What makes a true New York City bagel?
Chef Mark Strausman—culinary legend and owner of Marks Off Madison—takes us back to the roots of real-deal, old-fashioned NYC bagels. In this hands-on tutorial, you’ll learn step-by-step how to make bagels the way they used to be: hand-rolled, boiled, baked, and packed with tradition.
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[Music] Most bagels today are raw, puffy, full of a lot of air, tons of yeast, cheap flour, and not made the way they were traditionally when I was a kid many, many moons ago.
Dining and Cooking