Ah, greetings, fellow bagel enthusiasts! It’s your neighborhood feathered correspondent, Clinton, perched high above the best bagel shop in Brooklyn, keeping my keen eyes on all things delicious. Today, I’m here to tell you about the true magic behind a delicious hand-rolled bagel from Myrtle Ave. Bagels – the kind that makes me flap my wings with joy every morning.
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In This Post
The Heartbeat of a Bagel: Hand-Rolled Dough
Every perfect bagel starts as humble dough. Here at Myrtle Ave., our bakers don’t just dump flour and water together – oh no, this is a craft! They mix, knead, and fold with care, letting each batch rest just long enough to develop that soft, chewy interior. It’s all about patience – something I, as a pigeon, respect deeply.
Once the dough is ready, it’s time for the signature hand-rolling. Each bagel is shaped with precision, creating that iconic round form with a hole in the center. It’s not just tradition; it’s the secret to that perfect balance of chew and crust. I like to think of it as the dough taking a little flight of its own before hitting the boiling water.
Boiling: The Golden Bath
Next comes the bath. Bagels are boiled, not baked, right away. This step sets the crust and gives the bagel its glossy finish. Some might call it water magic – I call it wing-fluttering worthy. A good boil ensures that first bite has that irresistible chewiness that makes you savor every crumb.
Toppings, Tradition, and Local Love
Everything at Myrtle Ave. Bagels honors tradition, but that doesn’t mean we shy away from creativity. From sesame to everything bagels, poppy seeds to cinnamon raisin, each one is sprinkled with care. And the best part? You can taste the neighborhood in every bite – the local flour, the care in each roll, the community spirit baked right in.
