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A bagel (Yiddish: בײגל, romanized: beygl; Polish: bajgiel [ˈbajɡʲɛl] ⓘ; also spelled beigel) [1] is a bread roll originating in the Jewish communities of Poland. [2] Bagels are traditionally made from yeasted wheat dough that is shaped by hand into a torus or ring, briefly boiled in water, and then baked. The result is a dense, chewy ...
Soft water has been claimed to strengthen the gluten in the bagel dough, helping to create the chewy inside and crispy outside characteristic of a New York–style bagel. [ 3 ] Christopher Pugliese, owner of a popular bagel shop in the East Village attributes the New York–style bagel's signature taste to "100% the water".
Montreal-style bagels are, for the most part, manufactured by the same method used to produce a generic bagel. The Montreal-style method of making bagels builds on the basic traditional method in the following ways: The basic bagel dough recipe includes egg and honey. Honey is also added to the water used for poaching the bagels before baking.
An everything bagel is a type of bagel baked with a mix of toppings. The exact ingredients vary, [2] [3] but recipes often include garlic flakes, onion flakes, poppy seeds, sesame seeds and kosher salt. The bagels are made with regular dough and the name is independent of additional fillings such as cream cheese.
Ukrainian bublik is similar to an Ashkenazi Jewish bagel, but is somewhat bigger and has a larger hole. Bubliks usually have a drier, denser and "chewier" texture than bagels. Russian baranka (Russian: баранка; pl. baranki) is a dough ring somewhat smaller than a bublik, but also thinner and drier.
A bagel (also spelled beigel) is a bread product, traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, which is first boiled for a short time in water and then baked. See the article bagel for additional detail.
A dough with very high hydration. In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels, and medium hydration levels (58–65%) are typical for breads and rolls. [25]
Bagel – a ring-shaped bun originating in the Jewish communities of Poland that is traditionally made from yeasted wheat dough which is shaped by hand into a torus or ring, briefly boiled in water, and then baked, resulting is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. [1] Bakpao – Indonesian term for ...