[Search for users] [Overall Top Noters] [List of all Conferences] [Download this site]

Conference taveng::bagels

Title:	BAGELS and other things of Jewish interest
Notice:	1.0 policy, 280.0 directory, 32.0 registration
Moderator:	SMURF::FENSTER

Created:	Mon Feb 03 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	1524
Total number of notes:	18709

595.0. "A search for fine Jewish breads and rolls" by WHYVAX::DELBALSO (I (spade) my (dog face)) Wed Nov 30 1988 20:40

Hi,
    I wonder if anyone can help me out on this one?

    When I was growing up in Syracuse, New York, there were several Jewish
Bakeries which specialized in some absolutely delicious breads and rolls
which I have never been able to find elsewhere. The last of these was the
Snowflake Pastry Shop on East Fayette Street as I recall.

    The breads I recall specifically included a fantastic Russian (I believe)
Pumpernickel which was about 14"-16" in diameter and about 6" high in the
middle with a very crispy crust (it was sold by the pound and a loaf averaged
about five pounds!). The rolls of note included a filled onion roll (minced
onions and poppy seeds on the outside AND filling a little pocket inside of
a relatively moist roll which might have been an egg bread) and some rolls
called "horns" which came in three varieties - salt, poppy and caraway. The
horns were made of a dough like a good Italian bread (flour, yeast, water and
salt - ONLY!) and rolled up like a croissant with a shiny, crispy crust which
was coated with either caraway seeds, poppy seeds, or coarse kosher salt.
(Paradise was reached by breaking one in half and making a cavity in the center
and spreading it with fresh butter - my mouth waters as I remember them!)

    Since moving to New Hampshire I have never seen anything comparable
(especially being unable to locate a "real" Jewish Bakery). Can anyone:
   1) Identify these treats for me by any other terms than what I knew
      them? (E.G. "Oh - those are called ________!")
   2) Identify anyplace where I could find anything like them? (Hopefully
      in New England, but I'll take pointers to other geographic locales.)
   3) Provide a recipe for such delights?

Thanks and Shalom,
-Jack

T.R	Title	User	Personal Name	Date	Lines
595.1	Real bread would be nice	BOLT::MINOW	Repent! Godot is coming soon! Repent!	`Thu Dec 01 1988 15:16`	12
	While we're on the topic, I wouldn't mind getting some real sour-dough rye and/or pumpernickel. I've been told that the necessary flour is no longer available. The closest I've come to this desire is Bildner's "Corn Rye", which is a very light rye with a good sour taste. ... When I was a kid, my after-school snack was a slice of rye bread spread with schmaltz and with the crust rubbed in garlic. Last I checked, you couldn't buy schmaltz at the Stop and Shop. Martin.
595.2	Ahhhhhhh	ULTRA::OFSEVIT	David Ofsevit	`Thu Dec 01 1988 15:46`	16
	There's a place in Great Neck on one of the main drags (Middle Road, I think, but I'm not there often enough to be sure) that sells bagel twists and onion swirls. The former are about 8 inches long, made from bagel dough twisted several times, smothered in garlic and various seeds. The latter are made from a slightly lighter dough, made by wrapping a long think piece of dough into a spiral with lots of diced onions inside. (Sort of like a cinnamon twist but with onions.) Both are wonderful, and I'm perplexed that I've never seen them anywhere else. I don't remember the name of the place, but I'll try to take note this weekend when I'm there and (heh, heh) buying as much as my freezer can hold. Excuse me, I'm salivating and I'm going to go have a snack. David
595.3		CSG::ROSENBLUH		`Thu Dec 01 1988 17:21`	7
	Believe it or not, you can get schmalz in bottles in the refrigerator case at The Butcherie. (Maybe you need a note from your doctor saying you're allowed to have some?) Also, Bread & Circus carries a dark sourdough bread which tastes like a combination whole wheat/rye (it's delicious). It's made I think by Baldwin Hill and has a hechsher.
595.4	Another ex NYer searching	CIMNET::FREEMAN	Sam Freeman, DTN 223-5871, PK03-1/C18	`Fri Dec 02 1988 08:07`	13
	I too am searching for the bakery of my youth. Whenever I go home to Jersey (Teaneck) to visit, I always come back with the car loaded with baked goods from Butterflake. I've never quite found NYC style eastern european baking in Boston. Boston bakeries seem to lack all the "Tam". Not enough eggs, not enough raisins, not well risen, not well baked, not enough vanilla, and so on... Can anybody comment on the Bakeries in the Newton, Brookline, Brighton area? Metrics for me are the quality of the Raisin Challah, Babke, Corn Rye (with seeds, if you please), almond horns, and maybe a bialy. /Sam
595.6	Easy Analysis...	CURIE::FEINBERG	Don Feinberg	`Fri Dec 02 1988 09:18`	12
	Why is there no good "New York" style bread in the Boston area? Easy! At the turn of the century, when many Jews were coming to the United States, the butchers and bakers came into the port of Boston. The bakers went to New York. The butchers stayed in Boston and became bakers. /don feinberg
595.7	Andrew's is great	GRECO::FRYDMAN	wherever you go...you're there	`Fri Dec 02 1988 09:49`	7
	The best challah we have bought in the Boston area comes from Catering by Andrew which is sold "fresh" on thursday evening and Friday morning in Cafe Shalom in Brookline. Their raisin challah is wonderful and they have a whole wheat challah that even my children like. :^) Av
595.8	"Hot Bagels" Great Neck, NY	PSSANT::WINSTON		`Fri Dec 02 1988 16:57`	33
	re. 2 The name of the place in Great Neck, L.I. is "Hot Bagels" And it is indeed on Middle Neck Road. I believe the address is in th 500's. I know because my mother has been going to that place almost every Sunday morning since the place opened almost 20 years ago. And it is only about a 1/2 mile from my parent's house, 1/4 mile from my high school. (I'm making myself homesick. I've only been in N.H. 6 months since my college graduation.) I suppose I think those are about the best bagels anywhere, but you have to remember that I've been eating them almost my whole life, so I might be a tad biased. The bagel twists that David refered to are delicious, but go stale in about 7 hours. It takes a 2 days for the bagels to catch up so you can play hockey. (Twist as the stick, bagel as puck :-) ) The kosher bakery that was just up the street made terrific rye bread, but the place has been empty for almost a year, with a sign on the window, "Closed for renovation." Oh well. I'm getting kind of hungry.... Regards, Jim BTW Does Morry Lender piss anyone else off?
595.9	H&H in NYC	COGMK::FRANCUS	Mets in '89	`Thu Dec 15 1988 11:57`	7
	re: -1 A small quibble. The best bagels I have ever had are from H&H bagels in Manhattan. yoseff
595.10	OK - got the onion rolls and the pumpernickel, now . . .	WHYVAX::DELBALSO	I (spade) my (dog face)	`Tue Feb 07 1989 15:15`	13
	Thanks to one of the guys who works for me and his girl, I now have a source for the onion rolls I mentioned in .0. Ruth's Bakery in Stoughton, MA at the intersection of 27 and 138 makes a roll identical to the ones I used to get in Syracuse. Browned and onion covered on the outside, with this nice little pocket of moist onions and poppy seeds on the inside of an airy, fresh roll. I just had one with some fresh butter - you should have enjoyed one too! -Jack PS. Freedman's Bakery at Harris Pond in Merrimack makes a pumpernickel as good as the ones I mentioned in .0, though not anywhere near as large. I'll keep looking for the other rolls I mentioned.