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Coincidentally, I just came across this post by Eat Already about bagels after making a few batches of Peter Reinharts recipe for the last two days. Being from NJ and having worked in NY for many years I am very opionated about my bagels. The bagels where I live now are simply rolls- awful excuses for bagels.
This recipe worked very well for me but – you knew there was a but- I am looking for something a bit different called a “flat” or a “flagel” that I have had in NY and northern NJ.
After speaking with some out of state bagel maker, he would not tell me exactly how he got it flat- just said they were much more time consuming for him and there fore he could charge more for them.
Following chef Reinharts recipe I shaped them and then tested the bagels and in some I flattened them before boiling and others I flattened after. There was a definite difference. The preflattened before boiling had the look of the ones I am used to purchasing. One method I was told about is where they placed a second sheet pan on top of the bagels and baked them that way. They do not get the characteristic lumpy top then.
have you had any experience with them? or has anyone else?
any hints would be appreciated