Bagels
 Howard
stresses that it’s important to use a high-gluten,
unbleached, and unbromated flour to make the best bagels
and challah. The most common grocery store brand in
Atlanta that meets this standard is King Arthur Flour.
Malt is available at health food stores. Professional
bakers are aiming for a consistent yield from each batch
of dough. They may use more yeast in cooler weather, and
less in warmer weather.
Ingredients
- 2 pounds flour
- ½ ounce salt
- 3 ounces dry malt
- 1 tbsp. yeast
- Water
Directions:
Combine the dry ingredients with enough water to make
an elastic dough. Knead thoroughly and allow to proof.
Cut the dough into small pieces and roll each piece into
a cigar shape. Join the ends of the cigars to make a
circle and allow the bagels to proof again until doubled
in size.
Boil the risen bagels in water for 1-2 minutes to
form the traditional bagel crust, then bake at 500
degrees for 6-7 minutes.
Challah
- 2 pounds unbleached, unbromated flour
- ½ tbsp. dry yeast
- 1 ounce malt
- ½ ounce salt
- 3 ounces sugar or honey
- 3 eggs
- Water
Directions:
Combine the dry ingredients, then stir in eggs and
sufficient water to make a firm dough. Let the dough
rest until doubled in size, and then cut the dough into
six pieces. Roll each piece out to make a long cylinder,
and join the six pieces at the tip. You’ll have to
watch Howard to see how to make the six-strand braid
they use at Goldberg’s. If you’re on your own, form
the six strands into 2 3-strand braids and place one on
top of the other. Let the braided dough rise until
doubled in size, and then bake at 350 degrees until
golden brown.
For holidays, challah may be decorated with chocolate
or vanilla icing spread over the warm challah. Before it
sets, sprinkle the icing with raisins, chopped nuts,
chocolate chips, or maraschino cherries. Drizzle with a
contrasting chocolate and serve with pride.
Brisket At
Goldberg’s they believe that “simple is best”.
- 3-4 pounds of brisket, trimmed of excess fat
- one stalk celery, diced
- 2 medium onions, diced
- salt, pepper, and minced garlic
Directions:
Season the brisket with salt, pepper, and garlic. Put
half the celery and onions in a baking pan, add the
brisket, and then cover with the remaining celery and
onions. Cover the pan tightly with foil and bake at 350
degrees for 2 hours. Turn the brisket about halfway
through the cooking, and after 2 hours, leave it
uncovered to brown the meat. Trim the remaining fat from
the brisket and serve with the juices from the pan.
Kugel
- 5 pounds noodles, cooked
- 3 cups crushed pineapple
- 3 cups fruit cocktail
- a handful of golden raisins
- ¼ pound butter, melted
- 1 cup sour cream
- 6 large eggs
- pinch cinnamon
- 1 tbsp. vanilla extract
Directions:
Combine all ingredients and sprinkle with additional
cinnamon sugar if desired. Bake at 350 degrees for about
40 minutes or until kugel is set and top is browned.
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