If you haven’t grown up in the NYC area with a certain bagel ideal in mind, then any of the recipes out there for donut-shaped bread will probably strike you as being enjoyable to make and eat. But if you’re trying to... (24 replies, last updated by TerriL February 11, 2007)

After years of living in a bagel wasteland (Portland), I have decided to take matters into my own hands. I made some bagels this morning with a fairly simple recipe: 2lb high gluten flour, 1lb 3oz water, 1/2 oz barley malt... (6 replies, last updated by ChefElias May 3, 2005)

Your right.....Bagel World makes an excellent bagel, but if I’m going to go that far from Haverhill, I usually head to Katz Bagels in Chelsea. (13 replies, last updated by Infomaniac March 30, 2009)

Hasn’t been an acceptable bagel in Austin since the bagel manufactory closed IMO. I currently make do with the ones at central market (hot jumbo bagel) or fiesta (not sure if these are made there). (28 replies, last updated by jodila20 May 18, 2009)

more expensive than reg) The expiry date issue wasn’t just some of the time, it was all of the time, standard practise specifically instructed by the owners. Notice how they have their own labels on the containers? They do... (16 replies, last updated by Susan Harrison July 17, 2005)

help! I am a New Yorker living in Mississippi — nobody here knows nothin' about bagels. I have tried to make at home but they shrivel while baking. I have heard that high-gluten flour is the key. Can you advise? thanks! (26 replies, last updated by gumnaam January 11, 2007)

I don’t believe that Kossar’s makes their own bagels. Can anyone confirm? (16 replies, last updated by BluPlateSpec June 10, 2008)

I’ve taken to making my own bagels, similar to the ones I remember from my NY youth (in the `70’s). They’re small, with a thick, crunchy crust that has a crispy outermost skin from thousands of tiny blisters.... (34 replies, last updated by a_and_w February 6, 2007)

A strong second (or third) for Rosenfeld’s in Newton Center. It sounds like they have what you’re looking for. Think of an Einstein Brothers sesame bagel...and then imagine the opposite in every characteristic. Normal... (62 replies, last updated by C. Simon June 26, 2002)

Hi all, I just moved to Carroll Gardens and I work from home. I enjoy going out to grab make-your-own salads but I haven’t found any places nearby (I know of some in Brooklyn Heights, but none further south). Any... (7 replies, last updated by vatl619 December 2, 2008)

I’ve been trying, in vain, to find a recipe to make my own Cheetohs at home. I wanted to experiment with different flavors/powders like porcini powder or blue cheese powder. I’m a little hesitant to just dive in blind... (11 replies, last updated by cincygrub August 17, 2009)

it by hand isn’t too hard if your standards aren’t especially high. At this point it would be difficult to make pasta that would please a discriminating Italian, but I can make something nice enough for my own dinner... (39 replies, last updated by rouxmaker December 16, 2008)

You can make butter very quickly in a food processor. I would chill your cream to 35° in the freezer for about 1 hour to seed butter crystals, and speed the process along. To make butter you dump the cream in the food processor... (9 replies, last updated by dockhl May 27, 2008)

strong so you could get away with adding more water. And if you drink loads at that strength it does make your spit go funny. So yeah try making lemonade like you did when you were a kid and benefit! If you have kids, get them to... (40 replies, last updated by newfoodie May 6, 2008)

The Chowhound Team split this post from the Pacific Northwest board ********* It’s actually really easy to make your own fresh ricotta. Just heat up 8 cups milk and 1 cup heavy cream in a stainless steal pot (the best quality... (2 replies, last updated by morwen March 4, 2008)