have been trying to reproduce this ever since leaving NY. ![]() I have an obsession with the bagels I grew up with in NY. ![]()
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