Bagels

[jmakinen]

Anyone tasted Arnold's bagels lately? Tried some years ago and it was clear that whoever at Arnold's made them never had a real bagel (crisp crust, chewy inside, made by raising dough, boiling in water and raising again - the ONLY way to make real bagels).

Question inspired by previous post asking about 'cream cheese'

(It's also amazing what cruddy bagels sold by Stockmann and Dennis - why not just call them 'hread rinkelis')

[wunderbier]

Why, are they supposedly better now? I've tried a few different bagels here in Finland and have always been disappointed; they're usually nothing more than bagel-shaped bread. I worked in a bagel shop years ago during high school --malt syrup/powder and baking soda in the boil are also required for NYC bagels from my point of view. I've made these bagels before and they came out nothing short of excellent.

edit: I have very similar thoughts about their donuts as well. They taste fine, but the texture is very un-donut-like to me --almost cake like. I wonder if they bake, rather than fry, their donuts. Well, probably for the best that Krispy Kreme doesn't exist here.

[jmakinen]

Don't know if Arnold's has woken up - that's why I was asking - they had a full page ad on back of recent Suomi-USA mag and came to mind. Hate to waste money, expectation and opportunity on crud.

The malt syrup is indeed a good idea - picked some up here and sure makes a diff. Haven't tried the soda though - and may not as trying to keep 'Na' as low as possible.

Finland is not alone in horrible bagels - just that you can't even get any good ones. USA has tons of terrible bagels. Thomas' - which makes an excellent English muffin - produces BAD bagels - as do many others. Just lousy bread with a hole in the middle and a high price.

BUT you can get good ones - found the chain Bruegger's there last summer - come very close to the better NY ones - found them even in Charleston,SC.

[jmakinen]

edit: I have very similar thoughts about their donuts as well. They taste fine, but the texture is very un-donut-like to me --almost cake like. I wonder if they bake, rather than fry, their donuts. Well, probably for the best that Krispy Kreme doesn't exist here.

There are two kinds of doughnuts - very different in methods. The one kind is indeed 'cake' - and they are usually fried in deep fat. No fillings. They usually come out in various asteroid shapes.( Don't know if Arnold's has anything like those - but it's an outfit I don't trust after buying their bagel fiascos.)

And then there are KK type - along with US jelly doughnuts - 'Berlin' type etc. These are usually MUCH sweeter (thanks but KK is over the top there for me and many others) and consistency does become pasty when chewing

[wunderbier]

edit: I have very similar thoughts about their donuts as well. They taste fine, but the texture is very un-donut-like to me --almost cake like. I wonder if they bake, rather than fry, their donuts. Well, probably for the best that Krispy Kreme doesn't exist here.

There are two kinds of doughnuts - very different in methods. The one kind is indeed 'cake' - and they are usually fried in deep fat. No fillings. They usually come out in various asteroid shapes.( Don't know if Arnold's has anything like those - but it's an outfit I don't trust after buying their bagel fiascos.)

And then there are KK type - along with US jelly doughnuts - 'Berlin' type etc. These are usually MUCH sweeter (thanks but KK is over the top there for me and many others) and consistency does become pasty when chewing

Ah, that would explain it then, thanks. It's probably been about 7 years and a massive diet change since I've had a KK, so I might find them a little over the top as well.