The hole story

Real New York-style bagels can be found in Jerusalem, but be warned: some are steamed instead of boiled

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April 4, 2013 16:13
Brunch Bagel

Bagel521. (photo credit: AMY SPIRO)

 
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For homesick Americans – in particular New Yorkers – there’s nothing that quite brings back memories of home like a fresh bagel and, of course, your schmear of choice. Plus, there’s nothing quite like sinking your teeth into your first post-Passover bagel. And after seven days of matza you deserve to be treated to a good one.

While bagels have certainly taken Israel – and Jerusalem – by storm over the past couple of decades, it is a very specific method of creation that results in a true bagel. The dough – after rising for at least 12 hours – must be shaped, briefly boiled, then baked to give bagels their distinctive texture and appearance.

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