Friday, July 13, 2007
gryfe's bagel bakery
I have a thing for bagels. They are also my enemies because of the high calories, but I still love them. For these bagels, I made my way all the way to Bathurst and Lawrence.. it was quite the trip.. and I enjoyed them sitting outside on a dirty picnic table beside a coin laundry. hahe
I learned about this bagel place from the Toronto Star. I also learned the difference between Montreal vs New York bagels.
Montreal bagels are boiled in honey water and then baked in a woodburning oven, whereas New York bagels are boiled in water with salt and then baked in a regular oven.
Montreal bagels are dense and chewy and New York bagels are puffy and tend to be bigger.
Gryfe's bagel is different.. its not too big, nor too dense. I think I like them better than both the Montreal and New York bagels :)
I have a thing for bagels. They are also my enemies because of the high calories, but I still love them. For these bagels, I made my way all the way to Bathurst and Lawrence.. it was quite the trip.. and I enjoyed them sitting outside on a dirty picnic table beside a coin laundry. hahe
I learned about this bagel place from the Toronto Star. I also learned the difference between Montreal vs New York bagels.
Montreal bagels are boiled in honey water and then baked in a woodburning oven, whereas New York bagels are boiled in water with salt and then baked in a regular oven.
Montreal bagels are dense and chewy and New York bagels are puffy and tend to be bigger.
Gryfe's bagel is different.. its not too big, nor too dense. I think I like them better than both the Montreal and New York bagels :)
Gryfe's Bagel Bakery
421 Bathurst Street
Toronto, Ontario
416 783-1552
Labels: Bagels, Eating Out
Wednesday, January 24, 2007
mini bagels
I was surfing food blogs and I came across delicious days. The mini bagels on her page were just tooo cute.
ingredients:
2 cups flour
1 tsp salt
165ml warm water
1 tsp olive oil
1 tsp dry yeast
directions:
1. Mix flour and salt in a large bowl. Make a little depression in the middle and pour in water and olive oil. Sprinkle on dry yeast. Cover bowl with towel and let it rest for 5-10 minutes.
2. Knead dough until it becomes smooth, shiny and elastic. Add some flour if it feels too sticky. Again, cover bowl and let it rest at a warm place for 60-90 minutes.
3. Preheat oven to 400 F. Punch down dough and shape into 16-20 little balls. Create a hole in the middle and make it look nice. Make holes larger than you think is necessary.
4. Heat up pot of salt water and bring to a boil, reduce heat and let simmer. Send bagels into the water for about a minute. They will float to the top.
5. Sprinkle with sesame, poppy seed or anything of your chice. Bake in the oven for about 10-15 minutes or until they are golden brown.
I was surfing food blogs and I came across delicious days. The mini bagels on her page were just tooo cute.
ingredients:
2 cups flour
1 tsp salt
165ml warm water
1 tsp olive oil
1 tsp dry yeast
directions:
1. Mix flour and salt in a large bowl. Make a little depression in the middle and pour in water and olive oil. Sprinkle on dry yeast. Cover bowl with towel and let it rest for 5-10 minutes.
2. Knead dough until it becomes smooth, shiny and elastic. Add some flour if it feels too sticky. Again, cover bowl and let it rest at a warm place for 60-90 minutes.
3. Preheat oven to 400 F. Punch down dough and shape into 16-20 little balls. Create a hole in the middle and make it look nice. Make holes larger than you think is necessary.
4. Heat up pot of salt water and bring to a boil, reduce heat and let simmer. Send bagels into the water for about a minute. They will float to the top.
5. Sprinkle with sesame, poppy seed or anything of your chice. Bake in the oven for about 10-15 minutes or until they are golden brown.
