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Thread: Bagels?

  1. #1
    Marshmallow Guest

    Bagels?

    Can you find a decent bagel shop in Moscow or are they available in grocery shops?

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    I'm not there yet--but my research indicates that you might want to seek out: bibliki / boobliki / бублики ???--the Russian equivalent of a bagel. But it looks as though the geographic-culinary advance of the bagel was from Poland toward the US--so perhaps what you end up finding might be different from what you expect . . .

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    there were to bagel cafes in town

    one around belaruskaya and the other on tverskaya, both have gone the way of the dodo.for russian tastes a bagel was to 'tough' after all it is fairly heavy dough,first cooked and than baked.and 'expat' support, or rather the lack of it, was not enough to keep them going or even expanding.
    like with so many things in town.expats are becrying that there is not this or that but when it opens,or becomes available, the support is just not there.....
    the russian 'bublik' is just a 'normal' white bread dough with some poppy seeds sprinkled on top.has nothing in common with a bagel...
    There is no greater treasure then pleasure....

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    A donut shop right outside the Arbatskaya (dark blue line) exit has some decent bagels, and donuts too. "Donni Donuts", or something like that.

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    Donni Donuts is pretty bad. Havent' seen a bagel in Moscow since Canadian Bagel shop closed. Personally, I supported them. I think their problem was they had such a small, uncomfortable place. It was unpleasant to eat there. If their intention was to be a bagel take-out, then the reverse was true - too large a place. Certainly, their rent on Tverskaya must have been too high to support a bagel shop in this town. Too bad. Their bagels couldn't compare to NY bagels (Canadian, afterall), but it was nice having them here. Really miss bagels & English muffins. Am not prepared to learn how to make my own.

    Benedikt is correct. A Russian boobliki has absolutely nothing in common with a bagel!

    Someone open a NY style deli, please!

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    And Canadian Bagel on Tverskaya was not the first attempt at bagels. Back in the early 90's there was a restaurant called TrenMos where Vanil stands today. They had a bagel takeaway there for 6months to a year. It did not work out. Needless to say, they were nowhere near proper NY bagels, but they were a decent effort. Seems to me the problem was not unlike most fast food places in Moscow - it wasn't fast enough. And the "russified" presentation put off foreigners, while the concept was unfamiliar to the Russians. (For instance, if you ordered a simple bagel with cream cheese, they would serve it open faced in one of those styrofoam take-away sectional boxes, with condiments such as sliced pickle or mustard in side sections. It also took the counter person ages to spread that shmear.

    Russian boobliki have nothing in common with a NY bagel.

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    Globus Gourmet

    I've seen some at Globus Gourmet.

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    I remember TrenMos well. Jeff from NJ had quite a good business at that time. Wonder what ever happened to him...

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    don't know where he is now...

    Quote Originally Posted by Proper Bostonian View Post
    I remember TrenMos well. Jeff from NJ had quite a good business at that time. Wonder what ever happened to him...
    ..but back than he had to leave rather fast ( more or less over night, after a fall out with his local 'partners') TRENMOS was the first real 'foreign' joint venture in the restaurant business, good food, decent prices and good ,friendly service. to bad jeff had 'partners' that did not understand anything but wanted to have EVERYTHING.
    same way as the Arbat Irish House, the foreigners left and the place went down or closed....
    that were the good old days back than..
    There is no greater treasure then pleasure....

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    I remember meeting Jeff years later and he said that he had problems with his partners, exactly what you say here. Yes, TrenMos (Trenton-Moscow) was the first of its kind. Those were fun days! Am glad there are still people whose memory stretches that far.

    Getting back to bagels - I tried to make them at home, waiting for them to rise, then boiling them, then baking - it was awful. I always wondered what the trick was with bagels. Anyone know?

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    there is no trick

    they are you say. make the dough, wait until they rise, than boil, than bake them. it is a long and tedious process, the only things to make it easier in the trade, we have bread addatives that make dough rise faster, bake even,gives it a better appearance, but these things are mainly being used if you have problems with your flour (low gluten content, so you will get a lousy dough...)
    otherwise the making of bagles has not changed since abraham's times....
    There is no greater treasure then pleasure....

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    Benedikt, I do not mind the tedium of waiting for the dough to rise, I'm defeated by the result - they look like proper bagels, but they sure don't taste like them. There must be a trick, because in NYC, the place where you get some of the best bagels in the world, there are great bagels and really crappy ones. Are you saying that all depends on gluten content in the dough? Do you, perhaps, have a recipe for proper bagels?

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    Kofein cafe

    Quote Originally Posted by Marshmallow View Post
    Can you find a decent bagel shop in Moscow or are they available in grocery shops?
    In "Kofein" cafe they have some kind of bagels and donats. I don`t know how close their taste to the NY and Canadian ones, but I like. Cafe is bad and cofee is bad too. I know 2 of those - at Maroseika street metro Kitai-Gorod and in Ramstor shop on the second floor at Beliaevo metro, orange line. They also have take away service.

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    this sounds ok to me

    maybe try this recipe and the way she is doing it. also use only NORDIC flour it has a high gluten content and will give a nice elastic dough.


    Bagel Recipe - Bagels and Related Bread Recipes
    There is no greater treasure then pleasure....

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    Intresting about the flour, i read here some where about the flour being low in gluten, but in Yaro i doint have access to many imported products, all my cakes and scons came out a bit ? Grainy? so i have been adding 1 tsp of Krakmall, to 1 cup of flower. I also us a pakt of baking powder as 1 tsp. things come out a lot better now.

    any othere sajestions ??

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